Courgette Balls

5 from 1 vote

Baked Courgette Balls made with grated courgettes, feta cheese and spring onions, some delicious and healthy bites that are full of goodness. They are super easy to make with a few ingredients, and can be served as an appetizer with a nice tzatziki or an yogurt dip, or even enjoyed as meatballs with pasta, rice or mash.

Prep Time10

Cook Time25

Resting Time20

Total Time55

Course: Appetizer

Cuisine: Greek

Servings: balls

Calories: 55kcal

Author: Daniela Apostol

Ingredients

3 medium-sized courgettes
½ cup breadcrumbs
1 cup plain flour
2 spring onions (scallions)
1 egg
½ cup feta cheese (crumbled)
1.8 teaspoon ground black pepper
3 mint leaves
cooking oil spray for coating the courgette balls for baking

Instructions

Grate the courgettes on the coarse side of the grater.
Sprinkle them with a pinch of salt and set aside for 15-20 minutes.
Either use your hands or use a cheese cloth to squeeze out as much liquid as you can from the courgettes.
Transfer them to a bowl together with the chopped spring onions, mint, egg, breadcrumbs and black pepper.
Mix well to get a paste.
With wet hands, shape out balls the size of a golf ball.
Coat them well in flour, shaking off the excess flour.
Arrange the balls onto a non-stick baking paper, and spray them generously with cooking oil spray.
Bake in the preheated oven at 200 degrees Celsius (400 Fahrenheit) for 25 minutes, turning them around half the way through.

Video

Notes

Shaping the courgette balls can be pretty messy but washing off the build-up mixture often helps a lot, otherwise they start sticking to your hands. Make sure you shake off the excess flour, we only need a thin layer.
Using either regular oil or oil pray is essential for getting a nice golden brown colour, and for preventing them from sticking to the baking tray - I good tray makes such a difference here!
If you don't want the oven on, you can also fry these courgette balls, just add enough oil to cover them to a deep pan, and fry in batches until they get a lovely light brown colour.
Make sure you transfer them to a plate lined with kitchen paper to absorb the excess oil, or they can end up rather greasy.

Nutrition