Tag: meatballs

How to make zucchini meatballs: recipe and advice – Italian Cuisine

Light and full of taste, the zucchini balls are a perfect dish to be enjoyed as an appetizer or as a second course. And you will love them even if you are not a vegetarian!

A vegetarian version of a classic of Italian cuisine: le Aubergine Meatballs they are ideal to prepare in this period, when these vegetables grow sweet and firm and give their best. Combine with ricotta or potatoes, can also be prepared the day before and serve cold: as appetizer or main course, accompanied by a salad of sprouts or a fragrant sauce.

Aubergine Meatballs

There is not just one of zucchini!

Rich of potassium and of C vitamin, the courgettes are not all the same. Among the most used varieties there are those black women of Milan, with a dark green color and compact flesh; the trumpet, originating in Liguria, with a curved shape and light green skin; those round of Nice, perfect to serve stuffed; the Tuscany, long and thin; those white wines of Trieste with a very delicate taste; the Bologna, rather tasty and compact. Whichever variety you decide to use, prefer zucchini from medium-small cut and avoid the huge ones: they will be firmer, with less seeds and will keep cooking better.

The recipe for zucchini balls

Take 300 g of zucchini, wash them, cut them and slice them with a mandolin or grate them. In a saucepan, boil in plenty of salted water 300 g of potatoes with the peel and when they are soft, drain and peel them. Crush them and add them to the courgettes. Mix well, season with salt, add a sprinkling of pepper, a bunch of chives chopped, 100 g of Parmesan cheese grated and a egg. Knead everything, make meatballs the size of a golf ball and pass them in breadcrumbs. In a saucepan heat abundantly peanut oil. When it is hot fry the meatballs, turning them often. Once golden, drain them on a sheet of absorbent paper and serve immediately. If you prefer, you can let them cool before bringing them to the table.

In the tutorial some suggestions for a more appealing result

How to prepare Genoese meatballs – Italian Cuisine

Made with veal and mushrooms, the Genoese meatballs are a second of the Ligurian tradition, perfumed with the typical herbs of the territory, such as marjoram and basil

They are small, tasty, made like they used to be. The Genoese meatballs they are a dish of Ligurian land cuisine, in which meat and vegetables are the basic ingredients of each recipe, flavored with typical aromatic herbs, which are grown in the gardens of all Liguria. The Genoese meatballs can be accompanied by many side dishes, such as fresh salad, green beans and sautéed zucchini. You can eat hot just removed from the oil or even at room temperature, and the next day they are even better.

Meatballs, a dish that saves waste

Meatballs are a dish that is fashionable in these times salvasprechi: they are prepared with all that remains of other meat dishes (slices, roasts, meat loaves), without the end result being in any way impoverished by taste, quite the opposite! Often the richness of distinct flavors and the variety of types of meat give many aromas to the preparation, which presents itself different every time. The meatballs are without doubt one of the most cooked recipes and of which there are infinite versions.

The recipe of the Genoese meatballs

Ingredients for 4 people: 200 g minced veal, 200 g veal udder (alternatively veal pulp), 30 g dried mushrooms, the crumb of a large sandwich, meat broth, a few marjoram leaves and basil, 100 g grated parmesan, one egg , parsley, garlic, white flour, lard or oil for frying, salt, pepper.

Method: first put the mushrooms to soak in a bowl of cold water. Then soften the bread crumbs in a little stock and put the veal breast to boil. Once cooked, chop it and place it in a bowl together with the well-wrung bread, chopped garlic, marjoram and basil, the chopped and minced mushrooms, the Parmesan, salt and pepper. Mix all the ingredients with the egg. With floured hands, take a little bit of the mixture and make round balls, crushing them a little in the middle. Once ready, fry them in a large-bottomed pan in which you have heated the oil or lard. Turn them on all sides, so that they brown well, and then drain on a plate covered with a sheet of absorbent paper. Garnish with parsley and bring to the table.

Browse the tutorial now for some tips for an even more successful dish!

Meatballs sausage and broccoli – Italian Cuisine

First of all put the bread to soak in warm water and leave it aside so that it sponges.
In the meantime, clean the friarielli by taking all the finest florets and leaves and eliminating the harder and yellowed stems and leaves.
Wash several times under running water, then drain.
Fry the garlic and chilli with a little olive oil in a rather large pan.
Add the broccoli, salt, cover with a lid and let them wither, then remove the lid and let the water released from the vegetables evaporate.

Once the water has evaporated, lift the friarielli from the pan and drain well, keeping the cooking oil.
Crumble the sausage eliminating the external gut, then let it brown in the frying pan used for the friarielli.

Take the bread again, gently squeeze it and place it in a large bowl.
Chop the friarielli with scissors and add it to the bread together with sausage, egg, grated julienne caciocavallo, chopped parsley, salt and pepper.
Mix the ingredients well.

With wet hands, form the meatballs and pass them in the breadcrumbs.

Heat the seed oil in a frying pan, fry the meatballs, making them brown evenly on all sides and then drain them on kitchen paper.

The sausage and friarielli meatballs are ready: all you have to do is serve and enjoy them!

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