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Quinoa, Zucchini, and Stracchino Meatballs

17/11/2023

Here’s a recipe for vegetarian meatballs that combine quinoa, zucchini, and stracchino cheese, with a light Italian influence.

Ingredients

  • 200 g of quinoa
  • 300 g of zucchini
  • 150 g of stracchino cheese
  • 1 egg (for a lighter version, you can omit or replace with an alternative binding ingredient)
  • Salt and pepper to taste
  • Breadcrumbs (as much as needed to obtain a workable dough)
  • Extra virgin olive oil (for pan frying) or oil for frying (if you prefer fried cooking)
  • Aromatic herbs to taste (e.g., basil or mint for a fresh touch)

Preparation

  1. Rinse the quinoa well under running water using a fine mesh strainer to remove the saponin that could give it a bitter taste.
  2. Cook the quinoa in boiling salted water following the instructions on the package, generally about 15-20 minutes or until it becomes transparent, and the germ is released. Drain and let cool.
  3. In the meantime, wash the zucchini and grate it with a coarse grater.
  4. Squeeze the grated zucchini well to remove excess water.
  5. In a bowl, combine the cooled quinoa, squeezed zucchini, stracchino cheese, salt, pepper, and finely chopped aromatic herbs.
  6. Add the egg and mix well until you get a homogeneous mixture.
  7. Adjust the texture of the mixture with breadcrumbs until you can form meatballs that hold their shape.
  8. Shape the meatballs to the desired size and coat them in breadcrumbs for extra crunchiness.
  9. Choose whether to cook the meatballs in a pan with a little EVO oil until all sides are golden, or fry them in plenty of oil until they are crispy and golden.
  10. Once cooked, place them on paper towels to remove excess oil.

If you have other preferences in terms of ingredients or cooking styles, just let me know, and we can adapt the recipe!

Curiosity

Quinoa is often referred to as a superfood for its high content of protein, fiber, and essential minerals. Moreover, it’s an excellent alternative for those following a gluten-free diet. Its origins date back thousands of years ago when it was cultivated by pre-Columbian civilizations in the Andes.