Zucchini Balls with Tomato sauce
Zucchini balls are a delicious vegetarian main course. Soft and tasty with this recipe you will conquer both adults and children
Made with Polpa
Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
Easy
Ingredients
-
400
g
courgettes
-
200
g
stale bread
-
250
g
milk
-
50
g
grated parmesan cheese
-
1 or 2
tbsp
breadcrumbs
-
2
Eggs
-
1
clove
garlic
-
40
g
virgin olive oil
-
1
Mutti Finely chopped tomatoes
-
Flour as required
-
Salt
-
Basil
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Zucchini Balls with Tomato sauce: Method
- Cut the bread into squares and soak it in milk for half an hour.
- Grate the zucchini, sprinkle them with salt, put them in a cloth, and squeeze them thoroughly to remove as much water as possible. Also, squeeze the bread very well, make it into crumbs, and put it in a bowl.
- Add the zucchini to the crumbled bread, a crushed or chopped clove of garlic, parmesan, two eggs, and a spoonful of breadcrumbs.
- In a bowl, put a few tablespoons of tomato sauce on the bottom. Mix the ingredients well in the bowl, and if the mixture is too soft to form balls, add some breadcrumbs (if the zucchini were squeezed properly, you shouldn't need it).
- Shape the mixture into balls with your hands and roll them into flour.
- Prepare a pan with olive oil, add the meatballs, and brown them on all sides (you may need to do this in batches if they don’t all fit in the pan).
- Put the Mutti pulp in the pan with the oil, sprinkle with salt and pepper, add a few basil leaves, and add the meatballs.
- Cook covered for 15 minutes, then serve hot.
