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Pumpkin meatballs with parmesan and sesame

Pumpkin meatballs with parmesan and sesame


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Peel a squash, grate it and put it on a large grater, sprinkle with salt and set aside.

After a few minutes, squeeze the composition of the zucchini, the juice left, put it in a bowl, add the Parmesan cheese, finely chopped green onions, egg, sesame seeds, finely chopped green dill and add breadcrumbs until the composition becomes a little more. thick.

Add the spices to taste, mix and start to form the meatballs.

Put oil in a ceramic pan, fry the meatballs on both sides and take them out on a kitchen napkin to absorb the excess oil.



Onion cleaned and finely chopped, put to harden in a pan with butter and vegetable oil (how much it will soften and become translucent).

Beef, cleaned of white skin and cut into suitable cubes, will be chopped to a kitchen robot.

Because, beef being considered a little fairy (no fat), it will be added to the robot onion with all the fat in which it was fried.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

To give fluffy and tender meatballs, will be added to the robot carrot and potato, cleaned and cut into cubes.

Careful: for a homogeneous and fine composition, would be preferable to be given meat together with the ingredients added once again to the robot (for approx 3-4 seconds).

The meat mixture will be transferred to a bowl, then add: beaten eggs, breadcrumbs, finely chopped greens, crushed garlic cloves, salt and pepper, mixing with a spatula until fully incorporated.

With a spoon, it will be taken from filling, then with the hand slightly moistened in a little water, balls the size of table tennis will be made, which will be rolled through Sesame seeds handy in a bowl, along with the meatball filling.

In the large stove tray, wallpapered with baking paper and greased with a little oil with the help of a silicone brush, they will settle sesame meatballs some next to each other.

In the preheated oven at 180 degrees, the tray will be given, for maximum 30-35 minutes (to have time to cook the meatballs inside, and the sesame seeds to acquire a yellow-golden baking color).

Meatballs with sesame beef, can be served as snacks with a soy sauce, or with some boiled and sauteed vegetables with a garnish of boiled rice, etc ..

Tricks and ideas

Where, we get tired of chifftelute & # 8222uscate & # 8221, all we have to do is quickly bury a tomato sauce and we immediately get Moldovan marinated meatballs.


Sesame meatballs

Ingredients for 4 servings of Meatballs with chicken breast and sesame: 400 gr chicken breast, 50 gr bagel, 50 gr onion, 3 cloves garlic, 1 egg, 1/2 bunch parsley, 1/2 bunch dill, 100 gr sesame seeds, 200 ml oil, 2 gr pepper, 2 gr paprika, 20 gr salt.

Method of preparation Meatballs with chicken breast and sesame:

o Pass the meat twice through the mincer, together with the bagel soaked in cold water and then squeezed well.
o Add the raw egg, finely chopped onion, finely chopped parsley and dill, garlic, pepper, paprika and salt to the camels, then mix well.
o Take a teaspoon with the tip of the composition and form round meatballs that go through sesame.
o Heat the fat-free pan for 3-4 minutes on medium heat, then add the oil and immediately place the meatballs next to each other, as long as they fit, unglazed, brown for about 10 minutes on one side, then turn.
o Keep warm, on a pot of hot, covered water. Serve hot, garnished with vegetables, spinach puree or nettles.


Pumpkin meatballs

We clean the zucchini, put it on the grater with large mesh and sprinkle a little delicately (if you don't use this spice, sprinkle salt). Let it sit for 15 minutes then squeeze the juice (just like cabbage) and mix them with egg, flour, breadcrumbs, chopped green parsley and garlic. Add a little ground pepper. Form meatballs (they are not very good-looking, don't be afraid if they are softer, they contain an egg and that means they will cook when baked) and fry them in hot oil.

The recipe is without grated cheese but you can add telemea given by grater or feta.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

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Add eggs, parmesan, salt, pepper and mix well.

Form balls the size of an apple, then flatten them by hand.

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Remove on paper towels to remove excess oil.

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(5 points / total votes: 39)

[email protected] 6 years ago - 18 August 2011 09:29

Re: Eggplant meatballs

suuuupeeeeeeerrr buuuuuuuuunn. they have a very interesting taste mmmmmmmm. what buuuuuuun

Olga 6 years ago - 18 August 2011 12:02

Re: Eggplant meatballs

Ioana, what an interesting recipe! Why do we have to put salt and oil on the eggplant before putting it in the oven? I ask in the idea that I would like to use, say in winter, baked eggplant from the freezer, and I don't know if that step is important, because the eggplant that I put in the freezer is not given with salt and oil.

