If you’re looking for a comforting and flavorful dish that’s both nutritious and delicious, these Zucchini Meatballs with Onion Sauce are a fantastic choice. Perfectly crispy on the outside and tender on the inside, these meatballs are complemented by a rich and savory onion sauce. This recipe is a great way to enjoy zucchini in a new and exciting way!
Full Recipe:
Ingredients
For the Zucchini Meatballs
- 2 zucchinis (7 inches / 18 cm each): Finely shredded.
- 1/2 cup plain bread crumbs (60 grams): Helps bind the meatballs.
- 1 large egg: Acts as a binder and provides moisture.
- 1 shallot: Finely chopped for a mild, sweet onion flavor.
- 1 clove garlic: Finely grated for a burst of aromatic flavor.
- 2 tbsp chopped fresh parsley (8 grams): Adds freshness and color.
- Sea salt and black pepper: To taste.
- 1/2 cup all-purpose flour (60 grams): For coating the meatballs.
For the Onion Sauce
- 1 small onion: Finely chopped for a rich, savory base.
- 2 cloves garlic: Roughly chopped for additional flavor.
- 1 tbsp all-purpose flour (8 grams): Helps thicken the sauce.
- 1/2 cup dry white wine (120 ml): Adds depth and complexity to the sauce.
- 1/2 tsp dried thyme (0.5 grams): For a touch of earthiness.
- 1 1/2 cups vegetable broth (360 ml): Forms the base of the sauce.
- Sea salt and black pepper: To taste.
Extras
- 1/4 cup extra virgin olive oil (60 grams): For frying the meatballs.
- Fresh parsley: For garnish.
Instructions
1. Prepare the Zucchini
- Shred the Zucchini:
- Using a box grater, finely shred the zucchinis. Place the shredded zucchini into a colander set over a bowl. Season with sea salt and let it sit for about 5 minutes. The salt will help draw out excess moisture from the zucchini.
- Remove Excess Water:
- After 5 minutes, use a large wooden spoon to press down on the zucchini to remove as much liquid as possible. This step is crucial for achieving the right consistency in your meatballs.
2. Make the Zucchini Meatballs
- Combine Ingredients:
- Transfer the drained zucchini into a large bowl. Add the bread crumbs, egg, finely chopped shallot, grated garlic, chopped parsley, and season with sea salt and black pepper. Mix until well combined. Use the back of the spoon to press down on the mixture until it forms a paste-like texture.
- Shape the Meatballs:
- Take a spoonful of the mixture and squeeze it in your hands to form a ball about the size of a golf ball. If the mixture is too wet and difficult to work with, add more bread crumbs. If it’s too dry, add a bit more whisked egg. Coat each meatball in flour to help them crisp up during frying.
3. Cook the Meatballs
- Fry the Meatballs:
- Heat the olive oil in a large frying pan over medium heat. Once the oil is hot, add the meatballs in a single layer. Fry for 8 to 10 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove the meatballs from the pan and set aside.
4. Make the Onion Sauce
- Sauté the Onions and Garlic:
- In the same pan used for frying the meatballs, add a bit more olive oil if necessary. Sauté the chopped onion and garlic over medium heat, stirring continuously, until the onion becomes translucent, about 2 to 3 minutes.
- Add Flour and Wine:
- Sprinkle in the flour and continue to stir for about 2 minutes to cook off the raw flour taste. Gradually pour in the white wine, stirring constantly. Add the dried thyme and season with sea salt and black pepper. Let the wine cook off for about 3 minutes.
- Add Broth and Simmer:
- Slowly add the vegetable broth while mixing continuously. Allow the sauce to simmer until it thickens slightly and reaches a creamy consistency. Return the zucchini meatballs to the pan, gently flipping them to ensure they are fully coated with the sauce. Simmer for an additional 2 to 3 minutes to allow the flavors to meld.
5. Serve
- Plate and Garnish:
- Transfer the zucchini meatballs to serving dishes. Spoon the onion sauce over the top and garnish with freshly chopped parsley.
- Enjoy:
- Serve the meatballs warm as a main dish or as a hearty side. They pair wonderfully with a side of rice, pasta, or a fresh green salad.
Tips and Variations
- Make Ahead: You can prepare the meatballs ahead of time and store them in the refrigerator for up to 3 days. The onion sauce can also be made in advance and stored separately. Reheat before serving.
- Freeze for Later: To freeze, arrange the cooked meatballs on a baking sheet and freeze until solid. Transfer to an airtight container or freezer bag. Reheat from frozen in the oven or microwave. The onion sauce can also be frozen and thawed before use.
- Flavor Adjustments: Feel free to adjust the seasoning and spices according to your taste. You can add a pinch of red pepper flakes for heat or a squeeze of lemon juice for brightness.
Conclusion
These Zucchini Meatballs with Onion Sauce are a delightful way to enjoy the fresh flavors of summer zucchini. The combination of crispy meatballs with a rich, savory onion sauce makes for a satisfying meal that’s sure to impress. Share this recipe with friends and family, and don’t forget to subscribe to our blog for more delicious and inventive recipes. Enjoy your meal!