Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes Beef-Zucchini Meatballs 5.0 (1) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 15, 2019 Rate PRINT Share Prep Time: 25 mins Total Time: 30 mins Servings: 4 Made with half beef and half shredded zucchini and cooked millet or quinoa, these flexitarian meatballs come together in just 30 minutes. Serve them with marinara sauce over roasted spaghetti squash or sauteed zucchini noodles. Ingredients 1 zucchini, grated 8 ounces ground beef, preferably 90 percent lean 1 cup cooked millet, or quinoa 2 cloves garlic, minced 2 tablespoons chopped flat-leaf parsley 1 large egg, lightly beaten Kosher salt and freshly ground pepper Extra virgin olive-oil, for drizzling Roasted spaghetti squash or sauteed zucchini spirals, for serving 3 cups marinara sauce, for serving Freshly grated Parmigiano-Reggiano and fresh basil leaves, for serving Directions Squeeze zucchini in a potato ricer or clean kitchen towel to remove excess moisture. Transfer to a bowl; add beef, millet, garlic, parsley, egg, 1 teaspoon salt, and 1/4 teaspoon pepper. Gently combine using 2 forks. Roll mixture into 1 1/2-inch balls and arrange on a rimmed baking sheet. Preheat broiler with a rack in upper third. Drizzle meatballs with oil; toss to coat. Broil, rotating sheet once, until golden on top and cooked through, 8 to 10 minutes. Serve over squash, with marinara, cheese, and basil. Kate Mathis Originally appeared: Martha Stewart Living, January/February 2019 Rate It PRINT