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This recipe is classed as easy

Rating 3.26 / 5 (23 votes)

Prep time:
15 min
Cook time:
20 min

David Rocco replaces meat with a delicious combination of courgette, mint and Italian cheese in these meatballs served with a cherry tomato salad


1. For the meatballs: Add the courgette in boiling salted water for 4 minutes then drain excess water. Transfer to a baking dish and allow to cool. Squeeze out excess water from the boiled courgette.

2. In a mixing bowl, add courgette, scamorza cheese, pecorino cheese, mint leaves, eggs and breadcrumbs. Mix well until ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls. Coat the balls with the breadcrumbs.

3. For the tomato salad: To make the tomato salad, add cherry tomatoes, basil and a pinch of salt to a bowl. Drizzle with olive oil and mix together.

4. Heat olive oil in a deep frying pan. Gently place the meatballs into the hot oil and let fry until golden and crispy. Transfer to a plate with an absorbent paper towel to drain excess oil. Serve with the tomato salad.

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