Ioana 6 years ago - 18 August 2011 12:12

Re: Eggplant meatballs

you can use ripe eggplants from the freezer, just let them drain well.
the reason I baked them cut in half (and not whole) is that this way the water evaporates from them more easily. and in the end they will not be so watery (which is important now, because they will not "absorb" so much breadcrumbs). that's why I salted them on top, the salt helps the water to get out of them faster. and with oil I put them on the cut so as not to make a dry crust on top.

crys 6 years ago - 19 August 2011 14:04

Re: Eggplant meatballs

Ioana 6 years ago - 19 August 2011 14:09

Re: Eggplant meatballs

crys 6 years ago - 19 August 2011 15:50

Re: Eggplant meatballs

I was referring to meatballs. not to fry them in oil. to bake them in the oven?

iulianic 6 years ago - 19 August 2011 15:58

Re: Eggplant meatballs

I think he was referring to the last phase, that of frying. My opinion is that I absorb a lot of oil, and eggplants are heavier for the liver anyway.

Ioana 6 years ago - 19 August 2011 16:42

Re: Eggplant meatballs

sorry. that option does not exist in my mind
I think they can be made in the oven, greased with oil and baked. but in this version it would go better with a tomato sauce (with a little garlic and basil) next to it.

Julian, surprising, but does not absorb oil. Indeed, raw eggplants absorb a lot when fried, but they are really light for something fried in oil. much lighter than meatballs.

Simona-Adina Hotea 6 years ago - 22 August 2011 11:16

Re: Eggplant meatballs

One reason why - probably - I don't absorb oil when frying is the fact that they are baked beforehand and not cooked (I knew the recipe with boiled eggplants and that's why I didn't really like them). You will definitely try the version with ripe eggplants, I think they taste much better.

Ioana 6 years ago - 22 August 2011 11:36

Re: Eggplant meatballs

simona, I also knew about the version with them cooked, but I never tried. but if you say I absorb oil I will never really try it.

marinela barza 6 years ago - 22 August 2011 13:24

Re: Eggplant meatballs


Congratulations, it's really a good, easy and cheap recipe that matters today. It doesn't take time, it doesn't take money and it doesn't make you fat.

Mara Manole 6 years ago - 23 August 2011 11:10

Re: Eggplant meatballs

I made them yesterday, but I also put in the composition a finely grated potato and an onion, a bunch of dill and some crushed coriander. I fried them with yogurt sauce with garlic, crazy. there are a few more for today, so as not to enter the kitchen in this heat. I have spinach for Maria, so I took it out, today I don't touch the stove.

Ioana 6 years ago - 23 August 2011 13:19

Re: Eggplant meatballs

super sounds, you gave them an Arabic touch and you served them as such.

Ofelia 6 years ago - 25 August 2011 13:13

Re: Eggplant meatballs

They do not fall hard on the liver if we fry them in olive or palm oil. Also, in order not to have liver problems, after baking the eggplant peeled is left in water for 15 minutes, then drained. Nu stiu daca se poate aplica acest procedeu la aceasta reteta.

rina acum 6 ani - 27 August 2011 03:15

Re: Chiftelute de vinete

Abia astept sa ma duc maine la cumparaturi si cum ajung acasa sa ma apuc de tot ce mi-a placut in seara asta ! Tin minte ca intr-o seara mi s-a facut tare pofta de KFC,si am dat un google.De-atunci nu te-am mai cautat dar acum am cautat in disperare retete,dupa ce m-am umilit astazi in bucatarie cu prietenul meu. A fost aniversarea de 8 luni,si ne-am apucat de gatit.A fost un fiasco,si partea proasta a fost ca eu am fost cea care a fost de vina.

alex acum 6 ani - 30 August 2011 11:14

Re: Chiftelute de vinete

Le-am facut si eu dar nu sunt foarte incantata. In primul rand nu m-am complicat cu vanata la cuptor ci am copt-o ca pentru salata de vinete.In al doilea rand cred ca am adaugat prea mult pesmet ,pentru ca au iesit cam tari si gustul de vinete s-a cam pierdut.La final le-am mancat cu sos de iaurt si usturoi si au fost comestibile.

