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Let’s make zucchini meatballs
Using the largest holes on a box or handheld grater, shred zucchini to measure 1 1/4 cups.
Finely chop an onion to measure 1/4 cup.
Chop fresh parsley to measure 1 tablespoon. Fresh parsley is best but in a pinch, you can substitute with 1 teaspoon of dried parsley.
In a large bowl, combine the onion, parsley, 1 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon Worcestershire sauce, 2 eggs, the zucchini and ground beef. Toss to evenly combine. Add 1/2-cup breadcrumbs and toss again.
Cooking the zucchini meatballs
Zucchini meatballs serving suggestions
- 1 1/2 lbs. ground beef (I use 85/15)
- 1/2 cup dry breadcrumbs
- 1/4 cup finely chopped onion
- 1 Tbs. chopped parsley
- 1 teaspoon salt
- 1 tsp. Worcestershire sauce
- 1/4 tsp. pepper
- 2 eggs
- 1 1/4 cups shredded zucchini
- shortening for frying
Gently mix ground beef, breadcrumbs, onion, parsley, salt, Worcestershire sauce, pepper and eggs; stir in zucchini. Shape into balls of desired size.
Heat a large skillet or frying pan over medium heat. Melt the shortening and then add the meatballs. Gently brown the meatballs in the pan until cooked through, about 15 minutes. Alternately, you can bake 2-inch size meatballs in a 425 oven for 15 minutes.
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