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Quinoa meatballs and zucchini
ingredients
servings
4
Quinoa
200 oz
Water
400 fl oz
Courgette
3 unit
Shallots
1 unit
Breadcrumbs
200 oz
Grated Parmesan cheese
40 oz
Emmenthal cheese
to taste
Eggs
2 unit
Sunflower oil
to taste
starters from Italy - Toscana
Quinoa meatballs and zucchini
Quinoa meatballs and zucchini
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
These meatballs are very easy to make, healthy and tasty and can be used as an appetizer or as an alternative to meat after a nice first course. If you prefer to avoid fried, there is no problem! You can do very well in the oven with a little oil and a cooking at 180 ° c until they become golden!
preparation
step 1
First of all rinse the quinoa then put it to boil for 15 minutes with 400 ml of water. When it is ready to cool in a bowl. Meanwhile, with a grater grate the zucchini and sauté in a pan with shallot oil and a pinch of salt.
step 2
When they are ready to put the zucchini together with the extra quinoa we add: parmesan, eggs, salt and breadcrumbs.
step 3
When the dough is homogeneous to form a concave ball and inside we insert the cheese to our liking (mozzarella, fontina, Emmental etc), then close the meatball helping us with another Po of dough.
step 4
Pass the meatball in the breadcrumbs and fry in plenty of hot oil until the meatballs become golden both on one side and on the other. Finally serve hot. They can also be baked.
