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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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.
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