Agretti, Asparagus and Zucchini Balls

Name: Agretti, Asparagus and Zucchini Balls
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 6
Ingredients: Asparagus to be cleaned 1.1 lbs; Potatoes 0.9 lb; Zucchini to be cleaned 7.1 oz; Friar's beard (agretti) 5.6 oz; Breadcrumbs 1.7 cups; Garlic 1 clove; Eggs 1; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Breadcrumbs to taste; Peanut seed oil 8 ½ cups; Mayonnaise 7 tbsp; Horseradish or horseradish ½ tsp; Wild fennel to taste

Difficulty: Easy
Prep time: 40 min
Cook time: 60 min
Serving: 6
Cost: Low

PRESENTATION

Meatballs with agretti, asparagus, and zucchini are like a fresh twist on your classic Italian polpette. Seriously good. These little bites celebrate springtime vibes in Italy, especially places like Lazio and Tuscany. And you know what? Agretti is a big deal there. It adds this unique touch that really makes these meatballs pop.

When you mix in tender asparagus and moist zucchini, you get a flavor combo that’s refreshing and super satisfying. These aren’t your usual heavy, meaty polpette—nope. And think of them as a crispy, veggie-packed treat that’s light yet fulfilling. Italians, they love their seasonal stuff. During spring, you’ll see spring vegetable recipes like this everywhere, especially at gatherings, aperitivo, or just a chill family dinner. Pair them with a sharp horseradish mayo for that little kick. So so tasty.

This version of meatballs with asparagus and meatballs with zucchini really shows off how Italian cooking can turn simple garden veggies into something golden and crunchy on the outside, while staying soft and creamy inside. And honestly, even those who say they hate veggies find themselves grabbing more of these once they’re on the table. They’re perfect for parties—grab ‘em with your hands, dip in that tangy sauce.

Plus, they look stunning—green from the agretti and asparagus, light and sweet from the zucchini. These meatball variations? A super fun way to shake up your usual meals. Really. If you’re on the hunt for new healthy meatball recipes or want to try more seasonal vegetable dishes, this is it. The whole vibe is warm and laid-back, just like a real Italian springtime gathering. You get to savor the season’s best, and trust me, no one leaves unhappy. It’s all about enjoying nature’s bounty, Italian-style, with good food and even better company. Seriously, can’t go wrong.

INGREDIENTS

For about 30 balls: Asparagus 1.1 lbs (500 g) - to be cleaned; Potatoes 0.9 lb (400 g); Zucchini 7.1 oz (200 g) - to be cleaned; Friar's beard (agretti) 5.6 oz (160 g); Breadcrumbs 1.7 cups (200 g); Garlic 1 clove; Eggs 1; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

For breading and frying: Breadcrumbs to taste; Peanut seed oil 8 ½ cups (2 l)

For garnish: Mayonnaise 7 tbsp (100 g); Horseradish or horseradish ½ tsp (2 g); Wild fennel to taste

Preparation

How to prepare Agretti, Asparagus and Zucchini Balls

To prepare the agretti, asparagus and zucchini balls, first immerse the potatoes in cold water 1 and cook for about 30–40 minutes from the boil, until tender. Meanwhile, clean the vegetables: remove the tough end of the asparagus stalks 2 and slice them into rounds 3.

Trim the zucchini and cut them into cubes 4. Finally, remove the toughest stems from the agretti 5. In a nonstick pan, heat a drizzle of oil with the garlic to flavor it 6.

Add the asparagus 7, the zucchini 8 and the agretti 9.

Sauté over medium heat for about 10 minutes, seasoning with salt 10 and pepper. Once the vegetables are cooked, remove the garlic and transfer them to a food processor 11. Blend until smooth and creamy 12.

After the cooking time, drain the potatoes and mash them in a bowl 13. Add the vegetable purée 14 and the breadcrumbs 15.

Add the egg 16 and a pinch of salt, then mix with your hands to combine the mixture 17. If it turns out too soft, you can adjust the texture with more breadcrumbs or grated cheese. Take about 25 g (about 1 oz) of mixture at a time 18.

Form balls about 5 cm in diameter (about 2 inches) 19 and place them on a tray as you go; with these quantities you will get about 30 20. After forming all the balls, roll them in breadcrumbs to coat evenly 21.

At this point, heat the vegetable oil to 356°F. Immerse a few balls at a time 22 and fry for 2–3 minutes. When they are nicely golden, drain 23 on paper towels 34.

Meanwhile prepare the sauce by mixing the mayonnaise with the horseradish 25. Garnish each ball with a dollop of sauce 26 and a fennel frond. Your agretti, asparagus and zucchini balls are ready to be served 27!

Storage

It is recommended to eat the agretti, asparagus and zucchini balls immediately. If you have leftovers, you can store them in the refrigerator for one day and reheat them in the oven.