Clean Eating Homemade Meatballs

I’m not going to lie – this is not a quick recipe. But it is tasty and so much better for you than those frozen, pre-made swedish meatballs. Bonus, it’s a great way to use up excess garden zucchini.


  • 1 lb ground turkey
  • 1 lb ground beef
  • 1 lb ground pork or pork sausage
  • 2 cups grated zucchini (or you can use carrots, celery or a mix of all three)
  • 2 eggs
  • 1 grated onion
  • 4 cloves fresh garlic, minced
  • 1 tbsp oregano
  • 2 cups breadcrumbs
  • 1 tsp black pepper
  • 1 tsp salt












Throw everything into a large mixing bowl and get busy.  I tried a potato masher for mixing, but it is just easier to use your hands. I use a melon baller to portion the meatballs – it makes the perfect bite-sized meatball after it puffs up during cooking. If you prefer a larger meatball simply roll the meat mixture into the size of golf-balls.  Bake for 25 – 30 minutes in a 350 degree oven or cook directly in your favorite red sauce, like dumplings, letting them simmer for 45 minutes to an hour or more.  I like the dumpling method, personally – the meatballs come out fluffy and moist and the flavor from the red sauce seeps in.

Have you ever made homemade meatballs? 

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