When Rod, from Rocky Mountain Organic Meats (RMOM), sent over a care package with a sample of his amazing meats I knew as soon as I saw the ground beef that I wanted to make meatballs.  I have a thing for meatballs.  Seriously, they are so cute and round and you can add and subtract ingredients so it’s like having a new meal each time you make them.  Yeah, I’m weird, I know.  Moving on.  I actually made 2 separate batches of meatballs that night, one with RMOM and the other with a local grass fed (non organic) meat that I had purchased earlier that day.  I made both meatballs with exactly the same ingredients except the different meats.  Into the oven they went and out they came.  WOW.  Just. WOW.  We couldn’t believe the difference.  Even though both had the same ingredients the meatballs made with RMOM were so flavorful, moist and delicious.  We ate the entire batch that night!  My kids even asked for more (rare occurrence I assure you!).  Needless to say I will definitely be making these meatballs again!


  • 1 lb certified organic 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 breadcrumbs
  • 1 heaping cup shredded zucchini
  • 1 tbsp clean worcestershire sauce


  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 it 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 with pasta and spaghetti sauce (recipe here), or on a whole wheat roll with some marinara or even plain!  I really like them cold too!

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


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.

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  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!



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