These Greek-Inspired Meatballs are nutritious, easy to make, and full of flavor. They pair great with a salad, on top of grains, or your favorite vegetables! If you don’t have a grater, simply dice the zucchini into small pieces. These meatballs are packed with protein and fiber to help keep you satisfied. Although it may seem odd, oats are a great breadcrumb substitute. They offer more fiber and protein than breadcrumbs, and once cooked, you will never even know they were there. Make extras and freeze. Next time you need a quick protein, reheat meatballs in the microwave, skillet, or air fryer for a few minutes.
Ingredients
- 1 pound lean ground meat (ground turkey, ground chicken, or lean ground beef)
- 1 egg
- ⅓ cup old-fashioned oats
- ½ onion, diced
- 1 cup grated zucchini, liquid squeezed out well (typically 1-2 medium-sized zucchini)
- 1 Tablespoon dried oregano
- 2 Tablespoons lemon juice (typically one medium-sized lemon)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Directions
- Mix all ingredients in a large bowl until well combined.
- Spoon out about 1 Tablespoon of the mixture and roll in your hands to form a ping pong ball-sized meatball.
- Cooking methods
- Oven: Preheat oven to 400°F. Lightly spray a baking sheet with cooking spray. Spread meatballs out on a baking sheet so they do not touch. Bake for 10-12 minutes or until they have reached a safe internal temperature.
- Stovetop: Heat a large skillet over medium-high heat. Lightly spray with cooking spray. Add meatballs in batches so they do not touch while in the pan. Cook for 8-10 minutes, tossing halfway through. Meatballs are done once they have reached a safe internal temperature.
- Air Fryer: Preheat air fryer to 380°F. Lightly spray air fryer basket with cooking spray. Add meatballs in batches so they do not touch while cooking. Cook for 6-8 minutes, tossing halfway through. Meatballs are done once they have reached a safe internal temperature.
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