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Dinner Recipes

Meatballs, Zucchini & Beans

Meatballs, zucchini & beans combine in this hearty dish — we used cannellini beans but you can swap in whatever bean you prefer.

Serving Size:


Active Time:

25 min.

Total Time:

4 hrs.


  • 1½ lbs. ground beef
  • ½ cup seasoned dry breadcrumbs
  • ¼ cup chopped fresh parsley
  • 2 eggs
  • 2 Tbs. grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1½ cups tomato pasta sauce
  • 1 zucchini, sliced ¼”-thick
  • 1 (15.5 oz.) can cannellini beans, rinsed, drained
  • Fresh rosemary (optional)


  1. In bowl, combine beef, breadcrumbs, parsley, eggs, cheese, garlic, ¼ tsp. salt and ¼ tsp. pepper. Shape into 18 balls.
  2. Place ½ cup sauce in bottom of 4-qt. slow cooker. Top with meatballs and remaining sauce. Cover; cook on low 2½ hrs.
  3. Add zucchini and beans. Cover and cook on low until zucchini is tender, about 1 hr. If desired, garnish with fresh rosemary.

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