Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, crunchy zucchini stuffed meatballs. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Crunchy Zucchini Stuffed Meatballs is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Crunchy Zucchini Stuffed Meatballs is something that I’ve loved my whole life.
My first attempt making Turkey Meatballs and Zucchini Noodles (Zoodles)! Zucchini Meatballs are meatless, made with grated zucchini, garlic, Pecorino Romano, basil, bread crumbs and egg, then baked in the oven and finished in a Pomodoro sauce. I added a bunch of spices, so the taste was decent, but the texture was gummy on the inside and crunchy on the outside.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook crunchy zucchini stuffed meatballs using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Crunchy Zucchini Stuffed Meatballs:
- Get 1 lb ground beef
- Prepare 1 lb ground lamb
- Take 1 zucchini; small dice
- Prepare 2 eggs
- Prepare 3/4 C breadcrumbs
- Prepare 1/4 C worcestershire sauce
- Get 1 T garlic powder
- Prepare 2 t onion powder
- Prepare 2 t dried oregano
- Get 1/4 t ground thyme
- Take 1 large pinch kosher salt & black pepper
Add the stuffed zucchini and any meatballs and bring to the boil. Serve the stuffed zucchini with a little of the sauce and a dollop of yoghurt. Zucchini makes a perfect crunchy noodle that stays awesome in your soup. These meatballs make for an amazing meal any day you want to That zucchini too bland for you?
Steps to make Crunchy Zucchini Stuffed Meatballs:
- Heat a small saute pan with enough oil to cover. Add zucchini with a pinch of salt and pepper. Saute briefly for 1 minute or until zucchini just begins to soften. Dont fully cook if a crunchy texture is desired.
- Cool zucchini in fridge until chilled.
- Combine all ingredients together in a large mixing bowl and mix well.
- Grab a few pieces of zucchini and surround with meat mixture. Roll into small balls.
- Bake at 400° for approximately 20 minutes or until meatballs reach 155°.
- Variations; Bell peppers, roasted garlic or tomatoes or bell peppers, fresh herbs, rosemary, yogurt, tomato, red onion, dried onion soup mix, dill, lemon, horseradish, turmeric, celery seed, fennel seed, shallots, sumac, chile powder, cumin, cayenne, crushed pepper flakes, parsely, cilantro, ginger, scallions, ground jalapeño powder, coriander seed, peppercorn melange, dried sriracha, applewood, basil, white pepper, paprika, smoked paprika, serrano, ancho chile, bacon, pancetta, red wine marinade,
Using a dish towel, squeeze out excess liquid from the shredded zucchini. Move the zucchini to a dry bowl and add the egg, ricotta bread crumbs, Italian seasoning, basil, parsley, pepper, olive oil, onion, and garlic. Juicy, tender and delicious beef meatballs with zucchini and Parmesan, this is one of our favorite You can serve the meatballs with zucchini immediately with mashed potatoes and salad or POLISH MEATBALLS - Comforting and delicious Polish meatballs stuffed with mushrooms and served with. Made this for Father's Day per husband's request. Dinner Kid Friendly Recipes & Ideas.
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