ZUCCHINI MEATBALLS AND  MORTADELLA BOLOGNA PGI

Ingredients (For 4 serves)

  • Mortadella Bologna PGI, 3,5 oz
  • parmesan, 1,05 oz
  • zucchini, 14,10 oz
  • salt, 0,35 oz
  • ricotta cheese, 3,5 oz
  • egg, 1
  • bread crumbs, 3,5 oz
  • extra virgin olive oil, 2 tablespoons
ZUCCHINI MEATBALLS AND  MORTADELLA BOLOGNA PGI

Method

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Clean the zucchini and finely grate them. Squeeze the zucchini with hands to eliminate the excess water.

In a bowl pour the zucchini; add ricotta cheese, parmesan and mortadella bologna igp cubes. Mix well and season with salt. Add two tablespoons of flour if if the dough is too soft to the touch.

Make small meatballs with your hands. Roll each meatball in beaten egg and then in the bread crumbs.

Drizzle with extra virgin olive oil and bake at 180 degrees for 25 minutes,  until the meatballs are golden brown.

Serve hot.