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Pumpkin meatballs

Pumpkin meatballs


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Peel a squash, grate it and squeeze the juice. Drizzle a little salt on top and let it drain in a sieve for at least 30 minutes, then squeeze the remaining juice well.

Separately, beat eggs with salt and pepper to taste. Add the zucchini, crushed garlic, finely chopped parsley and flour. Mix well the composition that must be well bound, but not very hard (if necessary add a little more flour).

Heat the oil and with a spoon take the composition and fry on both sides, until nicely browned. Remove the meatballs on a napkin to absorb fat.

Serve both hot and cold.


Meatballs with pumpkin!

The taste of these meatballs surprised all members of our families! They are very appetizing, juicy and go well with mashed potatoes. They are prepared from just a few ingredients - an economical recipe!

INGREDIENT:

-300 g of minced meat (we used pork)

-salt, ground black pepper - to taste

METHOD OF PREPARATION:

1. Peel a squash, grate it and squeeze the juice. Pass it through the meat grinder, first cutting it into pieces or passing it through the small grater.

2.Put the minced meat, chopped zucchini and egg in a deep bowl. Add salt and ground black pepper to taste (+ other spices, if desired). Stir until smooth. The final composition must be quite consistent and malleable.

3. Shape the meatballs with a spoon or wet hands. Put them on a pan with a little hot oil. Fry them over medium heat, on both sides, until well browned.

4. Serve them with your favorite garnish.

Of course, these meatballs can be cooked in the oven. Thus, they will have a lower caloric value, especially if you use poultry meat instead of pork.


Pumpkin meatballs

Here is a recipe that I can't give you exact amounts, as I usually do. Zucchini can be bigger or smaller, I recommend you adjust the consistency of the dough as you feel the need, by adding almond flour or psyllium bran or water. The dough must be thick enough to be taken with a spoon and put in the pan.
The meatballs come out full of taste, go great as a side dish or taken on a picnic, on a trip, in the work package.

  • 1 medium zucchini
  • salt
  • 1-2 eggs
  • 1-2 tablespoons of psyllium bran
  • 2-3 tablespoons of almond flour
  • a teaspoonful of baking powder
  • chopped dill, onion / garlic powder
  • coconut oil for frying

The washed zucchini, and possibly peeled, is passed through a large grater and sprinkled with salt.

After about 10 minutes, drain the leftover water and put it in another bowl. Mix well with the rest of the components except the oil. Leave it for another 10 minutes, to inflate the bran. A suitable thick dough must come out to be taken with a spoon. If necessary, adjust the density by adding almond or psyllium flour or a little water.

Heat a tablespoon of coconut oil in a pan, then place the meatballs with the spoon in the pan.

Bake on low heat, under the lid, for about 3-4 minutes on each side, until golden brown.

They are removed and can be served immediately, but they are good and cold. I go well with cream.


Pumpkin meatballs

Here is a recipe that I can't give you exact amounts, as I usually do. Zucchini can be bigger or smaller, I recommend you adjust the consistency of the dough as you feel the need, by adding almond flour or psyllium bran or water. The dough must be thick enough to be taken with a spoon and put in the pan.
The meatballs come out full of taste, go great as a side dish or taken on a picnic, on a trip, in the work package.

  • 1 medium zucchini
  • salt
  • 1-2 eggs
  • 1-2 tablespoons of psyllium bran
  • 2-3 tablespoons of almond flour
  • a teaspoonful of baking powder
  • chopped dill, onion / garlic powder
  • coconut oil for frying

The washed zucchini, and possibly peeled, is passed through a large grater and sprinkled with salt.

After about 10 minutes, drain the leftover water and put it in another bowl. Mix well with the rest of the components except the oil. Leave it for another 10 minutes, to inflate the bran. A suitable thick dough must come out to be taken with a spoon. If necessary, adjust the density by adding almond or psyllium flour or a little water.

Heat a tablespoon of coconut oil in a pan, then place the meatballs with the spoon in the pan.

Bake on low heat, under the lid, for about 3-4 minutes on each side, until golden brown.

