Zucchini and Oatmeal Meatballs
Ingredients
Before we begin, let’s ensure we have all the necessary ingredients:
- 1 zucchini (350g)
- 1 carrot
- 2 eggs
- 100 grams of cheese
- Parsley
- 1 potato
- 1 clove of garlic
- Salt
- Black pepper
- 1 tsp Herbes de Provence
- Paprika
- 4 tablespoons oatmeal
- 2 tbsp flour
- Olive oil
For the Sauce:
- 2 tablespoons sour cream or yogurt
- 1 tbsp mayonnaise
- Dill
- 1 tsp dried garlic
- 1 tsp smoked paprika powder
Preparation
1. Grating and Draining the Zucchini
Begin by grating the zucchini and letting it stand for about 15 minutes. This step is essential to draw out excess water, ensuring the meatballs maintain the right texture.
2. Mixing the Ingredients
After draining, squeeze out any remaining moisture from the zucchini. Add the grated carrot, eggs, cheese, parsley, grated potato, and garlic. Season the mixture with salt, black pepper, Herbes de Provence, and paprika.
Next, grind the oatmeal in a blender to a fine consistency and incorporate it into the mixture. Mix thoroughly and let it rest for about 15 minutes, allowing the oatmeal flakes to absorb moisture and swell.
3. Forming and Frying the Meatballs
Once rested, form small meatballs from the mixture. Coat each meatball with flour for a crisp exterior. Heat olive oil in a pan and fry the meatballs for 4-5 minutes on each side until they are golden brown and fully cooked.
Making the Sauce
To enhance the flavor of your Zucchini and Oatmeal Meatballs, prepare this delightful sauce:
- Mix 2 tablespoons of sour cream or yogurt with 1 tablespoon of mayonnaise.
- Add finely chopped dill, dried garlic, and smoked paprika powder.
- Stir well until all ingredients are combined.
Serve the meatballs with the sauce and enjoy your meal!