Zucchini-Wrapped Meatballs with Salsa



  • 1 pound ground beef
  • 1 medium egg
  • 3 tablespoons breadcrumbs
  • 4 sprigs thyme leaves (picked, plus extra sprigs to garnish)
  • 2 tablespoons tomato purée
  • 9 ounces low fat mozzarella (sliced into 24 pieces)
  • 2 zucchini (large, 1 sliced into 24 long strips with vegetable peeler; 1 chopped)
  • 2 tablespoons olive oil
  • 1 onion (peeled and chopped)
  • 4 yellow peppers (deseeded and chopped)
  • 1 1/4 cups vegetable stock


  1. Place the beef in a large bowl with the egg, breadcrumbs, thyme leaves and tomato purée. 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 350ºF. 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 purée slightly. Season to taste.
  5. Arrange the skewers on a serving platter, garnish with the extra thyme and serve with the warm pepper salsa.
Discover more recipes from RecipesPlus


Yummly User