Crunchy Zucchini Stuffed Meatballs
Crunchy Zucchini Stuffed Meatballs

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, crunchy zucchini stuffed meatballs. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Choose from a large selection of easy-to-prepare meals. Everything you need in one box. We put big flavor first because it takes real taste to fulfill real craving. Crunchy Zucchini Stuffed Meatballs ChefDoogles Chicago, IL.

Crunchy Zucchini Stuffed Meatballs is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Crunchy Zucchini Stuffed Meatballs is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook crunchy zucchini stuffed meatballs using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Crunchy Zucchini Stuffed Meatballs:
  1. Get 1 lb ground beef
  2. Get 1 lb ground lamb
  3. Make ready 1 zucchini; small dice
  4. Take 2 eggs
  5. Prepare 3/4 C breadcrumbs
  6. Take 1/4 C worcestershire sauce
  7. Prepare 1 T garlic powder
  8. Make ready 2 t onion powder
  9. Take 2 t dried oregano
  10. Make ready 1/4 t ground thyme
  11. Get 1 large pinch kosher salt & black pepper

Set a wide non-stick pan on medium-high heat and spray surface with cooking spray. Add garlic and saute for a few seconds, until fragrant and lightly toasted. Add spiralized zucchini, a splash of water, lemon juice, salt, pepper, and dried parsley. Toss and stir, cooking until zucchini becomes slightly tender but still a bit crunchy and al dente.

Steps to make Crunchy Zucchini Stuffed Meatballs:
  1. 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.
  2. Cool zucchini in fridge until chilled.
  3. Combine all ingredients together in a large mixing bowl and mix well.
  4. Grab a few pieces of zucchini and surround with meat mixture. Roll into small balls.
  5. Bake at 400° for approximately 20 minutes or until meatballs reach 155°.
  6. 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,

Add spiralized zucchini, a splash of water, lemon juice, salt, pepper, and dried parsley. Toss and stir, cooking until zucchini becomes slightly tender but still a bit crunchy and al dente. Zucchini is a large part of these turkey meatballs without breadcrumbs. The zucchini is shredded and the water squeezed out of it and mixed into the turkey, along with some eggs and seasonings which makes moist, yummy meatballs without all of the breadcrumbs that would otherwise make them dry. Are Baked Turkey Zucchini Meatballs Healthy?

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