They are removed and can be served immediately, but they are good and cold. I go well with cream.

4.5 Based on 18 Review (s)

Delicious pumpkin dish & # 8211 A quick and easy appetizer

Pumpkin rings stuffed with meat are all very tasty and filling. I used an original recipe and got a delicious dish that was eaten immediately. Try the recipe below too!

Ingredient:

  • 2 zucchini, 2 eggs
  • 400 gr minced meat, 1 onion
  • Greenery (to taste), salt and ground black pepper
  • Wheat flour, breadcrumbs, spices (to taste)
  • Sunflower oil (for frying)

Method of preparation:

Wash the pumpkins well and cut them into thick circles. Carefully remove the middle pulp using a teaspoon, so as to remove all the seeds and obtain pumpkin rings.For this recipe it is recommended to use young pumpkins because they have a sweet taste and have very few seeds inside.

Sprinkle the pumpkin rings with salt and set aside for a few minutes. During this time, they will release juice.

Season the minced meat with grated onion, finely chopped greens, salt, pepper and spices to taste.

Beat eggs with salt and pepper.

We make small meatballs from the minced meat mixture. We fill the pumpkin rings with the formed meatballs. Then pass the pumpkin rings filled with flour, then beaten egg and breadcrumbs.

Heat sunflower oil in a pan and fry the zucchini on both sides until golden brown. We can serve this dish with sour cream, garlic, tomato sauce or fresh vegetable salad.

I recommend you try this easy recipe and even share it with your friends. They will definitely thank you. Have fun with your loved ones and increase your cooking!


Pumpkin meatballs and other vegetables

This year, my mother, who takes care of the little piece of garden we have next to the house, planted, as usual, some pumpkin seeds. Those few seeds have borne so much fruit that we now have a rich pumpkin crop.

And, to enjoy this harvest we test different recipes. As my mother, for health reasons, is no longer allowed to eat meat, and as the craving for meatballs does not disappear so easily, she thought of trying to turn some pumpkins in the garden into meatballs.

It's not the first meatball recipe on the blog I've tested. As is not the first vegetable meatball recipe I have published. You can also find on the site, for example, and the recipe for meatballs with cheese and pumpkin (see here) or by eggplant and parmesan (see here).

Find on the site and a collection of fasting meatball recipes (vegan) which you can browse HERE.

Now I'm going to tell you how my mother made these delicious zucchini meatballs and other vegetables that we were so excited about that I said that, at least now, during the summer, when there are plenty of pumpkins in the garden, we will try let's do them again.

They are wonderful with a few french fries, mashed potatoes or just a tomato salad with cucumbers, or, why not, in the form of burgers if you have buns on hand.

We tested the recipe in both variants, and fried in an oil bath but also in the oven. Obviously, the fried ones are a bit tastier, but the ones made in the oven are clearly much healthier.

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If you prefer the meatballs version in the oven, you must grease them with a little oil on top, either by sprinkling them or lightly greasing them with the brush.


Pumpkin meatballs

Enjoy these pumpkin meatballs from a vegetable dish.

  • Mayra Fernandez Joglar
  • Recipe type: vegetables
  • Calories: 200
  • Portions: 25 units
  • Preparation time: 25M
  • Cooking time: 1H
  • Total time: 1H 25M

Ingredients

For pumpkin meatballs

  • 600 g of zucchini
  • 100 g onions
  • Garlic cloves 1
  • 15 g oil
  • 60 g pesmet
  • 1 Egg
  • 20 g of grated cheese
  • oregano
  • Salt and pepper

For the tomato and carrot sauce

  • 170 g onions
  • 50 g carrots
  • 20 g of olive oil
  • 50 g of white wine
  • 100 g vegetable broth
  • 400 g of crushed tomatoes
  • 1 tablespoon (dessert size) sugar
  • oregano
  • Salt and pepper

Preparation

Wash the pumpkins well and remove the heads. We cut them big and chop them in time 5 seconds, speed 5. Drain the pumpkins well.

