Ingredients:
For the Meatballs:
- 1 zucchini (350g)
- 1 carrot
- 2 eggs
- 100g cheese (your choice)
- Fresh parsley
- 1 potato
- 1 clove garlic
- Salt, to taste
- Black pepper, to taste
- 1 tsp Herbes de Provence
- Paprika, to taste
- 4 tbsp oatmeal
- 2 tbsp flour
- Olive oil for frying
For the Sauce:
- 2 tbsp sour cream or yogurt
- 1 tbsp mayonnaise
- Fresh dill
- 1 tsp dried garlic
- 1 tsp smoked paprika powder
Instructions:
- Grate and Drain the Zucchini:
Start by grating the zucchini. Let it sit for 15 minutes to release excess water. This step is important to prevent the meatballs from becoming too soggy. - Mix the Ingredients:
After draining the zucchini, squeeze out any remaining moisture. Add the grated carrot, eggs, cheese, chopped parsley, grated potato, and minced garlic to the zucchini. Season with salt, black pepper, Herbes de Provence, and a pinch of paprika for flavor. - Add the Oatmeal:
Grind the oatmeal in a blender until it reaches a fine consistency, then add it to the vegetable mixture. Stir everything together well and let it sit for about 15 minutes. This allows the oatmeal to absorb moisture and swell. - Form and Fry the Meatballs:
Once the mixture has rested, shape it into small meatballs. Coat each one lightly with flour. Heat olive oil in a frying pan over medium heat and fry the meatballs for 4-5 minutes on each side, or until they are golden brown and cooked through. - Make the Sauce:
To make the sauce, combine 2 tablespoons of sour cream (or yogurt) with 1 tablespoon of mayonnaise. Stir in finely chopped dill, dried garlic, and smoked paprika powder. Mix well to create a creamy, flavorful sauce. - Serve and Enjoy:
Serve the crispy zucchini meatballs with the creamy dill sauce for a delicious and healthy meal. Enjoy the delightful crunch and flavors!
These crispy zucchini meatballs with oatmeal, paired with a creamy dill sauce, are a great way to enjoy a savory and satisfying dish!
