Do you remember the famous minced meatballs in sauce? My mom often prepared them on Sundays, and for us, they were one of the most delicious and desired recipes because we waited all week to enjoy them, almost as if they were a reward. Since then, my dietary choices have drastically changed, including a reduced consumption of meat. I wanted to experiment with a vegetarian variation, using pan-cooked zucchini (but nothing prevents you from baking them)! This alternative allows you not only to savor a lighter and more digestible dish but also not to overuse meat as before, to vary your diet according to seasonal vegetables without sacrificing taste! These meatballs will result in delicious, soft bites when dipped in a pleasant tomato sauce scented with basil, ensuring success among both adults and children, who are often reluctant to eat vegetables!
All “vegetarian” recipes are without meat and/or fish… (N.B. there may be the use of other animal protein-based foods, such as eggs and cheese).
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 30 meatballs
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients:
- 1 lb White zucchini
- 7 oz Tomato sauce
- 5 oz White sandwich bread
- 1 Egg
- 7 tablespoons Breadcrumbs
- 3 tablespoons Parmigiano Reggiano DOP (grated)
- 2 tablespoons Pecorino romano (grated)
- as needed Flour
- as needed Milk
- 2 cloves Garlic
- 10 leaves Basil
- as needed Oregano
- 2 sprigs Thyme
- 1 teaspoon Nutmeg
- as needed Extra virgin olive oil
- as needed Salt
- as needed Chili pepper
Preparation:
Carefully wash the zucchini and cut them into chunks. In a large pan, brown the garlic clove with two tablespoons of extra virgin olive oil; add the zucchini and sauté over high heat for a few minutes (fig. 1).
At this point, moisten the zucchini with a ladle of hot water and cook them for about 10 minutes, until they appear cooked. Season with salt and pepper and let them cool (fig. 2).
In the meantime, cut the sandwich bread into cubes (stale bread will also work) and place it in a cup with a few tablespoons of milk. Let it soften for about 5-10 minutes.
In the bowl of the food processor, place the cooled zucchini, the softened and well-squeezed bread, basil leaves, thyme, breadcrumbs, pecorino, grated parmigiano, and the egg (fig. 3).
Blend everything in stages until you get a dense and homogeneous mixture (fig. 4).
If the mixture is still too soft, add a little more breadcrumbs gradually without overdoing it and a few tablespoons of flour. Finally, add a pinch of salt and pepper.
Then, with slightly damp hands, shape the mixture into meatballs just a bit larger than a walnut (fig. 5).
Once ready, place them in the fridge for about 30 minutes to firm up nicely.
Meanwhile, heat a whole clove of garlic with a drizzle of oil in a saucepan; let it sauté for a minute, and add the tomato sauce. Cook the sauce for about 5 minutes over low heat. Salt and place the meatballs, spacing them slightly from each other (fig. 6).
Finish with a sprinkle of dried oregano. Let it cook like this for 5 minutes, then gently turn the meatballs and cook for another 5 minutes. If the sauce is too thick, thin it with a little water as needed. At the end of cooking, add chopped fresh basil leaves on top of the meatballs. Serve. And voilà… your zucchini meatballs pizzaiola style are ready to be enjoyed!
For a more indulgent version, at the end of cooking, add diced mozzarella on top of the meatballs, cover with a lid, and wait for the cheese to melt over very low heat. It will only take a few minutes.
Enjoy from Fefè’s kitchen!
