Here’s how to make even softer meatballs with a spicy heart in just 5 minutes in the pan.

Here’s how to make even softer meatballs with a spicy heart in just 5 minutes in the pan.


Undeniably, each of us has some sort of classification of his workhorses in the kitchen, as well as his favorite dishes.

Often and willingly, the two horizons coincide: after all, how nice is it to cook our favorite dish and taste all its flavor and aroma?

If apple pies are almost certainly among the most iconic, cooked and appreciated dishes, it is impossible not to mention meatballs as well.

Each region has its own tradition and canon linked to this simple but highly symbolic dish.

For example, what we could define as the Trentino meatballs, the canaderli, are very different from the more seasoned and stuffed meatballs found in southern Italy.

In the north, on the other hand, the mondeghili stand out, married to the ancient Milanese tradition.

In short, those that seem to us simple balls of meat or vegetables hide instead a variety of combinations and knowledge beyond imagination.

Not to mention that, regardless of the regional tradition, each family then develops a very personal and unrepeatable interpretation of the dish.

And for those who are still searching for the perfect recipe, here’s how to make even softer and deliciously stringy meatballs, ready in 5 minutes.

To make them we will need:

  • 500 g of minced chicken;
  • 2 zucchini;
  • 80 g smoked scamorza cheese;
  • 1 egg;
  • 80 g of breadcrumbs;
  • oil, salt and pepper to taste

Here’s how to make even softer meatballs with a spicy heart in just 5 minutes in the pan.

First of all, after having washed and cleaned the courgettes, cut them into julienne strips and place them in a colander and cover them with salt.

While they rest for an hour, we proceed to cut the smoked cheese into cubes.

After the indicated time, we squeeze the courgettes and add them to the chopped chicken, which we will have placed in a fairly large bowl.

At this point we also add the smoked cheese cut into cubes and the egg, rectifying the flavor of the dough with salt and black pepper.

After mixing these ingredients, we also add the breadcrumbs, to dry the mixture a bit.

We let it rest in the fridge for half an hour, then we grease our hands and begin to make small meatballs that are not too big.

We cook them in a pan over high but calibrated heat, making sure to brown on both sides and checking the color of the meat, cutting one in half.

When they are about to complete, leave them in a pan over low heat for another 5 minutes, after which they are ready to serve.

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(The information in this article is merely informative. We do not know the eating habits and possible intolerances of our readers, so it is recommended to consult your doctor about foods that may cause damage to your health. In any case, it is highly recommended to read the warnings about this article and the responsibilities of the author that can be consulted HERE”)



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