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Meat and Zucchini Meatballs

Polpette con le Zucchine al Forno
Yield: About 20 small meatballs


1 medium zucchini, grated and wrapped in paper towels; change paper several times to draw excess moisture from the squash

1 pound ground chicken or turkey

1 egg

1/2 cup grated Grana Padano or Montasio cheese

1 1/2 cups fresh breadcrumbs

Small bunch parsley, minced

4 or 5 fresh mint leaves, minced

Salt to taste



Preheat the oven to 350°F.

In a bowl combine the zucchini, poultry, egg, cheese, 1/2 cup of the bread crumbs, parsley, mint and salt.  Mix as for meatballs.  Form a small ball and fry it to test for taste.  Add salt if necessary.  Refrigerate the mixture covered for 30 minutes.

Place remaining crumbs on a dish and form small malt ball size balls and roll them in the crumbs.

Oil a rimmed non-stick baking sheet and place the meatballs in single layers on the sheet.

Bake until nicely browned, about 12 to 15 minutes.  Serve hot or at room temperature.

This recipe is featured on show 2418 - Little Bites.


  1. CK's avatar


    silly spammer? .
    Love watching Ciao Italian. She makes it so easy to produce delicious Authentic Italian dishes in our own Kitchens.
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  2. Johanna's avatar


    We love these meatballs. My husband is not one for trying meatballs with zucchini. But he not only tried them he asked me to make them again. Thanks for a great recipe.

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