clean and wash the vegetables and greens. Put the zucchini on the large grater, sprinkle with a little salt and put them in a strainer to drain well. well with peppers, greens, eggs, breadcrumbs and spices. form meatballs that you fry in hot oil then take them out on absorbent paper. they are good and hot but also cold.
350 g of cottage cheese
1 bunch of parsley
4 tablespoons flour
a spoonful of breadcrumbs
Grate the pumpkins on a small-mesh grater, then drain well.
Mix the eggs with salt, then add the cheese and grind it with a vertical mixer, then add the zucchini and mix well.
Wash the capsicum, wipe it and cut it into slices, finely chop the parsley and add them for the egg composition. Add the flour and pepper to taste and mix the composition, then pour it into a pan greased with butter and lined with a tablespoon of breadcrumbs. Garnish with cherry tomatoes and capsicum.
Put the tray in the preheated oven for 35-40 minutes on low heat.
Allow to cool slightly and portion.
Try this video recipe too
Chicken meatballs with zucchini simple recipe
Chicken meatballs with zucchini simple, cheap recipe. The tender and spicy chicken meatballs, with reddish and golden crust. They can be baked in the oven or fried in a pan. The grated zucchini in the composition make them juicy and soft, especially since the chicken is a lean meat that needs to be helped a bit.
For the first time I saw these chicken meatballs with zucchini Laura Laurentiu (retetecalamama.ro) in an article published in 2014. She herself was delighted with the recipe she had just improvised and the result was very nice. In general, people know about Moldovan parjoals (recipe here) which include in the composition grated potatoes, carrots. Not much has been said about meatballs with meat and zucchini. I'm not saying they weren't made until then, but they certainly weren't that popular.
I really like one too courgettes but also meatballs, especially pork, as their mother does.
I started from Laura Laurentiu's idea but I slightly modified the recipe along the way, in my style. I added some elements that lead her in Mediterranean area: a little garlic, parmesan, green basil, mint and a few slices of grated lemon peel. Very good and fragrant came out! Of course you can season them with your favorite spices (or that you are used to): thyme, cumin, etc.
Zucchini can be the classic ones but also zucchini. Know that zucchini are creamier, less watery.
I recently presented you a simple recipe for chicken meatballs & # 8211 you can find it here. Half fried in a pan, the rest baked in the oven. To see what it looks like and so on and so forth.
For these chicken meatballs I recommend using boned legs, not the chest which is too weak and dry. It would be good if you could grind your meat, not buy minced meat. From the ingredients below we obtained 26 chicken meatballs with zucchini. I also told you in the introduction that they are spongy because grated zucchini almost doubles the composition of meatballs.
Meatballs in pumpkin sauce, prepared at the Philips multicooker
Because we especially like meatballs in sauce, this time we prepared a recipe for Meatballs in pumpkin sauce.
I prepared them for multicooker and they came out very good.
For the preparation of meatballs, I will not present the recipe, I presented it here, only this time I prepared them for multicooker.
Pumpkin zacusca with eggplant
- 2 kg of eggplant
- 1 kg of pumpkin
- 1 kg of bell peppers
- 1.5 kg of ripe tomatoes
- 5 onions
- 300 ml oil
- 2 celery threads
- Salt and pepper.
Method of preparation
Put the cleaned onion and finely chopped to harden in oil. Sprinkle with salt. Add the peppers, wash and peel the seeds and cut larger and cook for 10 minutes. Put diced zucchini and eggplant and then grate the tomatoes.
Leave it on the fire for 30 minutes, put it in jars, put lids on it, then wrap it in newspapers and boil it for another 30 minutes, on low heat, in water that covers them for about three quarters.
Pumpkin and eggplant zacusca