Introduction
These Zucchini and Vegetable Meatballs are a delicious and healthy alternative to traditional meatballs. Packed with fresh vegetables, herbs, and cheese, they make a perfect appetizer, side dish, or light meal.
Crispy on the outside and soft on the inside, they are both flavorful and nutritious.
Ingredients:
Before we dive into the preparation, let’s gather all the ingredients we need:
1 zucchini (350g)
1 carrot
2 eggs
100 grams of cheese
Parsley
1 potato
1 clove of garlic
Salt
Black pepper
1 tsp Herbes de Provence
Paprika
4 tablespoons oatmeal
2 tbsp flour
Olive oil.
Instructions:
1: GRATING AND DRAINING THE ZUCCHINI
To start, grate the zucchini and allow it to stand for about 15 minutes.
This step is crucial as it helps remove excess water from the zucchini, ensuring our meatballs aren’t too soggy.
2: Mixing the IngredientsAfter draining, squeeze out any remaining water from the zucchini and add the grated carrot.
Next, incorporate the eggs, cheese, parsley, grated potato, and garlic into the mixture.
Season it with salt, black pepper, Herbes de Provence, and a dash of paprika for that extra kick.
Now, it’s time to introduce the secret ingredient – oatmeal! Grind the oatmeal in a blender until you achieve a fine consistency, then add it to the mixture.
Mix everything well and let it rest for about 15 minutes, allowing the oatmeal flakes to swell.
3: Forming and Frying the MeatballsOnce the mixture has rested, start forming small meatballs. Coat each meatball with flour to give them a nice, crispy texture.
Heat a pan with olive oil and fry the meatballs for about 4-5 minutes on each side, or until they turn golden brown and cooked through.
Making the Delicious Sauce:
To complement our delectable Zucchini Meatballs with Oat Flakes, we’ll prepare a mouthwatering sauce:
Mix 2 tablespoons of sour cream or yogurt with 1 tablespoon of mayonnaise.
Add finely chopped dill, dried garlic, and a hint of smoked red pepper to the mixture.
Stir well, and your sauce is ready to elevate your dish to the next level of deliciousness!
Enjoy!
Variations and Tips for Zucchini and Vegetable Meatballs
Variations:
Cheesy Delight: Add mozzarella or feta cheese to the mixture for an extra creamy texture.
Spicy Kick: Add a pinch of chili flakes or cayenne pepper for a little heat.
Vegan Option: Replace the eggs with flaxseed eggs (1 tbsp ground flaxseed + 3 tbsp water) and use vegan cheese.
Gluten-Free: Swap flour and oatmeal with gluten-free flour and oats.
Herb Lovers: Add fresh basil, mint, or dill for a more aromatic flavor.
Tips for Success:
Always drain the zucchini well to avoid watery meatballs.
Use cold ingredients to help the mixture hold its shape better.
If the mixture is too soft, add more oatmeal or flour gradually.
Lightly brush with olive oil before baking for a crispy texture.
Serve with garlic yogurt dip, tzatziki, or a simple tomato sauce.
With these tips and variations, you can customize your meatballs to suit any taste or dietary need!
Thank you in advance for the recipe!
How to Store Zucchini and Vegetable Meatballs
To keep your Zucchini and Vegetable Meatballs fresh and delicious, follow these simple storage tips:
At Room Temperature:
Store leftover meatballs in an airtight container for up to 4 hours if they are not exposed to heat.
In the Refrigerator:
Place the cooled meatballs in an airtight container or cover them with plastic wrap.
They will stay fresh for up to 3 days.
Reheat in the oven at 180°C (350°F) for 10-15 minutes to keep them crispy.
In the Freezer:
Arrange the meatballs on a tray and freeze them individually.
Once frozen, transfer them to a freezer bag or container.
They can be stored for up to 1 month.
To reheat, bake directly from frozen at 200°C (400°F) for about 20 minutes.
Tip:
Add a drizzle of olive oil before reheating to bring back their crispy texture!
Thank you in advance for the recipe!