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Pumpkin meatballs with telemea

Pumpkin meatballs with telemea

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  • 1 larger zucchini
  • 2 carrots
  • 100g telemea
  • 2 eggs
  • 1 onion
  • 2 cloves of garlic
  • or mana de marar
  • flour and breadcrumbs for wallpaper
  • frying oil

Servings: 8

Preparation time: less than 30 minutes

RECIPE PREPARATION Pumpkin meatballs with telemea:

First we grate the zucchini (coarser), salt it and set it aside for 10 minutes. Grate the carrots and cheese, then finely chop the onion, garlic and dill. When the 10 minutes have passed, squeeze the zucchini well. Put it in a bowl and add all the chopped ingredients. In order for the zucchini to bind, we put the 2 whole eggs and mix well. It is the moment when we put pepper and salt (we are careful not to add a lot of salt because the pumpkins were salted at the beginning). We take a spoonful of the composition and shape it with a ball which we then flatten. It is advisable to have wet hands when shaping the meatballs. Roll them in flour and then in breadcrumbs. Put a pan with oil on the fire and add the meatballs only when the oil is hot. In this way I do not absorb much oil. This type of meatballs are adored by children, but also by adults. You can serve them hot or cold, they are just as good. Good appetite!

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How to make mini pancakes with pumpkin and salted sheep's milk

courgettes they will be shaved with the peel on the large mesh grater, then put the grater in a strainer and pressed with absorbent kitchen paper (to remove excess water from the pumpkin).

In a bowl put the grater pumpkins dab well with absorbent kitchen paper, eggs, pepper powder, spoonful of breadcrumbs, white flour mixed with baking powder, mint leaves finely chopped, cheese telemea of ​​sheep, grated on a large grater, mixing well with a spatula, until a homogeneous composition is obtained.

Careful: the dough obtained will be cooked immediately.

a pan greased with vegetable oil well heated, will take with a spoonful of the dough obtained and fried, returning to approx 3-4 minutes on the other hand, until they get it mini pancakes a golden color.

After frying, mini pancakes will be removed on a absorbent paper (to remove excess oil).

In a bowl mix the cottage cheese cream with the grated Parmesan and we will get a cream with which we will grease the pancakes. We will make a cake from these delicious pancakes and serve them on a plate lined with lettuce leaves, both warm and at room temperature with a sauce of your choice (yogurt with garlic or sour cream)

Pork rind is high in fat and protein and has zero carbohydrates, making them an excellent snack for keto or a substitute for bread in low-carb keto recipes.

Related to: Best Chicharrones (Pork Crust) Nachos

This collection of the 10 best pork keto recipes includes ideas for pork peel toppings, toppings, snacks and even a pork crust pizza crust. So enjoy the versatility of this carb-free food and check out these fantastic recipes below, such as Low Carb Pumpkin Casserole, Pork Crust Chicken Fingers, Keto Meat Air Fryer, Keto Bread without carbohydrates and more.

You will like more keto recipe ideas:

Nettie is a wife and mother who is passionate about cooking and baking. especially when light meals are involved! With five children, Nettie insists that all meals, snacks and desserts come together quickly! You will find a wide variety of easy but delicious recipes on her very popular website Moore or less cooked

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Pumpkin meatballs with cheese

They are simple meatballs, extremely tasty and good. They are prepared quickly, with common ingredients, being ideal for any time of the day. I told you that we are fans of pumpkin, so I had to vary the family menu with this dish as well. Served with a yellow bell pepper sauce with garlic-flavored yogurt, they are truly a delight: for both adults and children. If you haven't done so yet, you should try them & # 8230at least once & # 8230 to enjoy the taste privileges offered by these delicious meatballs from our common zucchini.

