Zucchini Meatballs
Introduction
Zucchini meatballs are a delicious and healthy alternative to traditional meatballs. They are packed with vegetables and flavor, making them a perfect meal for everyone, including vegetarians. These meatballs are easy to make and can be a great addition to your family dinners or casual gatherings.
Why Make This Recipe
This recipe is a fantastic way to sneak some extra vegetables into your meals. Zucchini, potatoes, and carrots add moisture and flavor to the meatballs, while the cheese and eggs help bind everything together. Plus, they are baked, not fried, making them a lighter option. The yogurt sauce adds a creamy touch that complements the meatballs perfectly.
How to Make Zucchini Meatballs
Ingredients In USA and Europe metrics:
- 1 zucchini (courgette)
- 2 potatoes
- 1 carrot
- 100g grated light Galbanino cheese (approximately 1 cup)
- 2 tablespoons oat flour
- 2 eggs
- 1 spring onion, sliced
- 1 clove minced garlic
- A drizzle of extra virgin olive oil
- Salt and pepper to taste
- 150g plain yogurt (optional, approximately 2/3 cup)
- 1 clove grated garlic (for sauce)
- Chopped parsley (to taste, for sauce)
- Chopped dill (optional, for sauce)
- Paprika (optional, for sauce)
Directions:
- Start by peeling the courgette, potatoes, and carrot, then grate them into a mesh food bag. Add salt, mix well, and let it rest for 15 minutes to draw out excess moisture.
- In a bowl, combine the grated Galbanino cheese, squeezed vegetables, spring onion, eggs, salt, pepper, minced garlic, and oat flour. Mix well until the ingredients bind together and form a soft homogeneous mixture. Let it rest for 20 minutes.
- Grease your hands and shape the mixture into meatballs. Place them on a baking tray lined with parchment paper, spaced apart, and flatten them slightly. Bake in a preheated oven at 180°C for 40 minutes or until golden brown.
- For the optional yogurt sauce, combine yogurt, grated garlic, chopped parsley, chopped dill, paprika, salt, and pepper in a small bowl. Mix well until smooth and creamy.
- Once the zucchini meatballs are cooked, brush them with the yogurt sauce if desired and bake again until the surface is golden brown. Serve hot with your favorite side dishes or as a standalone meal.
How to Serve Zucchini Meatballs
Zucchini meatballs can be served in many ways. You can enjoy them with pasta, rice, or a fresh salad. They also taste great on their own with a side of the yogurt sauce for dipping. Feel free to get creative with your sides based on your preferences!
How to Store Zucchini Meatballs
If you have leftovers, you can store the zucchini meatballs in an airtight container in the refrigerator. They should stay fresh for up to 3 days. You can also freeze them for longer storage. Just make sure to let them cool completely before placing them in the freezer.
Tips to Make Zucchini Meatballs
- Make sure to squeeze out as much moisture from the grated vegetables as possible. This helps the meatballs hold their shape.
- You can add your favorite herbs and spices to the mixture for extra flavor.
- For a crispier texture, broil the meatballs for a few minutes after baking.
Variation
You can customize these meatballs by adding different vegetables like bell peppers or spinach. You can also switch out the cheese for your favorite type or use gluten-free breadcrumbs instead of oat flour if you prefer.
FAQs
1. Can I use other kinds of cheese?
Yes, you can use any mild cheese that melts well in place of Galbanino.
2. Can I make these meatballs vegan?
To make them vegan, you can replace eggs with flax eggs or chia seeds and omit the cheese, or use a plant-based cheese alternative.
3. How do I know when the meatballs are done?
The meatballs are done when they are golden brown on the outside and firm to the touch. You can also use a thermometer; they should reach an internal temperature of 75°C (165°F).
Enjoy making and savoring these tasty zucchini meatballs! They are a healthy, fun, and tasty option for any meal.