Beef and Zucchini Meatballs
For a quick weeknight meal that’s good for you, try these beef meatballs with added grated zucchini and oats. Not only did we improve their dietary fibre content, but they’re also super tender and gluten free—as long as you used gluten-free oats—due to their lack of bread or breadcrumbs. They’re delicious when paired with tahini […]
Ingredients
- 3/4 cup (75 g) quick-cooking oats
- 2 zucchini, grated
- 1/4 cup (60 ml) water
- 1 tsp salt
- 1 1/2 lb (675 g) lean ground beef
- 2 garlic cloves, finely grated
- 1 egg, beaten
- 2 tsp ground coriander
- 1 tsp ground cumin
Instructions
- In a large bowl, combine the oats, zucchini, water and salt. Let soak for 5 minutes.
- Add the beef, garlic, egg and spices to the bowl. Season generously with pepper and mix with your hands.
- Using a 3-tbsp (45 ml) ice cream scoop, shape the mixture into balls. Finish rolling the meatballs with lightly oiled hands. Place on a baking sheet lined with a silicone mat or parchment paper.
- Freeze for 3 hours or until hardened. Transfer to an airtight container. The meatballs will keep for 3 months in the freezer (see note).
For a quick weeknight meal that’s good for you, try these beef meatballs with added grated zucchini and oats. Not only did we improve their dietary fibre content, but they’re also super tender and gluten free—as long as you used gluten-free oats—due to their lack of bread or breadcrumbs. They’re delicious when paired with tahini sauce.