How To make Courgette 'Meatballs'
MEATBALLS:
1 1/4 Courgettes
1/2 ts Salt
1 Fresh hot green chilli,
-finely chopped 3 tb Finely chopped onion
1/2 ts Peeled and very finely
-grated fresh ginger 2 tb Finely chopped fresh green
-coriander 1 1/2 oz Graham flour
Vegetable oil 4 deep frying SAUCE:
5 tb Vegetable oil 4 deep frying
2 md Onions, peeled and very
-finely chopped 1/4 ts Ground tumeric
1/16 ts Cayenne pepper
1 ts Ground cumin seeds
2 ts Ground coriander seeds
1/2 lb Tomatoes (about 2 tomatoes)
-peeled and finely chopped 8 fl Single cream
1/2 ts Garam masala
1/2 ts Ground roasted cumin seeds
1/3 ts Salt
Wash, trim and grate the courgettes. Put them into a bowl and sprinkle them with the salt. Set them aside for 1/2 hr. Squeeze as much liquid as possible our of the courgettes by pressing handfuls between your two palms. Save this courgette liquid for the sauce. Dry off the bowl and put the courgettes back in it. Add the chopped chilli (you may want to use more than 1 chilli depending on your taste - i use about 4 hot ones!), onion, ginger and coriander. Sift the gram flour over this vegetable mixture. Mix well and form 16 neat balls (i find throwing them from one hand to the other is easiest). In a frying pan, wok or other utensil for deep frying, heat about 1.5" /4cm of oil over a medium flame (a wok should have 1.5"/4cm at its centre). When hot, put 5 or 6 of the balls, or as many as the utensil will hold easily in one layer. Fry for about 1.5 min.s, or until the balls turn a rich, reddish-brown colour. Turn the balls every now and then as they fry. Remove them with a slotted spoon when they are done and leave to drain on a plate lined with kitchen paper. Do all the 'meatballs' this way. To make the sauce, remove 5 tbsp of the oil used in deep frying and put this in a 10"/25cm frying or saute pan. Heat the oil over a med. flame. When hot, put in the onions. Stir and fry for 7 - 8 min.s or until the onions begin to turn brown at the edges. Take the pan off the heat for a couple of sec.s and add the tumeric, cayenne, ground cumin and ground coriander. Stir once and put the pan back on the fire. Stir for another 5 sec.s and then add the chopped tomatoes. Stir and fry on med. heat for 5 min.s. Add the courgette juice (you need 8 fl oz, if you have less, add some water). Bring to the boil. Cover, lower heat and let the sauce simmer for 15 min.s (this much of the recipe may be prepared several hours ahead of time). Add the cream, garam masala, ground roasted cumin and the salt. Mix well, bring to a simmer and cook for 1 min. Now put in the 'meatballs'. Spoon the sauce over them. Cover and simmer very gently for 6 - 7 min.s. Spoon the sauce over the 'meatballs' a few times during this cooking period. These 'meatballs` turn very soft when cooked in the sauce, so handle them gently and serve immediately. Makes 16 'meatballs' and serves 4(normal) - 6(feather-weights).
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Greek Zucchini Fritters (Kolokithokeftedes) | Akis Petretzikis
Greek zucchini Fritters | Akis Petretzikis
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Quick and easy vegan 'meatballs' with courgette/zuchinni pasta - Naija Vegan
How to cook vegan 'meatballs' with courgette pasta - Naija Vegan
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How To Make Zucchini Meatballs | Delish
You won't miss the meat in these vegetarian meatballs.
DIRECTIONS
1. Grate the zucchini on a medium grater. Line a medium bowl with a kitchen towel. Add the grated zucchini. Season with salt to taste and toss with your hands. Pull up the sides of the towel and squeeze the zucchini until most of the excess moisture is removed.
2. Transfer the dried zucchini to a clean bowl. Add the garlic, basil, panko and 1/4 cup Parmesan. Season to taste with salt and pepper. Form the zucchini mixture into small balls. You should end up with about a dozen.
3. Meanwhile, heat olive oil in a large skillet over medium heat. Add the meatballs and fry on all sides until golden brown, about 8-10 minutes. Drain the meatballs on a plate lined with paper towels. Wipe the skillet clean, and pour in marinara sauce. Turn the heat to medium and add the zucchini meatballs back to pan. Let simmer in sauce for about 3-5 more minutes, or until the sauce is warmed through. Serve with more grated Parmesan.
INGREDIENTS
3 medium zucchini
Kosher salt, to taste
2 cloves garlic, minced
1/4 c. Thinly sliced basil
1 Egg, lightly beaten
1 c. panko breadcrumbs
1/2 c. finely grated Parmesan, divided
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
1 (24) oz. jar marinara sauce
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Zucchini Noodles with Garlic, Butter, & Parmesan - So Good!! And no carb crash!
Full Recipe Here ????
