Zucchini Meatballs in the Air Fryer – Grandma’s Secret Dish!
This zucchini meatballs recipe combines the savory flavors of tender meatballs with the crispy texture of zucchini and potatoes, all made in the air fryer for a healthier, quick version of a family favorite. Your grandma’s secret recipe will bring comfort and joy to your kitchen while keeping things light and crispy! 🍽️
Prep Time:
10 minutes for prep (grating, chopping, and mixing)
20-25 minutes total cooking time
Cook Time:
15-20 minutes for meatballs
15-20 minutes for potatoes
Ingredients:
1 zucchini
1 teaspoon of salt
2-3 potatoes
1/4 teaspoon of Provencal herbs
1/2 teaspoon of red pepper
Olive oil
Black pepper
400 grams (0.88 lb) of minced meat
1 egg
1 carrot
Vegetable oil
1-2 onions
2 tablespoons of breadcrumbs
2 tablespoons of sour cream
2 tablespoons of mayonnaise
1 garlic clove
1/4 teaspoon of nutmeg
150 milliliters (3/4 cups) of milk
5-6 champignons (mushrooms)
Aluminum foil
70 grams (0.15 lb) of cheese (preferably mozzarella or cheddar)
Instructions:
Prepare the Zucchini:
Grate the zucchini finely and place it into a bowl. Add 1 teaspoon of salt and let it sit for 5-10 minutes to draw out moisture. Afterward, squeeze out any excess water from the zucchini with your hands or a clean kitchen towel.
Prepare the Meatball Mixture:
In a large bowl, combine the minced meat, egg, breadcrumbs, sour cream, mayonnaise, garlic (minced), nutmeg, black pepper, and 2 tablespoons of milk.
Grate the carrot and finely chop the onions and mushrooms (champignons). Add them to the meat mixture, mixing everything thoroughly.
Add the grated zucchini to the meatball mixture and combine well. If the mixture feels too wet, you can add a little more breadcrumbs or breadcrumbs soaked in milk for binding.
Shape the Meatballs:
Shape the meat mixture into small meatballs, about the size of a golf ball.
Prepare the Potatoes:
Peel and cut the potatoes into wedges or slices, depending on your preference. Season them with olive oil, black pepper, Provencal herbs, and red pepper.
Air Fry the Meatballs:
Preheat the air fryer to 180°C (350°F).
Lightly grease the air fryer basket with vegetable oil or line it with aluminum foil (if you prefer).
Place the meatballs in the air fryer basket, ensuring they are not touching each other.
Air fry at 180°C (350°F) for 15-20 minutes, flipping halfway through until the meatballs are golden brown and fully cooked.
Air Fry the Potatoes:
While the meatballs cook, toss the seasoned potato wedges or slices in the air fryer basket (or use the same basket after the meatballs are done).
Air fry the potatoes at 180°C (350°F) for 15-20 minutes, shaking the basket halfway through until crispy and golden brown.
Prepare the Cheese and Serve:
Grate the cheese and set aside.
Once the meatballs are cooked, sprinkle the grated cheese on top of them and return them to the air fryer for another 2-3 minutes to melt the cheese.
Final Touches:
Serve the zucchini meatballs with the crispy air-fried potatoes. Optionally, drizzle a little more sour cream or mayonnaise for extra creaminess. Enjoy your delicious, crispy, and flavorful dish!
Tips for Perfect Zucchini Meatballs:
Squeeze Out Zucchini Moisture: Zucchini holds a lot of water, so make sure to squeeze it well after salting. This will prevent the meatball mixture from becoming too soggy.
Don’t Overcrowd the Basket: Give enough space between the meatballs in the air fryer basket to ensure they cook evenly and become crispy.
Flip Halfway: Flip the meatballs halfway through the cooking time for even browning on all sides.
Use Aluminum Foil: If you want easy cleanup, line the air fryer basket with aluminum foil. Just be sure to leave enough space for air circulation.
Customize Seasonings: Feel free to experiment with the seasoning mix based on your personal taste. Add garlic powder, onion powder, or even a little bit of chili for an extra kick.
Q&A:
Q: Can I make this recipe ahead of time? A: Yes! You can prep the meatball mixture and refrigerate it for a few hours or overnight. When ready to cook, just shape the meatballs and air fry.
Q: Can I substitute the potatoes? A: Absolutely! You can use sweet potatoes, or even air fry vegetables like carrots, zucchini slices, or bell peppers for a lighter side dish.
Q: How do I store leftovers? A: Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat them in the air fryer for 5-7 minutes to maintain their crispiness.
Q: Can I use frozen meatballs? A: Yes, you can use frozen meatballs! Just air fry them for a few extra minutes to make sure they’re heated through and crispy on the outside.
Nutrition Facts (Approximate per serving):
Calories: 320 kcal
Protein: 23g
Fat: 20g
Carbohydrates: 16g
Fiber: 3g
Sugar: 4g
Sodium: 450mg
Cholesterol: 65mg
Enjoy your crispy, flavorful zucchini meatballs with air-fried potatoes—a perfect meal for family dinners, a cozy night in, or as a delicious make-ahead meal!