Drive away with green broad beans and ricotta
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Quinoa meatballs and courgettes
ingredients
servings
5
Quinoa
200 grams
Courgette
500 grams
Eggs
2 unit
Parmesan aged 30 months
50 grams
Breadcrumbs
150 grams
Garlic
1 wedge
Type 00 wheat flour
50 grams
Sunflower oil, for frying
500 mL
Extra virgin olive oil
2 spoons
Salt
to taste
second courses from Italy
Quinoa meatballs and courgettes
Quinoa meatballs and courgettes
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Quinoa meatballs and light and easy to make zucchini.
preparation
step 1
Cook the quinoa in double water of its volume until it is completely absorbed. Pour the quinoa into a large boule (trigger / salad bowl) and allow to cool.
step 2
Grate the courgettes with a grater with large holes and cook them, with a drizzle of olive oil, salt and garlic and possibly a trickle of water, in a non-stick pan for 5/10 minutes, so that they wither.
step 3
Dry a little more than half of the zucchini and allow to cool. The remaining zucchini are blended with an immersion mixer. Put the pureed zucchini and the garlic in a pan (we recycle the first one) and let the mixture shrink.
step 4
Combine the mixed zucchini, the grated ones and the quinoa in the boule and season with salt. Add eggs, bread crumbs, flour and Parmesan and mix everything with your hands until you get a mixture to make meatballs.
step 5
Wet your hands in order to handle the dough better and pass the meatballs in the breadcrumbs and then throw them into the oil of sunflower seeds (or better peanuts) hot to fry them.
step 6
Meatballs are ready when they are golden on both sides. Take them out and dry them with kitchen paper. Serve with a fondue to taste.
