Pumpkin meatballs.

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Peel a squash, grate it and squeeze the juice. Then put them on a sieve and sprinkle a little salt over them. pumpkins.

Beat eggs well together with salt, pepper, grated garlic on the smallest grater, finely chopped green parsley, beaten well and at the end put the 3 tablespoons of flour (if it is considered that there is not enough flour, add as you prefer. ). In this composition put the grated and squeezed pumpkins, mix to incorporate very well.

In a bowl or pan, heat the oil very well, take a spoonful of the pumpkin composition (as is done with semolina dumplings for soup) and put lumps, fry on one side and on the other until they become colored golden. Remove on a napkin to absorb oil.

Serve according to preference.



If you make the first toasted piles and they are not tied and spread when they return, add more flour to the composition.


After frying them, take them out on a napkin to absorb the oil from the meatballs (otherwise they remain more oily).


If desired, in addition to meatballs, you can also make breaded zucchini, but you have to cut the thin sliced ​​pumpkins with a little cold salt to drain the juice from them and each slice of zucchini given by the egg composition and fry on both sides.


Crush the cereal into small pieces and mix with the rest of the egg contents. It is not necessary to use, but if you want you can put only sliced ​​meatballs and not sliced ​​zucchini.

Chicken and pumpkin breast meatballs - Strawberries and juicy, cook in the oven in tomato sauce

Chicken and pumpkin breast meatballs - Strawberries and juicy, cook in the oven in tomato sauce. It is a very interesting way to prepare meatballs in the oven and if you want my personal opinion, it is a special recipe.

Carrot and garlic make an extraordinary combination, and tomato paste is really sensational.


  • 700 g meat
  • 500 g of zucchini
  • 1 carrot
  • 1 onion
  • 3-5 cloves of garlic
  • salt, black pepper
  • 2 eggs
  • 2 tablespoons breadcrumbs
  • 70 g of tomato paste
  • greenery

Method of preparation:

  1. Using a blender, grind the onion.
  2. In a bowl, pass the meat through the mincer. Add the onion and mix well.
  3. Add the grated carrot, greens, onions and mix very well. At the end, add the greens.
  4. We put the pumpkins through the large grater.
  5. Add the crushed garlic, eggs, salt, black pepper and mix very well.
  6. Add the zucchini to the meat composition.
  7. For the sauce, dilute the tomato paste with a little water. Add salt, pepper, spices and mix well.
  8. Pour the sauce into a deep pan.
  9. Form the meatballs and place them in the pan.
  10. Bake at 180 degrees for 40 minutes.
  11. At the end, decorate with greenery.

It is believed that the carrot was first cultivated in the area known today as Afghanistan, thousands of years ago, as a forked, woody root with a bitter taste. Carrots are considered to be the healthiest vegetables. How did the carrot come to have such a good reputation and what are its health benefits?

According to the United States Department of Agriculture, a medium carrot, or half a cup of chopped carrots, is the ideal serving size. One serving of carrots has 25 calories, 6 grams of carbohydrates, 3 grams of sugars and 1 gram of protein.

Carrots are an excellent source of vitamin A, providing 210% of an adult's daily needs. They also provide 6% of the vitamin C requirement, 2% of the calcium requirement and 2% of the iron requirement per serving.

Pumpkin meatballs without a gram of meat & # 8211 are juicy and very tasty

Pumpkin meatballs are very easy to prepare. Using the recipe below, you will have the impression that you eat meatballs, even if they only contain vegetables.

Ingredients for pumpkin meatballs:

  • 2 zucchini, 1/2 teaspoon coriander
  • 1 onion, 1 bun, 1 tablespoon mayonnaise
  • 2 eggs, 1 tablespoon wheat flour, 3 tablespoons breadcrumbs
  • Salt (to taste), garlic powder or freshly pressed
  • Sunflower oil (for frying)

Method of preparation:

First, soak the bun in water or in the juice drained from the pumpkin. Without removing the peel, we put the zucchini on a coarse grater.Sprinkle salt over them and mix. Leave the zucchini aside for a few minutes so that the excess water is removed.

Then pour the liquid drained from the pumpkin, or we can use it to soften the bun.

Peel an onion and finely chop it. Put the chopped onion and squeezed bun in a food processor. We will get a fine composition. Add the grated zucchini to this mixture. Then add eggs, mayonnaise and powdered or pressed garlic. Mix well.

Add half a teaspoon of coriander. Due to this spice, the meatballs will be extremely tasty. Mix well. Then add the flour and breadcrumbs and mix again.

From the obtained composition we form the meatballs. We can give the meatballs through breadcrumbs.

Put a pan with sunflower oil on the stove. When the oil heats up, put the meatballs in the pan and fry them well on both sides until golden brown.

