The zucchini meatballs in the air fryer are a tasty, cheesy, and especially light main course thanks to the low-fat cooking method.
A versatile recipe to entice even children who don’t like vegetables; you’ll see that with that warm, cheesy center, they will be mouthwatering!
Since I bought the air fryer, we eat healthier at home, and the foods don’t lose flavor compared to fried ones, with the awareness that they are not harmful to health.
Once you start using it, you won’t do without it anymore!
Below you will find other air fryer recipes.
- Portions: 8 Pieces
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
Ingredients
- 3 cups of zucchini
- 1 cup of potatoes
- 2 cups of bread crumbs
- 2 oz of grated Grana cheese
- 1 egg
- 3.5 oz of fresh provola cheese
- to taste of salt
- to taste of garlic powder
- to taste of white pepper
- to taste of breadcrumbs
Tools
- Air Fryer
- Air Fryer Paper
Steps
Peel and dice the potatoes and cook them in a pot with water.
Wash and julienne the zucchini.
Add salt, mix, and let it rest for an hour.
Squeeze the zucchini to remove the water.
Once the potatoes are cooked, mash them, let them cool, and then mix them with the zucchini.
Add the breadcrumbs and grated Grana cheese.
Add the egg, white pepper, and mix.
Form the meatballs by inserting some pieces of fresh provola cheese inside the mixture.
Coat the meatballs with breadcrumbs.
On the air fryer parchment paper, brush a little EVO oil and place the meatballs on top.
Drizzle a little EVO oil on top and cook at 356°F for 20 minutes.
The zucchini meatballs in the air fryer can be served both as a side dish and as an appetizer.
