Ingredients
- 250 g quinoa
- 250 g potatoes
- 300 g white yogurt
- 70 g g bitto cheese (alternatively pecorino)
- 2 medium courgettes
- pecorino cheese
- mint
- sesame
- extra virgin olive oil
- salt
Peel the potatoes and cut them into pieces. Cook them in boiling salted water until they are tender. To sweeten quinoa, which has a slightly bitter taste, rinse it under running water just before cooking it.
Place quinoa in a saucepan, cover it with 400 g of cold water, salt and cook for 10 minutes after the boil has risen; turn off and let it rest until it has absorbed the water and has not cooled.
Grate courgettes and cheese with a large hole grater and mix them with quinoa and potatoes, mashed. Let the mixture cool in the refrigerator.
knead then with your hands, adding a little salt, then form small balls of 30 g each.
Purée in the sesame seeds, place them on a baking tray lined with parchment paper and bake them in the fan oven at 200 ° C for about 20 minutes.
serve meatballs with a sauce obtained by mixing yogurt with a sprig of minced mint, salt and 1 tablespoon of oil.
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