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Grate the zucchini, carrot, and onion. Squeeze out any excess moisture from the zucchini to prevent the meatballs from becoming soggy.
Finely chop the mushrooms (champignons).
Make the Meatball Mixture:
In a large bowl, combine the minced meat, grated zucchini, carrot, and onion. Add the breadcrumbs, egg, garlic, nutmeg, red pepper, and Provencal herbs. Season with salt and black pepper to taste.
Stir in the milk, sour cream, mayonnaise, and a little vegetable oil. Mix everything well until the mixture becomes smooth and sticky.
Form the Meatballs:
Wet your hands and form the mixture into small meatballs, about the size of a walnut.
Air Fry the Meatballs:
Preheat your air fryer to 180°C (350°F).
Arrange the meatballs in the air fryer basket, leaving a bit of space between them for even cooking. If necessary, you can cook the meatballs in batches.
Spray or brush the meatballs lightly with olive oil for a crispier finish.
Cook the meatballs in the air fryer for 10-12 minutes or until they are golden brown and cooked through.
Prepare the Potatoes and Zucchini:
While the meatballs are cooking, slice the potatoes and zucchini. Toss the potato slices with olive oil, salt, and a pinch of black pepper. Add the zucchini slices with a bit of Provencal herbs.
Wrap the potato and zucchini slices in aluminum foil and place them in the air fryer for the last 8-10 minutes of cooking, until they are tender and lightly crisped.
Serve:
Once everything is cooked, arrange the zucchini meatballs, roasted potatoes, and zucchini on a plate.
Garnish with shredded cheese, if desired, and serve immediately.
Serving and Storage Tips:
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