Meanwhile, chop the peeled onion and garlic. programmer 3 seconds, speed 5. Lower the pieces to the blades and add the oil. Poach the vegetables in time 12 minutes, varom temperature, speed 1.

After a while, add the drained zucchini to the glass. programmer 10 minutes, 100º, speed 1.

After a while, remove the lid and check if the pumpkins are juicy, but without excess water. If it has a lot of water, remove it with a spoon or drain the vegetables again.

Wait until the glass temperature has dropped to 80 °. Add the grated cheese, breadcrumbs and egg. Season and add oregano. I mixed everything up over time 10 seconds, speed 3, turn left.

Turn on the oven to preheat to 200º and line an oven tray

Take portions of about 20 or 25 grams of the mixture and form them into a ball. We put them on the oven tray slightly apart.

Once the dough is finished, insert the tray and bake the meatballs between 15 and 20. During this time we must turn them so that the bottom does not remain flat and take on color on the entire surface. Remove when they start to turn golden brown.

Rinse the glass and put the onion, cleaned and chopped large. Add the carrot, grated, washed and also chopped large. Chop both vegetables over time 4 seconds, speed 5.

Lower the pieces towards the blades and add the olive oil. We poach in time 15 minutes, varom temperature, speed 1.

Then pour the wine and let the alcohol evaporate for 3 minutes, varom temperature, speed 1, no glass.

Then add the broth, crushed tomatoes, sugar and oregano. Season with salt and pepper and cook for 25 minutes, 100º, speed 1.

If you like the sauce very fine, we can crush it at the end of the preparation. We can program 30 seconds, speed 7.

At the time of serving, put the tomato sauce in a hot bowl on the bottom and place the meatballs on top. We can serve it with mashed potatoes, rice, soft wheat or quinoa.

Notes

Before making the meatballs, start the tomato sauce. This saves time and you will have it ready in an hour.

Adapt this recipe to your Thermomix model

Are you a vegetarian or do you like vegetables? Try others:

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Full article: Thermorecetas »Special recipes» Healthy food »Pumpkin meatballs


Cheap and fast bacon recipe

Bacon: a kind of pumpkin meatballs, cheap and quick recipe, everything is ready in 30 minutes. How to make pumpkin meatballs, what spices are used, how to bake or fry. Pumpkins in the pumpkin. Written recipe and step by step video.


If you like it, share it with your friends!


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 squeeze the juice.

Meanwhile, we prepare the 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)


If you like it, share it with your friends!


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 salt it in a strainer for about an hour.

Meanwhile, we prepare the 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)


Pumpkin meatballs

Preparation time: 20-30 minutes, depending on skill

Ingredient:

2 zucchini
a clove of garlic
2 eggs
1 cup flour
1 link dill
salt pepper
a potato (optional)
cheese

I usually cook by eye, which is why you won't see a specific measure in this recipe or usually in my recipes.

Method of preparation:

After I peeled the pumpkins, but their peeling depends on my preferences, I put them on the grater together with the potato and put them in a sieve over a bowl where I let them drain.

Meanwhile, grind the garlic, crush the telemeau and mix the eggs.

Put a pan of oil on the fire and wait for it to heat up. If you don't want to fry them, you also have the option of an oven or a grill, of course. It's up to you, the recipe can change or improve!

Drain the zucchini and the potato juice well and then add them all in the same bowl with the garlic, telemeau and eggs. Add salt and pepper to taste and mix well until a smooth paste. Now I start to make the meatballs, giving them what shape I want. I put them in flour and then put them in hot oil.

Being vegetable meatballs, they will fry quickly, so it is advisable to sit next to them and be careful not to burn them.

Then serve them with vegetables or a cold cream sauce. It depends on your preferences! I chose fresh tomatoes.



Comments:

  1. Autolycus

    kulno

  2. Vortigern

    It seems to me a remarkable idea

  3. Grogul

    mmm)) so cool))

  4. Covell

    What was to be expected, the writer successfully sprinkled it!

  5. Oswine

    You must say this - the mistake.

  6. Lud

    It is remarkable, very valuable idea

  7. Kagalabar

    I congratulate, what necessary words..., a magnificent idea



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