Get ready to revolutionize your dinner game with these incredibly delicious and surprisingly easy vegan zucchini meatballs! Imagine biting into a perfectly golden, herb-packed "meatball" that's not only completely plant-based but so mouth-wateringly delectable that even meat-lovers will be asking for seconds. These magical little spheres of goodness transform humble zucchini into a protein-packed, flavor-explosion that will have your taste buds dancing and your family begging for more.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium zucchinis, grated
- 1 cup breadcrumbs
- 1/4 cup nutritional yeast
- 1/4 cup chopped parsley
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Grate the zucchinis using a box grater or food processor, then place the grated zucchini in a clean kitchen towel and squeeze out as much excess moisture as possible. This step is crucial to prevent soggy meatballs.
- In a large mixing bowl, combine the drained zucchini, breadcrumbs, nutritional yeast, chopped parsley, minced garlic, Italian seasoning, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Using your hands, form the mixture into small, compact balls approximately 1-
- 5 inches in diameter. Press the mixture firmly to ensure the meatballs hold together well.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
- Arrange the zucchini meatballs on the prepared baking sheet, ensuring they are not touching each other to allow even cooking and browning.
- Bake in the preheated oven for 20-25 minutes, turning them halfway through cooking to ensure even browning on all sides. The meatballs should be golden brown and firm to the touch.
- Remove from the oven and let the meatballs cool for 5 minutes before serving. They can be enjoyed with marinara sauce, over pasta, or as a standalone appetizer.
Tips
- Moisture is the Enemy: The single most critical step is removing excess water from the zucchini. Use a clean kitchen towel and squeeze with all your might to prevent soggy meatballs.
- Bind with Precision: Breadcrumbs and nutritional yeast are your texture heroes. Mix them thoroughly to create a cohesive mixture that holds together beautifully.
- Size Matters: Keep your meatballs uniform (1-
- 5 inches) to ensure even cooking and a professional look.
- Don't Overcrowd: Give each meatball breathing room on the baking sheet for perfect, crispy edges.
- Bonus Serving Suggestions: Pair with marinara sauce, sprinkle with extra nutritional yeast, or serve over zucchini noodles for a complete low-carb meal.Pro Tip: These meatballs freeze beautifully! Make a double batch and store for quick future meals.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 5g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
