The Greek meatballs with feta and zucchini are a tasty, tempting, and very appetizing main course. Whether small or large, fried or stewed, meatballs always disappear quickly from the table (I know very few people who don’t like them, maybe one or two) and there are countless ways to prepare them. Probably born as a recycling idea, but I’ve always made them “from scratch” with fresh ingredients bought specifically to prepare them. And I’ve made them in many different ways, so when I saw the recipe for Greek meatballs, I immediately got to work. Try them too!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 14/15 meatballs
- Cooking methods: Frying, Stovetop
- Cuisine: Greek
- Seasonality: All seasons
Ingredients
- 10.5 oz zucchini
- 4.4 oz feta
- 1/2 red onion
- 1 egg (small)
- 1/2 lemon (grated zest)
- 2 tbsps grated Parmesan cheese
- to taste basil
- to taste mint
- to taste breadcrumbs (only if needed)
- to taste light olive oil (for frying)
- 1 tbsp extra virgin olive oil
Tools
- 1 Grater with large holes
- 1 Bowl
- 1 Frying Pan
- 1 Low Edge Casserole
Steps
Wash the zucchini, remove the ends, and grate them. Peel the onion and grate it. Transfer the vegetables to a low casserole with a tablespoon of extra virgin olive oil and let them cook for a few minutes until they wilt. Then let them cool. In a bowl, crumble the feta and add the egg, grated lemon zest, Parmesan, cooled vegetables, and finely chopped herbs. Mix well to combine the ingredients. If the mixture is too soft, add some breadcrumbs and mix. Form the meatballs with your hands and roll them in breadcrumbs, placing them on a plate as you go. When ready, fry them in well-heated light olive oil until golden brown. Drain them on paper towels and let them warm because Greek meatballs are eaten warm or cold.
Notes
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The recipe is from the Passera Sisters.
FAQ (Frequently Asked Questions)
Can I substitute feta?
These are Greek meatballs. They mimic the tastes and flavors of this extraordinary land. If you remove or substitute feta, they won’t be the same meatballs. In such cases, I usually recommend changing the recipe: the zucchini and ricotta meatballs might be right for you.
Can I bake them or use an air fryer?
I’m the first to avoid frying when possible. In this case, I advise against it. Greek meatballs should be fried with the traditional cooking method.
Does the recipe not include salt?
I deliberately didn’t add it because feta is very tasty, and for my taste, it’s more than enough. If you want to add it, feel free to do so according to your taste.