The meatballs will be juicy on the inside and crispy on the outside. It can be served with sour cream and fresh dill. Have fun with your loved ones and increase your cooking!

Pumpkin meatballs

These pumpkin meatballs or pumpkin, because even from the youngest pumpkin we can prepare meatballs are excellent for a fasting day, but also on other days when we don't feel like meat and we want something easier and cheaper to cook.

If you don't want the fasting option, add 1 or 2 eggs to the composition. Browse the section with fasting food where you will find others Post recipes , and Recipes with vegetables and fruits where you will find delicious dishes with vegetables and fruits.

Pumpkin Meatball Ingredients:

700 g pumpkin (peeled and grated)
60 g flour
50 g breadcrumbs
salt pepper
3-4 cloves of garlic
1 tablespoon chopped green dill (optional)

Preparation of pumpkin meatballs:
Peel a squash, grate it and cut it in half. Sprinkle with a little salt, mix and leave for 15 minutes to pickle, then squeeze the grated zucchini and put it in another bowl. Add pepper, chopped green dill, crushed garlic, salt if you need more flour and breadcrumbs. Mix and form the meatballs that we will fry in hot oil until they brown nicely. They are taken out on a paper napkin and served with different sauces, ketchup, but I leave it up to everyone with what they want to serve. I personally prefer them with mustard, but I also don't refuse them with a cucumber and tomato salad.

Eggplant and pumpkin meatballs

Eggplants and zucchini, along with other seasonal vegetables are highly sought after especially by vegetarians but also by those who want to eat healthy. Therefore, we recommend today original meatballs, made of eggplant and pumpkin, which replace the classic combination of beef and pork.

ingredients: 2 small eggplants and 1 large eggplant, 2 young pumpkins, 1 onion, 100 grams of cheese, 20 grams of flour, 2 eggs, pepper, salt, 0.200 liters of oil.

Method of preparation: Eggplant is peeled, boiled and cut into pieces. Grate the zucchini and cut it into pieces. Everything is passed through a mincer, then mixed with grated onion, crushed cheese, flour, eggs, salt and pepper, globe the size of a walnut is formed, passed through flour and fried in a lot of oil. Serve hot or cold with a salad. Who wants to add 250 grams of minced meat.

Meatballs with pumpkin!

The taste of these meatballs surprised all members of our families! They are very appetizing, juicy and go well with mashed potatoes. They are prepared from just a few ingredients - an economical recipe!


-300 g of minced meat (we used pork)

-salt, ground black pepper - to taste


1. Peel a squash, grate it and squeeze the juice. Pass it through the meat grinder, first cutting it into pieces or passing it through the small grater.

2.Put the minced meat, chopped zucchini and egg in a deep bowl. Add salt and ground black pepper to taste (+ other spices, if desired). Stir until smooth. The final composition must be quite consistent and malleable.

3. Shape the meatballs with a spoon or wet hands. Put them on a pan with a little hot oil. Fry them over medium heat, on both sides, until well browned.

4. Serve them with your favorite garnish.

Of course, these meatballs can be cooked in the oven. Thus, they will have a lower caloric value, especially if you use poultry meat instead of pork.

Pumpkin meatballs One recipe a day

Ingredients (for 5 servings): 700 g of pumpkin, a bunch of green onions, dill and parsley, three eggs, salt, pepper, paprika, a cup of flour, 250 g grated Telemea cheese, 125 g yogurt mixed with a clove of new garlic ground, 300 ml olive oil for frying.
Method of preparation: Grate the zucchini, squeeze well and place in a bowl. Add salt, finely chopped green onions, dill, parsley, eggs, paprika, cheese, flour and pepper to taste. The well-mixed composition is poured into the hot oil with a spoon. The meatballs are browned on both sides, then removed on absorbent towels. Serve cold or hot, with yogurt sauce, crushed garlic and chopped green dill.
Cornelia Adafinei, from Bucharest, won this week's award
Do your friends praise the soups and dishes you make? Are you told that no one beats you when it comes to cakes? If the answer to these questions is & # 8220Yes & # 8221, then it is clear that you are an expert in kitchen secrets. Take a photo with the food that works best for you and send it, together with your recipe and your personal data, by e-mail to [email & # 160protected] or at Ziarul Libertatea, Reţete, bd. Dimitrie Pompeiu no. 6, sector 2, Bucharest and you can win a prize offered by Libertatea and Carrefour.

