Pairs well with Oven-Baked Zucchini Meatballs
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Oven-Baked Zucchini Meatballs
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Delicious and simple zucchini meatballs baked in the oven for a lighter, tasty dish perfect as an appetizer or vegetarian main course.
00:00:30 total
Serves 10
easy
Sides / Appetizer
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Ingredients
- zucchini - 600 g (trimmed and grated with wide edges)
- egg - 1 (55 g) (medium size)
- homemade bread - 250 g (cut into cubes and blended into crumbs)
- grated cheese - 120 g (classic flavor for meatballs)
- parsley - watch the video to see (chopped)
- salt - q.b. (to taste)
- black pepper - q.b. (to taste)
- extra virgin olive oil - q.b. (for greasing hands and sprinkling on meatballs)
Instructions
- Prepare the zucchini: Trim the courgettes and grate them using the wide edges of a grater. If the zucchini seem too tender, place them in a colander and press lightly to remove excess water.
- Make bread crumbs: Cut homemade bread into cubes and blend until fine crumbs are obtained.
- Combine ingredients: In the blender with the bread crumbs, add the egg, grated cheese, grated zucchini, chopped parsley, salt, and pepper. Pulse briefly to mix and knead everything together.
- Shape meatballs: Grease your hands with olive oil and shape round meatballs weighing about 18 grams each.
- Prepare for baking: Place the meatballs on a baking tray and sprinkle them with a drop of olive oil for browning.
- Bake meatballs: Bake in a static oven preheated to 200°C (392°F). Cook on the middle shelf for 20 minutes, then move to the highest shelf for the last 8-10 minutes to brown the meatballs nicely.
- Serve: Remove from oven and serve warm. Enjoy!
