When I have the opportunity to hide veggies in my kids’ food, I take it! Want to know one of my secrets? I use a zester because it makes the veggies SO small and when it’s incorporated into the meatball, the texture is still the same. That’s the key to tricking my kids! They are all about texture so I have to keep an eye on it when I develop new recipes.
I use the broiler when making meatballs, ALWAYS! It keeps them nice and tender, but a nice crisp on the outside because of the high heat. You’ll want to use a broiler on high for around 7-10 minutes depending on how big your meatballs are. You’ll know they’re done once they have a dark brown color on top.
Also in my recipe you’ll notice a couple different routes I take when making them. I leave out eggs and use milk and parmesan cheese. I skip breadcrumbs and use crispy fried onions that I crush in a ziplock bag. Trust me! Try it.
I set the meatballs on top of some butter and garlic noodles. The noodles are very quick to make. Just boil the noodles and then in a skillet, heat up 6 tbs butter, 2 tbs minced garlic, 1 tbs parsley, 1 tbs oregano, 2 tbs olive oil, 1/3 cup parmesan cheese and toss the noodles in until they’re coated. Done!
Pork and Zucchini Meatballs
Prep time: 5 minutes | Cook time: 10 minutes | Total time: 15 minutes
- 1 lb ground pork sausage ( I love Red Barn Farm, so if you’re in the Highland, IL area– get their pork!)
- 1/3 cup milk (I use 1%)
- 1 cup parmesan cheese
- 1 tbs garlic powder
- 1 tbs dried oregano
- 1/2 cup crispy fried onions, crushed
- 1/2 cup zucchini, shredded using a zester
- Preheat your broiler on high heat.
- While that’s preheating, begin making your meatball mixture. Grab a large bowl and add all of the ingredients into the bowl.
- Using your hands, mix it all together until it’s all combined.
- Grab a baking sheet and begin forming the meatballs.
- Roll them into 1 to 1 1/2 inch meatballs and set them on the baking sheet ensuring the meatballs are not touching.
- Put them into the broiler for 7-10 minutes, checking to see when the tops get dark brown, but not burnt.
- Plate them on top of the butter garlic noodles I walked through above and serve! You can also just eat the meatballs as is or in marinara and noodles. These meatballs are good for any combination!