Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
servings (3 meatballs per serving = yields 18 meatballs total)
Calories 544 kcal
Author Abbie Brooks
Ingredients
1 pound ground pork
1 pound ground chuck
1 cup zucchini grated (or 1 med zucchini)
1 egg
1 teaspoon all purpose seasoning (I used McCormick and Garlic and Herb)
1/4 teaspoon salt
2 tablespoon butter
1 cup chicken broth
1 tablespoon mustard
3/4 cup heavy cream
US Customary – Metric
Instructions
Crumble ground meat into a large bowl
Using a medium grater, shred zucchini until you have about 1 packed cup full (don’t dry or remove water)
Add grated zucchini to the bowl along with egg, seasoning, and salt
Mix with hands until just combined
Melt butter in a large heavy bottomed or cast iron skillet
Roll meat into 18 equal sized balls and place in skillet
Cook for about 3-5 minutes then ?ip and cook another 3-5 minutes until lightly browned
Whisk together broth, mustard, and cream
Pour into skillet with meatballs and bring to a hard simmer for 5-10 minutes until meatballs are cooked through and the sauce has thickened slightly
Recipe Notes
Use an ice cream scooper to make measuring out equal sized meatballs easy and so that meatballs will cook evenly
Only mix meat until everything is just combined. Overworking the meat will cause your meatballs to become tough
1 serving = 3 meatballs
