Today’s keyword: softness.
I’m used to make these speck and zucchini stuffed meatballs for dinner but also as an appetizer during friends drinks. They’re delicious and very very quick 😉 What are you waiting for? Let’s prepare them!
SERVES 4 PEOPLE
READY IN 15’
INGREDIENTS
1 lb ground meat (pork + beef)
1 egg
4 tablespoons Parmesan cheese
4 tablespoons breadcrumbs
5-6 slices Italian speck
1 zucchini, grated
Salt, pepper, nutmeg to taste
Breadcrumbs to taste
Frying oil to taste
STEP 1: MIX THE INGREDIENTS
In a large bowl combine the ground meat, the egg, breadcrumbs, Parmesan, speck and zucchini. Add salt, pepper and nutmeg. Knead by hand until uniform.
STEP 2: MAKE THE MEATBALLS
Take a little of mixture and make it round, then deep i tinto breadcrumbs. Do the same with all the meatballs.
STEP 3: FRY
Cook meatballs in warm oil for about 4-5- minutes!
#getBready & enjoy your meal
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