Beef-Zucchini Meatballs

Name: Beef-Zucchini Meatballs
Prep time: 25 min
Total time: 30 min
Ingredients: 1 zucchini, grated; 8 ounces ground beef, preferably 90 percent lean; 1 cup cooked millet , or quinoa; 2 cloves garlic, minced; 2 tablespoons chopped flat-leaf parsley; 1 large egg, lightly beaten; Kosher salt and freshly ground pepper; Extra virgin olive-oil, for drizzling; Roasted spaghetti squash or sauteed zucchini spirals, for serving; 3 cups marinara sauce , for serving; Freshly grated Parmigiano-Reggiano and fresh basil leaves, for serving

By

Martha Stewart Editors

Updated on January 15, 2019

Prep Time:

25 mins

Total Time:

30 mins

Servings:

4

Made with half beef and half shredded zucchini and cooked millet or quinoa, these flexitarian meatballs come together in just 30 minutes. Serve them with marinara sauce over roasted spaghetti squash or sauteed zucchini noodles.

Ingredients

1 zucchini, grated
8 ounces ground beef, preferably 90 percent lean
1 cup cooked millet, or quinoa
2 cloves garlic, minced
2 tablespoons chopped flat-leaf parsley
1 large egg, lightly beaten
Kosher salt and freshly ground pepper
Extra virgin olive-oil, for drizzling
Roasted spaghetti squash or sauteed zucchini spirals, for serving
3 cups marinara sauce, for serving
Freshly grated Parmigiano-Reggiano and fresh basil leaves, for serving

Directions

Squeeze zucchini in a potato ricer or clean kitchen towel to remove excess moisture. Transfer to a bowl; add beef, millet, garlic, parsley, egg, 1 teaspoon salt, and 1/4 teaspoon pepper. Gently combine using 2 forks. Roll mixture into 1 1/2-inch balls and arrange on a rimmed baking sheet.
Preheat broiler with a rack in upper third. Drizzle meatballs with oil; toss to coat. Broil, rotating sheet once, until golden on top and cooked through, 8 to 10 minutes. Serve over squash, with marinara, cheese, and basil.

Kate Mathis