Zucchini Meatballs: Healthier and Tastier than Meat!

These Zucchini Meatballs are a delicious, healthy alternative to traditional meatballs. Made from a mix of grated zucchini, potatoes, carrots, and cheese, these vegetarian meatballs are packed with flavor and have a satisfying texture. Paired with a rich, smoky sauce, this dish is perfect for a light meal or snack.

Ingredients

For the Zucchini Meatballs:

  • 1 zucchini, grated
  • 2 potatoes, grated
  • 1 carrot, grated
  • 100g (3.5 oz) cheese (such as Suluguni or mozzarella), grated
  • Spring onion, chopped (to taste)
  • 2 eggs
  • Salt, to taste
  • Black pepper, to taste
  • 1 clove garlic, minced
  • 2 tbsp (30g) semolina
  • Vegetable oil, for frying

For the Sauce:

  • 2 tbsp (30g) sour cream
  • 2 tbsp (30g) mayonnaise
  • 2 tsp smoked paprika powder
  • 2 tsp dried garlic

Step-by-Step Instructions

Step 1: Grate the Zucchini

  • Grate the zucchini: Using a grater, finely grate 1 zucchini into a bowl. This forms the base of the meatballs.

Step 2: Drain the Excess Water

  • Remove excess moisture: Sprinkle some salt over the grated zucchini and let it sit for 15 minutes. This will help draw out excess moisture. Afterward, use a clean kitchen towel or paper towel to squeeze out as much liquid as possible.

Step 3: Prepare Potatoes and Carrot

  • Grate the potatoes and carrot: While the zucchini rests, grate 2 potatoes and 1 carrot. Squeeze out any excess water from the potatoes to prevent the meatballs from being too soggy. Place the grated vegetables in a large bowl.

Step 4: Add Cheese and Spring Onion

  • Grate the cheese: Grate 100g of cheese (Suluguni, mozzarella, or your choice) and add it to the bowl with the zucchini, potatoes, and carrot.
  • Chop the spring onion: Finely chop the spring onion and add it to the mixture for a fresh, aromatic touch.

Step 5: Mix in Eggs, Garlic, Salt, and Pepper

  • Add eggs and seasoning: Crack 2 eggs into the bowl, then add 1 minced clove of garlic, salt, and black pepper to taste. Mix everything thoroughly to combine all the ingredients evenly.

Step 6: Incorporate Semolina and Let It Rest

  • Add semolina: Stir in 2 tablespoons of semolina to help bind the mixture and give it a firmer texture.
  • Rest the mixture: Cover the bowl with cling film and let the mixture rest for 20 minutes. This allows the semolina to absorb moisture and makes the mixture easier to shape.

Step 7: Form and Fry the Meatballs

  • Shape the meatballs: Once rested, take small portions of the mixture and form them into meatball shapes.
  • Fry the meatballs: Heat vegetable oil in a pan over medium heat. Fry the meatballs for about 4 minutes on each side until they turn golden brown and crispy.

Step 8: Create the Sauce

  • Mix the sauce ingredients: In a small bowl, mix together 2 tablespoons of sour cream, 2 tablespoons of mayonnaise, 2 teaspoons of smoked paprika, and 2 teaspoons of dried garlic. This smoky, creamy sauce pairs perfectly with the zucchini meatballs.

Step 9: Oven Finish

  • Preheat the oven: Preheat your oven to 180°C (350°F).
  • Bake the meatballs: After frying, transfer the meatballs to a baking dish and bake in the oven for 20 minutes to ensure they are fully cooked through.

Serving Suggestion

  • Serve the zucchini meatballs warm with the flavorful smoked paprika and garlic sauce on the side or drizzled on top. Garnish with fresh parsley for an added touch of color and freshness. Enjoy them as a main dish or a healthy appetizer!

Cooking Tips and Variations

  • Cheese options: You can use different types of cheese like cheddar or feta for varying flavor profiles.
  • Vegetarian sauce option: Replace mayonnaise with more sour cream or Greek yogurt for a lighter, fully vegetarian sauce.
  • Extra veggies: Add grated bell peppers or zucchini for more texture and nutrition.

These Zucchini Meatballs are not only healthier but also full of rich, comforting flavors that make them a fantastic meatless meal option!