Golden Zucchini Parmesan & Preserved Lemon Meatballs
These delicious vegetarian meatballs combine the sweetness of zucchini, the salty punch of Parmesan, and the unique aroma of preserved lemon. A simple and economical Mediterranean recipe that can be enjoyed as a starter, main course, or appetizer. The secret? Thoroughly squeezing the zucchini for a perfect texture and a beautifully golden crust in the pan. Follow our tips for meatballs that hold together and offer balanced flavors. These delicate morsels, served piping hot, bring a sunny and gourmet touch to your table. A guaranteed success to delight your guests!
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Wash and finely grate the zucchini. Mix with half the salt in a cloth and let drain for 10 min.
- 2
Wring out the cloth tightly over the sink to extract as much water as possible from the zucchini.
- 3
Chop the parsley and cut the preserved lemon into very small dice.
- 4
In a bowl, mix the squeezed zucchini, Parmesan, breadcrumbs, parsley, preserved lemon, and pepper. Add the egg and knead.
- 5
Moisten your hands and form walnut-sized meatballs (about 30g).
- 6
Heat the oil in a pan over medium heat. Brown the meatballs for 8-10 min, turning for even coloring.
- 7
Briefly drain the meatballs on paper towels and serve immediately.
- Thorough squeezing: Squeezing the zucchini well is essential for the mixture to hold together and not crumble during cooking.
- Flour backup: If the mixture is too wet, add a tablespoon of flour or breadcrumbs.
- Cook in batches: Do not overcrowd the pan to prevent the meatballs from becoming greasy.
- Serving: Serve with a sauce made from Greek yogurt, garlic, and mint, or with a rocket salad.
- Feta & Mint version: Replace the Parmesan with feta and the parsley with mint.
- Light oven bake: Bake at 200°C for 18-20 min on an oiled tray, turning halfway through.
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