put the zucchini on the small grater, salt it and leave it for 2-3 minutes, then drain it well in your fists. the potato is also put on the small grater and also drained in a fist, it is added to the zucchini. grind the garlic, add the whole egg and season with salt and pepper. bind with breadcrumbs until it becomes a homogeneous paste
small balls are made which are passed through breadcrumbs and then baked in oil, like the usual meatballs. they can be baked without breadcrumbs, they are softer, with breadcrumbs they are crispier. (I made and, and)
Turkey and zucchini meatballs (baked)
These turkey and zucchini meatballs are specially made for my son. Or rather specially designed for my son who makes some fads for food. Recognize.
It's difficult with the little ones. Some are more edible, more greedy. Others barely taste the food. My child is unfortunately one of the second category.
He has some favorite foods that he would ask for day and night, but some he wouldn't even see.
And, although we are not so carnivorous but we try to include in the menu as many vegetables and fruits, the little one is fancy just in terms of vegetables.
So, without knowing it, he hides in his favorite meat dishes and a vegetable, there, so that he doesn't feel that it is anything other than his favorite classic food.
This is how these delicious meatballs with turkey and zucchini were born. Made in the oven because it's healthier. Although tastier they would be made in a pan, fried in oil. I also tried this option.
- Wash the zucchini and wipe with a napkin.
- The chicken puff is washed and wiped with the napkin.
- Cut the parsley into pieces and place in a bowl, or directly in the mixer bowl.
- Peel a squash, grate it and put it in the bowl.
- Cut the chicken pulp into pieces and add to the bowl.
- Next is the egg and parsley (if it has not already been placed in the bowl of the mixer)
- Mix for about 1 min. until a paste is obtained.
- add salt and breadcrumbs, little by little, in order to control the density of the final paste.
- Continue mixing for another 1 min.
- Form balls from the above composition and place them in the tray lined with baking paper (I used an ice cream tongs soaked in water, but, not being perfectly round, I encountered small difficulties)
- grease the meatballs obtained with olive oil.
- Place the tray in the preheated oven, and the chicken and zucchini meatballs are baked over medium heat (180 degrees) for about 20 minutes, until nicely browned.
- Leave to cool in the pan, after which they can be served as such (in the form of a festive appetizer), or with a sauce of your choice.
How to prepare these chicken meatballs with zucchini is in video form. I am waiting for you to subscribe to my culinary channel, to be up to date with my news!
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We grind the pumpkins with a fine grater and squeeze the juice very well. It is important to squeeze them very well so that the soft meatballs do not come out.
Grate the carrot and garlic clove through the same grater, put everything in a bowl, add the breadcrumbs, egg, salt and pepper. If you want an extra flavor, add chopped parsley, dill or Parmesan cheese.
Mix the composition well and, if it is too soft, add more breadcrumbs. With wet hands, form the meatballs, I got 12 pieces.
* As I said at the beginning, you can bake them in the oven but use the oil to grease the meatballs on both sides before putting them in the tray on baking paper.
Heat the olive oil in a non-stick pan and fry the meatballs over low to medium heat, 4-5 minutes on each side.
Eat them hot but, if they remain, they are good and cold. We ate them with tzatziki sauce but they are great with a mixed salad. Good appetite!
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Eggplant and zucchini meatballs, baked & # 8211 Tasty, Quick Recipe
I think I said before that I like vegetable meatballs, if not, I say now.
We used the following ingredients:
- a big pumpkin,
- a smaller eggplant,
- 3 small onions,
- an egg,
- about three tablespoons of flour
I grated the large eggplant and zucchini on the grater (with all the seeds), I salted them and let them drain, I chopped onions and greens.
I mixed all the ingredients and shaped the meatballs by passing the composition from one spoon to another as they were roasted.
Initially I wanted to make them in the oven, but the famous stove is becoming more and more fit (well, with age-related tabs) and I think it needs to be replaced as soon as possible. The meatballs were very good, I ate them hot and cold.
Bonus: Yellow with polenta & # 8211 2 in 1
I found fresh yellows at the supermarket and kept thinking about what to make of them, without much hassle. So I made polenta with yolks together, in the oven. I hardened the onion and garlic with a little paprika, I let it soften, I added the yolks and a couple of tablespoons of butter and only a drop of white wine, I left everything to simmer.
I took them out of the pan and poured hot water for the polenta in their place. In the polenta I put some grated cheese, and at the end I incorporated the yolks and some parsley and chopped dill. I put everything in a yena bowl greased with oil, sprinkled grated cheese and paprika on top and left in the oven until browned.
I had intended to include some bacon, but I said it would be enough, but winter hasn't come yet. I don't really understand where these cravings for fatty foods come from, regardless of the weather. But I would like to behave like a sylph.
If you like it, share it with your friends!
4 pieces of medium size pumpkin (2kg)
8 tablespoons flour
6 cloves of garlic
Salt, pepper and vegeta to taste
Method of preparation:
Peel a squash, grate it and salt it in a strainer for about an hour.
Meanwhile, we prepare the flour and eggs through which we will give the chftelute before frying them. Put in a plate 4 tablespoons of flour and in another plate put 3 eggs that you beat with a fork and season with vegeta, salt and pepper.
After the pumpkins have drained, season them with salt, pepper and vegeta, to taste. add 2 eggs, 4 tablespoons of flour and crushed garlic and mix the composition until smooth.
We take the spoonful of the composition, we put the meatballs through flour and egg on both sides and we fry them in a pan with hot oil. Turn the meatballs on both sides, until browned. Remove on a paper napkin to drain excess oil.
