Sweet-and-sour meatballs with zucchini recipe

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  • Yield: 6 to 8 Servings


  • 2 pounds lean ground beef
  • ½ medium onion, chopped
  • 1 garlic clove, minced
  • ¼ cup Applesauce
  • 1 tablespoon Worcestershire sauce
  • ½ medium onion, chopped
  • 1 small green bell pepper, chopped
  • 3 cups tomato sauce, homemade or store-bought
  • ¼ cup Applesauce
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, minced
  • ½ teaspoon kosher salt
  • 5 medium zucchini, shaved into thin strips with a vegetable peeler
  • Grated or shaved Parmesan cheese, for garnish
How to Make It
    Make the Meatballs
  1. In a large bowl, combine the ground beef, onion, garlic, applesauce, and Worcestershire sauce. Using a tablespoon measure or a spoon, shape the mixture into 2-inch meatballs.
  2. In a 12-inch skillet set over medium heat, working in batches, cook the meatballs, turning occasionally to ensure that all sides brown, about 7 minutes. Using a slotted spoon, transfer the meatballs to large bowl. Discard any drippings left in the pan.
  3. Make the Sauce
  4. In the same skillet, set over medium heat, combine the onion and bell pepper. Cook, stirring, until tender, about 3 minutes. Add the tomato sauce, applesauce, lemon juice, garlic, and salt and cook until the sauce has reduced and thickened, about 20 minutes. Add the meatballs to the sauce and simmer for 10 minutes.
  5. Serve over the zucchini strips, sprinkled with the Parmesan.

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