Traditionally meatballs are made with milk soaked bread and egg mixed into the meat so they are less dense and more moist, but you don’t have to use bread to do that. I’ve made them with sautéed eggplant to achieve the same results while adding even more flavor. This time I used spriralized zucchini and achieved fantastic results: soft, moist, and oh so flavorful!



1 pound (.45 kg) mix of beef, sausage and veal

1 medium zucchini – spiralized on the spaghetti setting

a handful of grated parmesan – or to taste

salt and pepper to taste

1/4 cup of olive oil – or enough to just cover the bottom of the skillet

1 batch tomato sauce – click here



Mix the meat in a large bowl

Add spiralized zucchini and parmesan

Season with salt and pepper

Form into golf ball sized balls and set aside

Place a large skillet over medium/high heat, add oil and heat until hot but not smoking

Working in batches, brown the meatballs on all sides, just until the form a crust (about 5 minutes) and then remove and place on absorbent paper towels.

In a medium saucepan (4 quarts or more/3.8 liters) make a batch of the tomato sauce, add in the meatballs and cook for about 45 minutes

Serve with pasta or alone. Garnish with parmesan and basil




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