Greek Zucchini Meatballs
Hi, friends! These Greek zucchini meatballs meet all the criteria for the perfect meal. They’re delicious, healthy, easy, freezable, and everyone; yes EVERYONE, in my family of 6 likes them. Miraculous, right?! Needless to say, these meatballs are a staple for a busy weeknight dinner or quick lunch around here. I love to triple the batch and freeze for a healthy, home cooked meal in minutes. The zucchini, onion, and lemon juice add tons of moisture and flavor to these meatballs.
I actually stumbled upon this recipe by accident. My intent was to make a batch of baked Italian zucchini meatballs, but midway through the recipe, I realized I was out of Italian seasoning. I often use Greek seasoning on roasted zucchini, and love the flavors together. So I decided to give it a try in these meatballs, and I’m so glad I did! The results were a hit!
School is back in session, and harvest is rapidly approaching, so it’s time for me to stock my freezer. As a rule, I try to have at least one emergency meal in the freezer at all times, but during busy seasons, I like multiple options. Harvest makes for long days and nights with my husband working in the field late into the night. Farming can be unpredictable. So while I may think I’ll have plenty of time, I could easily be off helping in some form during my anticipated dinner prep. These meatballs are perfect because I can prep them ahead of time, and then bake them frozen at a moments notice.
This super simple recipe only has a few quick steps. Shred approximately 2 medium zucchini along with 1/2 an onoin with a grater or food processor. Mix all ingredients together, form balls, place on a baking sheet, and bake. Pro tip: for quick, uniform balls, use a large cookie scoop to form your meatballs.
- 2 lbs ground turkey
- 2 cups Shredded Zucchini
- 1/2 tsp Minced Garlic
- 1/2 Onion Minced
- 1/2 tsp Oregano
- 2 tsp Greek seasoning
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1 small Lemon Juiced
- Pre heat oven to 400. Mix all ingredients together with hands in a bowl. Form balls (pro tip: use a large cookie scoop to make quick, uniform balls). Spray baking sheet with cooking spray and place meatballs on the sheet. Bake meatballs for 18-22 minutes depending on the size of your meatball until no longer pink in the middle.
To freeze: Place formed meatballs on a sheet pan and place in freezer. Flash freeze for 45 minutes. Remove meatballs from sheet and place in an airtight container or freezer bag separating each row with wax paper.
To cook frozen meatballs: Follow regular cooking instructions adding 5-7 minutes if frozen. If fully thawed, cook as directed above.
Place raw formed meatballs on a cookie sheet, flash freeze for about an hour until balls harden, and place meatballs in a freezer friendly container or bag. Store for up to 3 months. Cook frozen adding approximately 5 minutes to your cooking time.
If you like this recipe, you may like the original baked Italian Zucchini meatballs for a different twist. Check out my homemade bulk taco seasoning for another healthy, make ahead meal option. Love zucchini? Check out my zoodles 2 ways for more great zucchini tastes!
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