Swordfish and zucchini meatballs
Swordfish and zucchini meatballs, traditional cooking, air fryer, and with the Bimby.
This dish is really interesting.
You can also use another type of fish. Additionally, by adding zucchini, you can also give your children vegetables without them noticing.
Designed for you:
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Air frying, Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 301.89 (Kcal)
- Carbohydrates 11.77 (g) of which sugars 0.78 (g)
- Proteins 23.85 (g)
- Fat 17.98 (g) of which saturated 4.95 (g)of which unsaturated 5.10 (g)
- Fibers 1.53 (g)
- Sodium 697.70 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 10.5 oz zucchini
- 2 eggs
- 1/3 cup breadcrumbs
- 1/4 cup pecorino romano (grated)
- to taste parsley
- to taste salt
- to taste extra virgin olive oil
- 10.5 oz swordfish
- to taste white pepper
- 1 clove garlic (If you like)
Swordfish and zucchini meatballs
Tools
what we need to prepare
- Cutting board
- Chopper
- Bowl
- Pan
Preparation: Swordfish and zucchini meatballs
Bimby Recipe.
Let’s start with the main ingredient, ensure the swordfish or other fish is very fresh.
Have all your ingredients handy.
Put a few sprigs of parsley and 1 clove of garlic into the bowl, Turbo 2 seconds. Gather with a spatula and place in a small bowl.
Get nice thick slices cut, remove the skin and possibly the central bone,
Cut into chunks and set aside.
Put the zucchini, cut into rounds about 0.8 inches thick, into the bowl, Turbo 2 seconds, and set aside.
Now, without washing the bowl, add the fish and Turbo 2 seconds.
Put the previously chopped zucchini into the bowl, add the eggs, breadcrumbs, salt, pepper, chopped parsley with garlic, and mix for 30 seconds at speed 4
Gather the mixture with a spatula, and with moistened hands, start forming the meatballs
The meatballs should be flattened.
Now decide if you want to cook them in the varoma, or in the oven or air fryer.
I baked them in the oven at 356°F for 15 minutes.
And 5 more with the grill.
Another option is to bread them in cornflake flour, simply crushing them at speed 10 for 10 seconds.
Then place each meatball on top.
and press lightly to adhere the cereals well.
Then proceed with the cooking you desire.
You can also fry them.
or cook them in the air fryer after preheating at 374°F for 5 minutes, then turn them and cook another 5 minutes.
Here are the Swordfish and zucchini meatballs ready for you
Ensure the swordfish or other fish is very fresh, or just thawed.
Get nice thick slices cut, remove the skin and possibly the central bone
Cut into chunks and then mince them with a chopper.
Chop the parsley and garlic and put them in a small bowl.
Grate the zucchini and set aside.
Now transfer the previously chopped zucchini, the minced fish, eggs, breadcrumbs, salt, pepper, chopped parsley with garlic into a bowl, and…
…knead until you get a homogeneous mixture, and with moistened hands, start forming the meatballs
The meatballs should be flattened.
Now decide if you want to cook them in the oven at 356°F for 15 minutes, and 5 more with the grill.
Another option is to bread them in cornflake flour, simply crushing the cereals.
Then place each meatball on top.
and press lightly to adhere the cereals well.
Then proceed with the cooking you desire. You can also fry them in a pan or in an air fryer after preheating at 374°F for 5 minutes, then turn them and cook another 5 minutes.
Here are the Swordfish and zucchini meatballs ready for you.
after preheating on a perforated sheet of paper, place the meatballs and cook for 10 minutes at 392°F. Halfway through the cooking, you should turn the doors. Another part.
storage and advice
Swordfish and zucchini meatballs. The ready dish can be stored in the fridge for 2 days, in the freezer for 3 months.
Swordfish and zucchini meatballs. The ready dish can be stored in the fridge for 2 days, in the freezer for 3 months.
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Can I change fish?
Instead of swordfish, you can use any type of fish provided it is already boned.
Can I change the vegetables?
If you have already cooked spinach, after squeezing and chopping them, you can use them instead of zucchini
