Zucchini Meatballs Recipe
Zucchini, which we used to turn our noses up at when we were a child, turns into one of our favorite vegetables as we grow up. It is such a vegetable that it goes well with everything, from salads to appetizers, from meals to fries, from fries to chips. But there are still those among us who have not made peace with it, and who are very distant from eating it. This time, we entered the kitchen with the intention of making them love zucchini, too.
We hid grated zucchini in the classic meatball mixture. After kneading it well and shaping it, we cooked it to perfection and made it ready for dinner. Dipped in yoghurt sauce, it became light and satisfying.
This time, let meatballs join arm in arm with a wonderful zucchini taste, welcome to our zucchini meatballs recipe.
- 1 zucchini _
- 1 small size onion
- 1 egg _
- 1/3 bunch finely chopped parsley
- 3 tablespoons of olive oil
- 350 grams of ground beef
- 1 clove of garlic
- 4 tablespoons breadcrumbs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon of ground pepper
To cook:
- 1 tea glass of olive oil
How to Make Zucchini Meatballs Recipe?
- Grate the zucchini and drain excess water.
- Process the onion in a food processor or grate it and squeeze out excess water. Peel and crush the garlic.
- Take the minced meat into a deep bowl. Break the egg on top.
- Add all the other ingredients and knead well.
- Wrap the resulting mixture with stretch film and let it rest in the refrigerator for 20 minutes.
- Then, prepare round, firm meatballs with your hands.
- Put olive oil in a pan, after it gets slightly hot, add the meatballs and cook. When their colors change slightly and the insides are cooked, take them out, drain the excess oil and enjoy.