Summer Zucchini Meatballs
- Reviews 2
Ready In: 35 mins
Serves: 2
Yields: 8-10 meatballs
Ingredients
- 1⁄4 lb ground beef (i use grass-fed beef)
- 8 saltine crackers, crushed
- 3 tablespoons milk
- 1 egg
- 1 tablespoon crushed garlic
- 1 medium zucchini, grated
- 3 basil leaves, large leaves (about a TBLS chopped fresh, less if dried)
- garlic salt
Directions
- In a bowl mix with your hands the first 5 ingredients. Set aside.
- Meanwhile shred the zucchini and sprinkle with garlic salt. Put shredded zucchini in a colander and put a weight on top to help drain as much liquid as possible in 15 minutes.
- Chop the basil.
- Add the basil and the drained zucchini to the meat mixture and mix well using your hands.
- Roll into balls and put on a sprayed baking sheet and into a 350 degree oven for 15 minutes. iIf using a high fat meat bake for 20 minutes.
- Enjoy!
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