Pairs well with Tavern's Zucchini Meatballs
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Tavern's Zucchini Meatballs
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A traditional Greek appetizer featuring zucchini meatballs with feta cheese, fresh herbs, and a crispy exterior, served with strained yogurt and lemon slices.
00:20:00 total
Serves 4
easy
Sides / Appetizer
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- zucchini - 500 g (cleaned and grated)
- spring onions - 3 (chopped)
- granulated sugar - 1 teaspoon (to help draw moisture)
- salt - 1 teaspoon (for seasoning and moisture extraction)
- dill - 1/4 bunch (fresh, chopped)
- mint - watch the video to see (fresh, chopped)
- egg - 1 (medium)
- breadcrumbs - 40 g (for binding)
- baking powder - 1/2 teaspoon (to lighten mixture)
- feta cheese - 200 g (crumbled)
- olive oil - 2 tablespoons (for mixing into batter)
- all-purpose flour - 70 g (for breading the meatballs)
- pepper - to taste (freshly ground)
- sunflower oil - 1 L (for frying)
- strained yogurt - watch the video to see (for serving)
- lemon slices - watch the video to see (for serving)
Instructions
- Prepare zucchini: Grate the zucchini and place in a bowl. Add sugar and salt, mix well, and leave in a colander for 10-15 minutes to draw out moisture. Press or squeeze to remove excess liquid.
- Prepare herbs and onions: Chop fresh dill, mint, and spring onions finely and add to a mixing bowl.
- Combine ingredients: Add the drained zucchini to the bowl with herbs and onions. Add breadcrumbs, crumbled feta cheese, baking powder, egg, olive oil, salt, and pepper. Mix everything gently but thoroughly to combine.
- Shape meatballs: Form the mixture into meatballs or quenelle shapes using spoons or hands. Lightly coat each meatball in all-purpose flour to prevent cheese from leaking during frying.
- Fry meatballs: Heat sunflower oil in a pan to about 180°C (high heat). Fry the meatballs in batches until golden brown and crispy on the outside but still juicy inside. Remove and drain on absorbent paper.
- Serve: Arrange the zucchini meatballs on a serving plate. Serve with strained yogurt and lemon slices on the side.
