Drive away with green broad beans and ricotta
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15 recipes
Eggplant and zucchini meatballs
ingredients
servings
4
Courgette
3 unit
Aubergine
2 unit
Feta cheese
100 grams
Sweet paprika
1 spoon
Salt
1 teaspoon
Extra virgin olive oil
1 spoon
Breadcrumbs
100 grams
Wasa Whole Grain
3 unit
Eggs
2 unit
single courses from Italy
Eggplant and zucchini meatballs
Eggplant and zucchini meatballs
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Super nutritious and easy to make meatballs! Complete recipe
preparation
step 1
Dice small aubergines and courgettes and cook in boiling water for about 5 minutes and drain.
step 2
Blend everything to make it easier to compact for making meatballs.
step 3
Pour the mixture into a salad bowl and add 2 eggs, the breadcrumbs, the wasa sbricciolate slices (optional), the chopped feta, the salt and the paprika and mix well to mix everything. If the mixture is still too soft, add breadcrumbs.
step 4
Model the dough to make meatballs of the desired size.
step 5
Heat the oven in static mode at 180 ° C. Place the meatballs on the pan, season with a tablespoon of oil and bake for about 30 minutes.
