Zucchini-Mozzarella Meatballs

Hello and thanks for stopping by! Looking for a festive, quick and tasty appetizer for a holiday party? Here’s a hearty, low-carb and grain-free recipe adapted from a dish that my coworker made and brought in for lunch last week. I added ground pork and grated zucchini to these cheesy meatballs for more flavor, nutrition, fiber and texture. Sticking to a homemade or low-carb pizza/marinara sauce would pull a few more carbs out of this recipe. These have quickly become a favorite here at the cabin, along with the stuffed mushrooms that I shared awhile back!

8 Servings



  • 1 lb ground beef
  • 1 lb ground pork
  • 3 cups shredded zucchini
  • 3 cups shredded whole milk mozzarella
  • 1 onion chopped fine
  • 1 teaspoon garlic powder
  • 2 teaspoons Worcestershire sauce

To serve:

  • 6 cups fresh baby spinach
  • 30 oz. marinara sauce (for dipping)
  • 1.5 cups grated Parmesan cheese
  • toothpicks


  1. Preheat oven to 350F.
  2. Line three 13 x 9 pans with parchment paper.
  3. Add all meatball ingredients to a large bowl. With clean hands, thoroughly mix all ingredients together until well incorporated.
  4. Roll golf-ball sized meatballs and place 1 inch apart in pans. Be sure to thoroughly wash your hands after this step.
  5. Bake, uncovered at 350 for 35-40 minutes, or until the meatballs are nicely browned on the outside.
  6. Check interior temperature with a meat thermometer to be sure they are done.
  7. Let sit for 5 minutes after removing from oven.
  8. Serve on a bed of fresh baby spinach, topped with freshly grated Parmesean cheese, and warm marinara sauce for dipping on the side. Add toothpicks, or small forks  for easy dipping. Enjoy!


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Please note: I am not a doctor or nutritionist. While this low carb diet experiment has worked well for me so far, your mileage may vary. This diet needs to be balanced correctly, in order to avoid potential side effects. It is always a good idea to discuss any major health decisions with your doctor before getting started.

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