Meat and Zucchini Meatballs

Meat and zucchini meatballs are a great way to combine the succulence of meat with the freshness of vegetables, creating a flavorful and balanced dish. Here is the traditional recipe with an Italian twist.

Ingredients

• 500 g of ground meat (beef, pork, or a mix of both)
• 2 medium zucchinis
• 1 egg
• 50 g of grated Parmesan cheese
• 2 tablespoons of bread crumbs
• 1 clove of garlic
• Salt to taste
• Pepper to taste
• Chopped parsley (optional)
• Extra virgin olive oil for cooking

Preparation

1. First of all, wash the zucchinis and grate them with a coarse grater.
2. Place the grated zucchinis in a colander, sprinkle with some salt and let them rest for about 10-15 minutes so that they lose their vegetative water.
3. In the meantime, in a large bowl, put the ground meat, egg, Parmesan, bread crumbs, and if you like, the chopped parsley.
4. Squeeze the zucchinis well to remove as much water as possible and add them to the bowl with the other ingredients.
5. Crush the garlic and add it to the mixture (you can remove it after mixing the ingredients if you prefer a milder flavor).
6. Blend all the ingredients by hand until you get a homogenous mixture. Taste a small piece to check the seasoning and adjust with salt and pepper according to taste.
7. Take portions of the mixture and shape into meatballs the size of a walnut.
8. In a large skillet, heat the extra virgin olive oil and cook the meatballs over medium-high heat until they are golden brown and cooked to the desired doneness, turning them regularly.
9. Place the cooked meatballs on paper towels to remove excess oil before serving.

Curiosity

Meatballs are a highly versatile dish and are present with regional variations all over Italy. They also have the advantage of being easily customizable, by adding different herbs, spices, or cheeses to create new flavors. Moreover, they can be served as a main course or used to enrich sauces and pasta dressings.