multicolored tagliatelle with fresh sauce
Side Dishes from Italy
translated by Italian with
These simple, tasty and nutritious vegetarian meatballs make everyone agree, both big and small (for an even more delicious version just add a cube of cheese in the center of each meatball;))
First of all, I cooked the potatoes with the peel in plenty of salted water, then peel and peel them with a fork
Meanwhile overcooked the cauliflower and the Roman cabbage (small) in salted water for about 5-10 minutes maximum then I transfer them in a non-stick pan in which I previously had to fry the chopped onion together with the extra virgin olive oil.
I also add the diced pumpkin and the minced spinach and let it season for a few minutes
Add salt and let it cool completely after which I combine the vegetables with the previously crushed and salted boiled potatoes, mix well together with the grated parmesan and an egg beaten together with a pinch of salt and start to form the meatballs
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After giving the form with your hands, I first pass it in beaten egg with a pinch of salt and then in breadcrumbs (if the potatoes still seem too soft together with little breadcrumbs until you have reached the desired consistency)
I cook my steamed meatballs with a little extra virgin olive oil in a preheated oven at 200 ° for about 10-15 minutes or in the airfryer at 200 ° for 5-8 minutes (for an optimal result I suggest you freeze them before cooking)
I immediately serve my vegetarian meatballs accompanied by a sauce of your choice
Enjoy your meal!