POLPETTINE VEGETARIANE | VEGGIE MEATBALLS

I love meatballs. I love the ones my grandma makes (real meatballs with mixed meat, parsley, garlic). But, Elena is in a Vegetarian phase and we eat meat probably once a week only, that's why for our Live of today, we chose veggie meatballs. It was a hit! Elena texted me: "Ama, I think we made the best meatballs I've ever had". I just ate them for dinner and I have to agree with Ele. They were really good!


The funny thing about both lives with Elena and my cousin Gaia is that 90% of the time we make a recipe for the first time so we don't know how it will turn out. That's scary and exciting at the same time as we really learn something every time and there is a bit of adrenaline too.


For today's recipe, we did two types of meatballs and the winner for me was Zucchini. Probably the semolina breading made a big difference. I've never used semolina before but it will be my new BF from now on for breading. I suggest it for both types.


Turn the oven to 180C/355F. If you are not in a hurry shred the zucchini about 1 hour in advance, put them into a colander with a weight on and make them loose all their water.


PEAS&RICOTTA (the dark ones)

INGREDIENTS:(15 small balls)

  • 250G peas

  • 75g ricotta

  • 1/2 egg

  • 20g Parmigiano o Pecorino Romano

  • 20g bread crumbs

  • mint

  • salt

  • pepper

INSTRUCTIONS:


  1. Bring salty water to boil and add the peas

  2. Mix the peas with a mixer

  3. Add the ricotta, the shredded Parmigiano, or better Pecorino, half egg, the bread crumbs, fresh mint, salt, pepper. Taste it

  4. Let the mix rest for 20' in the fridge (do the zucchini balls in the meantime)

  5. Form your balls and rolled them into semolina flour (I used my sourdough bread crumbs and they were good but I would do them with semolina next time)


ZUCCHINI&FETA


INGREDIENTS:(15 small balls)


  • 300g zucchini (about 3 small ones)

  • 75g feta

  • 1/2 egg

  • 50g semolina flour

  • 15g bread crumbs

  • basil

  • oil

  • salt

  • pepper

INSTRUCTIONS:


  1. Shred the zucchini and squeeze them very well with your hands if you didn't do it an hour ago as mentioned above (as we did since didn't have enough time time)

  2. Add the cheese, the half egg, bread crumbs, basil, salt and pepper. Taste it to check

  3. Create the balls and roll them into semolina flour


Put your veggie meatballs on a baking tray with parchment paper, sprinkle them with oil and bake them for 30'. I turned them halfway through.

If you want them even more crunchy and yummy you can fry them in vegetable oil.


They are perfect hot, just made but also cold the next day!


I served mine with some salad and a sort of Pita bread that came out pretty good using the extra sourdough dough of a savory pie I will bake tomorrow


Buon Appetito!


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