Zucchini & mortadella meatballs

Course

Appetizers

Portions

4 servings

Preparation time

1 hour

Product used

Mortadella Bologna IGP

Recipe

Preparation

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.

Credits

Recipe created by Sara Boccacorsi blog.giallozafferano.it/cucinaconsara, for the 100diquestipiatti initiative of the Mortadella Bologna IGP (PGI) Consortium

Ingredients

100g Mortadella Bologna IGP
400gr zucchini
10g salt
100g ricotta cheese
30g Parmesan cheese
1 egg
100g breadcrumbs
2 tablespoons of extravirgin olive oil