Meat and Vegetable Meatballs

Meat and vegetable meatballs are a delicious and versatile dish, ideal for many, even as a way to get the little ones to eat vegetables. Here is the recipe with an Italian touch:

Ingredients

• 500 g ground meat (beef, pork or a mix of the two)
• 1 medium carrot, grated
• 1 medium zucchini, grated
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 egg
• 50 g grated parmesan
• 50 g breadcrumbs
• Salt to taste
• Pepper to taste
• Fresh chopped parsley, to taste
• Extra virgin olive oil for frying or for oven baking

Preparation

1. In a large bowl, place the ground meat.
2. Add the carrot, zucchini, onion and garlic to the meat. Mix well to evenly distribute the vegetables.
3. Incorporate the egg, grated parmesan and a pinch of salt and pepper. If desired, add some chopped parsley as well. This will give additional flavor and freshness to the meatballs.
4. Add the breadcrumbs and knead until the mixture becomes homogeneous and firm enough to form meatballs.
5. Shape the meatballs to the size of a walnut or according to your preference and place them on a plate or baking tray.
6. Heat oil in a pan to fry the meatballs or, if you prefer a lighter cooking method, preheat the oven to 180 °C and arrange the meatballs on a baking tray lined with parchment paper.
7. For frying, cook the meatballs until they are golden and crispy on all sides. If you choose to bake them, let them cook for about 20-25 minutes until golden brown as well.
8. Once cooked, place the meatballs on paper towels to remove excess oil if fried.

Trivia

Meatballs have ancient origins and represent a traditional recipe in many countries around the world, often varying ingredients based on local customs. In Italy, they are a comfort food that lends itself to many variations, some of which include the addition of bread crumbs soaked in milk to make the mixture softer and more succulent.