Vegetable Meatballs

Vegetable Meatballs

Ingredients:

For the Vegetable Meatballs:

• 2 medium zucchinis (about 10.5 oz or 300g)
• 1 medium carrot (3.5 oz or 100g)
• ½ cup round grain rice
• 1 large egg
• Salt to taste
• Freshly ground black pepper to taste
• 1 clove garlic, finely chopped
• 1 small dried onion, finely chopped
• 50g grated Parmesan cheese
• 2 tablespoons chopped fresh parsley (optional)
• 2 tablespoons breadcrumbs (if needed)

For the Sauce:

• 1⅔ cups (400ml) tomato puree
• 1 clove garlic
• 2 tablespoons extra virgin olive oil
• Salt to taste
• Black pepper to taste
• Fresh basil leaves to taste

Instructions:

Preparing the Rice and Vegetables:

Cook the Rice:

1. Bring a pot of salted water to a boil
2. Cook the rice according to package instructions (typically 15-18 minutes)
3. Drain thoroughly and allow to cool completely

Prepare the Vegetables:

1. Wash zucchinis and carrots thoroughly
2. Using a fine grater, grate the zucchinis into a bowl
3. Repeat the process with the carrots
4. Place grated vegetables in a colander
5. Gently press with your hands or a spoon to remove excess moisture
6. This crucial step ensures compact meatballs that won’t fall apart during cooking
7. Making the Meatball Mixture

Combine Ingredients:

In a large mixing bowl, combine:

• Cooled rice
• Grated and squeezed vegetables
• Egg
• Half of the finely chopped garlic
• Finely chopped onion
• Grated Parmesan cheese
• Salt and pepper to taste
• Chopped parsley (if using)

Mix and Adjust:

• Mix ingredients vigorously until smooth
• If the mixture is too soft, add 1-2 tablespoons of breadcrumbs
  With slightly moistened hands, form meatballs about 4-5 cm in diameter
• Place formed meatballs on a plate
• Cooking the Meatballs in Sauce

Brown the Meatballs:

• Heat 2 tablespoons of extra virgin olive oil in a large pan over medium heat
• Carefully place meatballs in the pan
• Brown on all sides for about 5 minutes, turning gently to maintain shape

Prepare the Sauce:

• Add remaining chopped garlic to the pan
• Pour in tomato puree
• Season with salt and pepper

Optional: Add 1 teaspoon of sugar to balance tomato acidity

Simmer:

• Lower heat and partially cover the pan
• Cook meatballs in sauce for 15-20 minutes on low heat
• Stir very gently to prevent breaking the meatballs

Final Touches:

• Add fresh basil leaves, torn by hand
• Let basil infuse for one minute
• Turn off heat