These “meatballs” pack a punch both in terms of taste and defeating hunger. The garlic and fresh basil burst with flavor in your mouth with every bite. They can be either baked or fried. We have done both, and love them either way. Whichever way you decide to cook these gems you won’t be disappointed. You can also skip the bread and serve them with sauce on top of spiralized vegetables, like zucchini or carrots. Or just serve them on toothpicks for a finger food to pass at a gathering or potluck. However, you serve them, they will be a hit. We hope you enjoy.
Ingredients:
3 Zucchini (Green Squash,) Grated and Squeezed Dry
3 Cloves Garlic, Crushed
1 Red Onion, Minced
¼ cup Fresh Basil, Minced
1 egg
½ cup Ricotta Cheese
¼ cup Parmesan Cheese, Grated
½ cup Panko Breadcrumbs
1 cup Cooked Quinoa
1 tbsp Garlic Powder
1 tbsp Dried Oregano
1 tsp Dried Rosemary
1 tsp Dried Parsley
1 tsp Dried Thyme
Tomato Sauce (Your Choice)
Cheese for Melting (Your Choice)
Bread (Your Choice)
- Wash and prepare all fresh produce as directed. Make sure that after you grate the zucchini you remove the excess liquid, by squeezing the shreds between paper towels.
- Place all ingredients into a large mixing bowl. With a spatula, mix the ingredients until well incorporated.
- With a serving spoon or large tablespoon measure out a desired amount and form a ball with your hands. Place these on a clean dry surface until finished.
- There are two ways of cooking your “meat balls” You can place then on a parchment paper lined baking pan and cook in a 400 degree oven and baking for 10-15 minutes a side until completely browned.
- Or you can also cook them on a stove top in a large skillet coated with a thin layer of olive oil on medium to high heat. This process creates a crispier meatball that some do enjoy more.
- Serve these gems on your favorite bread with tomato sauce and cheese (mozzarella is our favorite). Put it under the broiler until nice and melty and enjoy.
