Meatballs and Zucchini

Meatballs and Zucchini – Serves 2

Meatball Cooking Items

  • 1 pound of ground sirloin
  • 1 egg
  • 2 tablespoons of ketchup
  • 2 tablespoons of worcestershire sauce
  • 1 shallot, minced
  • 3 cloves of garlic, minced
  • 2 tablespoons of fresh parsley, minced
  • 1 teaspoon of salt and pepper
  • 2 tablespoons of bob’s red mill flaxseed meal

Sauce Cooking Items

  • 1 and 1/2 cups of your preferred pasta sauce, I use muir glen pasta sauce
  • 2 cloves of garlic, minced
  • 1/3 cup of green olives, sliced
  • 4 – 5 mushrooms, sliced
  • Salt and pepper to taste
  • 1/4 cup of red wine
  • 1 tablespoon of olive oil

Zucchini Cooking Items

  • 2 yellow and 2 green zucchini, sliced
  • 1/2 teaspoon of rosemary or sage
  • Salt and pepper to taste
  • 2 tablespoons of olive oil


  1. Preheat the oven to 400 degrees. Get out a non stick cookie sheet.
  2. In a large bowl, combine the ground sirloin, egg, ketchup, worsestershire sauce, shallot, garlic, parsley, flaxseed meal, salt and pepper. Using your hands mix all the ingredients together and form into golf ball size balls and place on your non stick cookie sheet. This should make about 8 meatballs. Put in the oven and set your timer for 20 minutes.
  3. Slice the zucchini into 1/2 inch thick slices. In a large skillet, add all the zucchini, olive oil, rosemary or sage, and salt and pepper. Cook over medium high heat for about 15 minutes, making sure to toss so they don’t burn.
  4. Next combine all the sauce ingredients into a small pot and cook over medium low heat. Stir regularly and keep covered.
  5. Remove the meatballs from the oven and plate with the zucchini. Top the meatballs with the sauce and serve.

Muir Glen Pasta Sauce


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