These skewers of bread balls are a real pantry recipe, to be served with a fresh sauce based on Greek yogurt and seasonal vegetables.
You remember mine cake pops of cookies? They were made with all the crumbs collected from the bottoms of various cookie bags, saved from the dustbin and turned into delicious bon bons.
What if I told you that you can do the same with bread products for a savory version?
Not just stale bread though! How many times have you thrown away cracker crumbs, broken breadsticks, crushed croutons, crumbled chips and the bottoms of bags of flatbread or other bread substitutes? The solution is to keep them until they reach at least 200 g and… transform them into meatballs, blending them with dried tomatoes, some anchovies, olives and capers.
This recipe is part of my column TURN ON THE APPETITE on Clic, the magazine of Turn on electricity & gas Coop, full of dishes, techniques and ideas for “low impact” cooking.
post made in collaboration with Clic – accendilucegas.it
ingredients for 12 meatballs / 4 skewers
WHAT
- 200 g of stale, grated bread, cracker crumbs or similar
- 1 egg
- 1 teaspoon of dried oregano
- 2 dried tomatoes in oil
- 10 pitted green olives
- 4 anchovies
- some capers to taste
- 1 courgette
- 2 tablespoons of extra virgin olive oil
- Salt and Pepper To Taste
HOW TO MAKE BREAD MEATBALL SHEETS
First, I gathered all the recovered ingredients in the glass of the mixer: stale and dry bread, crumbled crackers, broken breadsticks, croutons and chips that remain fragmented on the bottoms of the bags and packages.
In case you have a lot of stale bread, start with that, adding the other ingredients only at the end to prevent them from pulverizing.
I blended everything until I got a kind of slightly coarse breadcrumbs. Always leaving everything in the mixer, I combined the egg and dried tomatoes, well drained and already cut into strips. I also added the anchovies, rinsed and squeezed, some capers and green olives. Finally I added the oregano, salt and pepper. I blended again until the mixture was compact. If you need to soften the mixture, add a second whole egg.
I modeled, with wet hands, some oval meatballs and I placed them on a baking sheet lined with parchment paper. I cooked at 180 degrees, static oven, for 15 minutes. In the meantime, I washed the courgette and, with the help of a mandolin, I made ribbons, which I seasoned with oil, salt and pepper and spread on the pan next to the meatballs, using the last 5 minutes of their cooking.
Once the meatballs were cooked, I formed my skewers of bread balls, alternating them with the courgette ribbons.
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