Ingredients (for 4 servings)1 LB. Ground Beef 1 Zucchini 2 Carrots 1 Yellow Onion 1 Egg (I try to just use the whites) ¾ Cup Panko Breadcrumbs Sriracha (optional) Salt Pepper Cumin Chili Powder Garlic Powder
- Grate the zucchini, onion, and carrot on the side of the grater with the biggest holes. Make sure to remove as much moisture as possible from the grated vegetables. You can do this by grating the vegetables into a clean towel-covered bowl and then squeezing out the water, or placing a few paper towels over the vegetables and pressing out the water.
- In a large bowl, add the grated vegetables, ground beef, and a sprinkle of all of the spices. If you want to add the Sriracha, use about 2 Tbsp. for a good kick, more if you can handle it!
- Time to get messy! Use your hands to mix together all of the ingredients in the bowl. Put the mixture in the fridge for about 30-minutes, as it will help when forming the meatballs.
- Add the breadcrumbs and egg to the bowl and mix again. The mixture should stick together easily. If it's too runny, add more breadcrumbs, but if it's very dry or crumbling in your hands then add more egg.
- Form the mixture into meatballs - I normally make them into about 1-inch rounds, pushing them down a bit so they are almost a patty. The mixture should make about 15-18 depending on the size you decide on.
- Heat up a large pan with canola oil. Once the pan is hot (hold your hand a few inches above the pan and you should feel the heat), then place the meatballs in the oil. After about 5-7 minutes the meatballs should be browned on the bottom, and then it's time to flip.
- Once both sides are browned, take out the meatballs and enjoy!