Meatballs with bell peppers and zucchini, a fridge-clearing recipe but also a tasty dish that encourages children to eat the often feared vegetables. A tasty dish I prepared a few days ago. The truth is I intended to make simple meatless patties braised in sauce, but I really had very little meat. Fortunately I had some stale bread, and in the fridge a lonely bell pepper and two zucchini were waiting. So I took the opportunity and thought, why not make meatballs with meat, bell peppers and zucchini?
These meatballs are good served hot but also cold, because meatballs are like cherries… you can’t stop at one.
Here is the recipe for meatballs with bell peppers and zucchini, tasty and light.
Enjoy!
If you are looking for more tasty meatball recipes you can also check:
- Difficulty: Medium
- Cost: Moderate
- Preparation time: 30 Minutes
- Cooking time: 20 Minutes
- Portions: 4People
- Cuisine: Italian
- Seasonality: Summer, Autumn, Spring, Summer
Ingredients
- 9 oz ground beef
- 9 oz stale bread (stale)
- 1 bell pepper (red or yellow)
- 2 zucchini
- 2 eggs
- 2.5 oz Parmigiano Reggiano PDO (or Grana Padano)
- as needed milk
- to taste breadcrumbs
- to taste salt
- to taste pepper (optional)
- 3.5 tbsp extra virgin olive oil
Preparation
Start by putting the stale bread in a bowl with some milk and a little water and leave it for about ten minutes. Meanwhile, in another bowl place the ground beef, then wash, dry and cut the bell pepper in half, remove the core and seeds. Grate it, squeeze it out and add it to the meat. Do the same with the zucchini. Add the eggs and finally the squeezed bread, the salt and pepper.
Mix all the ingredients well with your hands or a fork until you obtain a well-blended and compact mixture.
Put the breadcrumbs in a small bowl, then form meatballs (round or elongated as you prefer) and roll them in the breadcrumbs, placing them on a plate.
Heat the extra virgin olive oil in a very large skillet, lay the meatballs in the pan, cover and cook over medium heat. Turn the meatballs from time to time and when they are nicely golden, they will be ready.
Plate and serve the meatballs with bell peppers and zucchini hot.
Tips
You can store the meatballs in an airtight container in the refrigerator for 1 – 2 days. They can be a delicious idea for a picnic with your children; trust me, they are good cold too!
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