Ingredients (for about 25 - 30 pieces of medium size)

  • 3 zucchini (about 750 gr)
  • 2 eggs
  • 200 gr Telemea cheese
  • 3-4 tablespoons flour
  • 3-4 tablespoons breadcrumbs
  • 100 gr cheese
  • 3-4 cloves of garlic
  • 3 & # 8211 4 green onions
  • ½ dill connection
  • ½ teaspoon salt (for pumpkin)
  • frying oil
  • pepper, salt (to taste)

Method of preparation

-Wash the pumpkins well, put them on the large grater, peeled with everything (dif the pumpkins have seeds, they are removed), put in a bowl and sprinkle salt on them.

-Mix the grated zucchini a little with the salt and leave it for about 15-20 minutes, to leave all the juice, during which time the other ingredients are prepared.

-Crush with a fork or grate the Telemea cheese, grate the cheese and finely chop the parsley and green onions.

-After 20 minutes, squeeze the pumpkins well, put them in a larger bowl, add the chopped Telemea cheese, cheese, eggs, parsley, green onions, crushed garlic, flour, breadcrumbs and mix well.

-Taste with salt and pepper to taste and mix well. (The resulting composition should be fairly consistent and well bound if you still consider it necessary to add a tablespoon of flour / breadcrumbs).

-In a larger pan, heat the oil (not much, just enough to cover the bottom of the pan and the thickness of the oil film to reach less than half of the meatballs, to avoid excessive soaking with oil, because the pumpkin absorbs a lot of oil).

-With a spoon, take out the pumpkin composition and form the meatballs that are put in hot oil, so that it stays easily in the pan (not to be crowded) and fry for about 2-3 minutes on each side, until nicely browned. (I blushed them more because that's how my daughter likes them).

-After the meatballs are fried, remove them on a paper towel to absorb the excess fat, then move them to the serving platter / plate.

-Repeat the operation until the whole composition is transformed into copper meatballs.

-Serve cold, plain, or with your favorite yogurt sauce.

I made a wonderful bell pepper sauce, as follows: I hardened in very little olive oil 2 pieces of yellow bell pepper cut into large slices, I added 2 tablespoons of water and left on the fire until the bell pepper softened. I let it cool and put it in the blender, turning it into a thick paste. Separately, I mixed 4 cloves of crushed garlic with a little salt and lemon juice, I added a jar of yogurt (140 gr) and 2 tablespoons of cream and I mixed. I mixed the pepper paste with the yogurt and garlic cream, I sprinkled 2 tablespoons of finely chopped green onions, I homogenized and it & # 8230a resulted in a refreshing sauce, extremely fragrant and tasty.

Meatball recipe with quinoa and zucchini

300 grams of grated zucchini
50 grams of pre-cooked quinoa
two eggs
four tablespoons of breadcrumbs
three tablespoons of parmesan
salt pepper
a handful of parsley

  • How to prepare meatballs with quinoa and zucchini
  1. We put the grated zucchini on the large grater with a little salt and leave it for at least an hour for the water to come out of it.
  2. After an hour we drain the water well and mix it with the pre-cooked quinoa and also, well drained of water
  3. Add well beaten eggs, parmesan, finely chopped parsley, salt and pepper to taste and mix to blend
  4. Put the four tablespoons of breadcrumbs and mix them in the composition of zucchini and quinoa. If you notice that it is too & # 8220uda & # 8221, too soft, add a little more breadcrumbs. You should finally get a mixture that is easy to shape with your hands.
  5. Preheat the oven to 180 degrees
  6. We put baking paper in a tray and start to form the meatballs
  7. From the resulting composition we form the meatballs with the help of our hands, giving them the shape of a ball which we then flatten to bake more easily.
  8. Put the meatballs in the pan and put them in the oven for 30 minutes. After a quarter of an hour we take out the tray and turn the meatballs on the other side and leave for a quarter of an hour after which our meatballs are ready, only good to enjoy.

Have a good appetite!


Spinach dish with quinoa (click here for recipe)

Delicious pumpkin recipes

The pumpkin season is coming and, in addition to the fact that they are delicious and can be used in various recipes, both in their raw and cooked form, they are full of nutrients and contain 90% water, which means they have few calories, if are consumed correctly.

