Zucchini & Meatballs Recipe | Mix Vegetables Beef Kofta | Salona Meatball & Vegetables Arabic |Anees
A meatball is ground meat rolled into a small ball. And when you add potatoes, zucchini, and white beans with tomato sauce it becomes really delicious!
The approximate time to prepare these mixed vegetables with kofta recipe is 90 minutes including all the other preparation. The quantity of this salona Arabic style meatballs & vegetables is enough for 4 – 5 people. This yummy dish can be considered as an India or Arabic style. This zucchini & beef meatball can be served at any time and on any occasion.
I will show you step by step how to make this mix vegetables beef kofta recipe in some easy steps. Just follow the instructions in the video.
Hello and good day!! Welcome to my channel. I am Anees, and I am a single dad. I am cooking for a very long time for myself and my family. I learned cooking because of necessity. I don’t enjoy from outside, as they are rarely testy and hygienic. Lately, I thought to start my food channel so that I can share my talent with others.
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Ingredients for Zucchini & Meatballs Recipe:
Meatballs:
Ground beef: 500 – 550g
Parsley: ½ cup chopped
Fried onion: ½ cup
Dry mint (or fresh): 1 Tbsp
Ginger/garlic paste: 1 Tbsp
Red chili powder: 2/3 Tbsp
Cumin/coriander powder: 1 Tbsp
Turmeric powder: ½ Tbsp
Salt: to taste
Curry:
Zucchini: 8 – 9 medium
Potatoes: 3 – 4 medium
Onion: 1 large
White dry beans: 1 large cup (soaked & boiled)
Green chilies: 4 – 5 chilies
Tomatoes: 2 – 3 medium
Cilantro: ½ cup chopped
Tomato puree or crushed or paste: 3 – 5 Tbsp
Garlic paste: 1 Tbsp
Red chili powder: 1 Tbsp
cumin/coriander powder: 1 Tbsp
Garam masala: ½ Tbsp
Whole cumin seeds: ½ Tbsp
Black seeds (kalonji): ¼ Tbsp (optional)
Stock cubes: 2 cubes (optional)
Oil: 3 – 4 Tbsp
Salt: to taste
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How to make Italian Meatball Zucchini Noodle Soup Recipe
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2418 Zucchini Meatballs Ciao Italia
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 Turkey Meatballs
RECIPE:
Zucchini Noodles with Turkey Meatballs - These make-ahead meal prep boxes will make you forget all about pasta. It’s light, healthy and low carb!
INGREDIENTS:
2 pounds (3 medium-sized) zucchini, spiralized*
2 teaspoons salt
2 cups marinara sauce, homemade or store-bought
1/4 cup freshly grated Parmesan cheese
FOR THE MEATBALLS
1 1/2 pounds ground turkey
1/2 cup Panko
1/4 cup freshly grated Parmesan cheese
2 large egg yolks
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper, to taste
DIRECTIONS:
1. Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
2. In a large bowl, combine ground turkey, Panko, Parmesan, egg yolks, oregano, basil, parsley, garlic powder and red pepper flakes; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/2-to-2-inch meatballs, forming about 24 meatballs.
3. Place meatballs onto the prepared baking dish and bake for 18-20 minutes, or until all sides are browned and meatballs are cooked through; set aside.
4. Place zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes.
5. In a large pot of boiling water, cook zucchini for 30 seconds to 1 minute; drain well.
6. Divide zucchini into meal prep containers. Top with meatballs, marinara sauce and Parmesan.
Italian Spinach and Zucchini Meatballs
Nobody puts baby SPINACH in the corner, but nobody said we couldn’t be sneaky about it. Check out this Italian Spinach and Zucchini Meatball recipe that will quickly become a favorite in your household!
Get the full recipe & instructions here: