From Basilicata: Zucchini Meatballs is a recipe from the Lucanian tradition, a dish that my mother-in-law usually prepared, strictly fried in plenty of oil. Since my son banned fried food from home, I had to cook them in muffin tins and in the oven, they are still tasty, but lighter.
- Difficulty: Easy
- Cost: Inexpensive
- 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 tbsps Parmesan cheese
- 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, Parmesan, beer, baking soda, and season with salt and pepper.
Mix well with a spoon.
Place about a spoonful of batter into greased muffin tins with spray butter and bake at 356°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 baked them in the oven, some in muffin tins and some directly on a baking sheet lined 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 more delicious.
Also see other Lucanian recipes:
Spaghetti with Green Beans, Tomatoes, and Ricotta Cheese
If you liked the From Basilicata: Zucchini Meatballs, also try the other meatball recipes:
With Stale Bread and Smoked Bacon
Bread Meatballs (Lucanian Recipe)
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