The benefits of pumpkins do not stop at the fact that the number of calories is very small, but they stimulate digestion due to fiber, have anti-inflammatory effect thanks to the minerals they contain, help the nervous system due to the fact that they have a high intake of vitamin B and are a real source of antioxidants.

Most of the time, pumpkins are fried in oil and eaten with garlic, or they are made into bread, but we do not stop here and we will present the most delicious and simplest recipes with pumpkin, which anyone can make.

These vegetables are perfect for au gratin. They go very well combined with tomatoes, onions and of course, cheese or cheese. Cut the zucchini into rounds, put a layer of pumpkin in the pan, season, then add a layer of onion and repeat the process until you reach the desired size. At the end, add cream and cheese or grated cheese.

You can proceed with the zucchini just like stuffed peppers, or you can cut them in half, remove the contents with a spoon and fill them with any kind of filling, starting with minced meat and cheese. After you have filled them, place them on a tray and put the zucchini in the oven, and the result will be delicious.

Grated young zucchini with beef tenderloin, crushed garlic, egg, a little flour, salt, pepper and parsley or green dill, according to preference. That's all you need to make the most delicious pumpkin meatballs for the whole family.

Pumpkins work perfectly in many dishes. I also go for pizza, I go for various tarts, risotto, pudding, lasagna, pasta, salads, pancakes and toncini. Housewives can also put pumpkins in vinegar, as is the case with castrates. Don't forget the pumpkin flowers, breaded dishes. These are delicacies.

Our recommendation is to use pumpkins with peel because there are many active substances in the peel, not to be neglected.

3 grated pumpkin and drained of juice
freshly chopped dill or parsley
1/2 cup with br & acircnză telemea or feta
1 or
3-4 tablespoons of semolina or flour

Difficulty: easy & middot Preparation time: 30 minutes

The oven is preheated to 180 degrees Celsius.
Grate the zucchini, add a little salt and leave for a few minutes before draining all the liquid.
Mix all the ingredients in a bowl, form flat meatballs and place in the oven tray, lined with baking paper.
Sprinkle the meatballs with a little oil and place them in the hot oven, where they are left to brown (about 10 minutes). Then they can be turned and left in the oven for a few more minutes.

  • Thinly peel the zucchini and cut them in half lengthwise. Remove the seeds with a spoon, then put them on the rodent with large holes, mix with & frac12 teaspoon of salt and leave them for 30 minutes to leave their water.
  • Now rinse them with salt, squeeze them in your fist and put them in a bowl. Add the whole egg, grated cheese, flour, dill and pepper to taste, then mix well.
  • Heat the pan for 4 minutes, without fat and not directly on the flame, then add enough oil to cover the surface (3 mm layer). Take a teaspoon with the tip of the composition and place it directly in the pan in a round shape (like a meatball) no thicker than 1 & 12 cm tailcoat. Put some meatballs on the grill without sticking. Fry over medium heat, about 4 minutes on each side, until golden brown. You turn them with the knife blade. As some take them out of the pan, put others, filling the oil, when necessary.

You can serve them both hot and reheated in the oven, simple, with sour cream on top or with sauces.

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Pumpkin meatballs with telemea

Pumpkin meatballs with telemea from: pumpkin, egg, beef tenderloin, onion, garlic, dill, breadcrumbs, flour, pepper, salt, oil.


  • 3 zucchini
  • 1 or
  • 50 g of cow's milk
  • 1 onion
  • 3 cloves of garlic
  • 1 dill bunch
  • 2 tablespoons breadcrumbs
  • 1 tablespoon flour
  • pepper
  • salt
  • oil

Method of preparation:

Peel a squash, grate it and squeeze the juice. Sprinkle with a pinch of salt, then let it drain for 15 minutes

Add the egg, crushed cheese, chopped onion, finely chopped dill and crushed garlic. Sprinkle the breadcrumbs and flour and mix vigorously.

Season with salt and pepper. From the composition thus obtained, put heaps in hot oil with a spoon.

Brown them on both sides. Take them out on paper towels and serve them with a little ketchup.

Video: Pumpkin meatballs: easy, quick and tasty! (June 2022).