Savory Meatballs with Zucchini Sticks

Sina Mizrahi Sina Mizrahi
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Meatballs are infinitely versatile; they can be filled with lots of vegetables (think chopped carrots and celery) and they can be dressed in different sauces. They can be made with ground chicken, turkey, beef, lamb, or veal (or even a combination). I hope these six meatball variations inspire you in the kitchen to reinvent this dinner staple. My basic recipe

Yields 35 1-inch balls.

1h 10m 6
Medium Meat

Contains: Gluten, Wheat, Soy, Egg

Directions

Cook the Meatballs

  1. Mix up a batch of my Basic Meatballs, and then continue cooking here.

  2. In a sauté pan, heat oil and sauté onion.

  3. Preheat oven to 400°F.

  4. To prepare meatballs, mix together water and soy sauce. In a baking dish, spread out sautéed onions and place meatballs on top. Add sauce.

  5. Bake uncovered for 15 minutes, turn meatballs, and cook for another 10 minutes.

For the Zucchini

  1. Toss zucchini spears in olive oil, salt, and pepper.

  2. Place on a baking sheet and bake zucchini alongside meatballs until fully cooked, about 30 minutes.

  3. Serve the zucchini spears alongside the meatballs.

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complex carbs ground beef healthy meatballs savory Sina Mizrahi variations weeknight dinner zucchini
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2 Comments

Chaya Stamm •

Yum! Really good! Going to try without onions to save time.

Chaia Frishman •
Reply to Chaya Stamm

Thanks so much for your feedback Chaya! Won't the flavor be compromised without the onions though?

Chaya Stamm •
Reply to Chaia Frishman

I made it tonight with the original meatball recipe, no sauteed onions, and a bit of honey in addition to the soy sauce. Didn't notice much of a difference.

Chaia Frishman •
Reply to Chaya Stamm

Amazing. Thanks Chaya!

Susan Friedman •

Basic Meatballs Where can I find the recipe for the basic meatballs? Thanks!

Chaia Frishman •
Reply to Susan Friedman

I sent your question to the tech department. I see what you are talking about. Will keep you posted.

Chaia Frishman •
Reply to Chaia Frishman

It's fixed Susan! Cook away!!!

Susan Friedman •
Reply to Chaia Frishman

Thanks!