John Myers
Zucchini Meatballs with Mozzarella Filling and Garlic Mustard Dip
The perfect zucchini meatballs with mozzarella filling and garlic mustard dip recipe with a picture and simple step-by-step instructions.
- 1 Pc. Bun old
- 100 ml Milk
- 300 g Zucchini green
- 2 Pc. Garlic cloves
- 1 tsp Oregano
- 1 tsp Olive oil
- Salt and pepper
- Dried chilli
- 150 g Breadcrumbs
- 1 Pc. Egg
- 500 g Minced meat
- 125 g Mozzarella minis
- 70 g Clarified butter
- 2 Pc. Garlic cloves
- 4 tbsp Tomato paste
- 100 g Mild mustard
- For the garlic mustard, peel off the garlic cloves and cut into small cubes. Mix the garlic with the mustard and tomato paste well. For the meatballs, cut the bun from the day before into small cubes and pour hot milk over them. Cut the washed zucchini into small cubes. Peel off the garlic cloves and also finely dice. Fry the zucchini and garlic with oregano in olive oil, season with salt, pepper and chilli to taste. Let cool. Mix the zucchini with breadcrumbs, the squeezed bun, the egg and minced meat Shape the zucchini-minced meat mixture into 6-8 meatballs and place a mozzarelle ball in the middle of each one and press together well. Roll the meatballs in breadcrumbs before frying them, then they will be nice and crispy. Fry the meatballs in hot clarified butter for about 10-15 minutes until crispy and serve with the garlic mustard. A mixed salad tastes very good with it.
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