Tricolor Meatballs
Category: Main Dishes
Serves: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ground Beef | 300g |
| Ground Chicken | 300g |
| Potatoes | 300g |
| Zucchini | 300g |
| Eggs | 3 |
| Bread Crumbs | 150g |
| Grana Padano Cheese (DOP) | 1 tablespoon |
| Garlic | 1 clove |
| Parsley | 1 bunch |
| Tomato Paste | 1 tablespoon |
| Crushed Pistachios | 60g |
| Salt | To taste |
| Extra Virgin Olive Oil | 200g |
Instructions:
-
Prepare the Zucchini Mixture:
Begin by washing and trimming the zucchini. Then, grate them using a coarse grater. Place the grated zucchini in a colander, sprinkle with a pinch of salt, and let them rest to drain excess moisture. Afterward, place them in a microwave-safe container for steaming. -
-
Drain Excess Water:
Gently press the zucchini to remove any remaining water, then combine them with the mashed potatoes in a large mixing bowl. Mix well to combine the flavors. -
Prepare the Binding Mixture:
To the zucchini-potato mixture, add one egg, a third of the chopped garlic and parsley, 4 tablespoons of bread crumbs, the grated Grana Padano cheese, and a pinch of salt. Mix until the ingredients are evenly distributed and the mixture is smooth. -
Form the Zucchini Meatballs:
Wet your hands and shape the mixture into small meatballs. Roll them in the crushed pistachios to coat them thoroughly, ensuring they stick to the surface. Place the formed meatballs on a tray or plate and refrigerate them until ready to fry. -
Prepare the Beef Meatballs:
In a separate bowl, combine the ground beef with a third of the chopped garlic and parsley. Crack in an egg, add a pinch of salt, the tomato paste, and 3 tablespoons of bread crumbs. Knead the mixture until it forms a uniform consistency. -
Form the Beef Meatballs:
Shape the beef mixture into meatballs, aiming for a size that matches the zucchini meatballs. Place the beef meatballs on a plate, cover with plastic wrap, and refrigerate until ready to cook. -
Prepare the Chicken Meatballs:
Transfer the ground chicken into another bowl. Crack in the remaining egg, add the remaining garlic and parsley mixture, and season with a pinch of salt. Mix thoroughly until everything is well incorporated. -
Form the Chicken Meatballs:
Shape the chicken mixture into meatballs, matching the size of the previous ones. Cover with plastic wrap and store in the refrigerator until itโs time to fry. -
Fry the Meatballs:
In a large frying pan, heat the olive oil over medium heat. Begin frying the zucchini meatballs first, turning them regularly until they are golden and crispy on all sides. Use two forks or a slotted spoon to transfer them to a plate lined with paper towels to absorb excess oil. -
Fry the Beef Meatballs:
Using the same oil, fry the beef meatballs. Be cautious not to overheat the oil, and make sure to flip them often to ensure even cooking. Once golden and crispy, transfer them to the paper towels to drain. -
Fry the Chicken Meatballs:
Finally, fry the chicken meatballs in the same oil, following the same method as the previous batches. When they are perfectly browned, drain them on paper towels. -
Serving Suggestions:
You can serve your delicious Tricolor Meatballs in three separate plates, or get creative and assemble them into skewers for a fun and attractive presentation.
These Tricolor Meatballs offer a flavorful combination of beef, chicken, and zucchini, with a crunchy pistachio coating. Theyโre perfect for serving as a main dish or for adding a fun twist to your appetizer spread. Serve them as a complete meal with a side of salad or vegetables, or enjoy them as part of a festive party platter!
