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Eating without meat is possible. It sure is. These meatless meatballs are delicious, have an elegant flavor and will leave you breathless. They have become my new obsession and now I can make them with my eyes closed. Once you try them, you will realize how simple this recipe is and you will not be able to do without it. Trust me!

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RECIPE. FOR ABOUT 8 MEATBALLS

400 g (14 oz) grated zucchini + 1/2 red onion + 1 egg + 2 tablespoons of blanched sliced almonds + 2 tablespoons of grated breadcrumbs + 2 tablespoons of grated Parmesan cheese + 1 sprig of rosemary, chopped + salt + extra virgin olive oil.

Wash and grate the zucchini. In a large skillet, sauté the onion and the chopped rosemary over low heat with a little oil. After 5 minutes, add the grated zucchini, then add a little olive oil, cover with the lid and cook over low heat for about 15-20 minutes, stirring to prevent them from sticking to the pan. After this time, drain well (with the help of a strainer) in order to eliminate the excess liquid. Then transfer everything into a large bowl. Add the egg, breadcrumbs, grated cheese, almonds, salt and mix well until the mixture is smooth. If it is too soft, add some breadcrumbs. Shape the meatballs with your hands, roll them in breadcrumbs and arrange on a baking sheet. Bake in preheated oven at 170°C (338°F) for about 20-25 minutes, turning them half way through. You can also choose to fry them in seed oil until golden brown. Absolutely delicious!

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