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Zucchini Meatballs

Updated: Jun 18

  • Vegan meatballs, juicy and soft with rice, zucchini, potato, and carrot with addition of eggs, that are prepared quickly and easily! An ideal healthy recipe for Sunday and family lunch. Follow recipe.

Ingredients: simple, total time: 60 min., 8 serving
  • 100 g rice/ boiled

  • 3 small zucchini/ or 2 medium/ grated

  • 1 big potato/ grated

  • 1 medium carrot/grated

  • 2 eggs/ scrambled

  • 1 big spring onion/ or 2 small — finely chopped

  • 8 Tablespoon breadcrumbs/ or semolina

  • 1 teaspoon each - salt and pepper/ or to taste

  • 1 teaspoon dry spice/ Vegeta

  • 450 ml water for rice

Sauce:

  • 3 full Tablespoons Greek yogurt

  • 1 teaspoon tomato paste

  • 2 cloves of garlic/ minced

  • 1 Tablespoon Olive oil EVO

  • salt and black pepper to taste

  • 1 teaspoon oregano

Preparation:
  1. Rinse the rice under running cold water several times.

  2. Pour a little oil in a small pan, fry the rice on moderate heat and mix well. After 1 minute, add 1 glass of water, stir occasionally, let the rice swell a little, then add 2 more times after every 10 minutes, when you see that there is a lack of liquid.

  3. After 30 minutes, the rice is ready. If there is any liquid left in the rice, strain it. Let it cool down to room temperature.

  4. Prepare all the ingredients as described above. Zucchini, carrots, and potatoes are grated and placed in a deep dish and salted.

  5. Let it stand for half an hour. After the elapsed time, drain the liquid well.

  6. Place in another bowl with chopped spring onions, garlic, and eggs and rice.

  7. Mix everything well, then add salt and pepper to taste. Knead well again.

  8. In this recipe, I used crumbs. I added as much as needed to make the mixture compact.

  9. Make small ping pong sized balls.

  10. Fry in hot olive oil, then press with fork gently, until well browned on all sides.

  11. Place the finished fried balls on a kitchen towel.

  12. Make the topping for the meatballs.

  13. Mix all the ingredients for sauce in a small bowl. Pour over the meatballs in a plate with any optional side dish.

Buon appetito!

NOTE:

  • Keep the rest of the mixture for up to 2 days!

  • Keep the finished fried meatballs in the refrigerator for up to 4 days!

  • You can also serve Tzatziki sauce or salad with these meatballs.

  • You can bake these zucchini at 180 °C for about 35 to 40 minutes if you don't want to fry them!


  • Use the contact form for questions or advice.

  • I would be happy if you would comment on my recipes and put like.

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