Zucchini meatballs in tomato sauce
Ingredients
- 1 cup shredded zucchini drained (περίπου 2 μεγάλα κολοκυθάκια ή 4 μικρά )
- 1 garlic clove
- 40 gr. breadcrumbs
- 20 gr. shredded parmesan
- 1 egg
- 1 tbsp parsley
- 1/2 tsp oregano
- 1/2 tbsp thyme
- salt
- black pepper
for the creamy tomato sauce
- 1 onion
- 1 carrot
- 2 garlic cloves
- 360 ml. (1,5 cup) tomatoes
- 2 tsp tomato puree
- 4 tsp cream cheese light
- 600 ml. (2,5 cup) water or vegetable stock
- parsley
- basil
- salt and black pepper
- shredded parmesan (to serve)
Instructions
- Start by grating zucchini. Drain very well to remove as much liquid as possible.
- Put the zucchini in a bowl and add all the other ingredients.
- Knead with your hands. Once all the ingredients are combined, divide the dough into 16 bites. Make meatballs and transfer them to a piece of non-stick paper in a pan.
- Bake in preheated oven at 200 C for 15-18 minutes. Turn your meatballs in half. Allow them to cool completely.
- Make the tomato sauce. Pour a little olive oil in a pan. Add the onion, garlic and carrot. Cook for 4-5 minutes. Add the tomatoes, tomato puree, parsley and basil and bring to a boil.
- Lower the temperature and cook for 20 minutes. After 20 minutes add the cream cheese and stir until the cheese melts and you get a creamy tomato sauce.
- Add the meatballs and mix carefully until they are covered by the tomato sauce. Cook for another 5 minutes and set aside.
- Serve with rice, pasta or potatoes. If you want, add a little grated Parmesan on top.
Nutrition
Calories: 26kcal