Zucchini meatballs

Zucchini meatballs

• Beautiful and tasty zucchini meatballs with the addition of eggs and flour and herbal spices as well as dry spices. These meatballs will be enough for 4 people. You can pack the rest of the mixture in a bowl covered with cling film in the fridge until tomorrow if you don't want to fry everything at once. They are made very simply and quickly. They are soft and there is definitely no difference in taste from meatballs and these! These dumplings go well with mayonnaise or tartar sauce and a side of french fries or mashed potatoes or rice. Follow recipe.

Zucchini meatballs 

Ingredients: simple, total time: 45 min. 4 serving

• 4 zucchini/ grated

• 4 eggs/ scrambled

• 4 cloves of garlic/ minced

• 300 g flour

• 50 g corn flour

• 100 g breadcrumbs + for rolling as you like

• 1.5 full tsp salt

• 1 tsp black pepper or to taste

• 1 tsp red ground paprika

• 1 full tsp oregano

• 1 full tsp dry parsley leaf/ finely chopped

• 100 ml Olive oil EVO for frying

Zucchini meatballs 

Preparation:

1. Grate the zucchini on a coarse grater, add salt and let them drain for about 20 minutes.

2. When they stand, squeeze out the excess water, then put them in a deep bowl.

3. Add finely chopped garlic, dry parsley, 1/2 tsp salt, 1 tsp black pepper, 1 tsp red ground paprika, 360 g gradually flour, 100 g breadcrumbs, 4 eggs and other spices as desired. Mix it all well with spoon until uniform.

4. wet your hands and use a spoon to form meatballs from the mass so flatten them slightly, and fry in hot oil until golden brown. Meatballs must be 3-3.5 cm in diameter.

5. If you want, you can roll them well into crumbs before baking. I did not work for you in this case.

6. Fry the meatballs in hot oil for about 3–4 minutes to moderate heat or even better in a deep fryer, until they are golden brown on all sides.

7. Place the finished meatballs on a paper towel to absorb excess fat.

8. Serve the meatballs warm with your french fries or rice with mayonnaise or tartar sauce, with a favorite salad.

9. With these meatballs, you can also make a tomato basil sauce, see the recipe here.

Buon appetito!

Zucchini meatballs 

NOTE:

• You can also make patties from this mixture if you like.

• If you don't want to use wheat flour, you can use rice or oat flour or corn flour with adding corn starch 1 Tbsp.

• You can certainly add hot ingredients if you like spicy, such as crushed hot pepper or chopped fresh hot pepper.

• If you do not want to use the mixture, leave it in a bowl covered with cling film in the refrigerator for 1 day.

• Keep the finished meatballs in the refrigerator for up to 3 days.

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