Zucchini Potato Meatballs Light Tasty (Printable Version)

Tender bites of zucchini and potato, blended and fried until golden, perfect for light and flavorful meals.

# What You'll Need:

→ Vegetables

01 - 1 large zucchini, washed, peeled, and grated
02 - 2 medium potatoes, washed, peeled, and grated

→ Binding and Seasoning

03 - 1 egg
04 - 50 g breadcrumbs (optional, for texture adjustment)
05 - 1 garlic clove, minced
06 - 0.5 teaspoon salt
07 - 0.25 teaspoon ground black pepper

→ For Frying

08 - Olive oil, as needed

# Steps To Follow:

01 - Wash, peel, and grate the zucchini and potatoes. Place both in separate colanders and squeeze out excess liquid using the back of a spoon or a clean kitchen towel.
02 - Optionally, steam or boil the grated potatoes until soft to achieve a smoother texture, then cool slightly.
03 - In a large mixing bowl, combine the grated zucchini, prepared potatoes, egg, breadcrumbs (if using), minced garlic, salt, and ground black pepper. Mix thoroughly until a cohesive paste forms.
04 - With your hands, shape the mixture into small, evenly sized balls; add more breadcrumbs if the mixture feels too moist.
05 - Heat olive oil in a non-stick frying pan over medium heat. Cook the meatballs in batches, turning occasionally, until golden brown on all sides and fully cooked through, about 5–7 minutes per batch.
06 - Remove the cooked meatballs from the pan and drain them on paper towels to remove excess oil. Serve warm with your preferred accompaniments.

# Notes and Tips:

01 - For a lighter option, bake the formed meatballs at 180°C for 25–30 minutes on a lined baking tray, turning halfway through.
02 - For a gluten-free version, replace breadcrumbs with gluten-free oat flour or rice flour.
03 - Enhance flavor by incorporating shredded cheese such as mozzarella or Parmesan into the mixture.
04 - Leftover meatballs keep well in an airtight container in the fridge for up to 3 days; reheat by pan-frying or microwaving.
05 - The mixture can be frozen before frying; freeze shaped meatballs on a tray, then transfer to a storage bag for up to 1 month.
06 - Egg alternatives such as mashed potatoes or a mixture of chickpea flour and water can be used as binder.
07 - Grated carrot, spinach, or chives can be added for extra color and nutrition.

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