Traditional recipes

Zucchini meatballs

Zucchini meatballs

We put the zucchini through the large grater and squeeze it with the water it leaves.

Beat the egg in which we add the onion and the finely chopped garlic, the chopped parsley and the grated zucchini. Add salt, pepper and 2 tablespoons of breadcrumbs and mix well.

Form meatballs by hand and put them in hot oil and fry them on both sides. Remove the meatballs on a paper napkin to absorb the excess oil.

Serve hot with rice. A light and tasty lunch or dinner.



Zucchini meatballs with mint and tzatziki sauce

Ingredient: 1 kg of pumpkin, 2 onions, 2 eggs, 200g of breadcrumbs, 150g of feta cheese, fresh parsley, 200 ml of corn oil, sea salt, freshly ground black pepper, a few finely chopped fresh mint leaves, Greek yogurt or plain yogurt fatter possible with 20% fat, 4-5 green cucumbers, 3-4 garlic cloves.
Method of preparation: Grate the pumpkins and let them drain well, then place them in a bowl with the eggs, parsley, chopped onion, Feta cheese and mint leaves.

Mix well, add salt and pepper and sprinkle half of the breadcrumbs. Stir again and from the amount of a tablespoon of the composition shape the meatballs. We put them in breadcrumbs and put them in hot oil. Fry for about a minute on each side or until we see that they are well browned.
Serve hot as an appetizer!
Separately you can make a yogurt sauce, finely chopped cucumbers or put on a large grater and crushed garlic (tzatziki sauce - see the recipe here).

Recipe provided by Irina Mohora during the show "Recipes for Happiness", broadcast by TV Paprika.


Simple and fluffy meatballs & # 8211 traditional recipe

Servings 24 pcs / recommended portion = 100 gr.

Simple and fluffy meatballs & # 8211 traditional recipe. Simple meatball recipe with step-by-step pictures. How to make a composition of fluffy meatballs. Fluffy pork meatballs. Appetizer meatballs, tasty and soft.

These simple meatballs are one of the most popular dishes on the table of Romanians, both hot, served with puree or other garnishes and cold, as an appetizer. In fact, it's hard to imagine a plate of assorted appetizers without meatballs.

Everyone loves those fluffy meatballs, with a reddish, crunchy crust and a soft, well-seasoned interior. It's natural, after all, why would you want some hard, tasteless cannonballs? What keeps the meatballs fluffy is the bread added to the composition, in a proportion of common sense, just enough to make the meatball composition looser, not enough to eat the meatballs with vague traces of meat.

DIFFERENT RECIPES OF FIGURES (click for recipes):

It is very false the perception of some that eggs are the ones that make fluffy meatballs. If you think about it, what happens when the eggs are cooked well? They harden, become firm and slightly gummed. So will the meatballs in the composition of which more eggs are added than necessary. There are other ingredients that, added to meatballs, can have a good influence on their texture. For example, grated zucchini or raw grated potatoes, which make meatballs very juicy.

Everyone in my family likes meatballs just as much, no one can ever refuse them. It seems to us one of the dishes really "like at home mom", which make us feel comfortable and somewhat comfort us. Therefore, I prepare meatballs quite often, in various variants, three of which can be found in the table of recipes above. I also gladly prepare meatballs when we have a large meal with the extended family. I'm sure they disappear to the last time. I also prepare them when we do an expedition in nature and I leave home with a basket full of picnic food.

The meatball recipe that I share with you in the following is a classic one, differing from the recipes in the cookbooks of Sanda Marin or Silvia Jurcovan only by the added spices, the ones that my family especially likes. In fact, in the list of ingredients below, they are passed at the end, with the "optional" parenthesis, so if you don't like them, you can give them up without problems. Good luck with that!


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Ingredient:
4 pieces of medium size pumpkin (2kg)
5 eggs
8 tablespoons flour
6 cloves of garlic
Salt, pepper and vegeta to taste
Frying oil

Method of preparation:
Peel a squash, grate it and sauté it in a strainer for about an hour.

