Zucchini Vegetables with Meatballs

For the meatballs, soak the bread, then squeeze it well and shred it. Cut the onion into small cubes and knead with the minced meat, egg and the crumbled bread. Season the mixture with paprika powder, salt and pepper and form small dumplings with wet hands.

Let the meatballs steep more than boil in a little salted water at low temperature for about 20 minutes.

For the zucchini vegetables, wash the zucchini with cold water and rub dry. Cut into slices.

Dice onions and saute in hot oil until golden. Add zucchini slices and chopped garlic and saute. Pour 100 ml of cooking stock from the meatballs, season with the herbs and continue to steam for about 10 minutes at low heat.

Mix the meatballs with the zucchini vegetables and serve on warmed plates.

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