Another recipe with our favorite zucchini. If I have to be honest, as a child, one of the biggest disappointments was related to zucchini meatballs. I go home for lunch and the smell of french fries wafts through the entrance of the building where my grandmother’s apartment is. By the time I reached the third floor, the aroma intensified and I was now fully convinced that it was coming from our apartment. I invade in, and my grandmother greets me with the words “Oh, oh, oh, oh, are you home yet?” I made zucchini meatballs!” I was very disappointed, but my taste has obviously changed a lot over the years and today this is one of my favorite dishes.
For the meatballs:
- 4 coarsely grated zucchini
- 4 green onions
- 50 g crumbled goat cheese
- 50 g grated Parmesan cheese
- 2 eggs
- 4 tbsp. Flour
- 2 tbsp. roasted pumpkin seeds
- cooking oil
For theat home yogurt sauce:
- 500 g Bulgarian yogurt
- 3-4 cloves of garlic
- bunch of dill
- Olive oil
Before frying the zucchini, sprinkle them with a pinch of salt and put them in a strainer over a bowl for 10 minutes to drain the water they will release. Then transfer them to a clean towel to dry. While waiting for the zucchini to drain, chop the onion, crush the goat cheese, grate the Parmesan and beat the eggs. Then mix the zucchini with all the ingredients without the oil and mix well.
From the resulting mixture form flat meatballs with approximately the same size. Heat the oil in a pan and fry the meatballs until they catch a crust, then turn them over and bake in the same way on the other side.
Transfer the prepared zucchini meatballs to a plate.
To make the yogurt sauce, peel the garlic cloves and crush them finely in a mortar with olive oil and salt. Cut the dill. Mix the yogurt in a suitable bowl, add the dill and crushed garlic and stir.
When serving, pour each portion of meatballs with a few spoons of yogurt sauce.