Potato and Zucchini Meatballs

Potato and Zucchini Meatballs are a delightful vegetarian recipe — crunchy outside and soft inside: the potato and zucchini meatballs are an easy recipe that wins everyone over.

These potato meatballs can be served as an appetizer or starter but also as a main course, accompanied by a mixed salad or a tomato salad. The meatballs are made with a mixture of boiled mashed potatoes, zucchini, egg, grated cheese and breadcrumbs. They can be cooked in the oven, in an air fryer or fried, and will be ready in less than half an hour.

Now let’s go to the kitchen and I’ll show you how to prepare the Potato and Zucchini Meatballs.

Potato and Zucchini Meatballs
  • Difficulty: Very easy
  • Cost: Very inexpensive
  • Preparation time: 25 Minutes
  • Cooking time: 25 Minutes
  • Portions: 4
  • Cooking methods: Oven
  • Cuisine: Italian
  • Seasonality: Spring, Summer

Ingredients

LET’S SEE TOGETHER WHAT WE NEED TO PREPARE

  • 7 oz potatoes
  • 1 cup zucchini
  • 1 egg
  • 1.4 oz grated Parmesan (about 1/3 cup)
  • 1/4 cup breadcrumbs
  • black pepper
  • salt
  • breadcrumbs

Tools

  • 1 Bowl
  • 1 Potato Ricer
  • 1 Pan

Steps

Let’s start preparing the

  • Let’s start preparing the potato and zucchini meatballs: put the potatoes with their skins into cold water in a pot and bring to a boil.
    Boil the potatoes until they are soft.
    Press the potatoes through a ricer while they are still hot.

    Wash the zucchini, trim the ends and grate them.

    Squeeze the zucchini with your hands to remove all the excess water.

    Potato and Zucchini Meatballs
  • Put the mashed potatoes, the zucchini, an egg, the grated cheese and the breadcrumbs into a bowl. Mix with a spatula until you get a homogeneous mixture.

    Shape the meatballs by taking small portions of the mixture and forming them with your hands, giving them a slightly flattened shape. Now coat the meatballs in breadcrumbs so they are completely covered.

    Arrange the meatballs on a baking tray lined with parchment paper and spray or drizzle extra virgin olive oil over them. Bake in a preheated oven at 356°F for about 20-25 minutes or until they are golden.

    Once ready, serve the potato and zucchini meatballs.

    Enjoy your meal!!

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Margherita Caramia

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