Courgetti Meatballs Recipe

Courgetti Meatballs Recipe

Ingredients

• 1 teaspoon of balsamic vinegar
• 400 grams of zucchini
• 1 clove of garlic
• 1 tablespoon of olive oil
• 20 grams of Parmesan cheese
• 1 bit of pepper
• 1 bit of rosemary
• 300 grams of beef meatballs
• 2 pieces of shallots
• 1 bit of thyme
• 390 grams of tomato cubes
• 1 tsp tomato paste
• 1 bit of salt

Portions

2 persons

Cooking time

15 minutes

Instructions

1. Put a tablespoon of olive oil in a pan and place it on the fire.
2. Add the beefballs and fry them on all sides for 5 minutes.
3. Meanwhile, finely chop the garlic.
4. Clean the onion and cut into cubes.
5. Add the garlic and onion after 5 minutes.
6. Fry the whole for a few minutes, until the onion is translucent.
7. Then add the tomato cubes.
8. Add the tomato puree.
9. Add the balsamic vinegar, rosemary, thyme, pepper and the salt.
10. Bring this gently to the boil and let it simmer for a few minutes.
11. Meanwhile, grate the cheese.
12. I think it's best to prepare the zucchini shortly in a wok. The goal is really just warming up. Wok it so short.
13. Divide the courgetti over the plates.
14. Add the meatballs in tomato sauce.
15. Garnish the whole with some Parmesan cheese.
16. Ready is the courgetti meatballs. Enjoy your meal!

About the courgetti meatball recipe

It is said that spaghetti with meatballs (which I have transformed into courgetti meatballs) was an innovation of Italian immigrants from the early 20th century in New York City. The recipe would be published for the first time at the beginning of the last century. The recipe only contains far too few vegetables, hence my adjustment.

Italian writers often mock the dish as pseudo-Italian or non-Italian. I think that some people will turn red if they also see my variant where I replace the pasta with courgetti. Anyway, it's our health and now the dish contains a lot of vegetables. I hope they forgive me.

I use the ready-to-eat courgetti and meatballs. Simply because it saves time. Secretly I think the courgetti that you can make yourself with a spirelli better. Then you get really nice long strings. I choose the ready-made meatballs because they are really tasty and firm. Ideal!