Il Cucinologo
EN

Quinoa, Zucchini and Stracchino Meatballs

17/11/2023

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

Ingredients

  • 200 g quinoa
  • 300 g zucchini
  • 150 g stracchino
  • 1 egg (for a lighter version it can be omitted or replaced with an alternative binding ingredient)
  • Salt and pepper to taste
  • Breadcrumbs (as needed to obtain a workable mixture)
  • Extra virgin olive oil (for pan-frying) or frying oil (if you prefer deep-frying)
  • Fresh herbs to taste (e.g. basil or mint for a fresh touch)

Method

  1. Rinse the quinoa well under running water using a fine-mesh sieve to remove the saponin that could give it a bitter taste.
  2. Cook the quinoa in boiling salted water following the package instructions, usually about 15-20 minutes or until it becomes translucent and the germ opens. Drain and let cool.
  3. Meanwhile, wash the zucchini and grate them using a coarse grater.
  4. Squeeze the grated zucchini well to remove excess water.
  5. In a bowl, combine the cooled quinoa, squeezed zucchini, stracchino, salt, pepper and finely chopped fresh herbs.
  6. Add the egg and mix well until you obtain a homogeneous mixture.
  7. Adjust the consistency 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 crunch on the outside.
  9. Choose whether to cook the meatballs in a pan with a drizzle of extra virgin olive oil until golden on all sides, or deep-fry them in plenty of oil until 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, let me know and we can adapt the recipe!

Trivia

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