INGREDIENTS
2 medium zucchini
2 Tablespoons (30 g) butter
3 large cloves garlic , minced (or to taste)
3/4 cup (75 g) parmesan cheese (approximately)
kosher salt , to taste
black pepper , to taste
1/4 teaspoon (1.25 ml) red chili flakes
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Beef and Courgette Meatballs with Tomato Sauce #babyledweaning #babyrecipes #meatball #recipe
English
Courgette and Beef Meatballs with Tomato Sauce
Ingredients:
For the meatballs :
1 Medium onion (40g) ????
2 Courgettes (300g)
2 Medium Sliced Brown Bread ????
30g Olive oil ????
1 Garlic Glove ????
250g Mince Beef
1 Egg ????
Milk enough to soak the bread ????
For the tomato Sauce:
300g grams Tomato Passata ????
1 Garlic glove ????
20g of Olive Oil ????
Process
Cut the bread crust and soak it with the milk, then set it aside.
Slice the onion, clean the garlic glove and grate the courgettes on the large grater.
In a heated pan, add the olive oil and the garlic glove. Wait until the garlic is golden.
Add the onion and cook it until it becomes translucent. (You can add some water to prevent it from burning.)
Next, throw the grated courgettes and cook them until they are soft and fairly dry.
Once the veggies are cooked, take the garlic glove out, place them in a bowl and let it cool down.
In a bowl add the minced meat, the bread that needs to be drained from the milk, and the veggies; break the egg and mix them all together. ( Optionally, add some grated parmesan to make them even yummier.)
Mix it with your hands until everything is amalgamated, and start making small meatballs with your hands.
I advise you to use steam (15 minutes) and cook them so they can remain soft and juicy, but if you have nothing against you can lightly fry them in olive oil, turning them on each side.
Add the olive oil with the garlic glove in a heated pan and wait for a minute.
Next, add the tomato passata and cook for about 15 minutes. (Low heat)
Throw the cooked meatballs and let them cook in the tomato sauce for another 10 minutes.
Serve them with a side of your choice. ( Suggestion - Cooked Basmati Rice or Mash potato)
Important!
6 Months +
Please ensure your baby or toddler isn't intolerant to any ingredients. Always cut the food in shapes suitable for your baby's age.
Italian
Polpette Di Zucchine E Manzo al Sugo
Ingredienti:
Per le polpette:
1 Cipolla media (40g) ????
2 Zucchine (300g)
2 Fette pane in casetta Integrale ????
30g Olio d’oliva ????
1 Spicchio d'aglio ????
250g Carne macinata di manzo
1 Uovo ????
Latte quanto basta per inzuppare il pane????
Per il Sugo:
300g Passata di Pomodoro ????
1 Spicchio d'aglio ????
20g di olio d'oliva ????
Processo
Tagliate la crosta di pane e bagnatela con il latte, poi mettetela da parte
Affettate la cipolla, pulite lo spicchio d'aglio e grattugiate le zucchine sulla grattugia grossa.
In una padella riscaldata, aggiungere l'olio d'oliva e lo spicchio d'aglio. Aspetta che l'aglio sia dorato.
Aggiungere la cipolla e cuocerla finché non diventa traslucida. (Puoi aggiungere un goccia d'acqua per evitare che si bruci)
Poi gettate le zucchine grattugiate e cuocetele finché non saranno morbide e abbastanza asciutte.
Una volta cotte le verdure, togliete lo spicchio d'aglio, mettetele in una ciotola e lasciate raffreddare.
In una ciotola metti la carne macinata, le verdure il pane (strizzato). Rompere l'uovo e amalgamare il tutto. (Facoltativamente, aggiungi del parmigiano grattugiato per renderli ancora più gustosi.)
Amalgamare con le mani fino a quando non sarà tutto omogeneo, e iniziare a fare delle piccole polpettine con le mani.
Vi consiglio di usare il vapore (15 minuti) e di cuocerle in modo che rimangano morbide e succose, ma se non avete nulla in contrario potete friggerle leggermente in olio d'oliva, rigirandole da ogni lato.
Aggiungere l'olio d'oliva con lo spicchio d'aglio in una padella riscaldata e attendere un minuto.
Aggiungere la passata di pomodoro e cuocere per circa 15 minuti. (Fuoco basso)
Metti le polpette cotte e fali cuocere nel sugo di pomodoro per altri 10 minuti.
Acompagniare con un contorno a tua scelta. (Suggerimento: riso basmati cotto o purea di patate)
Importante!
6 mesi + Assicurati che il tuo bambino non sia intollerante a nessun ingrediente. Taglia sempre il cibo in forme adatte all'età del tuo bambino.
#polpette #babyrecipes #meatballs #babyleadweaning #autosvezzamento
How To Make Easy Zucchini Fritters - Must Try Recipe
These tasty Zucchini Fritters are crisp on the edges with tender centers. These zucchini fritters are a kid-friendly family favorite. An easy summer zucchini recipe.
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Ingredients for Crispy Zucchini Fritters:
►2 lb zucchini (about 2 large or 5 medium)
►1 tsp plus 1/2 tsp salt
►2 large eggs, lightly beaten with a fork
►1/2 cup diced green onions or chives
►3/4 cup all-purpose flour (updated 8.30.22)
►1 tsp baking powder
►1/2 tsp ground black pepper, or to taste
►Olive oil for sautéing
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