Unbelievably Delicious Zucchini Vegan Meatballs: A Game-Changing Recipe!

Hey there, fellow food enthusiasts! Today, I want to share my latest culinary adventure with you all. Brace yourselves, because I tried a brand-new recipe for zucchini vegan meatballs, and let me tell you, they were a scrumptious delight! Now, before you start scrolling past, thinking this is just another vegan recipe, hold on a sec! These little balls of goodness aren’t just for our vegan friends. They’re allergen-friendly, super easy to make, and packed with healthy ingredients.

Even the husband said (and I quote), “These are seriously the best thing I’ve eaten in a while.” This is coming from an Italian guy who grew up with real deal, authentic meatballs! Needless to say, this recipe is a winner!

So, let’s dive into the world of zucchini meatballs together, shall we?

Zucchini Vegan Meatballs: The Basics

First things first, let’s talk about the vegan aspect. Now, I know some of you might be skeptical, but trust me, these meatballs are so delicious that you won’t even miss the meat. Plus, they’re perfect for those who have dietary restrictions or allergies. They’re free from dairy, eggs, and gluten, making them a fantastic option for anyone with sensitivities. But don’t worry, my omnivore friends, these zucchini meatballs are a delightful addition to any meal, regardless of your dietary preferences.

Now, let’s get to the good stuff—the recipe itself. The beauty of this dish lies in its simplicity. You’ll need just a handful of ingredients, most of which you probably already have in your pantry. Grab maybe 5’ish medium-sized zucchinis, some gluten free bread crumbs, finely chopped onions, chopped garlic, your favorite herbs, some vegan cheese, and a vegan egg substitute of choice (read below for some easy ideas), and a drizzle of olive oil. That’s it! No complicated steps or hard-to-find ingredients. Easy peasy, right?

Wondering how to lay a vegan egg, haha?! Well, there may be more options than you thought if you’re new to the vegan world or just trying to consume less animal products. The below options include MANY possibilities, but you’ll need to experiment to find what works best for whatever recipe you’re cooking.

Zucchini Vegan Meatballs Extra Boosts!

• Zucchini: Edible San Fransisco writes “Zucchini are typically neglected on lists of superfoods because of a general misconception that plants must have brightly colored flesh to be rich in antioxidants. Yet despite their creamy interior color zucchini are one of the best sources of carotenoids and other vitamins, making them a nutritional powerhouse.” (1)
• Basil: Aside from antibacterial and anti inflammatory effects, basil is also a good source of Vitamin K, manganese, copper, Vitamin A, Vitamin C, calcium, iron, folate, magnesium, and Omega-3 fatty acids — who knew?! (2)

Vegan Egg Substitute Options

For this recipe, we would recommend using ground flaxseed. But, I will tell you a secret — we were out of flaxseed and desperate, so I used unsweetened applesauce and it worked perfectly, I swear! 🙂 This will likely be what we use in the future as we often have applesauce on hand.

Replacement Option	1 egg =	Notes
Ground Flaxseed	1 Tbsp ground flaxseed + 2 1/2 Tbsp warm water	Best used for baked recipes that call for no more than 1-2 eggs. Allow mixture to soak for 5 minutes before adding to recipe.
Ground Chia Seeds	1 Tbsp ground chia + 3 Tbsp warm water	Because of the unique texture of chia eggs, you’ll need to experiment with your favorite recipes to see if it’s a good fit. Allow mixture to soak for 5 minutes before adding to recipe.
Unsweetened Applesauce	1/3 cup applesauce	Great for baked goods like breads and cakes and adds moisture without extra fat.
Silken Tofu	1/4 silken tofu	Great for recipes calling for vegan scrambled eggs or blended for sauces.
Mashed Banana	1/4 cup	Great binder for baked goods. May prevent certain baked good from rising quite as much.
Aquafaba	3 Tbsp	No, that’s not a made up word, haha! Aquafaba is a big favorite in vegan dishes and is simply the liquid you’d find in a can of chick peas. It is the closest macronutrient profile to egg whites and is a great emulsifier.
Vegan Egg Powder	1 1/2 tsp egg powder + 2 Tbsp water (for most products)	There are many options available on the market and most make for an easy and fool-proof option to replace eggs in many of your favorite recipes.

How to love these vegan meatballs

Now, these little wonders can be enjoyed in so many ways. Serve them on a bed of spaghetti with a tangy marinara sauce for a classic Italian twist. Or, go for a lighter option by pairing them with a fresh salad and a zesty dressing. They also make for a fantastic appetizer—just serve them with a flavorful dipping sauce. Trust me, they’ll disappear in no time!

The best part about these zucchini meatballs, apart from their incredible taste, is that they’re a guilt-free indulgence. Packed with nutrients and fiber from the zucchini, and without any added cholesterol or unhealthy fats, these little gems are a wholesome addition to your meal. So go ahead and dig in!

Equipment Needed

Large Saute Pan	Colander	Spatula
Large Mixing Bowl	Large Baking Sheet	Parchment Paper

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