Set the zucchini in a sieve in the sink or over a large bowl. Sprinkle with 1/4 teaspoon of the salt and let drain one hour, then press down to squeeze out as much moisture as possible.
Preheat oven to 375F and line a large rimmed baking sheet with foil.
In a large bowl, combine all meatball ingredients (including the remaining salt) and mix well by hand. Form into 1 1/2 inch balls (you should get about 32-36).
Place meatballs on the prepared baking sheet and bake 15 to 20 minutes, until the internal temperature reaches 165F.
TO MAKE THE SAUCE:
Whisk all the sauce ingredients in a small bowl. Drizzle over the meatballs or serve as a dipping sauce.
Nutrition info from:Â https://www.verywellfit.comÂ
8 servings
- Amount per serving
- Calories200
- % Daily Value *
- Total Fat 22.28g29%
- Total Carbohydrate 4.15g2%
- Dietary Fiber 1.07g4%
- Protein 21.6g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Set the zucchini in a sieve in the sink or over a large bowl. Sprinkle with 1/4 teaspoon of the salt and let drain one hour, then press down to squeeze out as much moisture as possible.
Preheat oven to 375F and line a large rimmed baking sheet with foil.
In a large bowl, combine all meatball ingredients (including the remaining salt) and mix well by hand. Form into 1 1/2 inch balls (you should get about 32-36).
Place meatballs on the prepared baking sheet and bake 15 to 20 minutes, until the internal temperature reaches 165F.
TO MAKE THE SAUCE:
Whisk all the sauce ingredients in a small bowl. Drizzle over the meatballs or serve as a dipping sauce.
Notes
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