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Prepare the Zucchini & Vegetables
Grate the zucchini and sprinkle with a pinch of salt. Let it sit for about 10 minutes to release excess moisture. Afterward, squeeze out any remaining water using a cloth or your hands.
Grate the carrot and chop the mushrooms and onions finely.
Prepare the Meatball Mixture
In a bowl, combine the minced meat, egg, breadcrumbs, sour cream, mayonnaise, black pepper, nutmeg, and milk.
Add the grated zucchini, grated carrot, finely chopped mushrooms, and onions to the meat mixture. Mix thoroughly to ensure even distribution of ingredients.
Shape the Meatballs
Wet your hands slightly with water and shape the meat mixture into small meatballs (about 1-inch in diameter).
Air Frying the Meatballs
Preheat your air fryer to 180°C (350°F).
Lightly coat the air fryer basket with olive oil or vegetable oil.
Arrange the meatballs in a single layer in the basket, making sure they are not overcrowded. You may need to cook them in batches, depending on the size of your air fryer.
Air fry for 10-12 minutes, flipping halfway through for an even crisp.
Prepare the Potato & Zucchini Layer
Slice the potatoes into thin rounds. Toss them in olive oil, salt, black pepper, and Provençal herbs.
Arrange the potato slices and zucchini in a layer on a piece of aluminum foil, drizzle with olive oil, and place in the air fryer. Cook at the same temperature as the meatballs for 15-20 minutes, checking for crispness.
Assemble and Serve
Once everything is cooked, serve the crispy meatballs alongside the seasoned potato and zucchini layers. Sprinkle the grated cheese on top and let it melt before serving.
Serving and Storage Tips:
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