Crispy Zucchini “Meatballs” with Smoky Garlic Sauce

When I first discovered these golden-crispy zucchini balls, I knew I’d found something special. Combining the natural sweetness of zucchini with savory cheese and herbs, these vegetarian “meatballs” have become my go-to recipe for both family dinners and entertaining. Not only are they healthier than traditional meatballs, but they’re also incredibly versatile and perfect for meal prep.

Prep & Cooking Time

• Prep Time: 45 minutes
• Cooking Time: 35 minutes
• Total Time: 1 hour 20 minutes
• Servings: 4-6 (makes approximately 24 balls)

Ingredients

For the Zucchini Balls

• 1 large zucchini (about 2 cups/240g grated)
• 2 medium potatoes (about 1½ cups/300g grated)
• 1 medium carrot (about ½ cup/50g grated)
• 3.5 oz (100g) semi-hard cheese, grated
• 2 spring onions, finely chopped
• 2 large eggs
• 1 clove garlic, minced
• 2 tablespoons (30g) semolina
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• Vegetable oil for frying

For the Smoky Garlic Sauce

• 2 tablespoons (30g) sour cream
• 2 tablespoons (30g) mayonnaise
• 2 teaspoons smoked paprika
• 2 teaspoons garlic powder

Instructions

1. Prepare the Zucchini Base

• Grate the zucchini using the large holes of a box grater
• Place in a colander, add ½ teaspoon salt, and let drain for 15 minutes
• After draining, squeeze out excess moisture using a clean kitchen towel

1. Prepare Other Vegetables

• Peel and grate the potatoes, immediately squeezing out excess moisture
• Grate the carrot
• Finely chop the spring onions
• Mince the garlic

1. Create the Mixture

• In a large bowl, combine the drained zucchini, potatoes, and carrot
• Add grated cheese, chopped spring onions, and minced garlic
• Crack in the eggs
• Season with remaining salt and black pepper
• Add semolina and mix thoroughly until well combined

1. Rest the Mixture

• Cover the bowl with plastic wrap
• Let rest for 20 minutes at room temperature to allow the semolina to absorb excess moisture

1. Form and Cook the Balls

• Heat ½ inch of vegetable oil in a large skillet over medium heat (350°F/175°C)
• Form mixture into golf ball-sized portions (about 2 tablespoons each)
• Fry in batches for 4 minutes per side until golden brown
• Transfer to a paper towel-lined baking sheet

1. Finish in Oven

• Preheat oven to 350°F (180°C)
• Transfer fried balls to a baking sheet
• Bake for 20 minutes until heated through and extra crispy

1. Prepare the Sauce

• In a small bowl, whisk together sour cream and mayonnaise
• Add smoked paprika and garlic powder
• Mix until well combined and smooth

Expert Tips

• Thoroughly draining the vegetables is crucial for achieving crispy results
• Don’t skip the resting time – it helps bind the mixture
• Test oil temperature by dropping a small amount of mixture – it should sizzle immediately
• Keep formed balls cold until ready to fry for best shape retention

Nutrition Information (per serving, based on 6 servings)

• Calories: 285
• Total Fat: 18g
• Saturated Fat: 6g
• Cholesterol: 85mg
• Sodium: 580mg
• Total Carbohydrates: 24g
• Dietary Fiber: 3g
• Protein: 9g
• Vitamin A: 45% DV
• Vitamin C: 25% DV
• Calcium: 15% DV
• Iron: 8% DV

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (180°C) oven for 10 minutes to restore crispiness.