Ingredients:

  • 1/2 cup (45g) Panko breadcrumbs
  • 1/3 cup (80ml) Low-fat milk
  • 1/4 cup (60g) Part-skim ricotta cheese
  • 1/2 cup (60g) Finely grated zucchini, squeezed dry
  • 1 lb (450g) Extra-lean ground beef chuck (90/10)
  • 1/2 lb (225g) Lean ground pork
  • 1 Large egg, beaten
  • 1/2 cup (50g) Freshly grated Parmesan cheese
  • 3 cloves Garlic, minced into a paste
  • 1/4 cup Fresh parsley, finely chopped
  • 1 tsp Dried oregano
  • 1 tsp Sea salt
  • 1/2 tsp Freshly cracked black pepper

Instructions:

  1. In a large mixing bowl, combine Panko breadcrumbs, milk, ricotta cheese, and squeezed zucchini. Let the mixture sit for 5 minutes to fully hydrate the breadcrumbs into a panade.
  2. Add the beaten egg, Parmesan cheese, minced garlic paste, parsley, oregano, salt, and black pepper to the panade. Whisk until a uniform slurry forms to ensure even seasoning distribution.
  3. Add the ground beef and ground pork to the bowl. Using clean hands or a fork, gently fold the meat into the mixture until just combined. Do not over-mix, as this results in a dense texture.
  4. Scoop the mixture into rounded tablespoons (approximately 1.5 inches). Gently roll between dampened palms and place on a large rimmed baking sheet lined with parchment paper.
  5. Flash-roast in a preheated high-heat oven (suggested 425°F/220°C) for 15 minutes or until an internal temperature of 165°F is reached and the exterior is golden brown.