Zucchini Meatballs with Beetroot Hummus

Updated at: Thu, 11 Jan 2024 07:38:30 GMT

Step 1

Wrap the beetroot in foil, drizzle with some olive oil and place in an oven, preheated to 190C. Roast for an hour or until tender.

Step 2

Once cooled, cut beetroot into quarters and place in a food processor or blender. Blend until only small bits remain.

Step 3

Add in remaining ingredients, minus the olive oil, and blend until smooth. Slowly add in the olive oil as you continue mixing. Add in some water if mixture is too thick.

Step 4

Grate zucchinis and place on some paper towel. Using the paper towel squeeze the grated zucchini until most of the excess moisture is removed.

Step 5

Place dried zucchini into a bowl, adding garlic, egg, breadcrumbs and yeast. Season with salt and black pepper. Give it a good mix.

Step 6

Form combined mixture into small balls, making about 8-10 depending on how large you want them to be.

Step 7

Heat olive oil in a large frying pan over medium heat. Add the meatballs and fry on all sides until golden brown (about 8-10 minutes).

Step 8

Spread a quarter of the beetroot hummus onto a plate, placing 2-3 of the meatballs on top. Repeat on remaining plates. Garnish with some parsley and grated parmesan, if desired.

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