Did you know that Meatballs, very famous dish and now entered the Italian culinary tradition, are they from Persia?
From there they spread throughout the Middle East and, after the Arab occupation, they also arrived in Spain and then spread throughout Europe.
Today we offer 5 recipes, delicious and suitable for everyone, to celebrate this dish so good and versatile, but always in a light key!
Index
RICOTTA MEATBALLS, SPINACH AND MINT
Ingredients: 400 gr fresh spinach, 300 gr light ricotta, 60 gr parmesan, 40 gr flaked oats, garlic, salt, pepper and mint.
Boil the spinach and then drain it completely from the water and let it cool.
In a bowl add the ricotta, parmesan, oats, garlic, mint, salt and pepper.
Add the spinach and mix until soft. Form the meatballs, put them on a baking sheet and bake at 200 ° for about 10 min.
MEATBALLS OF EGGPLANTS AND COURGETTES
Ingredients: 300 gr diced aubergines, 300 grams diced courgettes, 1 egg, 1 egg white, 2 spoons of wholemeal breadcrumbs, 2 slices of wholemeal bread, salt, pepper, spices and herbs to taste.
Cook in a pan with little water courgettes and aubergines; once cooked and cooled, chop half or all of them (depending on the consistency you prefer for your meatballs, creamier or with visible pieces).
Add the vegetables, egg, egg white, breadcrumbs, chopped bread in a bowl, add salt and pepper, add your favorite herbs and spices and form small balls, which you will pass in the breadcrumbs. Place your meatballs on parchment paper and bake at 180 degrees for 25 minutes until golden brown.
RICE MEATBALLS TO THE EAST
Ingredients: 400g cooked and cooled basmati rice, 2 sheets of nori seaweed, 10g sauce soy with a little salt, 10 g of sesame oil, grated fresh ginger (by taste; I love it, so plenty of it!), chives, salt, pepper.
Chop the nori seaweed in the mixer; pour it into the rice and add the sesame seeds, the oil, the ginger, the chives and the soy sauce.
Season with salt and pepper. You will get a soft mixture and now, thanks to the starch released by the rice, you can form your meatballs (about 20 will come). Place them on a serving dish and serve with soy sauce and fresh vegetables.
CHICKEN AND TURKEY MEATBALLS
Ingredients: 300 gr of minced chicken, 300 gr of minced turkey (if you can't find them you can chop fresh chicken and turkey breasts in the mixer!), 1 egg, 2 tablespoons of sesame seeds, salt and pepper, 6 tablespoons of wholemeal breadcrumbs, corn flour for breading.
Combine chicken, turkey, egg, salt, pepper, sesame seeds, 6 tablespoons of breadcrumbs, salt and pepper in a bowl.
You will get a soft and workable compound; form your meatballs, sauté them in corn flour (or if you prefer in other breadcrumbs), lay them on a baking sheet and bake for 25 minutes at 180 °.
CHICKEN AND CARROT MEATBALLS
Ingredients: 300 cooked chickpeas (ready-made ones are fine), 230 gr raw carrots, 80 gr farm or rice flour, water, salt and spices to taste.
Put the chickpeas in the mixer together with 2 tablespoons of water, the carrots cut into slices, your favorite spices (I really like turmeric and mint or curry and paprika) and a little salt.
Add 30 g of corn flour or rice to the mixture and mix until a workable mixture is obtained. Form small balls and pass them in the remaining flour. Bake in a fan oven at 180 ° for about 20 minutes, until golden brown.
And you, how do you prefer meatballs? Let us know in the comments and don't forget to follow us on our Telegram channel for true CrossFit lovers ©
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