We all know I have a thing for meatballs.  I also have a thing for Asiago cheese.  See where I’m going with this?  I would say more about these wonderful little meatballs but that means my hands would need to be typing instead of stuffing meatballs into my mouth.  ’Nuff said!

~Sarah

Ingredients:

  • 1 pound organic grass fed lean ground beef
  • 2 cloves garlic, minced
  • 1 large egg (you can substitute with 2 egg whites)
  • 1 cup shredded Asiago cheese
  • 1 tbsp dried oregano
  • 1/2 cup Homemade Breadcrumbs
  • 1 heaping cup shredded zucchini
  • 1 tbsp worcestershire sauce

Preparation:

  1. Preheat oven to 400 degrees.

    Add all the ingredients to a large bowl

  2. In a large bowl add all the ingredients and mix together by hand until throughly combined.

    Mix the ingredients by hand to throughly combine

  3. Form the meat mixture into 1 inch size meatballs by rolling them between the palms of your hands.

    Form meatballs into 1 inch balls and place on a baking sheet

  4. Place the meatballs on a baking sheet (I like to line mine with non stick foil for easy clean up) and transfer to the oven.
  5. Bake the meatballs for approximately 25-30 minutes (turning them over about half way through).
  6. Serve on top of spaghetti, with your favorite marinara sauce or even enjoy cold!

Nutritional Info:

Makes approximately 48 meatballs.

Serving size 4 meatballs.

Nutrients per serving:  Calories: 128, Cal. from Fat: 73.5, Total Fat: 8.5g, Sat. Fat: 3.5g, Carbs: 2g, Fiber: 0g, Sugars: 0g, Protein: 10g, Sodium: 184mg, Chol: 50mg

Notes:

Any leftover meatballs can be stored in an airtight container in the fridge for up to 3 days.

If you’re not a zucchini lover that’s ok - you do NOT taste zucchini at all.  If you don’t believe me, try it!  My husband can spot a hidden veggie in just about any meal I try to hide them in and he had no idea there was zucchini in these meatballs.  The zucchini is added to give the meatball extra moisture and if you omit it from the recipe you’ll be left with very dry meatballs.

To make these meatballs gluten free make sure to use a gluten free worcestershire sauce and gluten free Homemade Breadcrumbs.

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2 Comments

 
  1. Tessa says:

    I made these last night & was surprised at how good these were! This is now my go-to recipe for turkey meatballs!

    • Sarah says:

      Hi Tessa,

      So glad to hear you liked them! I can’t even tell you how many times I’ve made these meatballs and I still love them each time. The zucchini definitely adds the perfect amount of moisture and the cheese and garlic give them so much flavor! YUM!

      ~Sarah

 
 

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