Polpettine Vegetariane (Veggie-Balls)

Fresh vegetables make these “veggie-balls” a perfect and colorful dish for vegetarians, but also for “carnivores” too. These can be served as a tasty main course, accompanied by a fresh salad, or as an appetizing starter and cocktail. Crunchy outside and soft inside, they are delicious and healthy as well, rich in good nutrients and easy to digest. I prefer baking them rather than frying, because you need less fat and the result is obviously lighter and healthier. This is a recipe of the Mamma Mia! Diet book. This is a delicious recipe to take on a picnic, something you can prepare in advance and enjoy with your family and friends.

POLPETTINE VEGETARIANE (VEGGIE-BALLS)

Total preparation time: 45 minutes             Cooking time: 20 minutes                   Servings: 4-6

INGREDIENTS

1 onion, finely cubed
2 garlic cloves
3 carrots, finely cubed
1 red bell pepper, finely cubed
3 zucchini, finely cubed
250 g (1 1/3 cups) frozen peas
60 ml (¼ cup) olive oil (extra virgin) + some for baking
150 g (scarce ½ cup) cow milk or goat ricotta cheese
50 g (½ cup) grated Parmesan cheese
1 medium size egg
4-5 tablespoons bread crumbs + extra for rolling
Sea salt and freshly ground pepper to taste
1 pinch of grated muscat nutmeg
Fresh parsley or mint leaves taste

DIRECTIONS

1. Preheat the oven to 200°C (400°F)
2. In nonstick skillet sauté the onion and the garlic in olive oil over medium heat for 4 minutes, stirring frequently to prevent burning. Remove the garlic
3. Add the carrots and the bell pepper, tossing for a few minutes
4. Add the zucchini and cook for 7 minutes. At this point add the peas and cook for an additional 4-5 minutes stirring a few times to prevent burning. Add some salt and pepper to taste. The cooking time for the vegetables can vary according to your taste: crispy versus soft and well cooked. I would suggest soft for this recipe, but not mushy. Set aside and let cool
5. In a bowl mix the ricotta cheese with the Parmesan and the egg. Add the vegetable mix and 4 to 5 tablespoons of bread crumbs, the dough shouldn’t be too wet. Adjust the salt and add some nutmeg to taste. You can add some fresh parsley leaves (finely chopped) or some mint (finely chopped). Place the dough in the refrigerator for 20 minutes
6. Place some baking paper on a baking sheet. Sprinkle lightly with some olive oil
7. Roll about 1 tablespoon of dough into a ball. Roll in the bread crumbs and then place on the baking sheet turning once to coat lightly with some olive oil all around. Repeat to finish all the dough
8. Bake for 7-8 minutes turning at least once until golden brown. Remove from the oven, let cool for a few minutes and serve warm. But they’re good cold, too! -Paola