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Cooking + Entertaining

Arugula meatballs: the recipe for a crunchy and tasty vegetarian appetizer

Arugula meatballs: the recipe for a crunchy and tasty vegetarian appetizer

The rocket meatballs I’m a antipasto simple and tasty. Ideal for a lunch or dinner with vegetarian guests, they are also excellent for a aperitif a buffet o come according to light and fast. Very easy to make, they are prepared in a few minutes and without any difficulty: just soak the chopped bread with a drop of water and milk, squeeze it carefully and collect it in a bowl with the chopped rocket, the beaten egg, the breadcrumbs, and grated emmental and parmesan. Once formed with the mixture obtained many meatballs, these will be passed in the flour and fries in boiling seed oil: the result will be crunchy and stringy morsels, with a slightly pungent flavor, perfect as a delicious alternative to the classic meatballs.

Once ready you can bring them to the table immediately, hot and fragrant, or serve them at room temperature with a yogurt dressing or other appetizing accompanying sauces. For a light variant you can cook the meatballs in the pan with a drizzle of oil, or place them on a baking sheet lined with parchment paper e bake them at 180 ° C until golden brown.

If you wish, you can try your hand at one vegan version without eggs: in this case you will have to slightly increase the quantity of breadcrumbs or add 1 boiled potato or a handful of pureed legumes as a binder during preparation. If you like, you can replace the emmental with smoked provola, caciocavallo or other spun curd cheese, and flavor the mixture with aromatic herbs, the zest of 1 grated lemon or a pinch of curry.

Find out how to prepare rocket meatballs by following the step by step procedure and advice. If you liked this recipe, try other delicious vegetarian meatballs as well.

How to prepare rocket meatballs

Cut the bread into small pieces, collect them in a bowl with 120 ml of water and milk 1and leave them to soak for about twenty minutes.

After the soaking time, chop the rocket with a knife, collect it in another bowl and add the bread 2well drained and squeezed.

Add the grated emmental 3.

Continue with the grated parmesan 4.

Break the egg into a bowl, beat it with the tines of a fork and mix it with the rest of the ingredients 5.

Add the breadcrumbs 6season with salt and pepper, and perfume with a pinch of nutmeg.

Work everything well with the help of a spoon 7.

Until the mixture is compact and well blended 8.

Form many meatballs with the mixture and arrange them on a cutting board 9; you will need about 1 tablespoon of the mixture for each meatball.

Dip the meatballs in the flour 10 and fry them in boiling seed oil until golden brown.

Drain the meatballs on a paper towel 11 and lightly salt it to the surface.

Arrange the meatballs on a serving dish, garnish with a few rocket leaves 12 and serve.

storage

The rocket meatballs can be kept in the fridge, in an airtight container, for 1 day massimo.

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