zucchini meatballs taste

used my own homemade marinara sauce and whole wheat spaghetti pasta. Thanks. Tastes great. The breadcrumbs add the points, but you need them to hold it all together. Hi Sue! Looking forward to making these, making one batch to have now, and one to freeze. We have lots of zucchini growing in our garden this year and I'm trying to make things other than zucchini bread. I was wondering if part of the breadcrumbs could be substituted with chickpea flour. Hi I have one question about the recipe it calls for crushed garlic not minced – so the pieces I had in the pan were fairly large and even after sautéing still pretty large – I didn’t see any instructions to remove the garlic from the pan because otherwise some of the meatballs would have a huge chunk of garlic in them – I removed the garlic pieces   but wondering if you’re supposed to keep it in thank you great recipe !!! they turned out great too! I changed the recipe a little by omitting 1/2 teaspoon of salt and I added a teaspoon of crushed fennel. This involves removing the enzymes from the stomach of a newborn lamb or calf, which must be killed for this process. Hi Gina, thank you for all your amazing recipes ! We tried them without sauce, and they are really good. This recipe can be healthy without breadcrumbs or egg. Just came out of the oven; 2 medium zucchinis was perfect. Just wondering are the nutritional/points values with the optional cheese and sauce? Followed the recipe very closely. I froze them last time I made them and had no issues. Howany cups of grated zucchini would you think. I didn’t say a thing as my husband and I were eating these. Meanwhile, crumble the feta into the shallot mixture. Yummy! Definitely giving these a shot! When I’m ready to try any sort of meat replacement (say hello BBQ Jackfruit Sliders)! My family and I love them served over pasta or zoodles! I love your website and have tried MANY recipes and they always taste wonderful as written. I don’t think I’ll go back to meat meatballs. Add preferred spices and mix it very well. I have made these twice in the last two weeks.. really really good.. be sure to remove as much of the h20 as you can from the zucchini — easy enough to do — these are really fantastic.. you won’t be disappointed. If anyone’s tried this substitution, please let me know how it turned out. Will be my lunch this week and made some sautéed onions, peppers and mushrooms to go alongside. Perfect easy summer dinner, any night of the week. As a vegan I find oats to be too gummy in a recipe like this, I use 2 tablespoons of Ground Flax as substitute for 1 egg. Thinking of making a big batch to freeze for during the school year. i use cornflake crumbs (from the packet) for my meatballs. Will definitely make again. Can you give me the 21 day container amounts per serving? I find it always curious that you write a recipe and the reviews are always asking if they can sub this and that. Has anyone ever tried these in a crock pot and if so how long would I cook them for? Required fields are marked *, By submitting this comment you agree to share your name, email address, website and IP address with SkinnyTaste. LOVE it!!! Super delicious! Any ideas ?? I have made around 30 different Skinnytaste recipes now and haven’t found one I didn’t liked yet (even when I’m skeptical that it will be good). Still too much water in the zucchini? Chop the dill finely. These were wonderful. I have celiac disease so need to eat gluten free. We ate it over veggies noodles. The predominant flavours in these zucchini meatballs are a delicious blend of Italian seasoning, and marinara sauce, if using. These were ok.  Just don’t let them sit in the sauce too long, they get too mushy and fall apart. Be careful – regular rice krispies are NOT gluten free. how did it turn out with the cauliflower ? Made this for dinner tonight and everyone loved it! Privacy Policy, As an Amazon Associate, I earn from qualifying purchases. Would this recipe work as a burger or a meatless load? I used a salt substitute to cut back on the sodium but (prepackaged) breadcrumbs are loaded with salt and very high in carbs. Hi, How many cups of zucchini???? Grate the zucchini finely and squeeze out excess liquid. This, like many other Skinnytaste recipes was waaayyyy better than it sounded… we are not vegetarian but totally enjoyed these “meatballs”… I would love to enjoy them without sauce as a side dish…. Could you use almond flour instead of breadcrumbs or oatmeal. Did you do anything to replace the cheese? These meatless Zucchini Meatballs