Martha Stewart Beef-Zucchini Meatballs

Martha Stewart Beef-Zucchini Meatballs need just 30 minutes and a few simple ingredients like grated zucchini, ground beef and cooked millet to make tender, caramelized broiled meatballs. They're an easy, quick weeknight dinner for busy summer evenings, fall family suppers or a light date night, and they're gluten-free.

Squeeze the grated zucchini hard in a clean kitchen towel before it goes in the bowl, because the water it holds is the enemy here. Skip that and the mixture turns wet and slumps instead of holding a round shape.

Martha swaps the usual breadcrumbs for cooked millet or quinoa plus an egg, which keeps the meatballs fluffy and gluten-free. She also broils them on a sheet pan with a drizzle of oil, so they brown without any stovetop searing.

Martha Stewart Beef-Zucchini Meatballs

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Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

10

minutes

Calories

340

kcal

Half beef and half shredded zucchini make these meatballs light, soft and juicy inside. The broiler browns the tops quickly while they cook through, then they get tucked over squash with warm marinara.

Ingredients

• 1 zucchini, grated
  

• 8 ounces ground beef, preferably 90 percent lean
  

• 1 cup cooked millet , or quinoa
  

• 2 cloves garlic, minced
  

• 2 tablespoons chopped flat-leaf parsley
  

• 1 large egg, lightly beaten
  

• Kosher salt and freshly ground pepper
  

• Extra virgin olive-oil, for drizzling
  

• Roasted spaghetti squash or sauteed zucchini spirals, for serving
  

• 3 cups marinara sauce , for serving
  

• Freshly grated Parmigiano-Reggiano and fresh basil leaves, for serving
  

Directions

• Squeeze the zucchini: Squeeze 1 grated zucchini in a potato ricer or clean kitchen towel to remove the excess moisture. Then transfer it to a bowl, since it should feel fairly dry before anything else goes in.
• Mix the meatballs: Add 8 ounces ground beef, 1 cup cooked millet, 2 minced garlic cloves, 2 tablespoons chopped parsley, 1 beaten egg, 1 teaspoon salt and 1/4 teaspoon pepper. Gently combine everything using 2 forks so the meat stays tender.
• Form the meatballs: Roll the mixture into 1 1/2-inch balls. Then arrange them on a rimmed baking sheet.
• Heat the broiler: Preheat the broiler with a rack in the upper third of the oven. While it heats, drizzle the meatballs with olive oil and toss to coat.
• Broil the meatballs: Broil the meatballs, rotating the sheet once, for 8 to 10 minutes. They're ready when they turn golden on top and cook through.
• Serve: Pile roasted spaghetti squash or sauteed zucchini spirals onto plates and set the meatballs on top. Spoon over 3 cups marinara sauce, then finish with grated Parmigiano-Reggiano and fresh basil leaves.

Tools for this recipe

• Nordic Ware half sheet pan, Pyrex 3-piece glass mixing bowl set, OXO 4-sided box grater, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use quinoa instead of millet?

Yes, cooked quinoa works as a one-to-one swap for the millet. Both act as a gluten-free binder along with the egg, so the texture stays fluffy and tender.

Why do I need to squeeze the zucchini?

Zucchini is mostly water, and that water would make the mixture loose and hard to roll. Wringing it out in a ricer or kitchen towel keeps the meatballs firm enough to hold their shape under the broiler.

Can I make the meatballs ahead of time?

You can roll them a few hours ahead and keep them covered on the baking sheet in the fridge. Then drizzle with oil and broil just before serving, which keeps the tops golden.

How do I store and reheat leftovers?

Keep cooked meatballs in an airtight container in the fridge for up to 3 days. Reheat them gently in simmering marinara so they stay moist instead of drying out.

What can I serve these with besides spaghetti squash?

Sauteed zucchini spirals are the other option in the recipe, and they keep the meal light. Regular spaghetti or crusty bread also works if you aren't avoiding gluten.