Zucchini and Potato Balls

Name: Zucchini and Potato Balls
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 16
Ingredients: Potatoes 0.7 lb; Zucchini 1 ¾ cup; Fine salt to taste; Black pepper to taste; Type 00 flour 3.5 oz; Eggs (2 medium) 3.9 oz; Breadcrumbs ½ cup; Chives stems 2; Vegetable oil 4 ¼ cups

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224

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 224
Carbohydrates g 10.1
of which sugars g 0.4
Protein g 2.4
Fats g 19.4
of which saturated fat g 2.73
Fiber g 0.7
Cholesterol mg 25
Sodium mg 83

Difficulty: Easy
Prep time: 20 min
Cook time: 40 min
Makes: 16 pieces
Cost: Low
Note plus 30 minutes of rest in the refrigerator

PRESENTATION

Zucchini and potato meatballs, seriously good stuff, bring a whole new meaning to comfort food in Italy. These zucchini and potato meatballs? They're a clever twist on classic polpette, swapping out meat for tender veggies and turning them into something everyone at the table can enjoy. Families in Italy often get the kids involved—little hands shaping and rolling the balls before giving them a crispy breaded coat. Pretty simple, right? There's just something fun about everyone pitching in. Kind of like those scenes from old cartoons where the whole family gets in on the action.

The mix of mashed potato and grated zucchini makes each bite moist and soft inside. For sure. The outside gets that golden crunch thanks to a simple breading. And look, sometimes folks toss a bit of ricotta into the mix for extra creaminess, showing just how flexible these vegetarian meatballs can be.

Serving up a batch of zucchini potato balls feels like bringing a bit of that relaxed Italian family vibe to your own dinner table. Which is great. The best part? It's easy to make these a little lighter—lots of people bake them instead of frying, so they work well for anyone wanting a healthier option. They show up as snacks, starters, or even as a main dish paired with a fresh salad or sautéed veggies, just like a contorno in a typical Italian meal.

No matter how you serve them, that mix of crispy exterior and tender inside always feels pretty special. People often talk about them alongside other favorites like potato croquettes or zucchini fritters, and it's easy to see why—they all have that same kind of cozy, homey feel. Whether you're calling them healthy vegetable meatballs or just want an easy zucchini meatballs recipe, these little bites keep things simple but never boring. And getting kids around the table to help out is half the fun. And the flavor? Always brings back those warm family moments everyone loves. Try serving them with a bit of marinara sauce or a sprinkle of Parmesan to add an extra Italian touch to the meal—making your dining experience even more really, really good.

How to prepare Zucchini and Potato Balls

To make the zucchini and potato balls, boil the potatoes with the skin in plenty of water 1 for about 30-40 minutes or until they become soft (the cooking time will be halved if you use a pressure cooker), pierce them with a fork to check the cooking. While the potatoes are cooking, wash and trim the zucchini 2, then grate them with a large-hole grater 3.

Place the zucchini in a colander and press them with a fork to release their water 4. Once the potatoes are cooked, drain them and pass them through a potato ricer with the skin on while still hot (alternatively, you can peel them carefully to avoid burning yourself) 5. Add the grated zucchini 6, and season with salt and pepper.

Flavor with chives cut into small pieces with scissors 7 and mix the dough with your hands 8 until you form a compact and homogeneous dough 9.

Now form the balls: wet your hands with water 10, then take a piece of dough and form balls the size of a walnut 11, as you make the balls, place them on a plate 12. With these amounts, you will get 16 balls. Place the balls in the refrigerator for about 30 minutes so they will be firmer and hold their shape during cooking.

Now for the breading: take a ball, roll it in flour 13, then in beaten egg 14, and finally in breadcrumbs 16

In a pot, heat the seed oil for frying: once it reaches about 340°F (measure with a kitchen thermometer), fry a few balls at a time for 3-4 minutes or until golden, using a slotted spoon 16. Once cooked, drain them with the slotted spoon and place them on a tray lined with absorbent paper to soak up the excess oil 17. Your zucchini and potato balls are ready to be served 18!

Storage

It is recommended to consume the zucchini and potato balls immediately. You can freeze the uncooked balls and cook them directly from frozen.

Advice

For those who want to try the baked version, we recommend adding an egg to the dough and cooking the balls in a preheated static oven at 390°F for 15 minutes.

Looking for a cheesy variation? Try the recipe for Potato and Gorgonzola Croquettes!

For the translation of some texts, artificial intelligence tools may have been used.