are made with grated zucchini, garlic, Pecorino Romano, basil, bread crumbs and egg, then baked in the oven and finished in a pomodoro sauce. How to make this cheesy meatball casserole. Great recipe! Thank you Gina!!! Sooo delicious. This information will not be used for any purpose other than enabling you to post a comment. These are good and filling and worth every point!!! In a large bowl, combine the pulp, bread crumbs, parsley, Parmesan cheese, onion, egg and seasonings. How can I make it GF etc. I am pretty happy with the result Thank you for the récipe. Made these tonight…I was hesitant because I don’t love zucchini, butthey were incredible!! Parmesan-style cheese. This is something I would serve to company. Liked the flavor very much. Thank you. We have a lactose-free vegetarian I’d like to make these for. I was SO FULL from 4 meatballs with the spaghetti squash I couldn't even eat the 5th one I put on my plate. The smart points were an error because of the sauce, using my homemade sauce they are 5 SP. I loved these so much I'm making more!! I like this recipe and idea. They should not be red in the middle anymore, yet still moist and juicy. As they are ready, transfer them to the prepared trays. Thanks. I was a little short on zucchini so added a couple of grated baby carrots to the mix and found it quite a nice addition. A few weeks ago I made these awesome eggplant “meatballs” and the most asked question I got in the comments and on Facebook was can you make them with zucchini? You will need to add a bit more breadcrumbs. For baking, I use Hain’s Sodium and Gluten Free Bkg Powder. These were great! Looks great. What about a dairy free parmesan like Go Veggie? But a question … why is the sodium so high? The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting 0 points foods such as eggs, chicken, fruits and vegetables. I have left out the cheese every time. My rediscovery started with Gardein’s meatless meatballs. Don't have a scale at home. Yes please, wouls like a suggestion for dairy free! Table of Contents show. A medium zucchini is usually 7 or 8 oz, so you'll need about 2 1/2 or 3 depending on the size. Can you replace the romano cheese with low fat motsarella cheese. Thanks! These “meatballs” were out of this world. This keeps the meatballs from being mushy in the middle, like some have mentioned. I only used 3/4 C Trader Joes Marinara and a can of diced tomatoes with no salt added, as well as some water. I’m not a vegetarian but I love finding new fun ways to eat veggies. In batches, cook meatballs until cooked through, turning occasionally. Or maybe just skip it altogether? Wow. Great meal, Thank you!!! or only by hand? It was no problem to use gluten free breadcrumbs and they still turned out great. They look amazing but I need to lower the carb count a bit. It came out really good. Thank you! In the case of Parmesan, the only way to avoid animal rennet is to buy “fake” Parmesan, a.k.a. I served them over zucchini “pasta” for myself and regular pasta for my guest, my dad ate them over rice…everyone loved them!! https://www.skinnytaste.com/quick-marinara-sauce/. I made GF breadcrumbs using GF bread in a food processor. they range in size so without weighing it’s hard to say, about 2 medium, Thank you! I did cook it in the oven and next time I am going to try the air fryer. These were delicious and weirdly almost tasted like meat. Do you think you could dump these in the slow cooker for a couple hours out of the freezer to reheat? It's because of the breadcrumbs and cheese. thanks, Pingback: Vegetarian - pegfleming | Pearltrees. I made these over the weekend and they were fantastic! The key to using the zucchini is ensuring that the water is drained as the same with the eggplant. Heat a large nonstick skillet over medium heat. I know I would eat more than my fair share of these wonderful meatballs. Pingback: Easy Healthy Vegetarian Zucchini Meatballs - Shugary Sweets. Make the meatballs in the crock pot according to directions here. I would squeeze the excess moisture out of the shredded zucchini and then proceed with the recipe….seems to me that that would eliminate the problem with flattening or burning. They held up nice, put some in a sub, spaghetti for dinner and still two servings for freezer…if I don’t eat them all first. These meatballs were delicious. Used dried basil since that’s what I had – can’t wait to try them with fresh herbs. Once I learned where meatballs came from, I lost a taste for even my mom’s vegetarian meatballs. Could you use oats instead of breadcrumbs and if