Meatballs with Peppers and Zucchini, a fridge-clearing recipe, but also a tasty dish that encourages children to eat those much-dreaded vegetables. A delicious dish I prepared a few days ago. The truth is, I intended to make simple meatballs in stew, but I had very little meat. Luckily, I had some stale bread, and sadly lying in the fridge were a pepper and two zucchinis. So I decided to make meatballs with meat, peppers, and zucchini.
These meatballs are good to eat hot but also cold, because meatballs are like cherries… one leads to another.
Here’s the recipe for meatballs with peppers and zucchini, tasty and light.
Enjoy your meal!
If you are looking for tasty meatball recipes, you can also check out:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking time: 20 Minutes
- Portions: 4 People
- Cuisine: Italian
- Seasonality: Summer, Autumn, Spring, Summer
Ingredients
- 9 oz ground beef
- 9 oz bread (stale)
- 1 bell pepper (either red or yellow)
- 2 zucchinis
- 2 eggs
- 2 1/2 oz Parmigiano Reggiano DOP (or Grana)
- as needed milk
- as needed breadcrumbs
- as needed salt
- as needed pepper (optional)
- 1/4 cup extra virgin olive oil
Preparation
Start by putting the stale bread in a bowl with some milk and a bit of water and let it sit for about ten minutes. In the meantime, in another bowl, place the ground meat, then wash, dry, and halve the bell pepper, remove the stem and internal seeds. Grate it, squeeze it, and add it to the meat. Do the same with the zucchinis. Add the eggs and finally the squeezed bread, salt, and pepper.
Mix all the ingredients well with your hands or a fork, obtaining a well-mixed and compact dough.
In a small bowl, pour the breadcrumbs, then form meatballs (round or elongated as you prefer) and coat them in the breadcrumbs, place them on a plate.
Heat the extra virgin olive oil in a very large pan, place the meatballs, cover, and cook over moderate heat. Turn the meatballs occasionally, and when they are nicely golden, they are ready.
Plate and serve the hot meatballs with peppers and zucchini.
Tips
You can store the meatballs in an airtight container in the refrigerator for 1 – 2 days. They can be a tasty idea for a picnic with your children; trust me, they’re good even cold!
Like my Facebook page Here and my Instagram page HERE and you won’t miss any recipe
