Zucchini Meatballs with Mozzarella Cheese

For the zucchini meatballs with mozzarella, place the mince in an appropriately sized bowl. Finely chop the onion and garlic, grate the zucchini with a kitchen grater.

Then add all this to the mince. Beat the eggs and add them with the breadcrumbs. Season with salt and pepper, then knead until everything is well mixed. Flatten some of the meat mixture on your hand, place a small mozzarella ball in the center, close meat mixture tightly all around and form into a ball. Turn in breadcrumbs.

Heat oil in a saucepan to 180 °C and deep-fry the meatballs in it for a few minutes until crispy.

(For a healthier option, you can also prepare the meatballs in the oven. To do this, preheat the oven to 180 °C with convection. Then place the meatballs on a baking tray lined with baking paper and bake on the middle shelf for approx. 20-25 minutes until they are cooked through).

As a side dish for the zucchini meatballs with mozzarella, seasonal vegetables and potatoes are recommended.

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