Total time: 1hr
Preparation Time: 60m

For 18 pieces

Nutritional Information

Contains 97 Kcal, 8g Protein, 2g Carbohydrates, 6g Fat


  • Polpette
  • 200 g zucchini, coarsely grated
  • 1 onion, finely chopped
  • 3 tbsp. breadcrumbs
  • 600 g ground beef and pork
  • 1 garlic cloves, pressed
  • 1 tsp. salt
  • a little pepper
  • 80 g Gorgonzola cheese, cut into cubes
  • oil to fry

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  • Polpette

    Salt the zucchini, let it stand approx. 30 minutes in a sieve, then press out the water. Mix the zucchini with the minced meat, onion, garlic and breadcrumbs and season. Knead well by hand until the ingredients form a compact mass. Divide the meat mixture into 18 meatballs and press a well into each. Put a cube of Gorgonzola in each well and smooth the meat over it to form a meatball.
  • Heat the oil in a non-stick frying pan and fry the balls in batches over medium heat for around 4 minutes each. Remove and drain on a baking tray lined with baking paper.
  • Bake

    Bake approx. 10 minutes in the middle of an oven preheated to 160°C.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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