Zucchini Meatballs in Pizzaiola Sauce with Mozzarella

Zucchini Meatballs with Pizzaiola Sauce Recipe

Zucchini meatballs, or “Polpette di Zucchine alla Pizzaiola,” is an incredibly flavorful and satisfying dish that combines tender, golden-fried zucchini patties with a rich and savory tomato sauce. This light yet indulgent recipe is perfect for those who love the combination of fresh vegetables, creamy ricotta, and the classic pizzaiola sauce, which is enriched with aromatic garlic and fresh basil. If you’re craving a dish that is not only healthy but also bursting with taste, these zucchini meatballs will surely win over your heart. Ideal for family dinners, gatherings, or as a comforting vegetarian meal, these meatballs are an absolute crowd-pleaser. Let’s dive into the detailed steps of preparing these irresistible meatballs.

Ingredients

Instructions

1. Prepare the Zucchini:
   Begin by washing and trimming the zucchini. Use a grater with large holes to grate the zucchini. The larger holes will allow the zucchini to release more moisture, making the texture of the meatballs more delicate and juicy. Once grated, set the zucchini aside in a colander to drain any excess water.

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2. Prepare the Breadcrumbs:
   Take the stale bread (if you don’t have stale bread, you can use fresh bread) and break it into pieces. Place the bread into a food processor or blender and pulse until you achieve small crumbs. These will add a lovely texture to your zucchini meatballs. Set them aside.

3. Mix the Ingredients for the Meatballs:
   In a large mixing bowl, combine the ricotta cheese, grated zucchini, breadcrumbs, Grana Padano cheese (or Parmigiano if preferred), salt, and black pepper. Add the beaten egg to bind the ingredients together and stir everything well. Continue mixing until you get a smooth, cohesive dough-like mixture. Add the all-purpose flour gradually, adjusting the texture of the mixture as you go. The dough should hold together but not be too dry or too wet.

4. Shape the Meatballs:
   With your hands, scoop approximately 30 grams of the mixture for each meatball. Gently roll the mixture between your palms to form a compact ball. Repeat the process with the remaining mixture, shaping all 30 meatballs.

5. Fry the Meatballs:
   In a large, non-stick skillet, heat a small amount of extra virgin olive oil over medium heat. When the oil is hot, add the zucchini meatballs in batches, making sure not to overcrowd the pan. Fry them on all sides until they are golden brown and crispy. This should take about 3-4 minutes per side. Once done, remove the meatballs and set them aside on a plate lined with paper towels to absorb excess oil.

6. Prepare the Pizzaiola Sauce:
   In a separate pan, heat a drizzle of olive oil over medium heat. Add the garlic clove and sauté it until golden brown, releasing its aromatic fragrance. Once the garlic is slightly browned, remove it from the pan to avoid any bitterness. Now, pour in the passata (tomato puree) and bring the sauce to a simmer. Add a pinch of salt and cook the sauce for around 15 minutes, allowing it to thicken and deepen in flavor.

7. Simmer the Meatballs in the Sauce:
   Once the tomato sauce is ready, gently add the fried zucchini meatballs into the pan with the sauce. Stir to coat the meatballs evenly, then reduce the heat to low and cover the pan with a lid. Let the meatballs simmer in the sauce for about 10 minutes. This allows the flavors to meld together and gives the meatballs time to absorb the sauce.

8. Add the Cheese:
   Grate the mozzarella cheese using a large-hole grater. After the 10 minutes of simmering, sprinkle the freshly grated mozzarella on top of the meatballs in the sauce. Cover the pan again and cook for an additional 2-3 minutes until the mozzarella melts beautifully, creating a gooey, cheesy layer over the meatballs.

9. Finish with Fresh Basil:
   Just before serving, sprinkle some fresh basil leaves over the meatballs to add a burst of freshness and aroma. The basil will not only enhance the flavor of the dish but also add a delightful pop of green color.

10. Serve:
    Your zucchini meatballs with pizzaiola sauce are now ready to be served. These meatballs are best enjoyed while still hot, served with a side of crusty bread, a fresh salad, or even a scoop of pasta. The rich, savory tomato sauce and melted mozzarella create a truly irresistible combination.

Tips for the Perfect Zucchini Meatballs:

• For a lighter version: If you’re looking for a lighter alternative, you can bake the zucchini meatballs in the oven at 180°C (350°F) for about 20-25 minutes, flipping them halfway through, instead of frying them.
• Substitute the cheese: If Grana Padano is not available, you can easily substitute it with Parmesan or any hard cheese of your preference.
• Make it gluten-free: Swap the breadcrumbs and flour for gluten-free alternatives like rice flour and gluten-free breadcrumbs to make this recipe suitable for gluten-free diets.

Nutritional Information (per serving – based on 30 meatballs)

This recipe is a delicious and nutritious option for anyone looking to enjoy a vegetable-forward dish with all the heartiness and indulgence of a classic Italian meal. Whether you’re making these meatballs for a family dinner or preparing them for a special occasion, they are sure to be a hit with both adults and children alike. Enjoy your zucchini meatballs with pizzaiola sauce and savor the wonderful flavors of this Mediterranean-inspired dish!