Prep Time:  10 minutes   |    Cook Time:  25 minutes   |    Total Time:  35 minutes   |    Servings:  16 Meatballs

Ingredients:

• 1/4 cup  Chef's Cupboard  Plain Bread Crumbs
• 1 tablespoon  Friendly Farms  2% Milk
• 1 tablespoon  Winking Owl  Merlot
• 1 pound 85% Lean Ground Beef Chub
• 1/4 onion, minced
• 1 large clove garlic, minced
• 1/2 zucchini, shredded, do not remove peel
• 1 teaspoon  Stonemill  Iodized Salt
• 1/2 teaspoon  Stonemill  Ground Black Pepper
• 1 tablespoon fresh sage
• 1/2 cup  Priano  Romano Shredded Cheese
• 2 tablespoons  Carlini  Vegetable Oil

Directions:

1. Preheat oven to 375°.
2. In a medium bowl, soak the bread crumbs with the milk and wine until absorbed.
3. Add ground beef, onion, garlic, zucchini, salt, pepper, sage and Romano cheese. Mix until combined.
4. Roll the meatballs into 1-inch balls.
5. Heat oil in a skillet and brown meatballs on all sides. Drain on a paper towel.
6. Bake on a rimmed baking sheet for 8-10 minutes (or until the internal temperature reaches 165°).
7. Add your favorite pasta and sauce for a wholesome family dinner.

Recipe courtesy of Chef Stacey, ALDI Test Kitchen