The vegetable meatballs are delicious breaded bites cooked in an air fryer: a tasty and flavorful alternative to classic meatballs. A vegetarian recipe perfect both as a main dish accompanied by a mixed salad and as finger food for an appetizer. I use an air fryer, but you can also bake them in the oven or fry them the classic way with oil and a pan. No matter how you prepare them, the vegetable meatballs will always be delicious!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 18 meatballs
- Cooking methods: Air Frying
- Cuisine: Italian
Ingredients
- 10.5 oz potatoes
- 3 carrots (small)
- 2.8 oz peas
- 1 medium zucchini
- 1 egg
- to taste oregano
- to taste salt
- 3.5 oz breadcrumbs (+ as needed for breading)
- 1 tablespoon extra virgin olive oil
Tools
- 1 Pot for boiling
- 1 Cutting board
- 1 Knife
- 1 Peeler
- 1 Potato masher
- 1 Air fryer
- 1 Air fryer parchment paper sheet
- 1 Oil sprayer
Steps
Boil the potatoes. Peel the carrots, dice them and boil them in boiling water for 6/8 minutes or until soft. Boil the peas in boiling water for 5/8 minutes. Transfer the potatoes to a bowl and mash them, then let them cool. Grate the zucchini with a large-hole grater and add it to the potatoes. Add the egg, carrots, and peas. Season with salt and flavor with oregano or other spices of your choice. Finish with the breadcrumbs and mix to obtain a soft, homogeneous, and non-sticky mixture. With slightly wet or oiled hands, take portions of the mixture and form meatballs of the desired size, flatten them slightly and pass them in the breadcrumbs. Place the meatballs on the air fryer rack with the special perforated parchment paper, spray them with oil, and cook at 375°F for about 20 minutes, turning them halfway through.
