Tomatoes and Zucchini with Meatballs
Savor the comforting blend of flavors in this hearty "Tomatoes and Zucchini with Meatballs" recipe, a perfect one-pan meal that's both wholesome and satisfying. Juicy, tender meatballs made with seasoned ground beef and garlic are seared to golden perfection before simmering in a robust tomato and zucchini sauce infused with Italian seasoning. The rich, savory broth melds beautifully with the natural sweetness of fresh tomatoes and the mild, earthy notes of zucchini, creating a harmony of tastes that’s ideal for a family dinner. Ready in just 45 minutes, this dish can be served solo, paired with crusty bread, or spooned over a bed of rice. Finish with a sprinkle of Parmesan cheese and fresh parsley for an irresistible, restaurant-quality presentation. Simple, flavorful, and brimming with hearty ingredients, this recipe is sure to become a new weeknight favorite.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 50 grams Breadcrumbs
- 1 large Egg
- 2 cloves Garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 medium Zucchini, sliced into rounds
- 4 medium Tomatoes, diced
- 2 tablespoons Tomato paste
- 250 milliliters Chicken or vegetable broth
- 1 teaspoon Italian seasoning
- 50 grams Parmesan cheese, grated (optional)
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
In a large bowl, combine the ground beef, breadcrumbs, egg, minced garlic, salt, and black pepper. Mix until well blended.
Form the mixture into small, bite-sized meatballs, about 1-inch in diameter. Set aside.
Heat olive oil in a large skillet over medium heat. Add the meatballs in a single layer and cook for 5-7 minutes, turning occasionally, until browned on all sides. Remove the meatballs and set aside on a plate.
In the same skillet, add a bit more olive oil if needed. Add the zucchini slices and cook for 3-4 minutes, stirring occasionally, until they start to soften.
Add the diced tomatoes, tomato paste, broth, and Italian seasoning to the skillet. Stir to combine and bring the mixture to a simmer.
Return the browned meatballs to the skillet and gently stir to coat them in the sauce. Cover the skillet with a lid and let everything simmer for 15 minutes, stirring occasionally, until the meatballs are cooked through and the zucchini is tender.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the dish warm, topped with grated Parmesan cheese and fresh parsley, if desired. Pair with crusty bread or serve over rice for a complete meal.
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 1113 mg | 48% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 7.4 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 221 mg | 17% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 930 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
