Baked vegetable meatballs

Today I propose a truly delicious recipe, easy to prepare, which will make young and old go crazy: meatballs with vegetables, in the baked version. Don't miss the idea.

Identity Card of the Recipe

  • 112.4 KCal Calories per serving
  • Ingrediants

    • 150 gr of zucchini
    • 150 gr of pumpkin
    • 150 gr of potatoes
    • 1 of eggs
    • 30 gr (optional) of grated Parmesan cheese
    • 100 gr of fresh ricotta
    • q.s. (about 20 g) of breadcrumbs
    • 2 tablespoons of extra virgin olive oil
    • salt to taste
    • pepper to taste
    • parsley to taste

    Materials Needed

    • Grater
    • Baking plate
    • Baking paper
    • Spoons
    • Bowl

    Preparation

    • First, clean the pumpkin: cut it in half, remove the internal filaments and seeds, then peel it with a sharp knife, taking care not to cut yourself.Cut the pumpkin into pieces, and finely grate it.
    • Wash the courgettes, remove the ends and grate them to obtain a julienne.
    • Peel the potatoes and grate them.
    • Combine the mix of potatoes, pumpkin and courgettes in a bowl, then add an egg, salt, pepper, chopped parsley and mix with the ricotta. Add as much breadcrumbs as necessary to obtain a soft but dense dough, not workable with your hands. To taste, add the grated Parmesan cheese.
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