Meatballs with zucchini are an easy and simple main course that we love. They are delicious, soft, and full of flavor, very simple and kids love them too. I often make the meatballs with zucchini when I have friends over for dinner, so the kids always enjoy them, and they are very good even when eaten warm at room temperature. They are also perfect to take as a lunch to school or the office, in short, you absolutely have to try them. I recommend checking out my collection of MEATBALL RECIPES for every occasion, I’m sure you’ll find other tasty recipes to try and also MILLETS AND ZUCCHINI MEATBALLS, RICOTTA AND ZUCCHINI MEATBALLS and the Zucchini and ricotta meatballs no-bake. Now let’s see how to make the meatballs with zucchini, and if you try them, let me know. Barbara

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Difficulty: Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients to prepare Meatballs with zucchini

1.3 lbs Ground beef
2 Zucchini
1 Eggs
to taste Salt
to taste Breadcrumbs
to taste Parsley
1 Potato
to taste Extra virgin olive oil
1 clove Garlic
2 oz Wine
as needed Vegetable broth (only if needed)

Tools

Grater

How to prepare Meatballs with zucchini

Let’s start preparing the meatballs with zucchini. First, boil a potato or steam it, place the ground meat in a bowl, slightly mash it with a fork, add the egg,
the salt,
and the boiled mashed potato, mix and incorporate well.
Clean the parsley, wash it, chop it, and add it to the meat,
also add some breadcrumbs and mix everything well to make a homogeneous mixture.
Take the mixture and shape it into apricot-sized meatballs, press them well and then place them on a plate.
Clean the zucchini, remove the ends, and grate them with a grater with large holes.
Pour some extra virgin olive oil into the pan and add the meatballs, searing them well,
add a clove of garlic and deglaze with white wine, let it cook until it completely evaporates.
Add the grated zucchini, mix well
season with salt and add chopped parsley, cook for 20 minutes, it is not necessary to add water as the zucchini will release their naturally contained water, if necessary add vegetable broth only in the last minutes of cooking when all the liquid is absorbed.
Serve the meatballs with the zucchini once cooked, serving them with the zucchini.