Easy Oven Baked Pork And Zucchini Meatballs
These easy oven-baked meatballs are packed with lean pork, zucchini and delicious Italian flavor. Perfect to freeze ahead for meal prep too.
baked meatballs, dinner recipe, easy recipe, meatball recipe, pork meatballs
extra lean ground pork
breadcrumbs Can use panko bread crumbs
which makes it gluten free.
or powdered onion
Preheat oven to 400 degrees.
Line a baking sheet with Shred zucchini finely either with a food processor or a cheese grater.
Using a clean kitchen towel or paper towels, remove all excess water from the zucchini. You want to remove as much liquid as possible for best results.
Add lean pork to a large bowl, and then add zucchini, egg, breadcrumbs, and all of the spices. Mix well until combined. For best results mix with hands briefly.
Roll meatballs into one inch balls and place on baking sheet. If desired, add broccoli onto the same pan.
Bake for 17-20 minutes or until meatballs are cooked all the way through and no longer pink.
Add broccoli to the same pan for a quick side. Here's what you need:
1 medium head broccoli chopped
2 tablespoons olive oil
1 tablespoon oregano
1 teaspoon garlic
1 teaspoon salt
1/2 teaspoon black pepper
Toss chopped broccoli in olive oil and spices, then add to the pan. Cook for 15 minutes alongside the meatballs. I just add it to the pan after the meatballs have cooked for five minutes.
Ask at the butcher or meat counter for extra lean pork for a super flavorful meatball.
Dry the zucchini with a kitchen towel or paper towel to remove all excess moisture and allows your meatballs to form much better.