Go Back
A bowl of spaghetti topped with marinara sauce and vegetarian meatballs with two forks resting in the bowl
PRINT PIN Save
5 from 1 vote

Vegetarian meatballs

Vegetarian meatballs are made with grated zucchini, basil and Parmesan cheese for a really flavorful meatless meatball. They hold together beautifully and are baked to perfection in the oven for an easy vegetarian meal!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes

Ingredients

  • 1 teaspoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 2 medium zucchini, grated and squeezed of excess water (about 3 ½ to 4 cups total, before squeezing to remove water)
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes (optional)
  • ¼ cup fresh basil, chopped
  • 1 cup plain breadcrumbs
  • 1 teaspoon dried Italian seasoning
  • 1 large egg
  • ¼ cup grated Parmesan cheese (or hard Italian cheese)

Instructions

  • Preheat the oven to 375. Line a baking sheet with aluminum foil and spray with cooking spray. Set aside.
  • Heat the olive oil in a large sauté pan over medium heat. Add the garlic and zucchini and season with the salt, black pepper and crushed red pepper flakes, if using.
  • Sauté the zucchini mixture until the moisture is gone, about 6-7 minutes.
  • Add the zucchini mixture to a medium bowl. Add the remaining ingredients and mix with a fork until just combined.
  • Form into small balls (about an inch in diameter) and place on the prepared baking sheet. 
  • Bake at 375 for 20-25 minutes, until the meatballs are lightly browned and firm.
  • Serve hot and enjoy! (See notes below for serving ideas.)

Save This Recipe

We'll email this post to you, so you can come back to it later!

Notes

You’ll want to finely grate the zucchini for this recipe. You can use the fine side of the grater or use a fine slicer in the food processor. 
Be sure to squeeze all the liquid out of the zucchini before you sauté it. (I grate mine onto a couple of paper towels and then use them to squeeze the grated zucchini in a ball over the sink to squeeze out the water.)
Line your baking sheet with aluminum foil and spray that with cooking spray so these meatballs don’t stick. They’ll still brown on the bottom, but this helps make clean up a breeze.
You can try using gluten-free breadcrumbs if you'd like these meatballs to be gluten-free.
Serving ideas for vegetarian meatballs:
  • Serve with spaghetti and marinara for a veggie version of the spaghetti classic.
  • Use for meatball subs and sandwiches
  • Cut in half and use for meatball pizzas
  • Incorporate them into a meatball lasagna
  • Use as a vegetarian protein on top of grain bowls or noodle bowls
  • Serve as an appetizer for a party
Storage tips:
  • Leftover vegetarian meatballs will keep in the fridge for up to 5 days. 
  • Cooked, cooled meatballs can also be kept in the freezer for 5-6 months. Thaw overnight in the fridge and then heat in the microwave or on the stove with some sauce.
This recipe is adapted from Skinny Taste.

Video

Nutrition

Serving: 3meatballs | Calories: 145kcal | Carbohydrates: 19g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 42mg | Sodium: 479mg | Fiber: 2g | Sugar: 3g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
QR Code linking back to recipe