These Air Fryer Zucchini Meatballs disappear in no time: tasty and cheesy, among the best I’ve ever made. For this recipe, I took inspiration from the talented blogger Stella Menna of ‘Una Stella in Cucina‘, modifying some ingredients and changing the cooking method, starting with the cooking of the zucchini, replacing the pan with the air fryer.
Zucchini Meatballs are very simple and quick to prepare: start with the cooking of the zucchinis sprayed with a little oil. Once ready, mix them with the rest of the ingredients in a bowl, form the meatballs, coat them in breadcrumbs, and into the air fryer they go… in just 10 minutes they’re ready to be enjoyed! If you don’t have an air fryer, you can cook them in a pan with oil.
I often use zucchinis in my recipes and I must admit they are among the most appreciated preparations, versatile, and you can find them in my recipes ranging from main dishes like Pasta with Saffron Cream, Zucchini, and Guanciale, to sides like this spectacular Zucchini Salad, in single portions with these Zucchini Muffins perfect for a buffet and as an appetizer or the amazing Mini White Zucchini Parmigiana in the air fryer.
Meatballs are a family must, whether meat, vegetable, or rice based, they are always a success!
So, are you curious to try these super delicious Zucchini Meatballs??? Come on, join me!
You might also be interested in these recipes:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 7 meatballs
- Cooking methods: Air Frying, Stove
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
Ingredients
Ingredients for 7 Air Fryer Zucchini Meatballs
- 4 zucchinis (green or white (about 21 oz))
- A few spray extra virgin olive oil (or seed oil)
- to taste salt (to add at the end of cooking)
- cooked zucchinis
- 3 1/2 oz bread (stale or white bread)
- as needed water
- 1/3 cup grated Grana Padano (or Parmesan)
- 1/3 cup Pecorino Romano (grated)
- 1 egg
- to taste salt and pepper
- to taste chopped parsley (fresh or frozen)
- to taste chives (dried or fresh)
- 3 oz mozzarella (cut into cubes)
- to taste breadcrumbs (for coating)
- A few spray extra virgin olive oil (or seed oil)
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Tools
Tools to prepare Zucchini Meatballs
- 1 Air fryer
- 1 Chopping board
- 1 Knife
- 1 Bowl
- 1 Bowl
- 1 Knife
- 1 Air fryer
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Steps
How to prepare Zucchini Meatballs in Air Fryer
After washing the zucchinis well, dry them. Move to a cutting board, remove the two ends and cut them into thin slices. Put them in a bowl, spray with a little oil, and mix them
Transfer the zucchinis to a tray or the grill and place them in the air fryer
Cook at 356°F (180°C) for 20/22 minutes. Salt at the end of cooking
In the meantime, break the bread into pieces and place it in a bowl with water. Let it soften for a few minutes
In another bowl, pour the Grana Padano, Pecorino, parsley, chives, a pinch of salt, and pepper to taste. Squeeze the water out of the bread well and add it to the rest of the ingredients
Add the zucchinis now
Mix all the ingredients with your hands or with a spoon. My mixture was of the right consistency, but if yours is too soft, you can add a tablespoon of breadcrumbs
Take some of the mixture, as in the photo, and add a couple of cubes of mozzarella in the center.
Take a little more of the mixture and close it to form the meatball. Continue until all the ingredients are used. Smaller meatballs can be made based on personal taste.
Roll all the meatballs in breadcrumbs and place them on the lightly oiled tray or grill of the air fryer, then spray a little more oil on the meatballs
Cook at 392°F (200°C) for 10 minutes or until golden brown
Once ready, take them out of the air fryer
Here are your delicious and cheesy meatballs. Did you like this recipe? You can rate it by giving many stars 🌟🌟🌟🌟🌟
Storage of Zucchini Meatballs
Zucchini Meatballs can be stored in the refrigerator for a few days in an airtight container or well covered with cling film
Pan Cooking Zucchini Meatballs
If you don’t have an air fryer, the zucchini meatballs can be cooked in a pan starting from the preparation of the zucchinis. In this case, you should dry them with a paper towel before adding them to the rest of the ingredients to remove excess oil
FAQ (Questions and Answers)
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