ZUCCHINI AND CARROT MEATBALLS

ZUCCHINI AND CARROT MEATBALLS are delicious vegetable-based croquettes , perfect to be enjoyed as an appetizer, second course or main course. They are simple to make and also very quick, in fact you don't need to boil anything first. All you have to do is grate the carrots and courgettes, mix them with the other ingredients and then cook them. You will feel what goodness! They will be snapped up, crispy crust and soft and fragrant interior.

Delicious MEATBALLS with CARROTS AND ZUCCHINI , also perfect for children to eat . For a lighter version you can cook them in the oven or in an air fryer instead of in a pan. They will be equally good.

Don't miss my VIDEO RECIPE, it will be even easier to make them at home.

For a GLUTEN-FREE version, replace the classic breadcrumbs with a gluten-free one.

Ingredients :

• 2 courgettes ( medium/large )
• 2 carrots ( medium/large )
• 3 eggs salt to taste pepper to taste
• 10 tablespoons breadcrumbs
• 4 tablespoons grated Grana Padano
• Seed oil ( for frying )

Steps :

Prepare the dough:

Wash the courgettes , peel them and start grating them with a grater with large holes.

Do the same thing with the carrots , after having peeled them.

Collect them in a bowl. Now add: the eggs, the grated cheese, the breadcrumbs and a pinch of salt and pepper.

Mix and knead all the ingredients, at the end form meatballs the size of a small mandarin.

If the dough is too soft, add a little breadcrumbs until it is compact.

Don't overdo it otherwise the meatloaf will become too "dry".

Cooking the meatballs:

Cook the ZUCCHINI MEATBALLS WITH CARROTS in a pan, with the seed oil, until golden brown. 

Or in the oven or in an air fryer (190° until golden brown, with a drizzle of oil on the surface).

Serve the ZUCCHINI AND CARROT MEATBALLS immediately afterwards, still hot.