Preparation:
1. Wash and grate the zucchinis using a coarse grater.
Make sure to rinse the zucchinis well under cold running water, then pat them dry. Use a coarse grater to get a rustic, airy texture—perfect for meatballs.
2. Squeeze them well using your hands or a clean cloth to remove excess water.
Wrap the grated zucchini in a clean cloth or some cheesecloth. Press and squeeze tightly to remove as much liquid as possible—this step is key to avoid soggy meatballs.
3. Place the zucchini in a bowl and add the eggs, cheese, breadcrumbs, garlic, parsley, salt, and pepper.
Add each ingredient one at a time, starting with the eggs and grated cheese, followed by the breadcrumbs and minced garlic (if using). Add finely chopped fresh parsley, salt, and pepper to taste.
4. Mix until you get a soft but firm mixture. If it’s too wet, add a bit more breadcrumbs.
Use a fork or spatula to mix everything together well. The texture should be soft but firm enough to shape into meatballs without falling apart.
5. With lightly oiled hands, form the meatballs and coat them in breadcrumbs for a crispy crust.
Lightly oil your hands with extra virgin olive oil, then take a portion of the mixture and shape it into round or slightly flattened meatballs. Roll them in breadcrumbs for a crunchy coating.
6. Oven-baked version: Place the meatballs on a baking tray lined with parchment paper, drizzle with oil, and bake at 200°C (390°F) for 20–25 minutes, flipping them halfway through.
Space the meatballs evenly on the tray and brush them with olive oil for a nice golden finish. Preheat the oven, and turn the meatballs halfway through to get them evenly crispy.
7. Pan-fried version: Fry in a bit of hot oil until golden on all sides.
Heat a small amount of oil in a pan and fry the meatballs over medium heat, turning them often until they’re crispy and golden on the outside, while staying soft inside.
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