Vegetable balls

Polpettine di verdure

Ingredients 4 persons

600-750 grams of vegetables grated of which:

2 zucchini (preferably light green)

1-2 roots

1 potato

1 clove of garlic

2-3 eggs

150 grams of parmesan cheese

breadcrumbs

Pepper and salt

🕐 15🔪30🍳 ️ 👩🏼‍🍳

1. Grate the zucchini, carrots and potato until you have a total of about 600-750 grams of vegetables.

2. Put the vegetables in a clean cloth and squeeze out as much moisture as possible.

3. Clean a clove of garlic and squeeze it over the vegetables.

4. Then put the vegetables in a bowl and add the eggs one at a time. If you have larger eggs and a little less vegetables you only need to use 2. The mixture should be neither too wet nor too dry.

5. Finely grate the parmesan cheese with the vegetables and mix everything a bit.

6. Add 5-6 large tablespoons of breadcrumbs. Now you can try if that is enough, because you have to start making balls:

7. Moisten your hands with cold water and place an amount about the size of a golf ball in your palm. Shape it into a ball. If it sticks well then the mixture is fine.

8. Now roll the balls one by one through breadcrumbs. When they are ready: place them on a plate, put plastic wrap over them and put them in the refrigerator for about 1 hour. You can skip this step if you want to eat quickly. The balls will be slightly less firmly "congealed", but will be fine to bake now.

9. You can fry the balls with some oil on top in the airfryer 2x15 minutes (turning them in between) at 180 degrees. You can also fry them in hot oil. Do you only have an oven? Then bake them in the oven (again with a little oil sprinkled over the meatballs) for 2x15 minutes (again, turning them in between).

👉🏽 Delicious with some lettuce or grilled vegetables. You can eat them as a main course but also as an appetizer or snack.

👉🏽 The meatballs go great with a summer buffet. If you want some variation put different cheese through them. Or extra herbs.