The tilapia and zucchini meatballs are a tasty and light fish-based main course, also ideal to serve as an appetizer. The recipe, very easy and quick to prepare, uses fresh tilapia fillets, grated zucchini, and grated lemon zest to give a light citrus flavor. To be cooked in the oven or, if you prefer, in a pan or air fryer.
- Difficulty: Easy
- Cost: Economic
- Preparation time: 15 Minutes
- Portions: 1 Person
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 5 oz tilapia fillets (skinless)
- 4 oz zucchini
- 1 lemon
- 1 egg
- to taste breadcrumbs
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen scale
- Bowl
- Food processor
- Grater
- Baking tray
- Parchment paper
- Spatula
Steps
Tilapia and zucchini meatballs…
Take the zucchinis, cut off the ends, wash them, and grate them. Then squeeze them very well, 2 or 3 times until completely dry, and place them in a bowl.
Place the tilapia fillets in the food processor and pulse for a few seconds, without forming a paste.
Combine the tilapia fillets with the zucchini in the bowl, then add the egg, extra virgin olive oil, salt, pepper, grated lemon zest, and breadcrumbs.
Mix the ingredients and form meatballs (I made 7 of them) then place them on a baking tray lined with parchment paper.
Bake the tilapia and zucchini meatballs in a preheated oven at 356°F and cook them in convection mode for about 15 minutes until golden. Serve them hot.
Variations
Instead of fresh tilapia fillets, you can use frozen ones after thawing.
Alternatively, you can use sole, hake, or cod, both fresh and frozen.