Ioana acum 6 ani - 30 August 2011 11:20

Re: Chiftelute de vinete

vinetele se coc taiate in jumatate ca sa se evapore apa din ele tocmai ca sa nu fie necesar mult pesmet.
daca le-ai copt ca pentru salata trebuia sa le lasi la scurs si eventual chiar sa le pui un pic intr-o cratita teflonata sa le coci asa ca sa se evapore apa si din interior.

Andreea acum 6 ani - 10 Septembrie 2011 17:17

Re: Chiftelute de vinete

Foarte bune! Totusi am o neclaritate. in reteta ai scris ca se adauga parmezanul, dar in ingrediente nu ai trecut parmezan. Ai folosit sau nu? Daca da in ce cantitate? Eu le-am facut fara, dar au iesit bune. Mie mi-au placut!

mariana acum 6 ani - 13 Octombrie 2011 19:09

Re: Chiftelute de vinete

1.se poate folosi cascaval-nu parmezan?
2.in loc sa le prajesc in ulei,le pot coace pe gratar incins?
in rest arata demential.

adran acum 6 ani - 6 Noiembrie 2011 19:34

Re: Chiftelute de vinete

am citit reteta! maine merg sa cumpar ce trebuie iar cat de curand dau si rezultatul! arata ff apetisant!

ioja andreea acum 6 ani - 13 Decembrie 2011 18:59

Re: Chiftelute de vinete

foarte gustoase si usor de preparat.o bunatate de chiftele

CARMEN acum 5 ani - 5 Aprilie 2012 01:00

Re: Chiftelute de vinete

st ff bune. dar e tipic din toscana. aici in piemonte le fac diferit. felicitarile mele. le-am incercat si sunt . deliziose.

Oana Ruja acum 4 ani - 16 Martie 2013 11:49

Re: Chiftelute de vinete

foarte bunutze! multumim de reteta!

Mariana acum 2 ani - 26 August 2015 11:13

Re: Chiftelute de vinete

Ioana, as vrea sa prepar aceasta reteta care suna foarte interesant. Problema mea este ca nu pot folosi branza in preparate pt ca am un sot care nu consuma lactate.
Deci, poti sa ma sfatuiesti cu ce as putea inlocui branza in acest preparat, daca se poate inlocui.
Multumesc.

Ioana acum 2 ani - 26 August 2015 11:17

Re: Chiftelute de vinete

ai putea folosi fulgi de drojdie (la magazinele naturiste), este inlocuitorul folosit de vegetarieni pentru parmezan. chiar au gust bun desi suna ciudat.
sau doar tofu bine scurs in servetele si sfaramat.

Mariana acum 2 ani - 26 August 2015 11:35

Re: Chiftelute de vinete

Multumesc de idei. Oare daca pun cartof fiert(eventual si ou) crezi ca ar lega compozitia in locul branzei?

Ioana acum 2 ani - 27 August 2015 11:50

Re: Chiftelute de vinete

Mariana, oua nu as pune fiindca apoi iti trebuie prea mult pesmet si nu vei mai simti vinetele. cartof. poti incerca.

fulgii de drojdie nu ti se par atractivi? sunt foarte buni pentru "legat" compozitii de genul asta si au si un gust care seamana putin cu branza. am folosit fulgii in loc de ou ca sa fac aceste chiftele la cuptor: [link]

Mariana acum 2 ani - 27 August 2015 12:06

Re: Chiftelute de vinete

Ioana, nu am folosit deloc fulgii de drojdie. Ar trebui sa fie ok si sunt si sanatosi, nu? Am niste retineri in privinta gustului, nu stiu daca vor fi pe plac sotului. ca eu as incerca. Nu se simte gust de dospit(altceva nu imi vine in minte) in preparat? Multumesc

Ioana acum 2 ani - 27 August 2015 13:33

Re: Chiftelute de vinete

sunt foarte sanatosi. citeste aici mai multe despre ei: [link]

sunt fulgi inactivi, deci nu cresc si nici nu au gustul acela de drojdie cu care faci paine. au gust foarte fin de parmezan

Mariana acum 2 ani - 27 August 2015 13:58

Re: Chiftelute de vinete

Ioana, cum mai consumi fulgii de drojdie? Pot fi adaugati in salate, de exemplu?

Ioana acum 2 ani - 27 August 2015 14:06

Re: Chiftelute de vinete

in salate, peste legume sotate (spanac, broccoli), peste paste sau orez in loc de parmezan.


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Comments:

  1. Rayyan

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  3. Bothan

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  4. Kendrew

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