The meatballs with zucchini and potatoes are a combination of the lightness of zucchini and the sweetness of potatoes.
The recipe for zucchini and potato meatballs is prepared with few and simple ingredients, they are light because they are NOT fried and NOT greasy.
You prepare them in a few minutes, as the ingredients are put all raw and cooked in a healthy way in the air fryer, without fats. For those who do not have an air fryer, they can be baked in the traditional oven, being more patient with cooking times and sacrificing the crispiness given by the air fryer.
They are without breading, these meatballs focus entirely on the contrast between the golden color given by the air fryer and the softness inside. Every bite is a treat for the palate and our body. Healthy and tasty.
One leads to another, and you can accompany them with fresh salad, a good yogurt sauce, vegan mayo, or with a great focaccia.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 14
- Cooking methods: Air Frying, Oven
- Cuisine: Italian
Ingredients for preparing the meatballs with zucchini and potatoes
- 1.1 lbs potatoes
- 1.32 lbs zucchini
- 1 egg
- 1/3 cup grated Parmesan cheese
- 1 tsp thyme
- to taste fine salt
- to taste extra virgin olive oil
Tools
- 1 Grater
- 1 Salad Bowl
- 1 Air Fryer
- 1 Oven
- 1 Oil Sprayer
- 1 Peeler
- 1 Container
Steps for the meatballs with zucchini and potatoes
To prepare the delicious meatballs with zucchini and potatoes, start by peeling the potatoes with a peeler, remove the ends of the zucchini, and wash the vegetables under running water.
Pat dry with a towel or paper towel.
Then, with a grater, grate the potatoes and zucchini. Salt them and let them rest for about ten minutes. Squeeze them vigorously with your hands to remove excess water.
Place them in a salad bowl and add the egg, grated Parmesan cheese, and thyme. Mix everything with a fork.
With your hands, form the meatballs applying light pressure and place them in either the basket of the air fryer or the baking tray for the air fryer (you can also bake them in a static oven at 356°F for about 35-40 minutes). Spray with extra virgin olive oil and cook in the air fryer at 356°F for 12-15 minutes, flipping them halfway, or until golden.
Tips and Storage
Do not add breadcrumbs: in this recipe, it is intentionally avoided to maintain lightness and delicacy.
Do not overload the air fryer: leave space for the circulation of hot air, which is essential for perfect cooking.
Oil spray helps to create even browning without weighing down with too much oil.
The meatballs with zucchini and potatoes can be stored in an airtight container in the fridge for 2-3 days.
Before serving, heat in the air fryer at 320°F for about 3-4 minutes.
You can freeze them raw, already shaped on a tray covered with parchment paper to prevent them from sticking. Once well frozen, transfer them to a freezer bag.
Cook them in the air fryer directly from frozen, increasing the cooking time to about 18-20 minutes at 356°F, turning them halfway.
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FAQ (Questions and Answers)
Do I need to preheat the air fryer?
I recommend yes, for 3-5 minutes
Can I add breadcrumbs?
Yes, but they will be less light
