Zucchini Meatballs
This is exceptional dish and full of flavor. The zucchini meatballs may take some time at first learning how to make, but so worth it. If you are pressed for time, try making these ahead of time and freezing them.
Great for parties, lunch, or supper. Eat with or without sauce, on or off a sandwich.
Ingredients
Zucchini Meatballs
- 1 tsp coconut oil
- 1 large zucchini grated
- 1/4 tsp smoked paprika
- ground fresh pepper to taste
- salt to taste
- 1 tsp ground basil
- 1 Flax Egg golden flax was used
- 1/2 cup Gluten free Italian Breadcrumbs
- 1/2 cup quick gluten free oats see notes for how to make.
- 1/4 cup Daiya cheddar cheese grated or pre-shredded
- 4 slices gluten free bread
Tomato Sauce
- 24 oz canned tomato sauce organic
- 1 tsp chipotle chili powder
- 1 tsp powdered mustard
- 2 tsp dried oregano
- 1 tsp dried sage
- salt to taste
- 1 Tbs Maple syrup
Instructions
Zucchini Meatballs
- Heat oven to 375 degrees and line your baking sheet with parchment paper.
- Place coconut oil in large pan and add zucchini with all seasonings. Let most of the water cook out of the zucchini.
- In a large bowl combine breadcrumbs, oats, flax egg, and cheese. Add zucchini. Mix with your hands to make sure everything is well incorporated. This is a good time to taste it to see if you need any more salt or pepper.
- Form into small meatballs and place onto the parchment paper. Bake for 10 minutes, flip and bake for another 10 minutes. (If you are in a rush, you can leave them in for 20 minutes, but they will only be brown on one side. )
Tomato Sauce
- Place all ingredients into a food processor or blender and blend until mixed well.
Notes
To make your own gluten free breadcrumbs, toast 3 pieces of vegan/gluten free bread and process in the food processor with 1 Tablespoon of Italian Seasoning.
To make the gluten free quick oats, place 1/2 cup old fashioned gluten free oats in food processor and pulse several times.
Tried this recipe?Let us know how it was!