The other day we were thinking about what to cook, so we took a tour of the market and chose some pumpkins.
Today we recommend another seasonal recipe that we really like. Pumpkin meatballs are easy to prepare and delicious.

  • Ingredient:
  • 6 pumpkins of the right size
  • 1 dill connection
  • 1 link parsley
  • 2 eggs
  • 7 cloves of garlic
  • 2 tablespoons flour
  • 100 g flour oil for frying
  • salt pepper

Servings: 10

Preparation time: less than 60 minutes

RECIPE PREPARATION Pumpkin meatballs:

The pumpkins are washed, cleaned and put on the grater with large meshes.

They are drained for at least 1/2 hour, to leave all the water in them. Meanwhile, finely chop the greens and grind the garlic. After the zucchini has drained, mix with eggs, salt, pepper, 2 tablespoons flour, finely chopped greens and crushed garlic.

With a spoon we take the composition, we make the meatballs by hand and at the same time we squeeze the juice. Sprinkle with flour and fry in hot oil on both sides.

Remove to a platter covered with napkins to absorb excess oil.


Pumpkin meatballs!

We present you the recipe for delicious pumpkin meatballs, which will occupy a worthy place on your table. A few ingredients available and a little time are all you need to prepare this appetizing dish. Be sure to prepare pumpkin meatballs and pamper your family!

INGREDIENT:

-200-300 g of toast

-salt, ground black pepper - to taste

METHOD OF PREPARATION:

1.Wash the zucchini. Remove the stalks and peel and seed.

2.Put the zucchini cleaned through a small grater. Sprinkle with salt, mix well and let it rest for 10 minutes.

3. Meanwhile, grind the toasted bread with the blender until it crumbles. You can crush it with your hands, but the process will take longer, and the crumbs obtained will not be small enough.

4. Pass the garlic through the garlic press.

5. Squeeze the grated zucchini well with your hands to remove the juice released by them.

6. Add the bread crumbs, crushed garlic and eggs to the bowl with the squeezed zucchini. Pepper the composition and mix it very well.

7. Shape the meatballs from the resulting composition and fry them in a large amount of hot oil on both sides until golden brown.

8. It would be best to serve pumpkin meatballs with fermented cream. They are tasty both hot, immediately after cooking, and after cooling.

Be sure to save this recipe to pamper your loved ones with delicious meatballs throughout the summer!


  • 2 zucchini (450 g)
  • 100 g grated cheese (telemeau works perfectly)
  • 1 or
  • 1 large clove of garlic
  • 2 tablespoons freshly chopped dill
  • 2 tablespoons filled with flour
  • salt
  • pepper
  • 1 tablespoon oil for frying

We wash the pumpkins and put them on the large grater.

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The best pumpkin meatballs. The secret recipe!

The best pumpkin meatballs. The secret recipe!

How to make the best pumpkin meatballs. The secret recipe!

SOURCE: REALITATEA.NET

AUTHOR: REALITATEA.NET

INGREDIENTS

3 medium zucchini
1 white onion
2 eggs
2 cloves of garlic
75 g flour
2 tablespoons milk
1 teaspoon oregano
1 teaspoon chopped parsley
frying oil
salt
pepper

To serve: arugula leaves

Pumpkin meatballs that you can serve as an appetizer, but also as an easy main course. Try a simple recipe!

1. The well-washed zucchini are put on the grater with the peel. Sprinkle with salt and leave for 15 minutes in excess water. Then they drain very well.

2. In the grated zucchini put finely chopped onion, crushed garlic, oregano, parsley and pepper.

3. Beat the eggs with the milk and then add the flour. Mix well and strain if lumps have appeared. Then mix with the grated zucchini.

4. Spoon small amounts of the resulting mixture into the hot oil and fry until golden. Take out paper towels. They are brought to the table with the arugula.


  • 1 kg of zucchini
  • 150 gr feta (you can also use telemea or smoked cheeses)
  • 1 onion (or 1 bunch of green onions)
  • 1 or
  • 2-3 cloves of garlic
  • 1 link dill
  • 1/2 bunch parsley
  • 5-6 fresh mint leaves
  • breadcrumbs, flour
  • ground pepper, salt, frying oil

1. Peel a squash, grate it and squeeze the juice. Put in a large strainer, add a pinch of salt and leave to soak for 10 minutes. After 10 minutes, squeeze well a few times, because they will lose a lot of water.

2. Put the squeezed zucchini in a bowl and mix with the crushed feta cheese, the grated or finely chopped onion, the crushed garlic cloves, the parsley and the chopped dill. Finely chop the mint leaves and mix them into the composition. We do not put whole mint leaves because they taste too strong and intense. Add the egg, season with freshly ground pepper and mix well to blend.

Zucchini, feta, onion, garlic. dill, parsley, mint, egg and pepper

Gradually add a tablespoon of breadcrumbs and stir until we can shape the meatballs, balls or flat, as desired. We do not exceed the measure with the breadcrumbs, but we limit ourselves to 2-3 tablespoons, because we give them flour and it helps to form. Let it rest for 10 minutes and allow the breadcrumbs to soak in the liquids of the meatball mixture.

