WHAT TO DO WITH LEFTOVER ZAMPONE AND LENTILS: RECYCLING MEATBALLS
The perfect recycling recipe to use up leftover lentils and zampone from the holidays.
I don’t know about you, but every year I’m overwhelmed with zampone and lentils invading my kitchen: fridge and freezer full.
So let’s start the perfect recycling: let’s make delicious meatballs that you can then season with SAUCE
or VEGETABLES.
In short, no matter how you make them, they’re always good!!
EMIMETTOAIFORNELLI recommends:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking methods: Stovetop, Air Frying, Frying
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients
- 9 oz zampone
- 7 oz red lentils, peeled (or whatever you have)
- 1 egg
- 3 tablespoons grated Parmesan cheese
- 5 oz breadcrumb
- 1 teaspoon salt
Steps
You can make the meatball mixture as you like.
Note: I indicated a total amount of Parmesan: add it little by little to see how much is actually needed.
IF YOU USE FROZEN ZAMPONE, defrost it following the guidelines of world health.
First, crumble the zampone well with your hands: then gradually add all the ingredients until you get a soft mixture.
Let it rest for an hour in the refrigerator. (optional: if you don’t have time, throw everything in the pan).
With the help of the palm of your hands, shape the meatballs: put some mixture between your hands and rotate your palms.
If you have children, take advantage of this playtime, we love it.
Once formed, I pass them again in the breadcrumbs to seal (this step is optional!).
Once ready, you can get creative:
or throw them in an air fryer for 15 minutes at 392°F.
