Description
Quick Italian Zucchini Meatballs are a delightful twist on traditional meatballs, incorporating fresh zucchini for added moisture and nutrition. These tender and flavorful meatballs are perfect as an appetizer, main course, or a tasty addition to your favorite pasta dish. Their quick preparation makes them an excellent choice for busy weeknight dinners or casual gatherings.
Ingredients
- 500 g zucchini (1.1 pounds)
- 3 tablespoons extra virgin olive oil
- 1 egg
- 2 cloves garlic, peeled
- 1 tablespoon chopped parsley
- 120 g grated Parmigiano cheese (1 cup)
- 60 g breadcrumbs (1/2 cup)
- 220 ml oil (1 cup) for frying
For the Breading
- 1 egg
- 130 g breadcrumbs (1 1/4 cups)
Instructions
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Prepare the Zucchini: Wash the zucchini thoroughly under running water. Dry them and remove the ends, but do not peel. Cut the zucchini into pieces about 2 cm (¾ inch) thick.
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Cook the Zucchini: In a large non-stick skillet, heat the extra virgin olive oil over medium heat. Add the zucchini pieces, peeled garlic cloves, and a pinch of salt. Cook until the zucchini is soft but not mushy, approximately 5 minutes. Add chopped parsley, remove any excess liquid, discard the garlic, and let the zucchini cool.
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Mix the Ingredients: Once cooled, transfer the zucchini to a large bowl. Add grated Parmigiano cheese, one egg, and breadcrumbs. Mix thoroughly until well combined.
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Form the Meatballs: Shape the mixture into balls approximately 4 cm (1 ½ inches) in diameter.
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Bread the Meatballs: In a separate dish, beat the remaining egg. Place breadcrumbs in another plate. Dip each zucchini ball first into the beaten egg, then roll in breadcrumbs, pressing gently to ensure the coating adheres well.
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Fry the Meatballs: Heat the frying oil in a large skillet over medium heat. Once hot, add the breaded meatballs and fry for about 8-10 minutes, turning gently halfway through, until golden brown.
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Drain and Serve: Remove the meatballs with a slotted spoon and place them on paper towels to absorb excess oil. Serve hot or cold, as desired.
Notes
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Zucchini Preparation: To prevent the meatballs from becoming too moist, ensure you remove excess water from the cooked zucchini. After cooking, place the zucchini on a clean kitchen towel or paper towels and press gently to absorb moisture.
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Baking Alternative: For a healthier option, bake the meatballs instead of frying. Preheat the oven to 400°F (200°C), place the breaded meatballs on a baking sheet lined with parchment paper, and bake for 20-25 minutes, turning halfway through, until golden brown.
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Serving Suggestions: These meatballs pair well with marinara sauce over pasta, as a filling for sandwiches, or as an appetizer with a dipping sauce.
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Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Nutrition
- Serving Size: 4 meatballs
- Calories: 188kcal
- Sugar: 2g
- Sodium: 958mg
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 51mg