Zucchini Meatballs with Creamy Cucumber Sauce

Discover the magic of these incredibly crispy, golden-brown zucchini meatballs that will make you forget about traditional meat versions. This recipe transforms humble vegetables into delectable, crispy bites that are perfect as an appetizer, main course, or party snack. With a perfect blend of vegetables, cheese, and herbs, these meatballs deliver amazing flavor while keeping things light and nutritious.

Ingredients

For the Meatballs:

  • 1 medium zucchini (approximately 250g/9 oz)
  • 1 medium carrot (approximately 100g/3.5 oz)
  • 2 large eggs
  • 100g (3.5 oz) cheese, grated
  • Fresh parsley, chopped, to taste
  • 1 medium potato (approximately 200g/7 oz), grated
  • 1 garlic clove, minced
  • Salt to taste
  • Ground black pepper to taste
  • 1 tablespoon Italian herbs
  • ¼ teaspoon ground red pepper, or to taste
  • 4 tablespoons (40g/1.4 oz) oatmeal

For Coating and Frying:

  • 2 tablespoons (16g/0.6 oz) all-purpose flour
  • 3-4 tablespoons olive oil

For the Cucumber Dressing:

  • 1 tablespoon sour cream
  • 1 tablespoon mayonnaise
  • 1 medium salad cucumber, grated
  • Pinch of salt

Step-by-Step Instructions

Preparing the Vegetables

  1. Grate the zucchini using a medium-hole grater. Place in a colander, add 1 teaspoon salt, mix well, and let sit for 10 minutes to release excess moisture.
  2. Meanwhile, grate the carrot and potato, keeping them separate.
  3. Squeeze the zucchini firmly with your hands to remove as much liquid as possible.

Making the Mixture

  1. In a large mixing bowl, combine the drained zucchini, grated carrot, and potato.
  2. Add beaten eggs and mix well.
  3. Stir in the grated cheese, chopped parsley, and minced garlic.
  4. Season with salt, black pepper, Italian herbs, and ground red pepper.
  5. Add the oatmeal and mix thoroughly until everything is well combined.
  6. Let the mixture rest for 5 minutes to allow the oatmeal to absorb excess moisture.

Forming and Cooking the Meatballs

  1. Place the flour on a small plate.
  2. With slightly wet hands, form the mixture into golf ball-sized meatballs (about 2 tablespoons each).
  3. Roll each meatball in flour to coat lightly.
  4. Heat olive oil in a large non-stick skillet over medium heat.
  5. Fry the meatballs in batches for 4-5 minutes per side until golden brown and crispy.
  6. Transfer to paper towels to drain excess oil.

Preparing the Sauce

  1. Mix sour cream and mayonnaise in a small bowl.
  2. Add grated cucumber and a pinch of salt.
  3. Stir well and refrigerate until serving.

Nutritional Information

(Per serving, based on 6 servings)

  • Calories: 220
  • Total Fat: 14g
  • Saturated Fat: 4g
  • Cholesterol: 85mg
  • Sodium: 300mg
  • Total Carbohydrate: 17g
  • Dietary Fiber: 3g
  • Sugars: 3g
  • Protein: 7g

Timing

  • Prep Time: 25 minutes
  • Draining Time: 10 minutes
  • Cooking Time: 20 minutes
  • Total Time: 55 minutes

Pro Tips and Tricks

  • Squeeze as much moisture as possible from the zucchini to ensure crispy meatballs
  • Keep your hands slightly wet when forming the meatballs to prevent sticking
  • Don’t overcrowd the pan when frying to ensure even browning
  • Test the oil temperature with a small piece of mixture – it should sizzle gently
  • Make sure the oil isn’t too hot, or the outside will brown before the inside cooks

Variations and Substitutions

  • Replace potato with sweet potato for added nutrition
  • Use different cheese varieties like Parmesan or Pecorino
  • Substitute oatmeal with breadcrumbs or crushed crackers
  • Add finely chopped spinach or herbs for extra flavor
  • Make it gluten-free by using gluten-free flour for coating
  • Add grated onion for extra flavor

Common FAQs

Q: Can I bake these instead of frying?
A: Yes! Bake at 200°C (400°F) for 20-25 minutes, flipping halfway through.

Q: Can I freeze these meatballs?
A: Yes, freeze them after cooking and cooling. Reheat in the oven for best results.

Q: Why are my meatballs falling apart?
A: This usually happens if there’s too much moisture. Make sure to drain the vegetables well and add more oatmeal if needed.

Q: Can I make these ahead of time?
A: Yes, you can prepare the mixture up to 24 hours in advance and store it in the refrigerator.

Storage and Make-Ahead Tips

  • Store cooked meatballs in an airtight container in the refrigerator for up to 3 days
  • Freeze cooked meatballs for up to 3 months
  • Make the sauce up to 24 hours ahead and store in the refrigerator
  • Reheat in the oven at 180°C (350°F) for 10-15 minutes until hot
  • The mixture can be prepared ahead and stored overnight in the refrigerator

These versatile zucchini meatballs are perfect for meal prep, party appetizers, or a light dinner served with salad. Their crispy exterior and tender, flavorful interior make them irresistible to both vegetarians and meat-lovers alike. The refreshing cucumber sauce adds a perfect finishing touch to this delightful dish.