The meatball and zucchini skewers are a tasty, economical main course and complete. In smaller quantities (perhaps closed with a toothpick on top of each roll), they could also be a savory finger food for a savory buffet!
I loved them and devoured them even at room temperature while busy in the kitchen in the evening, goodness gracious!!!!!!!
You can vary the minced meat in the meatballs by adding some beef or making small sausage bites, but I would always keep the zucchini as a vegetable because it is light and, cut so thin, cooks in a flash.
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I have opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
With zucchinis, I suggest:
ZUCCHINI MEATBALLS
WITH a particular type of MEATBALLS INSTEAD:
CHEESE AND EGG BALLS
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
MEATBALL AND ZUCCHINI SKEWERS
ASI’s kitchen
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 2/3
- Cooking methods: Oven
- Cuisine: Italian
Ingredients RECIPE MEATBALL AND ZUCCHINI SKEWERS
- 9 oz ground meat mix (chicken and pork for me)
- 1 egg
- as needed chopped parsley
- 2 zucchinis (preferably long and not too fat)
- as needed breadcrumbs (for the skewers' coating)
- as needed white bread (for the meatballs)
- as needed Parmigiano Reggiano DOP (grated)
- as needed extra virgin olive oil
- as needed salt
- as needed pepper
Tools RECIPE MEATBALL AND ZUCCHINI SKEWERS
- Skewers
- Mandolines
FOR THE PREPARATION OF THE MEATBALL AND ZUCCHINI SKEWERS
In a bowl, place the ground meat, the egg, a handful of crumbled bread, and season with salt and pepper.
Make several small meatballs, about 12/13 depending on size: mine are shown in the photo, of course!
Using the mandoline, slice the zucchinis and if there are any leftovers, chop them into scattered pieces.
Wrap each meatball in a thin slice of zucchini and as you do this, skewer them until you have finished.
Prepare the coating by mixing breadcrumbs, grated Parmigiano Reggiano, and chopped parsley.
If you want to be diligent and careful, you can brush each roll with a bit of olive oil… I thought about it but then didn’t do it! I’ll tell you honestly … I go random every now and then, sorry!
Line a baking sheet with parchment paper, arrange the well-coated skewers and if there are leftover zucchini pieces and remaining coating.
I personally love the crispiness and the flavorful taste of the seasoned bread, so if it’s unused, I always add it to the base of my preparation! Does this happen to you too?
Drizzle a bit of olive oil over each skewer and bake the meatball and zucchini skewers.
The oven is preheated to about 375°F, and cooking takes about 40 minutes, making sure to turn the skewers halfway through the cooking time.
I confess that I devoured these meatballs wrapped in zucchini slices. They are very tasty, flavorful, and delightful, and they are excellent even at room temperature…
Enjoy your meal with the meatball and zucchini skewers!
Annalisa
