Zucchini Meatballs
Easy, fiber-rich meatballs your whole family will love — and your midlife body will thank you for.
If you’re over 40 and wondering what to make for dinner that supports your changing body and keeps the whole family happy — this is it.
These zucchini pork meatballs are:
✔️ High in protein
✔️ Rich in fiber
✔️ Packed with flavour
✔️ Quick to make
✔️ Midlife metabolism–friendly
✔️ Totally family-approved
They’re also a perfect fit for my 30/30/30 method — a simple framework I teach to help stabilize blood sugar, reduce cravings, and support hormones with every meal.
Why This Meal Supports Your Hormones
This dish is balanced, satisfying, and packed with what your midlife body needs:
✔️ Protein to preserve lean muscle and regulate blood sugar
✔️ Fiber from zucchini + whole grain pasta for digestion and hormone detox
✔️ Healthy fats (from pork and almond flour) to support satiety
✔️ Simple ingredients your body actually recognizes and can use
How to Serve Zucchini Pork Meatballs
Toss them in store-bought marinara sauce over gluten-free pasta
Pair with roasted veggies and quinoa for a hormone-friendly bowl
Chop leftovers into scrambled eggs or wraps for a protein-rich lunch
Serve over zoodles or spaghetti squash for a lower-carb option
Pro Tip: They freeze well! Double the batch and save some for later in the week.
Zucchini Meatballs
Ingredients:
1 zucchini
1 tsp dried oregano
1 tsp dried basil
1 tsp garlic powder
1 tsp kosher salt
1/2 tsp freshly ground pepper
1 lb ground pork (can sub chicken or turkey)
zest of 1/2 lemon
1/4 cup flour (can sub gluten free or almond flour)
Serving Suggestion: pasta and marinara sauce
Directions:
Preheat the oven to 400F and line a baking sheet with parchment.
Combine the 1 tsp dried basil, 1 tsp dried oregano, 1 tsp salt, 1 tsp garlic powder, 1/2 tsp freshly ground pepper into a small bowl and set aside.
Grate the zucchini into the centre of a clean dish cloth or some pieces of paper towel. Gather the four corners of the dish cloth and using your hands, squeeze out the excess liquid, getting out as much as possible.
Into a bowl, combine the grated zucchini, the ground meat, the lemon zest, spices and 1/4 cup of flour. Using clean, lightly oiled hands, mix to combine.
Lightly oil your hands and roll the meat mixture into 15-17 meatballs, placing them on the parchment lined baking sheet.
Bake for 15-18 minutes until the meatballs reach an internal temperature of 165F.
Enjoy!
Notes; refrigerate cooked meatballs in an airtight container for up to 4 days. Freeze cooked meatballs for up to 3 months.
Reheating: From the fridge, microwave cooked meatballs for 2 minutes until warmed through, or heat in a sauce pan over medium heat for about 10 minutes. From frozen, thaw overnight in the fridge and then reheat as above.
Why You’ll Love This Meal
Midlife is busy. You’re managing kids, work, and your own wellness—but that doesn’t mean settling for boring or overly processed meals.
This one-pan gnocchi skillet delivers:
Complex carbs + lean protein to support hormone health and steady energy
Fresh veggies + herbs for antioxidants and flavour
Zero-fuss cooking that makes you feel like a kitchen goddess without breaking a sweat
📌Pin this Recipe and Leave a Review!
If you’re craving a simple, satisfying, and downright delicious summer dinner, these Zucchini Meatballs will become your new weeknight hero.
Don’t forget to pin it, save it, and tag me if you make it! I love seeing your creations in action.
More Recipes Like This
If you loved this meal, be sure to grab my free Hormone-Friendly Meal Plan with more easy, delicious recipes tailored for women in midlife.
And if you’re ready for deeper support with your nutrition, hormones, and energy?
Learn more about my UNSTUCK coaching program — designed to help you feel like yourself again.