These crispy zucchini and potato meatballs are a delicious way to enjoy summer vegetables. Perfect as an appetizer, light lunch, or even a meatball sandwich filling, this recipe blends grated zucchini, tender potatoes, and savory ground meat into golden, flavorful bites.
Ingredients:
- 1 large zucchini
- 3 medium potatoes
- 1 small onion
- 2–3 garlic cloves
- 9 oz (about 250 g) ground meat (beef, pork, or a mix)
- 2 eggs
- Salt and black pepper, to taste
- Plain breadcrumbs, as needed
- Vegetable oil, for frying
Instructions:
- Boil the potatoes with the skin on until tender. Let them cool, then peel and grate.
- Grate the zucchini and onion. If the zucchini is watery, lightly squeeze out the excess moisture.
- In a large bowl, combine grated potatoes, zucchini, and onion. Add pressed garlic, ground meat, beaten eggs, salt, and pepper.
- Gradually mix in enough breadcrumbs until the mixture holds its shape when formed into balls.
- Shape the mixture into meatballs.
- Heat oil in a skillet over medium-high heat and fry the meatballs until golden brown and cooked through, turning to brown all sides.
- Drain on paper towels and serve warm.
