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Meatballs with two broccoli and pecorino cheese

ingredients

servings

4

Broccoli

250 grams

Roman cabbages

250 grams

Pecorino cheese

20 grams

Potatoes

200 grams

Eggs

1 unit

Breadcrumbs

to taste

single courses from Italy

Meatballs with two broccoli and pecorino cheese

Meatballs with two broccoli and pecorino cheese

vegetarian with gluten with eggs with lactose source of C vitamins

ready in

50 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Meatballs with two broccoli and pecorino cheese

I prepared these meatballs putting together both the Roman broccoli and the Calabrian, adding the boiled potato, a generous dose of pecorino and the Ras el hanout, or a mixture of different plants and spices spread throughout North Africa, a species of North African curry for understand each other. It has come out of flavor-rich meatballs in which the flavors of southern cuisine blend with the scents of North Africa.

Meatballs with two broccoli and pecorino cheese step 1

step 1

Blend the two broccoli and crush the boiled potato. Put everything in a salad bowl, add grated pecorino cheese, Ras el Hanout, breadcrumbs if necessary, oil, egg and salt.

Meatballs with two broccoli and pecorino cheese step 2

step 2

Add to the mixture 1 teaspoon of Ras El hanout (nutmeg, cinnamon, mace, anise, turmeric, pink pepper, white pepper, ginger, cloves, cardamom)

Meatballs with two broccoli and pecorino cheese step 3

step 3

Mix well the mixture, form the balls that you bake in the oven at 180 degrees for 20 minutes. Serve the meatballs accompanied with a spinach salad dressed with Greek yogurt.

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