Finely chop the meat with a knife. Finely chop half a leek, the garlic cloves, half the capsicum and put them in 2 tablespoons of sesame / olive oil. Then add the pieces of meat. Saute the mushrooms separately. and then we mix them and drain them well of oil, let them cool a bit, then we mix them with beaten egg, flour and breadcrumbs. Of course we add salt, pepper and whatever spices you like to the meatballs in general. Then we make by hand a donut and place it in baking paper in the cake pan. Put it in the preheated oven and let it brown. Meanwhile, prepare the rose cream sauce mixed with boiled carrots and mashed well. Put this mixture in the pan without oil. , let it heat up a bit, then add the butter and mix well with a non-metallic cloth. Then drizzle the red wine and mix well again. dripping on the plate. Over the bubble In the sauce, place the mace in the mace and stick the carrot pieces as small targets.
this mega meatball is delicious, and I told her so I didn't know what to cook quickly for my "kite" who comes home hungry and always asks for meat!
Meatball with zucchini (baked)
We have the pumpkin meatball today in the section Joy Light! Why? Because Luca and I really like meatballs! He especially likes Meatballs with marinated sauce and mashed potatoes and Spaghetti with tomato sauce and meatballs. I like meatballs… anytime and in any form, from chicken, turkey, fish. But today I want to make a light recipe together, with much fewer calories and fat than classic meatballs, fried in oil, pork, with a little bread or even boiled potatoes in the composition.
[box type = & # 8221info & # 8221 size = & # 8221large & # 8221 style = & # 8221rounded & # 8221 border = & # 8221full & # 8221] Why should you try the Pumpkin Meatball Recipe? [/ box]
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Ingredients for chickpea meatballs:
- 240 g chickpeas (1 can)
- 100 g zucchini (1 smaller zucchini)
- 40 g cashew butter
- 30 g of dried tomatoes
- 30 g of spelled flour
- 2 cloves of garlic
- 1 medium-sized onion
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- a handful of fresh herbs (coriander, parsley leaves)
- salt to taste
How to prepare buns:
First, chop the onion and fry it until it becomes glassy. We add gradually crushed garlic, finely chopped sun-dried tomatoes and chickpeas rinsed in water. Fry all the ingredients a little and then take them off the heat. Afterwards, grate the zucchini on the small grater and add it to the chickpea mixture together with all the spices, salt, aromatic herbs , cashew butter and spelled flour. mix all ingredients with a vertical mixer to obtain a homogeneous mass. Divide the pasta into 4 equal parts and with the help of our hands we shape the meatballs. They should be about the size of buns. Chickpea meatballs we put them in the hot pan and sprinkled with olive oil and fry them on both sides until golden.
we meatball in the bun cut in half and greased with BBQ sauce and add a slice of tomato, avocado and salad. We wish you good luck!
|Nutritional values||for 1 meatball (total 4 meatballs)|
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Recipe for fasting meatballs from potatoes and mushrooms
A meatball is a small ball of meat, sometimes associated with other ingredients, such as breadcrumbs, chopped onions, eggs, fat and spices. The meatballs are cooked by frying, baking or simmering, cooked in sauce. There are many types of meatballs that use different types of meat and spices or even vegetable dishes.
The old Roman cookbook "Apicius" included many meatball recipes. Some of these include spicy lamb and egg yolk and saffron. This method was brought to the West and is called "gilding". There are many regional variations among them. The best known is "kufteh Tabrizi", from the northwestern region of Iran.
This dish has a diameter of 20 centimeters, but almost the same composition as today's meatballs. Various meatball recipes can be found throughout Europe and Asia. From Iberia and Sweden to the Indian subcontinent, there is a wide variety of meatballs from the "kofta" family.
- 700 gr fresh mushrooms
- 2 finely chopped onions
- 2 boiled and grated potatoes
- 1 carrot
- 3-4 cloves of garlic
- 3 tablespoons flour
- 2 tablespoons chopped parsley
- 2 tablespoons chopped dill
- freshly ground pepper
- frying oil.
Method of preparation:
Wash the potatoes thoroughly and bring to a boil. Clean the mushrooms or wash them as you like, then cut them into small pieces. Peel and chop the onion. Put the carrot through the small grater. Stir in the mushrooms, add the onion and carrot and cook together until all the liquid is gone. Let them cool and chop them a little, if necessary. Peel a squash, grate it and put it on a large grater.
Mix them with the mushrooms and the rest of the ingredients, then mix the composition well. Form the balls, roll them in breadcrumbs and fry them in hot oil or put them in a baking tray. Take them out on a plate and serve them either hot or cold, with mustard, pickles, puree or a red sauce.
Start by making sure that you have brought all the ingredients mentioned in the list to the work table.
Wash the potatoes well and boil them in a pot with enough water to cover them. Add a teaspoon of salt. This will speed up the penetration of the potatoes and help you save more time. Let the potatoes simmer over medium heat, just enough to penetrate easily if you prick them with a fork. Complete boiling is not necessary, as they will once again be subjected to heat treatment. Pass the boiled potatoes through a stream of cold water so that they can clean them faster.
Peel a squash, grate it and squeeze the juice. Drain the grated carrot well and add it over the boiled potatoes, also passed through a grater. Drain the canned corn kernels and pass half of them through the mincer. You can also grind them with the help of the food processor, but be careful not to turn them into puree. Peel a squash, grate it and chop it into small cubes. Peel a squash, grate it and chop finely. Wash the greens, drain well and chop finely.
After you have prepared all the ingredients for this recipe for vegetable meatballs with lots of greens, mix them all in the same bowl. Add the remaining corn kernels. They will look beautiful through meatballs. Add salt and pepper to taste and paprika for flavor and color. You can also add a teaspoon of flour to the composition, but no more. Add flour only if the texture of the composition is slightly watery.
How to form and prepare fasting meatballs
Homogenize well the composition for meatballs, then shape it into spherical shapes, specific to meatballs. After you have shaped all the meatballs, place them on a plate and heat the pan with oil.
Fasting meatballs ready for preparation / Shutterstock
Take each meatball and flatten it lightly in your palms. Gently pass it through the flour and place it in the pan. Do the same with all meatballs.
In the absence of eggs in the composition, a link between the ingredients, the vegetable meatballs brown more easily if they are flattened. Brown the meatballs nicely, turning them from side to side. Take them out on a tray lined with baking paper.
You can serve simple meatballs as an appetizer, but you can also serve them with a tomato sauce. They are also delicious with a salad, a side dish, etc. In any combination you prefer, they will be a delight for the taste buds.
Vegetable meatballs with lots of greenery section / Profimedia Images