Meanwhile, we prepare flour and eggs through which we will give the chftelute before frying them. Put in a plate 4 tablespoons of flour and in another plate put 3 eggs that you beat with a fork and season with vegeta, salt and pepper.

After the pumpkins have drained, season them with salt, pepper and vegeta, to taste. add 2 eggs, 4 tablespoons of flour and crushed garlic and mix the composition until smooth.

We take the spoonful of the composition, we put the meatballs through flour and egg on both sides and we fry them in a pan with hot oil. Turn the meatballs on both sides, until browned. Remove on a paper napkin to drain excess oil.

Pumpkin meatballs are served hot or cold as an appetizer.

The complete recipe, in pictures, can be downloaded here: Pumpkin Meatballs (PDF Format)


Zucchini meatballs

  • 2 zucchini
  • 2 eggs
  • biscuit
  • 3 slices of bread
  • 2 teaspoons paprika
  • parsley
  • 2 cloves garlic
  • oil
  • salt
  • pepper

Peel a squash, grate it and squeeze the juice. Over three grated zucchini add three teaspoons of salt and leave for 15 min.

Squeeze the zucchini out of the water left and put in a bowl and add eggs, slices of bread soaked in water and squeezed well, paprika, salt, pepper, parsley, and finally the breadcrumbs to make the contents fluffier.

Shape the meatballs and put them in a pan with a little oil. Leave until browned.


For the sauce, clean the zucchini and put it on the grater or grind it in the food processor, anyway it will be cared for during the preparation.
We clean the onion and chop it finely, and we clean the garlic and press it.
Put the oil in the multicooker bowl and set the FRY program for 15 minutes.
When the oil heats up, add the onion and leave it until it becomes translucent, stirring in it from time to time, then add the zucchini and mix it a few times to penetrate evenly.
Towards the end of the time we also add tomato paste (I used tomato paste with baked peppers, it is my favorite)

After the time expires, add the meatballs and hot water to cover and set the STEW program for 30 minutes.


Taking into account that the meatballs and tomato paste are seasoned, we will taste the sauce halfway through the preparation and we will then season it with spices and salt.
Then we will add the crushed garlic.
At the end add the finely chopped parsley.


I prepare this sauce in the summer in the form of zacusca and I put it in jars for the winter, it keeps very well.


How to prepare pumpkins: 12 extraordinary recipes!

From pumpkin you can prepare a lot of dishes: snacks, soups, hot dishes and even desserts. Find below a collection of interesting recipes with zucchini.

1. Slightly salted zucchini "Crispy" - a snack that disappears momentarily from the table!

Cut the zucchini and put them in a plastic bag. Add chopped garlic, onion, salt, sugar, chili pepper and mustard. Tie the bag, shake it so that the spices are evenly distributed and refrigerate for 20 minutes. Slightly salted zucchini are ready! Serve sprinkled with a little oil.

2. Pumpkins with apples - a refined dish with chicken breast and fruit!

Cut the zucchini lengthwise, remove the seeds and pulp. Fry the onion, apples and zucchini pulp on the pan. Then add the chicken breast, herbs of provence, salt and pepper. Fill the boats and bake for 30 minutes. Then, grease them with fermented cream sauce and mayonnaise, sprinkle them with cheese and bake for another 5 minutes. Good appetite!

3. Pumpkin and tomato omelet - unusual, but very tasty!

Fry the zucchini on the pan, over them add the tomatoes and beaten eggs. Sprinkle with cheese and bake the omelet for 12 minutes. Garnish the omelette with greens and serve hot!

4. Vegetarian dumplings with zucchini - if you have never tasted them, hurry to prepare them!

Prepare the dough from cold water, salt, bran and flour. For the filling, fry the zucchini with garlic, nutmeg, salt and pepper. Form the dumplings with the pumpkin filling and boil them until they are ready. Grease the dumplings with olive oil, sprinkle with greens and serve.

5. Pumpkin pie with carrot and onion - perfect for any festive meal!

For the filling, fry the onion with carrot. Prepare pancakes from grated zucchini, salt, pepper and flour. Layer the pancake cake with vegetable filling, garnish according to your preferences and serve it to guests.

