Zucchini & mortadella meatballs
100g Mortadella Bologna IGP, 400gr zucchini, 10g salt, 100g ricotta cheese, 30g Parmesan cheese, 1 egg, 100g breadcrumbs, 2 tablespoons of extravirgin olive oil
Clean the zucchini and finely grate them. Squeeze the zucchini with hands to eliminate all the excess water. Place them in a bowl, add ricotta cheese, Parmesan cheese and mortadella cubes. Mix well and season with salt. Add two tablespoons of flour if if the dough is too soft. Make small meatballs with your hands. Roll each meatball in beaten egg and then in the breadcrumbs. Drizzle with extravirgin olive oil and bake at 180 degrees for 25 minutes, until the meatballs are golden brown. Serve hot.