INCREDIBLE Zucchini "Meatballs" | Spanish-Style in Onion Sauce

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Finely grate the zucchini, put it in a colander over a bowl, season with sea salt and let it rest for 5 minutes.
2. Press the zucchini firmly with a wooden spoon to squeeze out as much water as possible.
3. Put the zucchini in a large bowl with the breadcrumbs, egg, shallot, garlic, parsley, salt and pepper. Mix and press until it forms a paste.
4. Shape spoonfuls into golf-ball-sized balls. If the mix is too wet, add more breadcrumbs; if too dry, add some beaten egg.
5. Coat each meatball in flour.
6. Heat olive oil in a large frying pan over medium heat.
7. Fry the meatballs in a single layer for 8-10 minutes, until golden all over. Remove and set aside.
8. In the same pan over the same heat, cook the chopped onion and garlic, stirring constantly, for 2-3 minutes until the onion is translucent.
9. Stir in the flour for 2 minutes, then add the white wine, thyme, salt and pepper and simmer for 3 minutes until the alcohol has cooked off.
10. Slowly stir in the vegetable broth until the sauce is slightly creamy.
11. Return the meatballs to the pan, turn to coat them in sauce, and simmer for 2-3 minutes.
12. Serve the meatballs topped with the onion sauce and chopped parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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GarlicOnionEggShallotBreadcrumbZucchini