Greek meatballs with zucchini, feta, and mint (kolokithokeftedes), are tasty and simple to make, capturing all the fragrance and flavor of the Mediterranean. Crunchy on the outside and soft on the inside, these small fritters are very quick to prepare, with a few genuine ingredients and a process that anyone can follow. Perfect as an enticing appetizer, but also as a light second course or finger food for a gathering with friends, Greek meatballs are suitable for any occasion. Best enjoyed freshly made, they are truly irresistible, thanks to the aromatic freshness of mint and the savory taste of feta. If you want to try them, here is the recipe!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Greek
- Seasonality: Spring, Summer
- Energy 181.72 (Kcal)
- Carbohydrates 15.97 (g) of which sugars 0.74 (g)
- Proteins 10.27 (g)
- Fat 9.23 (g) of which saturated 4.80 (g)of which unsaturated 2.63 (g)
- Fibers 1.57 (g)
- Sodium 488.87 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 lb 1 oz zucchini (net weight after discarding ends)
- 7 oz feta
- 2 eggs (medium)
- 3 tablespoons all-purpose flour
- 3 tablespoons breadcrumbs
- mint
- 1 spring onion
- extra virgin olive oil (or peanut oil)
- salt
Tools
- Pan
- Bowl
- Grater
- Colander
- Paper towels
Preparation
Wash the zucchini, remove the ends, and grate them. Place them in a colander, sprinkle with coarse salt, and let them drain for about 30 minutes.
Squeeze them well, pat dry with paper towels, and transfer to a bowl.
Add the crumbled feta, eggs, flour, and breadcrumbs (1). Add a tiny amount of salt, the chopped spring onion, and 2-3 leaves of chopped mint.
Mix with a spoon until you get a soft and dense mixture (2). If it seems too soft, you can add a bit more breadcrumbs and flour.
Heat a generous amount of oil in a pan. Using two spoons, scoop some mixture and place it in the hot oil, forming small flat meatballs, similar to fritters (3).
Brown them well on both sides, then drain on paper towels. Cook a few meatballs at a time, depending on the width of the pan.
Greek meatballs with zucchini and feta are ready, serve them hot, accompanied by yogurt sauce or tzatziki sauce.
Tips and Notes
Greek meatballs are best served fresh, but if you have leftovers, you can store them for a day in the refrigerator and reheat them in the oven or air fryer.
Adjust the amount of flour and breadcrumbs based on the zucchini’s moisture. However, try not to overdo it, as the mixture should remain soft.
Besides mint, you can add parsley and dill.
FAQ (Questions and Answers)
Can I omit the spring onion?
If you don’t like it, you can omit it or replace it with fresh garlic.
Can I bake the meatballs in the oven?
I do not recommend it because you won’t achieve the same result; this recipe is designed for frying.
