Description
Juicy beef meatballs with zucchini simmered in a rich homemade tomato sauce. An easy and delicious comfort food classic!
Ingredients
Scale
- 1.5 lbs Ground Beef (80/20 blend recommended for flavor)
- 1 medium Zucchini, grated (about 1 cup, packed)
- 1 large Egg, lightly beaten
- 1/2 cup Breadcrumbs (plain or Italian seasoned)
- 1/4 cup grated Parmesan Cheese
- 2 cloves Garlic, minced
- 1/4 cup chopped Fresh Parsley
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Red Pepper Flakes (optional, for a little heat)
- 2 tablespoons Olive Oil
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 (28 ounce) can Crushed Tomatoes
- 1 (15 ounce) can Tomato Sauce
- 1 teaspoon Dried Basil
- 1/2 teaspoon Dried Oregano
- 1/4 teaspoon Sugar (to balance acidity)
- Salt and Pepper to taste
Instructions
- Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or cheesecloth. Aim for about 1 cup of packed, squeezed zucchini.
- In a large bowl, combine the ground beef, squeezed zucchini, beaten egg, breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, dried oregano, salt, pepper, and red pepper flakes (if using).
- Gently mix all the ingredients until just incorporated. Do not overmix.
- Using lightly dampened hands, roll the meatball mixture into balls about 1 to 1.5 inches in diameter.
- In a large skillet or Dutch oven, heat olive oil over medium-high heat.
- Carefully place the meatballs in the hot skillet, making sure not to overcrowd the pan. Work in batches if necessary.
- Brown the meatballs on all sides, turning them occasionally, until they are nicely browned (about 5-7 minutes per batch). Remove and set aside.
- In the same skillet or Dutch oven, add the chopped onion and cook over medium heat until softened and translucent (about 5-7 minutes).
- Add the minced garlic and cook for another minute, until fragrant.
- Pour in the crushed tomatoes and tomato sauce. Stir in the dried basil, dried oregano, sugar, salt, and pepper.
- Bring the sauce to a simmer, then reduce the heat to low. Cover and let the sauce simmer for at least 30 minutes, or up to an hour, stirring occasionally.
- Carefully add the browned meatballs to the simmering tomato sauce.
- Cover and let the meatballs simmer in the sauce for at least 30 minutes, or up to an hour, stirring occasionally.
- Check for doneness: The center should be cooked through and no longer pink. The internal temperature should reach 160°F (71°C).
- Taste the sauce and adjust the seasonings as needed.
- Serve with your favorite pasta, garnished with fresh basil leaves and grated Parmesan cheese.
Notes
- Don’t overmix the meatball mixture, or they will be tough.
- Squeeze as much moisture as possible from the grated zucchini to prevent soggy meatballs.
- Browning the meatballs before simmering adds flavor and helps them hold their shape.
- Simmering the sauce for a longer time allows the flavors to meld together.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer storage.
- Prep Time: 25 minutes
- Cook Time: 1 hour 30 minutes