The carrot and zucchini meatballs are tasty and fun to serve, perfect for an appetizer, starter, or finger food, but especially delicious as a main or side dish. Meatballs can be prepared in many variations and usually never disappoint anyone. They are also a perfect dish to use up what we have in the fridge. This version is really easy to make, just mix carrots and zucchini, add ricotta with the other ingredients, and season with salt and pepper to taste. Once the mixture is ready, shape the meatballs and fry them in hot oil, but they can also be baked. Just place them on a baking tray with a drizzle of oil and bake; the flake coating will make them super crunchy both ways. Children will love them at first bite, try them and let me know!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Frying, Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 101.66 (Kcal)
- Carbohydrates 8.20 (g) of which sugars 1.47 (g)
- Proteins 6.11 (g)
- Fat 5.08 (g) of which saturated 2.99 (g)of which unsaturated 1.98 (g)
- Fibers 1.04 (g)
- Sodium 230.02 (mg)
Indicative values for a portion of 60 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
Carrot and Zucchini Meatball Ingredients
- 9 oz carrots
- 9 oz zucchini
- 3.5 oz cow's milk ricotta
- 1 egg
- 1 cup Parmigiano Reggiano DOP (grated)
- 0.5 cup breadcrumbs
- 3.5 oz soft table cheese
- to taste salt
- to taste black pepper
- to taste breadcrumbs (flakes for coatings)
- to taste garlic powder
Tools
- 1 Mixer
- 1 Spatula
- 1 Bowl
- 1 Teaspoon
Carrot and Zucchini Meatballs
Dough for about 32/35 meatballs
Prepare the zucchini and carrots, place them in the mixer, and blend for a few seconds until a sandy mixture is obtained.
Pour the mixture into a bowl and add the parmesan with the ricotta, the egg, breadcrumbs, salt, garlic powder, and pepper to taste.
Mix all ingredients well until you get a nice compact mixture.
Take the cheese and cut it into cubes. I used a type of soft cheese like caciotta, but you can use your preferred cheese. Mix the cubes into the carrot and zucchini mixture and blend until you have a soft mixture. If it is too sticky, just add a bit more breadcrumbs.
Take small amounts of dough and create the meatballs.
Quickly pass them through breadcrumbs. I used flaked breadcrumbs for an even crunchier coating. Fry in hot oil on both sides. They can also be baked in the oven, give them a try, they’re delicious!
Starting today and every month, the meatball column from around the world begins. Fellow food bloggers, we’ll recommend many tasty ideas. This month it’s about zucchini, eggplants, and carrots; besides my idea, I recommend:
Lucia with the Golden Cod and Zucchini Meatballs
Dina with the Meat and Zucchini Meatballs in Pan
Maria Rosaria with the Eggplant Meatballs
Storage of Carrot and Zucchini Meatballs
My advice is to eat the meatballs immediately after cooking, but if desired, they can be stored covered in the fridge and eaten the next day.
They can also be prepared the day before, stored in the fridge, and cooked the next day, or you can freeze them for 20 days and consume them when needed.
FAQ
Can the meatballs be baked?
Yes, the meatballs can be baked in the oven at 392°F for about 20 minutes.
