Vegetarian Meatballs

 Zucchini Meatballs

 This is definitely a favourite dinner idea for the whole family but especially the vegetarian in our family! 

~ Gluten & Dairy Free ~

4 Servings or 16 meatballs


3 small zucchini's, grated with skin on. 

1/4 tsp sea salt and pepper

1 cup gluten-free Panko bread crumbs 

1 egg, beaten

3 tbsp fresh basil, chopped

1/3 cup dairy-free cheese, grated

Optional Homemade Tomato Sauce:

1 package of gluten-free pasta

2 cloves of garlic, minced

1 onion, chopped

1 tbsp olive oil

796ml can of organic diced tomatoes

1 tsp dried basil

1/2 tsp Italian Seasoning

1/2 tsp Oregano

A sprinkle of vegan cheese 

A sprinkle of chives (optional)


1) Preheat oven to 375 degrees.


2) In a large bowl add grated zucchini, gluten- free Panko bread crumbs, egg, freshly chopped basil, dairy free cheese and mix together.

3) Divide mixture into 16 equal balls. Then place formed balls onto a parchment-lined baking sheet. 

4) Bake for about 20 minutes or until the zucchini balls are browning. 

5) While the zucchini balls are in the oven, prepare tomato sauce.


6) Prepare gluten free pasta or zucchini noodles.

7) Place noodles on plate, top with a little bit of tomato sauce and place four zucchini balls on top. Sprinkle vegan cheese and chives on top of the dish. (optional)

Serve warm! Enjoy!

Quick and easy to make!

Homemade Tomato Sauce: 

1) Saute minced garlic, and chopped onion, in olive oil for about 5 minutes.

2) Add diced tomatoes, basil, italian seasoning, and oregano to the frying pan with onions. Let simmer.

A sprinkle of vegan cheese (optional)

A sprinkle of chives (optional)

Rate and Review
Rate UsPretty badNot so goodGoodVery goodAwesomeRate Us