Vegetarian meatballs
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegetarian meatballs are made from grated zucchini, breadcrumbs, Parmesan, and Italian seasonings, then baked until golden. Savory and tender with herbaceous notes, they hold their shape beautifully. Serve with marinara sauce and pasta or as a standalone appetizer.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1 teaspoon extra-virgin olive oil
- 2 cloves garlic (minced)
- 2 medium zucchini (grated and squeezed of excess water (about 3 1/2 to 4 cups total, before squeezing to remove water))
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup fresh basil (chopped)
- 1 cup plain breadcrumbs
- 1 teaspoon dried Italian seasoning
- 1 large egg
- 1/4 cup grated Parmesan cheese (or hard Italian cheese)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 1160mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1023mg
- Calcium
- 304mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1160MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.