18

share on

Eggplant and zucchini meatballs

ingredients

servings

4

Courgette

3 unit

Aubergine

2 unit

Feta cheese

100 oz

Sweet paprika

1 spoon

Salt

1 teaspoon

Extra virgin olive oil

1 spoon

Breadcrumbs

100 oz

Wasa Whole Grain

3 unit

Eggs

2 unit

single courses from Italy

Eggplant and zucchini meatballs

Eggplant and zucchini meatballs

vegetarian with gluten with eggs with lactose source of C vitamins high in potassium high in phosphorus

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Eggplant and zucchini meatballs

Super nutritious and easy to make meatballs! Complete recipe

Eggplant and zucchini meatballs step 1

step 1

Dice small aubergines and courgettes and cook in boiling water for about 5 minutes and drain.

Eggplant and zucchini meatballs step 2

step 2

Blend everything to make it easier to compact for making meatballs.

Eggplant and zucchini meatballs step 3

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.

Eggplant and zucchini meatballs step 4

step 4

Model the dough to make meatballs of the desired size.

Eggplant and zucchini meatballs step 5

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.

Loading pic