so what would the amount be? Very tasty and pretty easy to make. I just found this recipe and I am excited to try it. I add just the sauce and meatballs. What does 1 1/4 pound of zuchinni come out to in cups? Chop the onion as finely as possible, you don’t want to bite on large bits of onion in the meatballs. Fresh dill is bursting of flavor, while dried dill tastes dusty. The layout, the categories i.e. Then cook them. Zucchini Meatballs are meatless, made with grated zucchini, garlic, Pecorino Romano, basil, bread crumbs and egg, then baked in the oven and finished in a Pomodoro sauce. Everything  truly did turn out amazing! Oh…Duh! Thank you! Is that sodium content correct? Can you make these a day or two in advance and leave in the refrigerator? Not vegan (which she never claimed it was), but it is vegetarian. Doesn’t matter if you do love meat meatballs (I do and I’m not disowning them! Outstanding dinner!!! pinterest. So good! Not going to fool anybody into thinking it’s a real meatball. We both thought they were great – will definitely make them again. Because of the use of animal rennet for the production of many cheeses, those cheeses are not vegetarian. I would probably squeeze the zucchini to get rid of some of the water, and use homemade sauce – the sodium level pretty high….and it isn’t from the zucchini ???? I always make these meatballs with zucchini using ground beef, but I’m guessing you could also use ground turkey or chicken too.. Top them … I made the eggplant "meatballs" last week with glutino gluten free bread crumbs from my local health foods store and it turned out amazing. Stick with the recipe, it is perfect! ❤. Perfect for a meatless, not-necessarily-Monday, meal. Some of the recipes on the website are different from the ones in the books. About how many medium sized zucchini would you use for this recipe? Greetings from Austria! Should I have cooked them longer in the oven? I add to savory breads/rolls and wherever other grated cheeses are generally used. I will not waste my precious ingredients on this recipe again. This site uses cookies to help provide the best user experience. i used parmesan instead of the pecorino romano, as i had none of that. Thanks! I love that this recipe gives me another way to trick myself into eating a vegetable I normally wouldn’t. Looks like a great recipe. My aunt has an auto-immune disease and my close friend and daughter both have Celiac, they both can't eat gluten for medical reasons. SPANISH MEATBALLS IN TOMATO SAUCE – Spanish tapas – albondigas or Spanish meatballs, these are some of the best meatballs in tomato sauce, Spanish food at its best. I made these tonight.. Do you think we could make a “meatloaf” using these ingredients? Do you think egg whites could substitute for the egg? I used vegan parmesan (almond and nutritional yeast based) in place of the romano to make dairy free. I’m with the kids. For dinner tonight, I substituted the breadcrumbs with half oats and half cornflakes. Thank you. Perfectly tender and delicate and juicier than any meatball I have ever tasted. We love these! These meat balls were amazing!!!!!! Even after most of the moisture was gone, the final product was still mushier than I anticipated. You have a tough job Gina. They just didn’t care anymore. What did you replace the egg with? However, my fiancé has the biggest appetite and I’ve … I get 8 freestyle points –the sauce adds 3 per serving. What a clever idea! Make them for my vegetarian husband and the whole family devours them. I plan to grow zuchhini next summer just so I can make tons of these! I had these for dinner tonight and they were delicious! These vegetarian meatballs were a HUGE hit in my house, I even let my neighbors and friends try and everyone loved them! The texture is dense and flavors all work so well together. Ideas? They came out fine although I can't compare as didn't try the original recipe. Thanks so much for your comments!! Thank you, Michele. I’ll give it a shot with 2 medium and adjust the amount of breadcrumbs or such if need be . It depends on the brands of crumbs and marinara you use, different brands will have slightly different results. Can you provide a conversion to cups? THANK YOU been LT for years and this makes it so easy to stay on track. And even better than the taste was the consistency of these meatballs. In order, to impart the meatballs extra juiciness we add the grated zucchini, eggs, some fresh breadcrumbs, and grated Parmesan. When you're converting to SP, are you just taking the totals aor are you running them through