When you think of meatballs, most people think of a pan full of oil and the smell of frying that lingers in the kitchen for the next day. At the same time, it can be done in a different way – lighter, simpler and perhaps even tastier. Just add plain zucchini and move the recipe to the oven.
At first glance they look like but inside there is a little trick that gives them juiciness and lightness. Zucchini. Inconspicuous, cheap, plentiful, yet it can do wonders with minced meat. Thanks to it, the balls are not dry, they hold together beautifully, and in addition, you can get vegetables in them even where no one would otherwise look for them.
Check out Tasty’s Zucchini Meatballs recipe video on YouTube:
And what’s the best part? You don’t have to stand by the pan. These balls are baked in the oven, so they are lighter and without .
Why add zucchini to meat?
It may surprise you, but grated zucchini works in similar to pastries. It softens the structure, holds the juice and helps the balls to remain beautifully supple. In addition, thanks to it, you can remove the meat and still get full taste.
According to cooking blogs, the zucchini is the reason these balls are so soft, giving them moisture and softness without being overpowering in taste. And that’s exactly what you want.
How to achieve the perfect taste
The basis is simple, high-quality minced meat, well-squeezed zucchini and a few proven ingredients such as garlic, eggs, or cheese. It is important to really remove the water from the zucchini, otherwise the mixture would be runny and the balls would fall apart.
Just grate it, salt it, let it sweat for a while, and then squeeze it thoroughly. This step determines the outcome more than you might expect.
Recipe for baked zucchini balls with meat
Raw materials:
- 500 g of ground beef or a mix of beef and pork
- 1 medium zucchini
- 1 egg
- 2 cloves of garlic
- 50 g of grated parmesan
- 3 spoons of breadcrumbs
- 1 teaspoon dried herbs (oregano, basil)
- salt and pepper
- spoon of olive oil
Procedure:
Coarsely grate the zucchini, lightly salt it and let it drain for about 20 minutes. Then squeeze it thoroughly through a cloth. This step is crucial because removing excess liquid will ensure the balls hold their shape.
In a large bowl, mix the zucchini, egg, garlic, cheese, breadcrumbs and spices. Only then add the meat and mix briefly, the less the meat is processed, the finer the balls will be.
Form small balls from the mixture and place them on a baking sheet lined with baking paper. Brush them lightly with oil.
Bake in a preheated oven at 190°C for about 20 minutes until golden brown and cooked through. The finished balls should be juicy inside and lightly toasted on the surface.
What to serve with them
They work great with tomato sauce and pasta, but feel free to just have them with baked potatoes or in pita bread with yogurt dip. It is also suitable as a quick dinner in a box, because they taste even better cold.
“If you want the balls to be even fluffier, add some finely ground nuts or almond flour. This will help create a lighter structure and at the same time support the taste,” advises chef David Šlapák.
Zucchini balls are exactly the type of food that you’ll love the first time you try them. Understated, simple, yet surprisingly good. And most importantly – without frying and without regrets.
