If you are looking for something new, this recipe with minced chicken could easily become your next favorite. It works equally well as a main course with salad and potatoes, and as a delightful party snack. The chickpeas add taste and consistency, and the hot and spicy condiment, sambal oelek, brings added value. Chicken is actually the most common type of poultry in the world, and as a very versatile food it can be grilled, baked, roasted, deep-fried, breaded, skewered, or made into sausages. Chicken consumption rose during World War II due to a shortage of beef and pork, and it rose again in the 1990’s because of consumer awareness of risks associated with beef. When it comes to the nutritional value, the meat itself contains very little fat, because the fat is concentrated on the skin. When measured as weight percentage, chicken meat contains about two to three times as much polyunsaturated fat than most types of red meat.
400 g/ 14 oz chicken mince
1 can pre-cooked chickpeas
1 onion, sliced
2 garlic cloves, minced
1 tsp paprika powder
salt and pepper to taste
2 tbsp tomato puree
1-2 tsp sambal oelek chili paste
Rinse and drain the chickpeas, and puree them together with the minced chicken in a blender or a food processor until smooth. Set aside.
Saute the onion and garlic for a few minutes until the onion softens. Add the paprika powder and season with salt and pepper. Let the mixture cool down.
Add the sauteed onion and garlic into the chicken and chickpea mix and puree until the mixture is smooth. Combine with the pureed tomato and the sambal oelek paste. Add the egg and mix thoroughly.
Roll the mixture into balls (diameter 1.5 inch/ca. 4 cm). Fry the balls in a saucepan over a medium heat on all sides for about 5 minutes until they are golden. Turn occasionally. Remove all excess oil by placing them over a paper towel. Serve immediately with a refreshing salad and/or potatoes.
Kids just love meatballs… But how should you prepare them? What is actually better: frying in the pan or baking in the oven? Between the two, baking is actually the healthier option, because the process requires less fat. But there are disadvantages as well, because baking is definitely a slow cooking method and even preparing small quantities requires a lot of energy. But baked goods are generally speaking also very tasty – if cooked with accurate time, temperature and measured ingredients – because they cook in their own juices. These delicious Italian meatballs can be served with potatoes and a fresh salad. Alternatively you can serve them as a party snack.
500 gr/1 lb lean minced beef
2-3 Italian sausages, casing removed
3-5 garlic cloves, minced
50 gr/ 1 2/3 oz breadcrumbs
100 gr/ 3.5 oz freshly grated Parmigiano
fresh flat leaf parsley, chopped
salt and pepper to taste
Remove the casing of the sausages. Mix the minced beef, the sausages, garlic, Parmigiano, the breadcrumbs and all the spices in a bowl. Add the eggs and mix thoroughly. Cover the bowl with a plastic wrap and put it into the fridge for at least 30 minutes. Roll the mixture into balls (diameter 1.5 inch/ca. 4 cm). Set the balls into a lightly oiled baking dish and bake in the oven, preheated to 180C/355F, for 40 minutes or until the surface of the meatballs has browned. Serve the sizzlingly hot meatballs with potatoes and a salad of your choice.
Without a doubt, zucchini is the most popular vegetable in Italian cuisine. There is so much you can do with it: grill it in a pan, deep-fry the flowers to make fiori di zucca, bake it in the oven with olives and capers, stuff it with minced meat… The options are endless. These light and creamy zucchini balls serve as a healthy alternative for good ol’ meatballs, and if you have children, it’s offers you a creative way to hide the vegetables. But if you still miss the taste of meat, add some ham blocks to complete the taste.
2 large zucchini
125 gr ricotta
80 gr Parmigiano Reggiano cheese
8 tbsp breadcrumbs
salt and pepper to taste
flour for dusting
Grate the rinsed zucchini and put the mixture on a sieve placed over a large bowl. Season with salt. To extract all excess liquid, place a weight on the grated zucchini pieces. After half an hour, squeeze the mixture and remove from the sieve. Mix the zucchini pulp together with ricotta cheese, grated Parmesan, egg and the breadcrumbs. Check the taste, and if necessary, add salt and pepper. If the mixture is not firm enough, add more breadcrumbs.
Roll the zucchini mixture into balls (diameter ca. 4 cm/1.5 inch) and dust them well with flour. Fry the balls in a saucepan over a medium heat for about 5 minutes until they are golden. Turn occasionally. Remove all excess oil by placing the fried zucchini balls over a paper towel. Serve immediately with e.g. lettuce and sliced tomato.
Cumin is the heart and soul of these wonderfully pungent meatballs that come with a spicy tomato sauce. Don’t be afraid to use generous amounts of spices, they have a significant role to play. Serve with rice or elbow macaroni.
500 gr minced meat
50 gr bread crumbs
1 tsp oregano
1 tsp cumin
8-9 slices of pickled jalapeños, finely chopped
3-4 cloves of minced garlic
2.5 dl beef stock
500 gr passata di pommodoro
slices of pickled jalapeños
Meatballs: Mix the onion, minced meat, bread crumbs and all the spices in a bowl. Add the egg and mix thoroughly. Roll the mixture into balls (diameter ca. 4 cm). Heat the oil in a frying pan and fry the meatballs for about 5 minutes. Turn them occasionally until they are browned. Set aside.
Tomato sauce: Combine the oil, sliced pickled jalapeños, onion and minced garlic in a pan and saute until the onion is golden. Add the beef stock and passata di pommodoro. Bring to the boil, decrease the heat and let simmer for about 10 minutes.
Add the meatballs to the sauce. Let simmer on low heat for 15 minutes.