From Basilicata: Zucchini Meatballs is a recipe from the Lucanian tradition, a dish usually prepared by my mother-in-law, strictly fried in plenty of oil. Since my son has banned frying at home, I had to cook them in cupcake liners and in the oven, they are still tasty, but lighter.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 45 Minutes
- Cooking time: 25 Minutes
- Portions: 6 people
- Cuisine: Italian
Ingredients
- 2 lbs Zucchini
- 2 3/4 cups All-purpose flour
- 5 Eggs (small)
- 3 tbsp Parmigiano Reggiano
- 1/4 cup Light beer
- 1 tsp Baking soda
- 4 pinches Fine salt
- to taste Black pepper
Preparation
Wash the zucchini, cut them into small cubes, and place them in a bowl.
Add the eggs, flour, Parmigiano, beer, baking soda, and adjust with salt and pepper.
Mix well with a spoon.
Place about a spoonful of the mixture in the cupcake liners greased with spray butter and bake at 350°F for about 25 minutes.
Notes
The original recipe calls for the meatballs to be fried in plenty of oil, but for dietary reasons, we have baked them, some in cupcake liners and some directly on a baking tray covered with parchment paper. In the latter case, the cooking time is 20 minutes.
Of course, if you prefer, you can fry them in plenty of oil; they will be even tastier.
See also the other Lucanian recipes:
Spaghetti with Green Beans, Tomatoes, and Cacio Ricotta
If you liked From Basilicata: Zucchini Meatballs, try the other meatball recipes:
With Stale Bread and Smoked Bacon
Bread Meatballs (Lucanian recipe)
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