Tag: meatballs

Chicken and courgette meatballs, the idea for dinner – Gordon Ramsay’s version

Chicken and courgette meatballs, the idea for dinner


If you are looking for healthy, light and tasty chicken recipes, then you absolutely must try these meatballs of chicken And zuchinis!

Preparing them is really child’s play: just grate the courgettes, chop the chicken and mix them with salt, pepper, sesame seeds, aromatic herbs (I chose thyme) and breadcrumbs. At this point you can make meatballs and cook them in a pan with a nice drizzle of oil (this will form a nice crust on the surface!).

These meatballs can be an excellent idea for dinner for the whole family or even for an aperitif with friends.

They are very delicate and I recommend serving them with one sauce accompanying (such as classic mayonnaise or Greek yogurt-based) to make them even tastier!

The extra idea

To make the meatballs even tastier you can enrich them with a little grated Parmesan cheese or with other chopped aromatic herbs such as rosemary or parsley. And to give a touch of freshness, you can also flavor them with a little grated lemon zest.

How to cook chicken meatballs

For this recipe, I decided to cook the chicken and courgette meatballs in a pan in order to obtain a nice golden crust, but if you prefer, you can also cook them in the oven (at 180 degrees for approximately 25-30 minutes, turning them halfway through cooking) or in an air fryer (at 180 degrees for approximately 20 minutes).

More recipes to try

Meat Monachine, the most tender Sicilian meatballs, made like this they melt in your mouth. What is added to the dough – Gordon Ramsay’s version

meat nuns


meat nuns

Monachine or monachina meatballs they are a very good traditional Sicilian recipe, especially suitable for making the little ones happy. These are small meatballs that have the main ingredient veal. They are perfect to prepare in this winter period. The reason is simple: they are cooked in the broth together with the potatoes. The stewed result is soft and warm at the same time. So you can prepare them for lunch, but also at dinner, when you have some broth left over and you want to warm up your family in the right way. Or you can use the dice to speed things up.

Monachina meatballs

Ingredients

  • minced veal meat 500 g
  • broth 500 ml
  • water 200 ml
  • eggs 2
  • grain 60 g
  • breadcrumbs 30 g
  • salt 1 pinch
  • pepper
  • nutmeg
  • potatoes 500 g
  • garlic 1 clove
  • extra virgin olive oil
  • parsley

Preparation

The first thing to do to prepare Monachina meatballs it’s the dough. In a bowl, combine the first ingredients: the minced meat, the eggs and the grated parmesan and begin to mix. With the hands. Also add the chopped parsley, breadcrumbs, salt, pepper and nutmeg. Complete with the crushed garlic and process until obtained a homogeneous mixture. Form your meatballs and set aside. Let’s move on to potatoes. Peel them and cut them into chunks. Heat a round of extra virgin olive oil and brown the potatoes for a few minutes.

Cover with half a ladle of water and the stock cube. If you have the ready-made broth use that directly. Cover and heat. When it is hot, add the meatballs. Pour the remaining water, add salt and leave cook for 15 minutes. Stir occasionally. The meatballs must become very firm. Serve distributing well meatballs, broth and potatoes. Complete with a drizzle of raw extra virgin olive oil. Your Monachina meatballs they are ready. Enjoy your meal.

Read also: Benedetta’s octopus meatballs, so tender they will melt in your mouth. The original and tasty idea

meat nuns

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Apulian bread meatballs, the recipe of my grandmother from Bari – Gordon Ramsay’s version

Apulian bread meatballs


The Apulian bread meatballs Since ancient times they have been prepared with leftovers, so as not to throw anything away, first of all the leftover bread and then there were many mouths to feed so meat was not used. In fact, bread balls in Puglia are made in different ways: Breaded and fried bread balls or bread meatballs with sauce. Bread balls are also used as a filling for stuffed mussels or stuffed artichokes.

Children love them and if you want you can also avoid frying them and cook them directly in the sauce or cook the breaded meatballs in the oven or air fryer.

They are vegetarian meatballs, without meat and therefore also excellent for those who want a vegetarian second course. You can customize the meatballs with other cheeses, cured meats or vegetables such as aubergines or courgettes.

INGREDIENTS PUGLIAN BREAD MEATBALLS (about 30 meatballs)

  • 300 g of stale breadcrumbs
  • 4 eggs
  • 70 g of pecorino
  • 70 g of caciocavallo
  • 100 g of breadcrumbs
  • 200 ml of milk
  • salt
  • Pepper
  • 2 cloves of garlic
  • Parsley
  • Basil
  • 700 nl of oil for frying
  • 2 tablespoons extra virgin olive oil
  • 400 ml of tomato puree

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