These veggie keftedakia are soft, herby, and full of summery Greek flavor. Think of them as kolokythokeftedes, but shaped like little meatballs — easy to grab, crisp on the outside, tender inside... my, they are to die for :)
Made with zucchini, potatoes, fresh spring onions, dill, and parsley, they’re a tasty option for a light meal or mezé platter. I often make them for a bbq, with a bowl of tzatziki and a Greek salad (Horiatiki).