If you’re looking for a delicious and quick dinner option, this zucchini recipe is perfect for you! It’s so tasty, you’ll want to eat it every day. With a few simple ingredients and a straightforward process, you can have a delightful meal ready in just 10 minutes. Plus, the accompanying sauce adds a refreshing touch that complements the dish perfectly.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 34 minutes
- Total Time: 49 minutes
Ingredients
For the Zucchini Meatballs:
- 2 zucchinis
- Salt
- 2 carrots
- 2 potatoes
- 2 spring onions
- 2 eggs
- 1 clove garlic, minced
- 3 tablespoons semolina
- Salt and black pepper to taste
- Olive oil for frying
For the Super Sauce:
- 60 g (1/4 cup) mayonnaise
- 60 g (1/4 cup) Greek yogurt
- 1 clove garlic, minced
- 1 cucumber, finely chopped
- Fresh dill, chopped
Instructions
- Prepare the Vegetables:
- Grate the zucchinis and sprinkle with salt. Let them sit for 10 minutes to draw out excess moisture.
- Grate the carrots and potatoes. Squeeze out the excess moisture from both the potatoes and zucchinis.
- Mix the Ingredients:
- In a large bowl, combine the grated zucchinis, carrots, potatoes, and chopped spring onions.
- Add the eggs, minced garlic, semolina, salt, and black pepper. Mix well until everything is combined.
- Let the mixture rest for 15 minutes.
- Make the Super Sauce:
- In a small bowl, combine the mayonnaise, Greek yogurt, minced garlic, finely chopped cucumber, and fresh dill.
- Mix well and set aside.
- Cook the Meatballs:
- Heat olive oil in a pan over medium heat.
- Shape the zucchini mixture into small meatballs and fry for 3-4 minutes on each side until golden brown.
- Transfer the fried meatballs to a baking tray and bake in a preheated oven at 180°C (350°F) for 30 minutes.
- Serve:
- Serve the zucchini meatballs hot with the prepared super sauce on the side.
- Enjoy your meal!
Cooking Tips
- Squeeze Well: Ensure you squeeze out as much moisture as possible from the grated vegetables to prevent the meatballs from becoming too watery.
- Resting Time: Allowing the mixture to rest helps the semolina absorb the moisture and bind the ingredients together better.
- Even Frying: Fry the meatballs in batches if necessary to avoid overcrowding the pan, ensuring even cooking.
Nutritional Benefits
- Zucchini: Low-calorie vegetable rich in vitamins and minerals, including vitamin C and potassium.
- Carrots: Provide a dose of beta-carotene.
- Potatoes: A good source of carbohydrates.
- Greek Yogurt: Adds protein and probiotics.
Why You’ll Love This Recipe
- Quick and Easy: Minimal ingredients and straightforward preparation make this a perfect weeknight meal.
- Packed with Flavors: The combination of crispy zucchini meatballs and the refreshing super sauce is irresistible.
- Versatile: Enjoy as a main course or a snack.
Dietary Information
- Vegetarian: This dish is vegetarian-friendly.
- Gluten-Free: Substitute semolina with a gluten-free alternative.
Why This Recipe Works
The grated vegetables create a light and moist texture for the meatballs, while the semolina helps bind them together. The frying process adds a nice golden crust, and baking ensures they are cooked through without being greasy. The super sauce provides a creamy, tangy contrast that enhances the overall flavor.
Conclusion
This zucchini meatball recipe is a fantastic option for a quick and satisfying dinner. With minimal ingredients and a simple preparation process, it’s perfect for busy weeknights. Try it out and enjoy a delicious, healthy meal that you’ll want to make again and again!
Frequently Asked Questions
- Can I use a different type of vegetable in the meatballs?
- Yes, you can add or substitute vegetables like bell peppers, sweet potatoes, or spinach.
- Can I make the meatballs ahead of time?
- Yes, you can prepare the mixture and refrigerate it for up to 24 hours before cooking.
- What can I use instead of semolina?
- You can use breadcrumbs or a gluten-free flour blend as a substitute.
- Can I bake the meatballs instead of frying?
- Yes, you can bake them directly in the oven at 180°C (350°F) for about 30-35 minutes, flipping halfway through.
- How do I store leftovers?
- Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Can I freeze the meatballs?
- Yes, you can freeze the cooked meatballs. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. Reheat in the oven or microwave.
- What type of oil is best for frying?
- Olive oil or any light vegetable oil with a high smoke point works well for frying.
- Can I add cheese to the meatballs?
- Yes, you can add grated cheese like Parmesan or cheddar to the mixture for extra flavor.
- How can I make the sauce dairy-free?
- Use a dairy-free yogurt and mayonnaise alternative to make the sauce dairy-free.
- What can I serve with these meatballs?
- These meatballs pair well with a fresh green salad, rice, or pasta for a complete meal.