Choose from these tasty recipes and you can whip up some truly delicious meatballs that will be one thing to another and everyone will be asking for more.
One of the most appreciated second courses of all by young and old, are undoubtedly the Meatballs, with their incomparable shape and flavor they are coveted by everyone. Nobody will be able to resist in front of a nice plate of meatballs, which, for once, they will all be able to agree.
Although there are many variations, such as this version with fish, the most popular meatballs are undoubtedly those of the classic version then in sauce, fried or even baked. Simply accompany them with a delicious side dish and you will have obtained a perfect, complete and balanced dinner. But if you’ve been following us for a while, you know very well that at Mammastyle we always like to bring you new things, and here today we’re going to show you not one, but 3 recipes that will have you making really tasty meatballs.
Try these recipes and you’ll make tasty meatballs – everyone will love them
Whether classic or in the most innovative versions, the preparation of meatballs is not at all complicated. Just use the right ingredients and that’s it. Precisely for this reason, today we are going to show you delicious recipes that will make you bring delicious meatballs to the table.
Let’s see our recipes today:
MEATBALLS WITH EGGPLANT PARMIGIANA
- 600 g diced aubergines
- 80 g grated parmesan
- 40 g tomato purée plus an additional 400 g for the vinaigrette
- 1 egg
- 60g breadcrumbs
- 50 g breadcrumbs plus an additional 50 g for breadcrumbs
- 100g diced smoked cheese
After cutting the aubergines into cubes, brown them in plenty of oil and when they are golden brown, let them drain on absorbent paper.
Once cooled, place them in a bowl and add the Parmesan cheese, egg, 40 g of tomato sauce, fresh basil, breadcrumbs and a pinch of salt.
Mix everything together, take a small amount of dough and place a few cubes of scamorza cheese in the center and pass them through the breadcrumbs.
Fry the meatballs until golden brown and finally cook them in the tomato sauce for about 10 minutes.
ALLA NERANO MEATBALLS
- 600g zucchini, thinly sliced
- Frying oil
- 70 g of Monaco provolone
- 120 g bread softened with water
- 70 g grated parmesan
- Fresh basilic
- 1 egg
- 4 tablespoons of breadcrumbs
The preparation is really fast. After slicing the zucchini, fry them in plenty of oil for frying.
Drain them on absorbent paper and when they are very cold put them in a bowl. All you have to do is add all the other ingredients, create your meatballs, coat them in breadcrumbs and cook them in a pan with a drizzle of oil.
TUNA AND ZUCCHINI MEATBALLS
- 2 zucchini
- 1 clove of garlic
- 400g of tuna
- 120 g of bread, softened and pressed
- 50g grated pecorino
- 50g breadcrumbs
- Provola diced to taste
After cutting the courgettes into cubes, cook them in a pan with a drizzle of oil and the garlic clove for about 10 minutes.
Once cooked, remove the garlic and place them in a bowl.
Add all the other ingredients except the provolone and mix.
Make the meatballs, place a few pieces of provolone in the center, pass them in the breadcrumbs and place them on a baking sheet covered with parchment paper.
Brush them with a drizzle of oil and bake them in the oven at 180 degrees for 15 minutes.