Source: ricetteperbimby.it

Presentation

A second course consisting of meatballs made with beef, zucchini, garlic, Parmesan, breadcrumbs, extra virgin olive oil, eggs, pepper, and parsley, baked in the oven with a mozzarella topping.

Ingredients

• 300 g ground beef
• 1 zucchini
• 1 clove of garlic
• 30 g Parmesan cheese
• 25 g breadcrumbs
• 15 g extra virgin olive oil
• 1 egg
• Salt to taste
• Black pepper to taste
• Parsley to taste
• Mozzarella to taste

Preparation

1. Place the zucchini in pieces along with all the ingredients, except for the mozzarella, into the mixing bowl.
2. Blend until smooth.
3. Form the mixture into meatballs.
4. Place the meatballs on a baking tray lined with parchment paper.
5. Lightly drizzle with oil.
6. Bake in a preheated oven at 200°C (about 400°F) for 20 minutes.
7. Remove from the oven.
8. Add cubed mozzarella on top.
9. Return to the oven for another 10 minutes on grill mode.

Allergens

• Zucchini: Possible individual intolerance or cross-reaction in case of Ambrosia allergy.
• Garlic: Extremely rare cases of garlic sensitivity.
• Parmesan cheese: Contains milk allergens.
• Breadcrumbs: Contain cereals with gluten as stated in the EU Regulation 1169/2011.
• Extra virgin olive oil: Rare allergy, no known intolerance.
• Egg: Listed as an allergen in EU Regulation 1169/2011.
• Pepper: Possible cross-reactivity with spice intolerance.
• Parsley: Possible cross-reaction in case of Birch, Artemisia, or Composite allergies.
• Mozzarella: Milk allergens.

Notes

• For children, you may present the meatballs whole and then crush them with a fork to help them eat.
• When preparing for children, ensure the size and texture of the ingredients are uniform for easier consumption.

Safety / Intended Use

• Suitable for individuals with Anorexia, weight loss, and Xerostomia (dry mouth).