Crescent Wrapped Beef Zucchini Meatballs Recipe

crescent wrapped beef zucchini meatballs with marinara

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These beef zucchini meatballs are great on their own and perfect for meal prep. For a quick dinner, try them wrapped in crescent roll dough with a little cheese and then dipped in pizza sauce!


  • 1 pound ground beef (I use 85/15 or 90/10)
  • 1/2 cup panko breadcrumbs
  • 1 tsp oregano
  • 1/2 tsp garlic powder
  • 1 egg
  • 3/4 cup shredded zucchini (squeezed to remove some moisture)*
  • pinch of salt
  • optional – 1/4 cup parmesan cheese
  • 12 tubes crescent roll dough
  • approx 1 cup shredded mozzarella cheese
  • pizza sauce or marinara sauce for dipping


To Make The Meatballs:

  1. In a bowl, combine beef, panko, spices, egg, zucchini and parmesan (if using).
  2. Mix with hands until well combined. 
  3. Form into small meatballs (1 Tbsp or less works best).
  4. Bake at 400 degrees F for approximately 10 minutes, flipping halfway through (or until internal temp reaches 165 degrees F)
  5. Let cool completely. 

To Make The Crescent Wrapped Meatballs

  1. Spread crescent dough onto a flat surface. Press seams together if needed to make a solid sheet. 
  2. Sprinkle with about 3/4 cup shredded cheese. 
  3. Cut into squares and place a meatball on each square.
  4. Roll the dough around the meat and cheese and press to seal the seams, then place on a baking sheet lined with parchment paper.
  5. Spray the tops with oil and sprinkle with oregano/press a little shredded cheese on top.
  6. Bake at 375 degrees for about 12 minutes.
  7. Serve with sauce for dipping.


*You can chop the zucchini after you shred it to make it even smaller and less noticeable in the meatballs