6. Zucchini fillets with cheese and greens - rest assured, no one will be able to refuse them!

Grate the cheese, add egg, greens, salt, black pepper, grated cheese and flour. Fry the pancakes over low heat until golden brown on both sides and serve with fermented cream.

7. Pumpkin stuffed with tomatoes and cheese - a tasty and simple dish for the whole family!

Cut the zucchini into rounds, dig a little into the core to get small holes. In the middle, place the tomatoes cut into small pieces, sprinkle with cheese and put the slices in the oven for 20 minutes.

8. Pumpkin stuffed with chicken breast - the perfect food for lunch and dinner!

Cut the zucchini in half lengthwise and scoop out the pulp. On the pan, fry the onion, garlic, chicken breast and bell pepper. Fill the zucchini boats, grease them with a thin layer of mayonnaise (fermented cream or tomato sauce) and sprinkle with plenty of cheese. Bake the boats for 15 minutes and taste them!

9. Wonderful pudding with vegetables - it tastes really great!

Cut the zucchini and carrot into thin strips, and the tomatoes - slices. Form pumpkin and carrot rolls, place them in the baking tin, and place tomatoes on the edges. Pour a mixture of eggs, fermented cream, cheese, salt and black pepper over the vegetables. Bake the pudding for 40 minutes.

10. Healthy chips - did I intrigue you? Then let's cook them together!

Cut the zucchini into thin slices. Pass them through a mixture of grated cheese, breadcrumbs, salt and pepper. Bake the chips for 20-30 minutes and serve with your favorite sauce, for example, garlic or tomatoes.

11. Pumpkin and cheese muffins - be sure to try these appetizer muffins!

Grate the zucchini, add cheese, eggs, milk, oil, salt, pepper, flour, semolina and baking powder. Fill the muffin tin with the dough and bake the muffins for 15-20 minutes. Serve!

12. Pizza on the pumpkin countertop - delicious!

Grate the zucchini, add eggs, flour, semolina, baking powder, salt and pepper. Place the dough in the form and place your favorite filling on top, for example, sausages and tomatoes, sprinkle with cheese and bake for 30 minutes.


For the sauce, clean the zucchini and put it on the grater or grind it in the food processor, anyway it will be cared for during the preparation.
We clean the onion and chop it finely, and we clean the garlic and press it.
Put the oil in the multicooker bowl and set the FRY program for 15 minutes.
When the oil heats up, add the onion and leave it until it becomes translucent, stirring in it from time to time, then add the zucchini and mix it a few times to penetrate evenly.
Towards the end of the time we also add tomato paste (I used tomato paste with baked peppers, it is my favorite)

After the time expires, add the meatballs and hot water to cover and set the STEW program for 30 minutes.


Considering that the meatballs and tomato paste are spicy, we will taste the sauce halfway through the preparation and we will then season it with spices and salt.
Then we will add the crushed garlic.
At the end add the finely chopped parsley.


I prepare this sauce in the summer in the form of zacusca and I put it in jars for the winter, it keeps very well.


Pumpkin / Zuchina meatballs and canned tuna

We wash the zucchini and cut off its heads, then we put them on the large grater and squeeze them in our fists to eliminate excess water.

We open the tuna box and drain the oil that we will not use (you can also use tuna in natural juice and pour the juice).

Put the bread soaked in water and then squeeze it into your fist.

In a large bowl put the grated and drained zucchini, soaked and drained bread, tuna, salt, pepper and dill (if you have fresh better) chopped, grated cheese.

Add an egg and mix. If necessary, add the next egg and knead as it is done for any type of meatballs.

If you find the composition too soft and flowing, add a little breadcrumbs or flour and mix to bind (I didn't need it).

Form the meatballs with a slightly wet hand.

Roll them in flour (or breadcrumbs) and then place them in the pan with already hot oil and fry them on both sides.
Note:
- If you want you can scald the pumpkins and then crush them with a fork instead of grating them raw.
- do not mix the composition too much because it is much better if there are more pieces of tuna here and there, they will feel distinctly in the mouth when you bite the meatball.