Pumpkin meatballs are served hot or cold as an appetizer.
The complete recipe, in pictures, can be downloaded here: Pumpkin Meatballs (PDF Format)
Recipe Low Carb
Another invention of the mother that is wonderful, not very low carb but relatively ok if we limit ourselves to one-two-three pieces. In fact, it's ok with more than two or three because we only have carbs in the tablespoon of flour we have to put. And I say I must because we tried and without but do not want the meatball to group at all and instead of meatballs, I had to write for these pumpkin porridge. Although I said in a previous recipe that I'm not a big fan of pumpkins, I said to give them another chance because I see them rich in various vitamins and minerals & # 8211 especially vitamin A. And this way of cooking it turned out to be a success for my taste buds, very pretentious of their kind.
For several pieces (there would have been about 10 if we didn't count the ungrouped ones, from the lack of flour) I used like this:
& # 8211 1 bigger pumpkin & # 8211 about 300 grams had mine
& # 8211 100 grams of grated cheese (or how much will leave the heart)
& # 8211 a tablespoon flour (about 15 grams)
& # 8211 1 tablespoon olive oil
I cleaned the zucchini nicely and put it on the large grater. And the cheese also arrives on the big grater. After cleaning the zucchini, let it rest a bit in a bowl because it leaves a lot of water. And squeeze it as well as you can after.
I chopped the garlic and finely chopped it so that I wouldn't see it or feel it and all the above grated or chopped ones would be mixed with a spoonful of flour in a small bowl.
I put some pan on the stove with oil and I let it heat up a bit and then I took a spoonful of the composition and fried it over medium heat. About 5 minutes I let it fry on one side until the meatballs browned a little (ochiometric appreciation), I turned them over and left them, likewise, for 4-5 minutes. I took them out on a napkin to drain the oil and after they cooled down a bit they are ready to serve.
Here is a good dish for any time of the day plus they are just as good and cold and hot. I mean, we can eat them the next morning, just because we don't start cooking them at night. That in the event that they remain.
For carbohydrates we count only flour which is 15 grams and knowing that flour has 76% carbohydrates per 100 grams, we have a total of 12 grams for all 10 pieces. The boiled zucchini, happy for us, weighs only 2 grams, so for the sake of fairness, I add 6. Which means a maximum of 20 and about 2 for each zucchini meatball. Because we don't eat more than 3 pieces at a meal, I frame it at 5 grams of carbo and if it doesn't leave us hungry, we steal another one later.
Zucchini meatballs with mint and tzatziki sauce
Ingredient: 1 kg of pumpkin, 2 onions, 2 eggs, 200g of breadcrumbs, 150g of feta cheese, fresh parsley, 200 ml of corn oil, sea salt, freshly ground black pepper, a few finely chopped fresh mint leaves, Greek yogurt or plain yogurt fatter possible with 20% fat, 4-5 green cucumbers, 3-4 garlic cloves.
Method of preparation: Grate the pumpkins and let them drain well, then place them in a bowl with the eggs, parsley, chopped onion, Feta cheese and mint leaves.
Mix well, add salt and pepper and sprinkle half of the breadcrumbs. Stir again and from the amount of a tablespoon of the composition shape the meatballs. We put them in breadcrumbs and put them in hot oil. Fry for about a minute on each side or until we see that they are well browned.
Serve hot as an appetizer!
Separately you can make a yogurt sauce, finely chopped cucumbers or put on a large grater and crushed garlic (tzatziki sauce - see the recipe here).
Recipe provided by Irina Mohora during the show "Recipes for Happiness", broadcast by TV Paprika.
Pumpkin meatballs - the Greek version
a grated zucchini
a grated onion
half a grated carrot
a clove of crushed garlic
half a celery root, peeled and grated
3/4 tablespoon of crushed anise seeds
half a tablespoon of celery seeds
a teaspoon of salt
a pinch of black pepper
half a cup of flour or whatever is needed
- Mix the zucchini, onion, carrot, garlic, celery, seeds, salt and pepper in a bowl
- Gradually add the flour until you get a soft and sticky dough
- Heat oil in a pan and put the dough with a spoon, frying them pumpkin meatballs until they turn brown
- Drain them on a paper towel and serve them with sauces such as a yogurt with mint, sour cream and dill, etc.
These recipes are ideal for the most demanding vegetarians and, if you give up the egg in the composition of the first recipe, both types of pumpkin meatballs are also ideal for fasting!
Prepare zucchini meatballs
I use zucchini, it's dark green peeled zucchini, and it seems more fragile and without so many seeds. However, the seeds must be removed, because they contain a lot of water.
So we will cut the zucchini into 4 and remove the middle, the one that contains seeds. Then we scrape it and we will light it. We will let it in a sieve to drain the juice. After 5 minutes, squeeze the juice from the zucchini well and weigh it, it should be about 350 grams.
Green onions should be as fresh as possible and not large. We cut it into small slices, then we put it over the pumpkin. Grate the Parmesan cheese, add the other ingredients and mix well.
Heat a little oil in a pan and put a tablespoon of the composition, then flatten it slightly. Fry the meatballs over medium to high heat until golden brown on both sides.
Sauce: equal amounts of yogurt and mayonnaise (maybe just yogurt) pickles, diced and a little fresh dill, salt if needed. Serve immediately. Enjoy!
If you want you can vary the composition of the meatballs: instead of a green onion you can add corn, or grated carrots, even grated potatoes. In the kitchen you have to be creative)