Zucchini MeatballsClick to Play

Meat and Zucchini Meatballs

Polpette con le Zucchine al Forno

Mary Ann Esposito

Yield: About 20 small meatballs

Ingredients

1 medium zucchini, grated and wrapped in paper towels; change paper several times to draw excess moisture from the squash
1 pound ground chicken or turkey
1 egg
1/2 cup grated Grana Padano or Montasio cheese
1 1/2 cups fresh breadcrumbs
Small bunch parsley, minced
4 or 5 fresh mint leaves, minced
Salt to taste

Directions 

Preheat the oven to 350°F.

In a bowl combine the zucchini, poultry, egg, cheese, 1/2 cup of the bread crumbs, parsley, mint and salt.  Mix as for meatballs.  Form a small ball and fry it to test for taste.  Add salt if necessary.  Refrigerate the mixture covered for 30 minutes.

Place remaining crumbs on a dish and form small malt ball size balls and roll them in the crumbs.

Oil a rimmed non-stick baking sheet and place the meatballs in single layers on the sheet.

Bake until nicely browned, about 12 to 15 minutes.  Serve hot or at room temperature.

This recipe is featured on show 2418 - Little Bites.

item recipe is featured in Episode 2418 of Season 24.

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