Easy Freezer Zucchini Meatballs
Make these easy zucchini freezer meatballs with the ground meat of your choice - turkey, beef, or chicken - to have on hand for quick weeknight meals! This is such a great way to preserve zucchini to use through the winter, too.
large mixing bowl
about 2 medium
ground meat - beef
turkey, chicken, or pork
or quick oats, breadcrumbs, cooked quinoa
OPTIONAL grated cheese
(parmesan, asiago, etc.)
Place grated zucchini on a tea towel, bring up ends and twist ends to squeeze juice out of bottom of towel held over a sink or bowl. Remove as much juice as possible.
Add zucchini and remaining ingredients, including cheese if using, to a large bowl - mix until combined.
Use a cookie scoop to shape the mixture into balls and place about 1 inch apart on lined baking sheets.
Bake immediately or freeze for later.
To Bake and Serve:
Cook in a preheated 400 degree oven for 18-20 minutes or until cooked through. Cool a few minutes and serve.
To Freeze Raw:
Place baking sheet(s) with raw meatballs into the freezer and freeze until firm, 1 to 2 hours.
Use a spatula to transfer the frozen balls into a labeled gallon freezer bag or other freezer container.
Seal and freeze 6-8 months.
To Freeze Cooked:
Bake as directed above, then allow to cool completely on the baking sheet.
Add cooled meatballs to labeled gallon freezer bags or containers, seal and freeze.
To reheat, remove as any meatballs as you'd like from the bag and heat in the oven, toaster oven, or stovetop until warmed through (can also microwave for 1-2 minutes).
Nutrition Facts were calculated with 3 dozen meatballs made with a 1 1/2-inch scoop with ground turkey and no optional cheese.
Easy Freezer Zucchini Meatballs @AnOregonCottage.com