If you want an alternative to traditional meatballs, try my Carrot and Pecorino Meatballs. It’s an easy-to-make recipe that you can vary to your taste… maybe broccoli, spinach… Usually, my variations go hand in hand with the seasonality of the vegetables.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8/9 meatballs
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14 oz Carrots
- 1 Clove of garlic
- 1.5 oz Grated Pecorino Romano
- 1.75 oz Breadcrumbs
- 1 Medium-sized egg
- 1 tbsp Extra virgin olive oil
- as needed Breadcrumbs for coating
- as needed Peanut oil
- as needed Salt and pepper
Tools
- Non-stick pan
- Wooden spoon
- Food processor
- Pot
- Slotted spoon
- Plate
- Paper towels
Preparation
First, organize your workspace with all the ingredients already measured.
After washing the carrots, dry them and cut them into slices without peeling.
In a non-stick pan, sauté a chopped clove of garlic with a tablespoon of extra virgin olive oil and the carrots.
After a few minutes, reduce the heat, and add a full glass of hot water.
Cover with a lid, stir occasionally, and let cook until soft.
At this point, but only once they’ve cooled slightly, place them in a food processor and chop coarsely for a short time.
Put the mixture in a bowl, add the Pecorino Romano, the breadcrumbs, and mix well.
Adjust with salt and pepper, add the egg, and mix well.
Heat the peanut oil well, and in the meantime, form balls with your hands.
Roll the meatballs in breadcrumbs, then dip them in the hot oil.
Fry until golden, and then use a slotted spoon to drain them on paper towels.
Serve your Carrot and Pecorino Meatballs hot or at room temperature.
Tip: if you have time, prepare a bit more, and freeze them without worry.
They will be handy in case of an emergency: you can fry them directly from frozen.
If you like fried foods, don’t miss the next recipe:https://blog.giallozafferano.it/lappetitovienmangiando/olive-allascolana-by-anna/
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