Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, crunchy zucchini stuffed meatballs. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Crunchy Zucchini Stuffed Meatballs is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Crunchy Zucchini Stuffed Meatballs is something that I have loved my whole life. They’re fine and they look fantastic.
Zucchini Parmesan Chicken Meatballs with Lemon Pasta Carbonara…classic creamy Italian carbonara sauce, updated with crisp zucchini parmesan meatballs and tossed with caramelized lemon and fresh basil. Finish the pasta off with fried caper breadcrumbs for a delicious crunch. Perfect easy summer dinner, any night of the week.
To get started with this recipe, we must prepare a few ingredients. You can cook crunchy zucchini stuffed meatballs using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Crunchy Zucchini Stuffed Meatballs:
- Get ground beef
- Get ground lamb
- Prepare zucchini; small dice
- Prepare eggs
- Make ready breadcrumbs
- Make ready worcestershire sauce
- Prepare garlic powder
- Get onion powder
- Take dried oregano
- Get ground thyme
- Get large pinch kosher salt & black pepper
Toss and stir, cooking until zucchini becomes slightly tender but still a bit crunchy and al dente. Place in a chafing dish to keep warm. Prepare dipping sauce by placing all ingredients in a food processor and pulsing several times. Bring a large skillet sprayed with nonstick spray to medium-high heat.
Instructions 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,
Carefully add sauce, and coat the meatballs. Pour marinara around the meatballs and stir until the meatballs are fully sauced. Fill zucchini boats with meatballs and top with mozzarella. Cut each zucchini in half lengthwise; cut a thin slice off the bottoms so they sit flat. In a large bowl, combine the pulp, bread crumbs, parsley, Parmesan cheese, onion, egg and seasonings.
So that’s going to wrap it up with this exceptional food crunchy zucchini stuffed meatballs recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
