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Beef Meatballs With Zhoug & Patty Pan Squash

If you love meatballs but are tired of the same old recipes, you need to make my Beef Meatballs With Zhoug & Patty Pan Squash.

Earlier this week I wrote about my love of zhoug and shared a recipe for Warm Potato & Crispy Chickpea Tacos With Zhoug.

Today, I'd like to share a recipe for meatballs that uses zhoug as a flavor bomb and patty pan squash to stretch the meat further and to make the meatballs tender.

If you can't find zhoug, use pesto. If you can't find patty pan squash, use regular summer squash or zucchini or even carrots or onions!

Beef Meatballs With Zhoug & Patty Pan Squash
Makes 17 meatballs

1 pound ground beef (I used 80/20)
1/4 cup zhoug
1 egg
1/4 cup breadcrumbs
1 cup grated patty pan squash loosely packed
1.5 teaspoons salt
1/2 teaspoon black pepper

1. Preheat the oven to 400F. 
2. Line a cookie sheet with parchment paper.
3. In a bowl, combine all the ingredients until well mixed.
4. Using a scoop, make 17 meatballs and place them on a parchment lined cookie sheet with space in between.
5. Bake the meatballs for about 20 minutes or until the internal temperature reaches 165.
6. Turn the broiler on and move the oven rack to a higher position and broil the meatballs for about 5 minutes or until they are golden brown.

These were so flavorful and tender! They reheat well and can also be frozen.

To serve, I made a simple salad of chickpeas, cucumbers, tomatoes, kalamata olives, and cilantro.