The Best Zucchini Meatballs

Please believe me when I tell you this: you do no need meat to make meatballs!! These zucchini meatballs are the perfect dish for Sunday dinner (“dinnah”), Meatless Monday, or any day of the week! If you are following a vegan diet, a vegetarian diet, or simply looking to decrease your meat intake, these tender zucchini meatballs are the perfect choice for a meal!

Serve these zucchini meatballs as an appetizer with some marinara, serve with pasta (whole wheat, protein pasta), or even with zucchini noodles…the possibilities are endless!!

Ingredients

• 2 ½ cups grated zucchini 
• 1 teaspoon of salt
• 1 ½ cups grated carrot 
• 3 tsp. olive oil 
• 1 tsp. minced garlic 
• ½ tsp. ground cumin 
• ¼ tsp. ground turmeric 
• ½ cup seasoned breadcrumbs 
• Olive Oil 
• Salt and pepper, as needed

Instructions

1. Place the grated zucchini in a strainer, and sprinkle the zucchini with salt. Set aside for twenty minutes.
2. Use a paper towel to press and to squeeze the water from zucchini. Set aside.
3. Preheat the oven to 350 degrees Fahrenheit. 
4. Heat three teaspoons of oil in a medium frying pan over medium heat. Add the grated zucchini and the grated carrots. Sauté, stirring occasionally, for about three minutes.
5. Stir in the minced garlic, ground cumin, ground turmeric, and salt. Sauté, stirring, for another two minutes. Remove the pan from heat.
6. Line a baking tray with parchment paper.
7. Scoop about 1 tablespoon of the mixture in your hand and roll into a ball. 
8. Place the zucchini/carrot mixture balls on the parchment paper. Repeat.
9. Bake for 40-45 minutes until browned.