Beef Zucchini Meatballs

Squeeze zucchini in a potato ricer or clean kitchen towel to remove excess moisture. Transfer to a bowl; add beef, millet, garlic, parsley, egg, 1 teaspoon salt, and 1/4 teaspoon pepper. Gently combine using 2 forks.
Roll mixture into 1 1/2-inch balls and arrange on a rimmed baking sheet.
Preheat broiler with a rack in upper third. Drizzle meatballs with oil; toss to coat.
Broil, rotating sheet once, until golden on top and cooked through, 8 to 10 minutes. Serve over squash, with marinara sauce, cheese, and basil.

Ingredient :

1 zucchini, grated

8 ounces ground beef, preferably 90 percent lean

1 cup cooked millet, or quinoa

2 cloves garlic, minced

2 tablespoons chopped flat-leaf parsley

1 large egg, lightly beaten

Kosher salt and freshly ground pepper

Extra virgin olive-oil, for drizzling

Roasted spaghetti squash or sauteed zucchini spirals, for serving

3 cups marinara sauce, for serving

Freshly grated Parmigiano-Reggiano and fresh basil leaves, for serving