Beef-Zucchini Meatballs Recipe
Recipe By Martha Stewart
Made with half beef and half shredded zucchini and cooked millet or quinoa, these flexitarian meatballs come together in just 30 minutes. Serve them with marinara sauce over roasted spaghetti squash or sauteed zucchini noodles.
4.3
22 Rating -
Rate
Non Vegdiet
30minstotal
30m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Beef-Zucchini Meatballs Recipe
- 1/4 Zucchini, grated
- 2 ounce Ground beef, preferably 90 percent lean
- 1/4 cup Cooked millet, or quinoa
- 1/2 Cloves garlic, minced
- 1/2 tablespoon Chopped flat leaf parsley
- 1/4 Large egg, lightly beaten
- As required Kosher Salt And Freshly Ground Pepper
- As required Extra virgin olive oil, for drizzling
- As required Roasted spaghetti squash or sauteed zucchini spirals, for serving
- 3/4 cup Marinara sauce, for serving
Nutrition
value
value
319
calories per serving
12 g Fat19 g Protein32 g Carbs7 g FiberOther
Current Totals
- Fat12g
- Protein19g
- Carbs32g
- Fiber7g
MacroNutrients
- Carbs32g
- Protein19g
- Fiber7g
Fats
- Fat12g
Vitamins & Minerals
- Calcium52mg
- Iron5mg
- Vitamin A202mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B943mcg
- Vitamin B120mcg
- Vitamin C9mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium84mg
- Manganese2mg
- Phosphorus288mg
- Selenium28mcg
- Zinc4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Martha Stewart