Easy Freezer Zucchini Meatballs Recipe

Introduction

These easy freezer zucchini meatballs are a tasty and convenient way to enjoy a nutritious meal any time. Packed with grated zucchini and your choice of ground meat, they’re simple to prepare and perfect for batch cooking. Bake them fresh or freeze for quick meals on busy days.

Ingredients

• 3 cups grated zucchini (about 2 medium)
• 1 pound ground meat – beef, turkey, chicken, or pork
• 3/4 cups rolled oats (or quick oats, breadcrumbs, cooked quinoa)
• 4 cloves garlic (minced)
• 2 eggs
• 1 tablespoon Italian seasoning
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 cup grated cheese (optional; parmesan, asiago, etc.)

Instructions

1. Step 1: Place the grated zucchini on a clean tea towel. Bring up the ends and twist to squeeze out as much liquid as possible over a sink or bowl.
2. Step 2: In a large bowl, combine the drained zucchini with ground meat, oats, minced garlic, eggs, Italian seasoning, salt, black pepper, and cheese if using. Mix until well combined.
3. Step 3: Use a cookie scoop or your hands to shape the mixture into meatballs about 1 inch apart on baking sheets lined with parchment paper.
4. Step 4: Either bake immediately or freeze the meatballs for later use.
5. Step 5: To bake, preheat the oven to 400°F (200°C) and cook the meatballs for 18-20 minutes or until fully cooked. Let them cool for a few minutes before serving.
6. Step 6: To freeze raw meatballs, place the baking sheets in the freezer until the balls are firm (about 1-2 hours), then transfer them to labeled freezer bags or containers. Seal tightly and freeze for 6-8 months.
7. Step 7: To freeze cooked meatballs, bake as directed, cool completely, then store in labeled freezer bags or containers. Seal and freeze.
8. Step 8: To reheat, warm the meatballs in the oven, toaster oven, or on the stovetop until heated through. You can also microwave them for 1-2 minutes.

Tips & Variations

• For gluten-free options, use cooked quinoa instead of oats or breadcrumbs.
• Add fresh herbs like parsley or basil for extra flavor.
• Mix in finely chopped onions or bell peppers to boost the vegetable content.
• Cheese is optional but adds a nice savory touch; try different types like parmesan or asiago.
• Make mini meatballs for bite-sized snacks or appetizers.

Storage

Store raw or cooked meatballs in airtight freezer bags or containers for up to 6-8 months. When ready to use, reheat from frozen in the oven or microwave until warmed through. Freshly baked meatballs should be kept in the refrigerator and eaten within 3-4 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables instead of zucchini?

Yes, you can substitute grated carrots or finely chopped spinach, but zucchini is great because it adds moisture without overpowering the flavor.

Do I need to squeeze the zucchini dry?

Yes, removing excess moisture is important to prevent soggy meatballs and help them hold their shape while cooking.

Easy Freezer Zucchini Meatballs Recipe

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★★★★★

4.8 from 115 reviews

• Author: Matteo
• Total Time: 35 minutes
• Yield: Approximately 20 meatballs 1x

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Description

These Easy Freezer Zucchini Meatballs combine fresh grated zucchini with ground meat and oats for a healthy, versatile dish that can be baked fresh or made ahead and frozen for convenience. Perfect as a protein-packed snack, appetizer, or main course, these meatballs are simple to prepare, packed with flavor, and accommodate variations in meat choice and optional cheese add-ins.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 3 cups grated zucchini (about 2 medium)
• 1 pound ground meat – beef (or turkey, chicken, or pork)
• 3/4 cups rolled oats (or quick oats, breadcrumbs, cooked quinoa)
• 4 cloves garlic, minced
• 2 eggs
• 1 tablespoon Italian seasoning
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 cup grated cheese (parmesan, asiago, etc.) – optional

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Instructions

1. Prepare Zucchini: Place the grated zucchini in a clean tea towel, bring up the ends, and twist to squeeze out as much excess moisture as possible over a sink or bowl. Removing the juice ensures your meatballs hold together better without becoming soggy.
2. Combine Ingredients: In a large bowl, add the drained zucchini along with ground meat, rolled oats, minced garlic, eggs, Italian seasoning, salt, black pepper, and optional grated cheese. Mix thoroughly until all ingredients are well combined.
3. Shape Meatballs: Using a cookie scoop or your hands, form the mixture into balls approximately 1 inch in diameter, and place them about 1 inch apart on baking sheets lined with parchment paper or a silicone mat.
4. Decide to Bake or Freeze: You can bake the meatballs immediately or freeze them for future use. If baking now, proceed to the next step. If freezing, follow freezing instructions below.
5. Bake Meatballs: Preheat the oven to 400°F (200°C). Bake the meatballs for 18-20 minutes, until cooked through and browned. Cool a few minutes before serving.
6. Freeze Raw Meatballs: Arrange the raw meatballs on the baking sheet and place in the freezer until firm, about 1 to 2 hours. Once solid, transfer them with a spatula into labeled gallon freezer bags or airtight containers. Seal and freeze for 6-8 months.
7. Freeze Cooked Meatballs: After baking, allow the meatballs to cool completely on the baking sheet. Transfer to labeled freezer bags or containers, seal tightly, and freeze.
8. Reheat Frozen Meatballs: Remove desired number of meatballs from the freezer and reheat in the oven, toaster oven, or on the stovetop until warmed through. Alternatively, microwave for 1-2 minutes until hot.

Notes

• You can substitute the ground beef with turkey, chicken, or pork depending on preference.
• Rolled oats can be swapped for breadcrumbs or cooked quinoa for texture variation.
• Grated cheese is optional but adds a nice flavor and moisture to the meatballs.
• Squeezing out zucchini juice is crucial to prevent soggy meatballs.
• Freeze raw meatballs on a baking sheet before transferring to a bag to prevent sticking.
• Frozen meatballs keep well for 6-8 months if stored properly.
• Reheating in an oven or stovetop is preferred for best texture, but microwaving is convenient.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: zucchini meatballs, freezer meatballs, healthy meatballs, baked meatballs, meal prep meatballs, ground beef meatballs, zucchini recipe