Zucchini and Potato Meatballs: A Fresh, Quick, and Tasty Main Course
The zucchini meatballs are a flavorful vegetarian main course that is easy to prepare, perfect for a light and healthy dinner. They’re a great idea to recycle the zucchini in your fridge and get children to eat vegetables. A tasty and delicious alternative to classic meatballs, the zucchini meatballs can be cooked in the oven or in a pan, and served with a variety of sauces to your liking.
Simple and Quick: Perfect for a Family Dinner. They are ready in no time and do not require special culinary skills. Moreover, they can be prepared in advance and reheated as needed, which makes them a great solution for those who have little time available.
There are Delicious Variations for All Tastes. You can add aromatic herbs, such as basil, mint, or parsley, or grated cheeses, like Parmesan or Pecorino. For an extra touch of yumminess, you can stuff the meatballs with cubes of mozzarella or smoked cheese, or with sun-dried tomatoes or olives.
They are a versatile dish that can be served in different ways: as a main course, as an appetizer, or as a side dish. They are also perfect for a picnic or a buffet. With a little creativity, you can create new and tasty zucchini meatballs to wow your guests.
In addition to being delicious, zucchini meatballs are also a nutritious and healthy dish. Zucchini are rich in vitamins, minerals, and fibers, while the egg and cheese provide high-quality proteins, making them a complete and balanced dish, perfect for a healthy and tasty diet.
Below you will find more delicious recipes:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 20 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer, and Fall
- Energy 70.93 (Kcal)
- Carbohydrates 10.45 (g) of which sugars 0.70 (g)
- Proteins 3.68 (g)
- Fat 1.87 (g) of which saturated 0.83 (g)of which unsaturated 0.69 (g)
- Fibers 1.29 (g)
- Sodium 116.56 (mg)
Indicative values for a portion of 73 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Zucchini and Potato Meatballs
- 28 oz zucchini
- 14 oz potatoes
- 1 1/4 cups breadcrumbs (+ as needed for coating)
- 2 oz Parmesan cheese (grated)
- 1 egg
- as needed aromatic herbs (basil, parsley, chopped)
- as needed salt
- as needed pepper
- as needed nutmeg
- as needed extra virgin olive oil
Tools for Meatballs
- Potato Ricer Ballery Potato Ricer, Stainless Steel with 3 Interchangeable Discs for Smooth Mashed Potatoes, Vegetables, and Fruits
- Pan Kamberg – 0008041 – 28 cm Pans – Cast Aluminum – High Performance Stone Nonstick Coating – Glass Lid – All Stovetops, Induction – PFOA Free
- Peeler Victorinox Universal Peeler for Fruit and Vegetables, Exceptionally Sharp, Serrated Finish, Double Edge, Ergonomic Handle, Black
Meatball Preparation
In a nonstick pan, add a little oil, diced zucchini, aromatic herbs, salt, and pepper, and sauté. Cover with a lid, lower the heat, and cook for about 15 minutes, stirring occasionally. At the end of cooking, remove the lid and let the zucchini dry out, they should be tender, not mushy
Boil the potatoes for 30 minutes from when the water starts to boil. Drain them, peel them while still warm, and pass them through a potato ricer, collecting the mash in a bowl
Add the zucchini to the potatoes, mash them with a fork, and wait for them to cool. Then add the cheese, egg, breadcrumbs, salt, pepper, and nutmeg. Mix with your hands until you get a well-combined dough
Form many small meatballs by rolling them with your hands and then dipping them in breadcrumbs. Place them in a baking tray lined with parchment paper with a drizzle of oil on each meatball.
Bake in a static oven at 350°F for about 25 minutes. In the last few minutes, activate the grill for a crispy coating
Storage, Tips for Preparing Zucchini and Potato Meatballs
Cook the meatballs in the oven or in a pan: The zucchini meatballs can be baked at 350°F for about 20 minutes, or cooked in a pan with a little olive oil for 5-7 minutes per side. Once ready, before cooking, you can also freeze them
