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
  • I clove garlic, minced
  • 1/2 cup grated Grana Padano or Montasio cheese
  • 1 1/2 cups fresh breadcrumbs
  • Small bunch parsley, minced
  • 4 orfresh mint leaves, minced
  • Salt to taste
  • 1 tbsp olive oil


  1. Preheat the oven to 350°F.
  2. In a bowl combine the zucchini, poultry, egg, cheese, 1/2 cup of the bread crumbs, minced garlic, parsley, mint, and salt. Mix as for meatballs.
  3. Form a small ball and fry it to test for taste. Add salt if necessary. Refrigerate the mixture covered for 30 minutes.
  4. Place remaining crumbs on a dish and form small malt ball size balls and roll them in the crumbs.
  5. Brush olive oil a rimmed non-stick baking sheet and place the meatballs in single layers on the sheet.
  6. Bake until nicely browned, about 12 to 15 minutes. Serve hot or at room temperature.

This recipe was featured on Season 24 - Episode 2418.

Print This Recipe



Love watching Ciao Italian. She makes it so easy to produce delicious Authentic Italian dishes in our own Kitchens.
LoveIt !!!!!


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.


I m going to try then

Philip D.

So simple and so delicious. Consider trying these with marinara sauce, as suggested on the video.

annette (fabri

I love your recipes and woud like to save them on Pinterest. However, Pinterest says they are not in the URL format, whatever that means. Can You Help Me?

Leave a comment

Your comment will be revised by the site if needed.