Zucchini Parmesan Meatballs in Creamy Tomato Sauce

• Meat

  • 1 1/2 lbs Ground beef

• Produce

  • 3 tbsp Basil, fresh
  • 1 Basil
  • 2 cloves Garlic
  • 3 tbsp Parsley, fresh
  • 1 Zucchini, medium

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 12 oz. jar Marinara sauce

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 1/2 cup Bread crumbs

• Dairy

  • 4 oz Cream cheese
  • 1 cup Parmesan, grated

Found on littledairyontheprairie.com

Description

Ingredients

• MEATBALLS:
• ½ c. bread crumbs
• 1 T. minced fresh parsley
• 1 T. minced fresh basil
• ½ c. Parmesan Cheese, grated
• 1 t. kosher salt
• ¼. t. freshly ground black pepper
• 2 cloves garlic, minced
• 2 eggs, beaten
• 1½ lbs ground beef
• 1 medium zucchini, grated
• 1 T. olive oil
• CREAMY TOMATO SAUCE:
• 1 12 oz. jar marinara sauce
• 4 oz. cream cheese, softened
• 2 T. fresh basil, minced
• 2 T. fresh parsley, minced
• TOPPING:
• ½ c. Parmesan cheese, grated
• minced basil for garnish

Directions

• Add all meatball ingredients except ground beef and zucchini to a mixing bowl. Stir together only until combined.
• Add ground beef and zucchini. Gently mix together only until combined.
• Roll into meatballs about 1½ inches in diameter.
• Heat olive oil in a Dutch oven or large skillet. You may need to brown meatballs in two batches. Add meatballs in to oil. Turn until all sides are brown. Remove to greased baking dish.
• SAUCE:
• Add cream cheese (I used reduced fat) and marinara sauce to blender. I use my Vitamix because I love it! Blend until creamy and smooth. Stir in basil and parsley.
• ASSEMBLE:
• Pour creamy tomato sauce over meatballs. Sprinkle with additional Parmesan cheese. Bake at 400 degrees for 20 minutes, or until meatballs are cooked through. If Parmesan becomes too brown cover with foil for the last few minutes of baking.
• Garnish with additional minced basil. Serve over hot cooked pasta.