Craving a comforting dish that’s hearty yet packed with the freshness of vegetables? These zucchini meatballs, stuffed with aged provolone cheese, are an absolute delight. Served with creamy mashed potatoes and crispy fried chives, this dish is a perfect harmony of textures and flavors.
Ingredients:
For the zucchini meatballs:
- 3 medium zucchini, grated
- 1 large egg
- Fresh or dried basil and mint (to taste)
- 2–3 tablespoons breadcrumbs (adjust as needed)
- 2 tablespoons grated Parmesan cheese
- Salt and pepper, to taste
- A block of provolone cheese, cut into small cubes
- A mix of breadcrumbs and semolina for coating
For frying:
- Vegetable oil
For the sides:
- Mashed potatoes (your favorite recipe)
- Fresh chives, finely chopped
Instructions:
Step 1: Prepare the Zucchini Mixture
Grate the zucchini and squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth. This step is essential to ensure the meatballs hold their shape.
In a mixing bowl, combine the grated zucchini with the egg, basil, mint, breadcrumbs, Parmesan cheese, salt, and pepper. Mix everything thoroughly until you achieve a cohesive, slightly sticky mixture. If the mixture feels too wet, add more breadcrumbs a little at a time.
Step 2: Shape the Meatballs
Take a small portion of the mixture and flatten it in your palm. Place a cube of provolone cheese in the center, then carefully fold the zucchini mixture around the cheese, forming a ball. Repeat this process until all the mixture is used up.
Roll each meatball in the breadcrumb-semolina mixture to coat evenly. Place the meatballs on a tray and refrigerate for 10–15 minutes. Chilling helps them firm up and makes frying easier.
Step 3: Fry the Meatballs
Heat vegetable oil in a frying pan over medium heat. The oil should be hot but not smoking. Gently place the chilled meatballs into the pan, frying them in batches to avoid overcrowding.
Cook until golden brown and crisp on all sides, turning occasionally for even cooking. Once done, transfer them to a plate lined with paper towels to drain any excess oil.
Step 4: Prepare the Mashed Potatoes and Chives
While the meatballs are resting, prepare a batch of creamy mashed potatoes, seasoned with butter, salt, and a touch of cream. For a special touch, fry finely chopped chives in a small amount of oil until crispy.
Plating and Serving
Spoon a generous serving of mashed potatoes onto each plate, creating a bed for the meatballs. Arrange the zucchini meatballs on top and sprinkle the fried chives over the dish for added crunch and aroma.
Tips for Success
- Draining the zucchini: Properly squeezing out the water from the zucchini is crucial. Excess moisture can cause the meatballs to fall apart during cooking.
- Cheese selection: Aged provolone offers a sharp, robust flavor, but feel free to substitute it with mozzarella or another melty cheese if you prefer.
- Chilling is key: Don’t skip the refrigeration step! It helps the meatballs retain their shape when frying.
- Pairing options: These meatballs are versatile and can be paired with a simple tomato sauce, steamed vegetables, or a light salad if you’d like to skip the mashed potatoes.
Golden, crispy, and oozing with cheesy goodness, these zucchini meatballs are sure to impress. Whether served as a main dish or as part of a larger spread, this recipe is bound to become a household favorite.
