Meatballs with ricotta and zucchini

ingredienti

persone

10

Zucchine

5 unit

Sale

to taste

Pepe

to taste

Uova

1 unit

Ricotta

200 grams

Parmigiano grattugiato

80 grams

Mollica di pane

100 grams

Meatballs with ricotta and zucchini

Meatballs with ricotta and zucchini

pronta in

1 ora

difficoltà

categoria

starters
da Italia

fabbisogno giornaliero

100% Fat

100% Protein

100% Carbohydrates

questo piatto è

vegetariano con glutine con uova con lattosio

Foto Ricetta Meatballs with ricotta and zucchini

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.

Foto preparazione Meatballs with ricotta and zucchini

step 1

Wash the zucchini and the two blunt ends. With the help of a grater with medium holes grated zucchini in a bowl.
Foto preparazione Meatballs with ricotta and zucchini

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.
Foto preparazione Meatballs with ricotta and zucchini

step 3

So strizzale with your hands and transfer them in a large bowl, add the ricotta and mix it with the grated zucchini.
Foto preparazione Meatballs with ricotta and zucchini

step 4

Then add the egg, finely chopped fresh mint, the leaves of marjoram washed and coarsely chopped bread crumbs and grated Parmesan.
Foto preparazione Meatballs with ricotta and zucchini

step 5

Mix everything carefully and season with salt and pepper, until you have a soft dough, homogeneous and consistent.
Foto preparazione Meatballs with ricotta and zucchini

step 6

Take a frying pan and heat the vegetable oil with hands drawn a little dough and formed into balls.
Foto preparazione Meatballs with ricotta and zucchini

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
Foto preparazione Meatballs with ricotta and zucchini

step 8

Serve at will! They can also be prepared in advance and serve cold. Bon appetit!

fabbisogno giornaliero (per persona)

Main +

Calories 78.32 kcal n.d.

Fat 4.45 g n.d.

Carbohydrates 2.5 g n.d.

Protein 7.02 g n.d.

Fibers 0.85 g n.d.

Water 90.03 g n.d.

Ashes 1.82 g n.d.

Sugars 0.15 g n.d.

Starch 0.0 g n.d.

Minerals +

Calcium 162.31 mg n.d.

Sodium 196.01 mg n.d.

Phosphorus 175.33 mg n.d.

Potassium 387.12 mg n.d.

Iron 0.85 mg n.d.

Magnesium 31.54 mg n.d.

Zinc 1.27 mg n.d.

Copper 0.1 mg n.d.

Manganese 0.17 mg n.d.

Selenium 6.64 mcg n.d.

Fluorine 0.09 mcg n.d.

Vitamins +

A 47.48 mcg n.d.

A IU 542.23 IU n.d.

A RAE 67.09 mcgRAE n.d.

B1 0.03 mg n.d.

B2 0.13 mg n.d.

B3 0.56 mg n.d.

B5 0.44 mg n.d.

B6 0.11 mg n.d.

B9 0.0 mcg n.d.

B12 0.29 mcg n.d.

C 25.51 mg n.d.

E 0.09 mg n.d.

B12 added 0.0 mcg n.d.

D 0.17 mcg n.d.

K 0.47 mcg n.d.

Lipids +

Monounsaturated 1.35 g n.d.

Polyunsaturated 0.37 g n.d.

Saturated 2.6 g n.d.

Cholesterol 33.33 mg n.d.

Amino acids +

Phenylalanine 0.39 g n.d.

Isoleucine 0.39 g n.d.

Histidine 0.24 g n.d.

Leucine 0.73 g n.d.

Lysine 0.67 g n.d.

Methionine 0.19 g n.d.

Tyrosine 0.39 g n.d.

Threonine 0.3 g n.d.

Tryptophan 0.09 g n.d.

Valine 0.48 g n.d.

Other +

Ethyl alcohol 0.0 g n.d.

Caffeine 0.0 mg n.d.

Theobromine 0.0 mg n.d.

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