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97 recipes
Meatballs with turnip tops and baked zucchini
ingredients
servings
4
Oatmeal
150 oz
Carrots
1 unit
Rapiniorbroccoli rabe
80 oz
Courgette
1 unit
Leeks
1/2 unit
Garlic
1 wedge
Chickpea flour
1 spoon
Breadcrumbs
2 spoons
Vegetable broth
150 fl oz
Fresh sage
3 leafs
Fresh rosemary
1 sprig
Salt
to taste
Pepper
to taste
second courses from Italy
Meatballs with turnip tops and baked zucchini
Meatballs with turnip tops and baked zucchini
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The meatballs then satisfied everyone, they are practical, fast, tasty and happy mothers who want to trim some vegetables to their children, especially the most difficult as turnip greens!
preparation
step 1
Sauté the whole garlic in a pan with a little extra-virgin olive oil, together with finely chopped rosemary and sage. When the garlic is lightly browned add the thinly sliced leek and a pinch of salt.
step 2
When the leek has softened well, add the turnip tops. Grate the carrot and zucchini and pour them in a pan with turnip tops. Season with salt and pepper and cook a couple of minutes.
step 3
Finally add the oatmeal and hot vegetable stock and cook for 10 minutes without the lid until the broso has completely absorbed. Then transfer the mixture into a bowl removing the clove of garlic and let it cool.
step 4
Add the chickpea flour and breadcrumbs to the mixture. Take 4 tablespoons of dough and blend with a chopper. Mix everything again and make some little morsels of a walnut that you will place on a baking sheet lined with parchment paper.
step 5
Brush each meatball with a little oil and bake in a static oven at 180 ° C for 20 minutes. Remove from the oven and taste them warm or lukewarm, with a good vegan mayonnaise or a yoghurt cream. Enjoy your meal!
