Zucchini meatballs

Name: Zucchini meatballs
Ingredients: 1 medium zucchini (250 g); 500 g ground beef; 1 medium white onion (150 g); 1 egg; 1 teaspoon Vegeta; 1/2 teaspoon ground pepper; 24 g flour; 250 ml oil for frying

Appetizers - Zucchini meatballs by Agripina A. - Recipia

Zucchini meatballs are pan-fried, with little cubes of zucchini tucked into the ground beef. With onion and egg in the mixture, they have a tender center and a light flour crust, browned in a layer of hot oil. I chop the zucchini very finely so the pieces are distributed throughout each meatball. Preparation: 20 minutes. Cooking: 30 minutes. Total time: 50 minutes. Serves: 4. Approximately 470 kcal and 29 g protein per serving.

Ingredients

1 medium zucchini (250 g)
500 g ground beef
1 medium white onion (150 g)
1 egg
1 teaspoon Vegeta
1/2 teaspoon ground pepper
24 g flour
250 ml oil for frying

Preparation

1. Peel and seed the zucchini, then cut it into very small cubes. 2. Put the beef in a bowl. Add the finely chopped onion, egg, Vegeta and pepper, then mix well. Fold in the zucchini cubes. 3. Shape into 12 small meatballs, flatten them slightly and coat them in flour. 4. Heat the oil in a frying pan over medium heat. Fry the meatballs in 3 batches, for 5 minutes on each side, until browned and cooked through.

Notes

Serve them with mashed potatoes and tomato salad, alongside the browned meat. Choose a small, firm zucchini with few seeds; a large one can make the mixture too soft. I take my time shaping them and make them about the same thickness; if the oil smokes, the outside browns before the middle cooks through. For a gluten-free version, replace the wheat flour with 24 g rice flour; the mixture still contains egg. Keep them in a sealed container in the refrigerator for no more than 3 days.