Potato and Zucchini Meatballs in the Oven
Main course
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Cook Time
55 min
Servings
4
Difficulty
Easy
Prep Time
30 Min
Description
These potato and zucchini meatballs are a delicious and light alternative to classic meat meatballs. Perfect as a starter or vegetarian main course, they are very easy to prepare and are also very popular with children! I often prepare them in the summer, when zucchini are in season and more flavorful. Baking makes them light and digestible, but if you prefer you can also fry them for an even more delicious result. An extra idea? Serve them with a yogurt and fresh mint sauce for an extra touch of freshness. Ideal for a Sunday brunch or an informal dinner with friends.
Ingredients (12 ingredients)
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500 g potatoes
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1 piece zucchini
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1 clove garlic
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1 uova eggs
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50 g grated cheese
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1 q.b. oregano
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1 q.b. basil
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1 q.b. breadcrumbs
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1 q.b. fine salt
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1 q.b. pepper
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1 q.b. extra virgin olive oil
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1 q.b. spray olive oil for oven cooking
Preparation (12 steps)
Potato preparation
Peel 500 g of potatoes and cut them into pieces. Place the potatoes in the bowl.
Cooking the potatoes
Add salted water to the bowl until it covers the potatoes. Cook for 20 Min./100°C/Stufe 1.
Zucchini preparation
In the meantime, grate 1 zucchini with a coarse grater and set aside.
Sauté the garlic
Place 1 clove of garlic in the bowl and chop for 3 Sec./Stufe 7. Add extra virgin olive oil to taste and sauté for 3 Min./120°C/Stufe 1.
Cooking the zucchini
Add the grated zucchini to the bowl. Add salt, pepper and chopped basil to taste. Cook for 5 Min./100°C/Stufe 1. Remove the garlic at the end of cooking.
Mash the potatoes
Drain the cooked potatoes and mash them with a potato masher in a large bowl.
Mix the ingredients
Add the cooked zucchini, 1 egg and 50 g of grated cheese to the potatoes. Mix with a spatula until a homogeneous mixture is obtained.
Add the breadcrumbs
Incorporate breadcrumbs to taste so that the mixture can be worked with your hands.
Form the meatballs
Form the meatballs by taking small portions of the mixture and working them with your hands, giving them a slightly flattened shape.
Bread the meatballs
Pass the meatballs in the breadcrumbs so as to cover them completely.
Cooking in the oven
Arrange the meatballs on a baking sheet lined with baking paper and spray with spray olive oil to taste. Bake in a ventilated oven at 200 °C for about 20-25 minutes or until golden brown.
Serve
Once ready, serve the zucchini and potato meatballs with mayonnaise and grated lemon zest.
Finished cooking? Great! 🎉
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Created by
Francesca Barbieri
6
Rezepte
0
Kochbücher
Allergens
- Eggs
- Milk
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