Zucchini-Wrapped Meatballs With Salsa Recipe

Name: Zucchini-Wrapped Meatballs With Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ground beef; 1 medium egg; 3 tbsp breadcrumbs; 4 sprigs thyme, leaves picked, plus extra sprigs to garnish; 2 tbsp tomato puree; 9 oz low fat mozzarella, sliced into 24 pieces; 2 large zucchini (1 sliced into 24 long strips with vegetable peeler; 1 chopped); 2 tbsp olive oil; 1 None onion, peeled and chopped; 4 None yellow peppers, deseeded and chopped; 1 1/4 cup vegetable stock

Servings: persons

1 lb ground beef
1 medium egg
3 tbsp breadcrumbs
4 sprigs thyme, leaves picked, plus extra sprigs to garnish
2 tbsp tomato puree
9 oz low fat mozzarella, sliced into 24 pieces
2 large zucchini (1 sliced into 24 long strips with vegetable peeler; 1 chopped)
2 tbsp olive oil
1 None onion, peeled and chopped
4 None yellow peppers, deseeded and chopped
1 1/4 cup vegetable stock

1
Place the beef in a large bowl with the egg, breadcrumbs, thyme leaves and tomato puree. Mix well and season to taste. Shape into 24 small balls.
2
Place a piece of the mozzarella and a meatball at the base of each zucchini strip, then roll up to enclose the filling. Thread the wrapped meatballs on to 8 skewers (3 on each).
3
Preheat the oven to 350u00b0F. Heat a large griddle pan and brush with oil. Cook the skewers for 3-4 mins each side (you may need to do this in batches - brush the pan with more oil if necessary). Transfer the skewers to an oiled baking sheet and cook in the preheated oven for 12 mins.
4
For the warm pepper salsa, heat 1 tbsp of the oil in a saucepan, fry the onion for 1 min, add the yellow pepper and cook for 1 min, then add the chopped zucchini and fry for another min. Pour in the stock and simmer for about 8 mins. Use a stick blender to puree slightly. Season to taste.
5
Arrange the skewers on a serving platter, garnish with the extra thyme and serve with the warm pepper salsa.

666

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb ground beef, 1 medium egg, 3 tbsp breadcrumbs, 4 sprigs thyme, leaves picked, plus extra sprigs to garnish, and more.

Yes, Zucchini-Wrapped Meatballs With Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Zucchini-Wrapped Meatballs With Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions