multicolored tagliatelle with fresh sauce
7 recipes
Meatballs with ricotta and zucchini
ingredients
servings
10
Courgette
5 unit
Ricotta cheese
200 oz
Grated Parmesan cheese
80 oz
Crumb, bread soft inside
100 oz
Iodized salt
to taste
Pepper
to taste
Eggs
1 unit
starters from Italy
Meatballs with ricotta and zucchini
Meatballs with ricotta and zucchini
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
These meatballs are made with a light savory specialties and vegetarian dough. In fact, they are made with ricotta cheese, grated zucchini, eggs and bread crumbs, a real treat! You can serve them as a main dish and accompany them with a mixed green salad or as an appetizer or as a snack.
preparation
step 1
Wash the zucchini and the two blunt ends. With the help of a grater with medium holes grated zucchini in a bowl.
step 2
Then place them in a colander, sprinkle with salt and lean over a plate with a weight on top. Let them sit for half an hour so that they lose water as possible.
step 3
So strizzale with your hands and transfer them in a large bowl, add the ricotta and mix it with the grated zucchini.
step 4
Then add the egg, finely chopped fresh mint, the leaves of marjoram washed and coarsely chopped bread crumbs and grated Parmesan.
step 5
Mix everything carefully and season with salt and pepper, until you have a soft dough, homogeneous and consistent.
step 6
Take a frying pan and heat the vegetable oil with hands drawn a little dough and formed into balls.
step 7
Coat the zucchini meatballs thus obtained in breadcrumbs and fry. As they are cooked, transfer them on a plate with the above absorbent kitchen paper, scolandole with a perforated skimmer
step 8
Serve at will! They can also be prepared in advance and serve cold. Bon appetit!
