Basic Beef & Vegetable Meatball

Kick off your dinner party with this super simple, easy-to-prepare basic beef & vegetable meatballs.

  • 50
  • 4
  • 163
  • 23 g

Ingredients & Cooking


  • 1 lb Ground Beef (93% or leaner)
  • 1 cup grated zucchini
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Preheat oven to 400°F.   Combine all ingredients in medium bowl, mixing lightly, but thoroughly.  Shape into 24 meatballs.  Place meatballs, 1-inch apart, on rack in aluminum foil lined broiler pan.  Bake in 400°F oven 22 to 25 minutes or until instant-read thermometer inserted into center of meatball registers 160°F.

    Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef.  Ground Beef should be cooked to an internal temperature of 160°F.  Color is not a reliable indicator of Ground Beef doneness. 

Nutrition Information

Butcher Counter

Basic Beef & Vegetable MeatballGround Beef Ingredient Cuts

Versatility and rich flavor make it ideal for burgers, tacos or wraps. Perfect for breakfast, lunch and everything in-between.

Lean Beef

We all know that beef tastes great, but did you know how good it is for you too? A 3 oz. serving of lean beef provides 10 essential nutrients in around 150 calories, less than 10 grams of total fat and less than 95 mg of cholesterol.

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Ensuring beef safety, from farm to fork

From farm to fork, everyone plays an important role in beef safety. Safety plays an essential function across the beef lifecycle journey – from the cattle ranches across the U.S., to the meat processing plants, to your kitchen table.

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rethink the ranch

Much has changed since the days of cowboys, cattle drives and the Old West. Today, it's more about drones, apps and computers. Join us as we travel across the country talking to real, modern ranchers.

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frequently asked questions about beef

We all know beef tastes great – but did you know that beef can be good for you, too? Check out some answers to your most pressing questions when it comes to incorporating beef into a heart-healthy lifestyle.

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