Cookbook Main courses

Quinoa and Zucchini Meatballs

Main courses

Difficulty People Time
Easy 4 50 minuti
Ingredients
200 g quinoa
400 g water
250 g zucchini
60 g strakì Sterilgarda
60 g parmesan cheese DOP
130 g breadcrumbs
2 eggs
1 lemon zest
to taste chives
to taste extra virgin olive oil
to taste seed oil for frying
to taste table salt
to taste black pepper
Prepare this recipe with:

Strakí

175 g

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Preparation
  1. Pour the quinoa into a colander and rinse it.
  2. Pour a drizzle of oil into a pan and toast the quinoa for a few moments, continuing to stir.
  3. Cover with water, add salt and bring to the boil.
  4. Stir occasionally and cook for about 15 minutes: at the end of cooking the water should be completely absorbed.
  5. Turn off the heat and leave to cool for about ten minutes.
  6. Meanwhile, wash and dry the courgettes, trim them and grate them with a large-mesh grater.
  7. Season with salt and pepper, then add the chives chopped with scissors and the grated lemon zest.
  8. Add the now lukewarm quinoa, the breadcrumbs and the Parmesan and finally the eggs.
  9. Mix everything together with a spatula and then compact with your hands.
  10. Before proceeding with the formation of the meatballs, place some breadcrumbs on a tray.
  11. Take a little dough and press it in the middle to form a hollow.
  12. In the center pour 1 teaspoon of Strakì Sterilgarda and cover with more dough. Seal the meatballs well.
  13. Roll the meatballs in breadcrumbs and proceed with cooking.
  14. Dip no more than 2-3 meatballs at a time in plenty of seed oil at 165°. It will take 2-3 minutes to brown the surface.
  15. Place the meatballs on absorbent paper to remove excess oil. Serve hot with mayonnaise and garnish of your choice.

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