“Zucchini and Mushroom Meatless Meatballs” is a mouth full. A delicious mouth full.
A couple of weeks ago I tried my hand at eggplant meatballs. They weren’t awful but they weren’t exactly what I wanted. I started doing a little research and found a recipe from Williams-Sonoma that looked promising. Skinnytaste has a version of zucchini meatballs that Parita shared a few weeks ago and it also looks good.
I read through the Willams-Sonoma recipe but didn’t follow it when I decided to make meatless meatballs. I’m terrible at following recipes. Anyone else have that problem? I like to skim the recipe and “interpret” it and not follow it. It’s more fun that way.
Summer is definitely the season of zucchini and if you have any extra laying around, put it to use! Whip up some zoodles and top them with these zucchini and mushroom meatless meatballs. If you’re not a fan of mushrooms, use eggplant or cauliflower.
- 2 cups zucchini, diced
- 1 cup mushrooms, diced
- 2 tbsp minced garlic
- 1 cup Italian breadcrumbs
- 1 egg
- salt and pepper to taste
- 1 tsp dried Italian herbs
- Add olive oil, zucchini, mushrooms and garlic to a pan. Cook on medium heat until vegetables are soft. Add salt and pepper to taste. Add dried Italian herbs.
- Transfer mixture to a food processor. Pulse but don't puree the mixture.
- Prior to transferring mixture to a mixing bowl drain the excess liquid. Add bread crumbs and egg.
- Combine the ingredients and form balls. Place in mini muffin tins or on an oiled baking sheet.
- Cook until the meatballs are browned and cooked through the middle. If they're too big, they will take longer to cook.
Even Matt liked this meatless version, which makes me really happy. I served the meatballs on a baguette with mayo, mozzarella, sun-dried tomatoes and fresh basil. It was absolutely delicious!
Your turn: what are you eating this Meatless Monday?