I pretty much forgot about meatballs from the time I left home for college until about last year. They are so simple and easy, and (dare I say) kind of fun to eat. Yep, I make them all the time now.

What you need

For the meatballs:
1 zucchini
1 large egg
2 tablespoons Tessemae’s Slow Roasted Garlic
1 tablespoons fresh mint, chopped
1 pound lean ground beef
Kosher salt and freshly ground pepper

For the salad:
1 English cucumber, halved and sliced
1 large ripe tomato, cut into wedges
2 tablespoons Tessemae’s Balsamic Dressing
2 tablespoons fresh mint leaves

What to do

Grate the zucchini very finely, on the smallest side of a box grater or using a micro plane. You need 1 cup total.

In a mixing bowl, stir together the zucchini, egg, Original Garlic Spread, mint, 1 teaspoon salt and 1/2 teaspoon pepper. Add the beef and mix until combine (hands work best!).

Heat your broiler to high and line a sheet pan with foil. Form the beef mixture into about 25 balls, using a heaping tablespoon for each. Place on the sheet pan and broil until browned, about 5 minutes. Turn over with tongs, and continue to broil until cooked through, about 5 minutes more.

While the meatballs cook, toss together the cucumber, tomato, Balsamic Dressing, and mint. Serve the meatballs over the salad

Serves 4