Tricolor meatballs

Name: Tricolor meatballs
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Yield: 6
Ingredients: Pork ground 0.7 lb; Chicken (ground meat) 10.5 oz; Potatoes 0.67 lb; Zucchini 2 ¼ cups; Eggs 3; Breadcrumbs 1 ¼ cup; Grana Padano PDO cheese grated 1 spoonful; Garlic 1 clove; Parsley 1 tuft; Tomato paste 1 spoonful; Ground pistachio ½ cup; Fine salt to taste; Extra virgin olive oil 0.9 cup

it br es fr de

525

Calories per serving

Lactose Free

Energy Kcal 525
Carbohydrates g 29.6
of which sugars g 2.8
Protein g 29.9
Fats g 31.9
of which saturated fat g 6.96
Fiber g 3.3
Cholesterol mg 171
Sodium mg 514

Difficulty: Easy
Prep time: 45 min
Cook time: 40 min
Serving: 6
Cost: Average

PRESENTATION

Recipe by
Rosella Errante

Tricolor meatballs bring a bright and tender excitement to your table, really capturing the heart of Italian creativity. These tasty bites? They totally showcase the colors of the Italian flag—red, white, and green—in a way that makes every meal feel special. Really special. The red comes from meatballs flavored with rich concentrated tomato. Super tasty. The white from juicy chicken meatballs. And the green? It's all about the zucchini and potato meatballs rolled in crunchy pistachio crumbs. Not only do they look amazing, but each bite offers a different moist texture and flavor twist—keeps things interesting.

In Italy, polpette are such a beloved comfort food. And this meatball recipe takes that classic idea up a notch, making it perfect for parties, family gatherings, or any day you want your dinner to be different. These colorful meatballs are sure to grab attention and get people talking. Seriously. There's something to satisfy every taste on the plate.

Across Italy, you’ll find countless versions of homemade meatballs. But this tricolor style? It never fails to bring smiles. The mix of ingredients—like the crispy pistachio crumbs and the soft potato—creates a wonderful balance. And listen, the variety in meatballs means even picky eaters will be pleased. Often served as a main dish during festive occasions, they work great as appetizers too. Or part of a buffet.

The combination of tender veggies, moist chicken, and savory beef with a hint of tomato really really draws everyone in. The tricolor meatballs showcase the playful side of Italian cuisine, where tradition meets creativity. Every table feels welcoming. Whether you’re looking for an easy meatball recipe for a weeknight or something more festive, these tasty bites have you covered. Plus, their bright appearance makes any meal feel like a celebration. So go ahead, show the joy of Italian cooking with these colorful meatballs, and let every meal be a feast for both the eyes and the palate.

INGREDIENTS

525

Calories per serving

Pork 0.7 lb (300 g) - ground

Chicken 10.5 oz (300 g) - (ground meat)

Potatoes 0.67 lb (300 g)

Zucchini 2 ¼ cups (300 g)

Eggs 3

Breadcrumbs 1 ¼ cup (150 g)

Grana Padano PDO cheese 1 spoonful - grated

Garlic 1 clove

Parsley 1 tuft

Tomato paste 1 spoonful

Ground pistachio ½ cup (60 g)

Fine salt to taste

for frying: Extra virgin olive oil 0.9 cup (200 g)

Preparation

How to prepare Tricolor meatballs

To prepare the tricolor meatballs, first wash and trim the zucchini. Then grate them with a coarse grater 1. Transfer to a colander, lightly salt 2 and let rest to remove the excess water. In the meantime, peel the potatoes, wash them, and cut them into cubes 3.

Place them in a microwave steam cooker 4 and cook for 8 minutes (alternatively, you can use a traditional steamer and cook the potatoes until they are tender, which will take about 20 minutes). In the meantime, chop the parsley, crush the garlic 5, and combine them. Pour the hot potatoes into a bowl and mash them with a fork 6.

Lightly squeeze the zucchini to remove excess water and add them to the potatoes. Mix well 7. Then add the beaten egg, one-third of the garlic and parsley mixture, 4 tablespoons of breadcrumbs, the grated cheese, and a pinch of salt 8. Mix very well until the mixture is uniform 9.

With damp hands, form small meatballs and roll them in the pistachio crumbs, making sure they adhere well 10. Continue this way until you finish the mixture 11. Keep the meatballs in the fridge until it’s time to fry. Now move on to the beef meatballs. Transfer the meat to a bowl, add one-third of the chopped garlic and parsley. Add an egg and a pinch of salt 12

and add the tomato paste and 3 tablespoons of breadcrumbs. Knead until you have a homogeneous mixture 14. Then form the meatballs, they should be the same size as the zucchini ones 15.

Place them on a plate 16, cover with plastic wrap, and transfer to the fridge until use. Now move on to the chicken meatballs. Transfer the meat to another bowl, crack the egg into it, and add the remaining garlic and parsley mixture, a pinch of salt 17, and 3 tablespoons of breadcrumbs 18.

Knead with your hands until you get a homogeneous mixture 19. Form the meatballs as done previously 20, cover with plastic wrap, and store in the fridge until cooking. Heat the oil in a pan and fry the meatballs, starting with the zucchini ones. Turn them often 21 until they are golden brown.

Transfer them to paper towels using two forks or a slotted spoon 22. In the same oil, fry the beef meatballs, being careful not to overheat the oil and turning them often 23. Drain the meatballs 34 and transfer them, also, onto paper towels.

Proceed in the same way with frying the chicken meatballs 25. When they are golden brown, drain them on a paper towel 26. You can serve your meatballs on three different plates or use them to make skewers!

Storage

It is recommended to consume the meatballs immediately after frying.
The meatball mixtures can be stored in the fridge for up to 12 hours, making sure to cover the bowls with plastic wrap. The meat and chicken meatballs can be arranged on a tray and frozen.