Zucchini and Potato Meatballs

Here is the Italian recipe for delicious zucchini and potato meatballs, rich in flavor and perfect as a main course or as an appetizer.

Ingredients

• 2 medium zucchinis
• 2 large potatoes
• 1 egg
• 50 g grated Parmesan
• 80 g breadcrumbs
• Salt and pepper to taste
• 1 garlic clove (optional)
• Extra virgin olive oil for frying (or seed oil if you prefer)
• Aromatic herbs to taste (basil, parsley, etc.), finely chopped

Preparation

1. Start by washing and cleaning the zucchinis. Grate them using a coarse grater and then squeeze them to remove excess water.
2. Boil the potatoes with their skins until tender. Once cooked, peel them and mash with a potato masher to obtain a puree.
3. In a large bowl, combine the grated and squeezed zucchinis, the potato puree, the egg, Parmesan, breadcrumbs, and aromatic herbs. Add a pinch of salt and pepper.
4. Mix all ingredients well until you obtain a homogeneous mixture. If necessary, adjust with breadcrumbs to achieve a mixture that can be shaped by hand.
5. Form meatballs the size of a walnut and flatten them slightly to give the typical shape.
6. Heat plenty of olive oil in a pan and, once hot, fry the meatballs until golden on all sides.
7. Drain them on paper towels to remove excess oil.

A lighter option is to bake them: after arranging them on a baking tray lined with parchment paper, brush them with a little oil and bake at 180 °C for about 20 minutes or until golden.

Trivia

Vegetable meatballs are a very versatile preparation and can be served both hot and cold. In Italy, they are also an excellent dish for using up leftover vegetables and turning them into a tasty meal. Pair them with a fresh tomato sauce for an even more Italian touch!