Crunchy Zucchini Stuffed Meatballs

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, crunchy zucchini stuffed meatballs. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Crunchy Zucchini Stuffed Meatballs is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look wonderful. Crunchy Zucchini Stuffed Meatballs is something that I’ve loved my entire life.

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. In a large bowl, combine the pulp, bread crumbs, parsley, Parmesan cheese, onion, egg and seasonings.

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

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

Line frozen meatballs into each zucchini half. Top meatballs evenly with remaining tomato sauce. Remove cover and sprinkle mozzarella cheese evenly over stuffed zucchini. Italian Meatballs with Zoodles have a crunchy base of zucchini with plump, delicious sausage meatballs over top.

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Instructions 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,

Remove cover and sprinkle mozzarella cheese evenly over stuffed zucchini. Italian Meatballs with Zoodles have a crunchy base of zucchini with plump, delicious sausage meatballs over top. The sauce is simple and adds just the right amount of flavor to complete the dish. Chop the zucchini pulp, garlic, and parsley and add it to the ground beef, together with the egg. Season with salt and knead until everything is mixed together.

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