the WW app? Trying these right now for my vegetarian daughter! Just put the cereal in a blender and it will become breadcrumb like. LOVED them! In a small bowl, completely dissolve 2 tsp of cornstarch into 8 tbsp of water. We have so many zucchini. Or including the sauce? Made these tonight, only had Parmesan cheese so used that, oh my yes! Try almond flour, or blend up some rolled oats in blender until consistency of crumbs/flour – either of these has worked wonders for me avoiding bread crumbs in tons of other recipes, I have used oats in making veggie balls and in that recipe I used 1/4 cup, it would taste nice with some pecan  nuts chopped into it aswell. They are: soft and moist, but in a very delicious way; they don’t taste like bare zucchini – which is a plus in my book! https://www.skinnytaste.com/eggplant-meatballs/. I used grated parm as I didn’t have the other cheese. and i love that it’s a delish vegetarian meal. You will need to form meatballs out of it. Also tried GF breadcrumbs (Iains) and they were just awful as a substitute. Stir well, and place in the fridge to set for 15 minutes. Let’s take a closer look. How many zucchinis did you use for this recipe? can't wait to see if my little squish loves them too ;o). I plan on making these tomorrow . I made this recipe with a mixture of Panko breadcrumbs and Italian seasoning instead of Italian breadcrumbs, which worked really well! Form the meatballs, I had 35 medium ones. Will make again. is there a way to reduce it? POLISH MEATBALLS – Comforting and delicious Polish meatballs stuffed with mushrooms and served with mashed potatoes and pickles. Can’t they use the calculator and figure out the points themselves. Hi going to try these for sure after reading all the comments….do you know the 21 day fix container equivalents ? I Dr them up with some more seasoning switched out to vegan cheeses, used seasoned Italian  bread crumbs, severed with spaghetti squash, were I added sautéed mushroom and spinach, garlic and vegan cheeses. I tend to avoid these since my husband and I both have high blood pressure (controlled). Pingback: Two of My Go-To Recipes - Monica Dutia. http://www.vitacost.com/gillians-foods-bread-crumbs-gluten-free. Recipe sounds lovely! No. Thank you. I've made this recipe multiple times now – it's one of my favorites! hello  i once made bitter gourd meatballs. @2018 - Where Is My Spoon. Not Gross. Made this . Flavor was great, but after 10 minutes in a saute pan on high heat, barely any water had boiled off the zucchini. The recipe calls for 1ounce, 1/4 c of cheese. My meat loving husband loved them so much he took the leftovers for lunch! And if you have leftovers, you can slice the cold meatballs and pack them in a sandwich with some good, 40 g/ 1.4 oz/ 3.8 cup freshly grated Parmesan, 2 tablespoons vegetable oil (or more as needed). I see, well then I suppose you would have to use vegetarian romano or parmesan in it’s place. Would they hold togethe if I put them in the crockpot ? So I’m making my menu for next week, always do. You are great at what you do Gina and Thank You! Pingback: Zucchini Meatballs – recipe-blog. I can’t wait to make these tonight! Do you think that would change the taste/texture too much? You can also use fiber one cereal (twig looking) instead of the breadcrumbs. Did you use the recipe builder? Thank you for this recipe! These meatless zucchini "meatballs" are one of my most popular recipes! Other info on nutritional yeast label: 1.5 T has 70 cals, 1 g fat, 0 cholesterol, 320 m potassium, 8 g protein, 0 sugars, 4 g dietary fiber, and total carbs 6 g. Available online and at Mrs. G’s and other health food stores (try Whole Foods). We're having them with pasta sauce tonight. Wash and trim 12 oz of zucchini. You can serve the zucchini meatballs hot or as a cold appetizer, garnished with the yoghurt sauce. Wondering if I can freeze these? Will definitely be making these again asap! Trying to make this vegan for thanksgiving. Add to sauce mixture and stir immediately so that the cornstarch does not cook and clump up. Is that 1ounce plus 1/4 cup? I may have to bake a bunch of them for the freezer to have on-hand for entertaining. We served Italian chicken sausages too. Your blog is my #1 cooking resource, especially since I started WW. Thank you! And my family loved it. Ingredients. My grandmother would always say that the fattier the meat, the better the meatballs, but I prefer not to use as much fat in my cooking as she did. I served them over spaghetti squash.

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