3. Put a handful of flour in a saucer. We shape the meatballs, put them in flour and put them in hot oil. We keep an eye on the pan because they brown quite quickly. We will have to put a little more oil in the pan to brown the meatballs evenly. If you want to avoid oil, these meatballs can also brown in the oven. Once browned, take them with a spatula and place them on a large plate where we have previously placed a paper towel or napkins to absorb excess oil.

Pumpkin and feta meatballs are served hot with tzatziki, another Greek specialty or salad.


Pumpkin meatballs

The other day we were thinking about what to cook, so we took a tour of the market and chose some pumpkins.
Today we recommend another seasonal recipe that we really like. Pumpkin meatballs are easy to prepare and delicious.

Ingredient:
6 pumpkins of the right size
1 dill connection
1 link parsley
2 eggs
7 cloves of garlic
2 tablespoons flour
100 g flour
frying oil
salt pepper

Method of preparation:
1. The pumpkins are washed, cleaned and put on the grater with large meshes.
2. They are drained for at least 1/2 hour, to leave all the water in them. Meanwhile, finely chop the greens and grind the garlic. After the zucchini has drained, mix with eggs, salt, pepper, 2 tablespoons flour, finely chopped greens and crushed garlic.
3. With a spoon we take the composition, we make the meatballs by hand and at the same time we squeeze the juice. Sprinkle with flour and fry in hot oil on both sides.
4. Remove to a tray covered with napkins to absorb excess oil.


Pumpkin meatballs

They go very well and without cheese, and in the composition, in addition to the pumpkin, there is a suitable onion, 4-5 cloves of garlic, dill, parsley, 2 eggs, salt, pepper to taste. And serve with a tomato sauce mixed with a little mustard, a few drops of olive oil, a drop of vinegar, a teaspoon of sugar, a little chopped thyme and a little pepper (a kind of ketchup if you want). The oil is very well heated in the pan, otherwise the composition sucks oil and comes out quite inedible. I put such a meatball on a slice of bread, grease it with tomato sauce and eat it to brush my jaw, they are extraordinary! :))

I prepared the recipe but in the oven. I didn't put baking soda or breadcrumbs, I didn't spill the pumpkins (why throw away the juice that means vitamins and minerals) and I put more flour. I often make this recipe, which I enrich with dill or basil, if I have, I greased a tray with butter and put the composition in the oven until it browned nicely, It is healthier and can be given to babies. Otherwise, I do not recommend at all to give to children and even more so to babies, anything fried in oil. let's not forget that up to 3 years old children's liver is not yet developed and any aggression at this age will have repercussions later.


That's how you make the most delicious pumpkin meatballs. The simplest recipe

That's how you make the most delicious pumpkin meatballs. The simplest recipe

Zucchini meatballs are delicious. In this article you will find a simple recipe that you must try.

SOURCE: REALITATEA.NET

AUTHOR: REALITATEA.NET

Ingredient:

3 tablespoons flour
2 small pumpkins
1 or
dill
2 garlic cloves
pepper
salt
frying oil

Method of preparation:

I peeled the pumpkins, grated them in a large-mesh grater, then sprinkled a little salt and left a little juice. After about 20 minutes, I squeezed the pumpkin grater and removed all the juice. I mixed the pumpkin with the beaten egg, the parsley, the pepper, the crushed garlic cloves, and finally the flour. The result was a bound but soft composition.

I put oil in a pan, and with the help of a spoon (watered before) and wet palms, I formed the meatballs that I fried for a few minutes on both sides. I took them out on a paper towel to absorb the excess oil.

I served the hot chitlets, along with a sauce made of garlic, grated cucumber and low-fat yogurt.


The best pumpkin meatballs. The secret recipe!

The best pumpkin meatballs. The secret recipe!

How to make the best pumpkin meatballs. The secret recipe!

SOURCE: REALITATEA.NET

AUTHOR: REALITATEA.NET

INGREDIENTS

3 medium zucchini
1 white onion
2 eggs
2 cloves of garlic
75 g flour
2 tablespoons milk
1 teaspoon oregano
1 teaspoon chopped parsley
frying oil
salt
pepper

To serve: arugula leaves

Pumpkin meatballs that you can serve as an appetizer, but also as an easy main course. Try a simple recipe!

1. The well-washed zucchini are put on the grater with the peel. Sprinkle with salt and leave for 15 minutes in excess water. Then they drain very well.

2. In the grated zucchini put finely chopped onion, crushed garlic, oregano, parsley and pepper.

3. Beat the eggs with the milk and then add the flour. Mix well and strain if lumps have appeared. Then mix with the grated zucchini.

4. In a hot oil, put small amounts of the resulting mixture in a spoon and fry until golden. Take out paper towels. They are brought to the table with the arugula.


Video: Κολοκυθοκεφτέδες εύκολοι και φανταστικοί της Αργυρώς. Αργυρώ Μπαρμπαρίγου


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