Vegetable cous cous with fish balls
first courses from Italy
Meatballs quinoa with zucchini and curry glutenfree
Meatballs quinoa with zucchini and curry glutenfree
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A second spicy, tasty and gluten-free
preparation
step 1
Let's start by putting to heat in a saucepan 250/300 ml of water. When he comes to a boil add our quinoa, If we use the pre-cooked as in my case, just let it cook for 10 minutes
step 2
After this time we add the quinoa courgette, previously washed and grated, and cook for another 5 minutes. At this point passiamola in a colander and let cool.
step 3
In a bowl put the egg yolk, the curry, a handful of salt, a little pepper, and add the quinoa and zucchini as soon as they have cooled.
step 4
Amalgamiamo together the ingredients, until we have a fairly homogeneous compound.
step 5
At this point, with the help of a spoon, we form into balls, then we are going to pass in the gluten free bread crumbs and place on a bowl covered with baking paper.
step 6
We anoint the meatballs with a wire dolio Ages and we put in a preheated oven at 180 degrees for 20-25 minutes or until lightly browned, whereas gluten-free breadcrumbs never fully assumes a golden color
step 7
Your meatballs are ready NB. If you prefer to have the most crisp meatballs and more pronounced taste, you can fry them in oil darachidi. They will definitely more flavor, although become a bit less healthy!