Greek pumpkin meatballs with tzatziki

Today I held a cooking workshop for some colleagues and I left there full of positive energy. I remembered how much I like to talk to people about food, about lesser known ingredients, about the benefits of natural products and in general about cooking. I realized that lately we have gathered a lot of information about healthy and diversified nutrition, about new products that we can introduce in our diet and even a few things about nutrition. I am very happy to be able to pass on these things and help other people to discover new things. We prepared and ate guacamole, sunflower seed pate, raw brownie and strawberry ice tea together. The bowls were emptied and people were delighted that you can prepare healthy and tasty food in a short time.
That's what I'm trying to do on the blog and I missed writing something else. So I told myself that today I must bring you a new recipe.
Last summer I fell in love with Greek food and since then I have been trying various recipes, including the well-known pumpkin meatballs. I didn't want to fry them, but I baked them and that's how I got a healthier version.

For meatballs you need:
3 medium zucchini
1 or
100 gr wholemeal flour
150 gr feta
3-4 tablespoons of breadcrumbs
a green onion
a bunch of dill
2-3 sprigs of mint

The traditional Greek girl has the texture of a telemea and has nothing to do with that super processed cream that is found in those vacuum boxes. You can buy it from Olympus supermarkets or from Greek stores. I found one near Matache Square, on Atelierului Street where the prices are very good. Also there you will find halloumi and authentic Greek yogurt.

The pumpkins are washed and passed through the grater with large holes. Then put it in a strainer, sprinkle with salt and let it drain for 30 minutes. Then squeeze by hand and put in a bowl. Add finely chopped feta, mint, dill and finely chopped onion. Mix well and then add the beaten egg which is homogenized in the composition. Add flour, then sour cream, salt and pepper and knead.
Take two tablespoons of the composition and form balls the size of a golf ball and place them on a tray covered with baking paper. If it starts to stick to your palms, rinse your hands and continue with your palms slightly damp.
After finishing the composition, with a spoon or palm, flatten the balls to a thickness of about 1 cm. Put the tray in the preheated oven at 170-180 degrees.
After 5-10 minutes, turn the meatballs over and let them brown for another 5-10 minutes. To check if they are ready, take one out, let it cool and taste it.
If you want, you can fry them in olive oil for 4-5 minutes on each side.

For tzatziki, you will need:

300 gr Greek yogurt
3 medium cucumbers
2 cloves of garlic
2 tablespoons olive oil
a tablespoon of lemon juice

The cucumbers are also given through the large grater and drain well. Mix with yogurt, finely chopped garlic, oil and lemon juice.

5 recipes after which you will fall in love with pumpkin!

If you are not yet a pumpkin lover, it means that you have not tried all the recipes. Here is the right time for these recipes. If you do not know how to prepare this vegetable quickly and tasty, then read the article below.

1.Pumpkin zacusca - a recipe for people who do not like to sit long in front of the stove, just wash and cut the vegetables, then mix them with the blender. Zacusca is very tasty and practically dietary, because it contains very little oil.



1. Wash the vegetables, peel them, the ones they need, and cut them as you wish. If the pumpkins are tender, prepare them in their skins. Put all the vegetables in a bowl, season with salt and pepper, then add oil.

2. Mix well and put the vegetables in the sleeve.

3. Make a few stings with the needle and put the vegetables in the oven for 60-70 minutes, at a temperature of 180 ° C.

4. Remove the vegetables from the oven, drain the juice so that the zacusca is not too liquid, and pass them through the blender.

5. Get about 700 grams of zacusca, you can keep it in the fridge for up to 1 week. You can prepare this zacusca even in winter, from frozen vegetables.

2. Pumpkin pudding with minced chicken - a recipe that I recommend and I even insist on trying.


-500 gr minced chicken

-2 teaspoons of fermented cream

-1 teaspoon of granulated garlic


1.Put the zucchini through a large grater, add salt, stir and leave for 10 minutes.

2.Cut the bell pepper, onion and dill into small pieces.

3.Add salt, pepper and garlic to the minced meat.

4.Add onions and mix.

5. Drain the zucchini juice.

6. Mix the minced meat with the pumpkin, bell pepper, dill and eggs.

7. Transfer the composition to the oiled baking tin, add the cream and bake the pudding for 35 minutes at 180 ° C.

8. Sprinkle the pudding with cheese and put it back in the oven for another 10-15 minutes.

9. It is served hot, but cold it is just as tasty. Try it, it is very delicate, juicy and tasty.

3.The fastest pumpkin snack - for the moments when the guests have already sat down at the table, and the main course is still baking. I love recipes when you don't need to turn on the oven or fry something. You can bake zucchini with mayonnaise or cream, salt and butter, but the tastiest ones are with cheese.



1.Cut the zucchini into slices.

2.Place the vegetable on a plate and bake in the microwave for 1 minute at maximum power, 800W.

3.Add cheese and salt if the cheese is not salty.

4.Set the oven for another 1.5-3 minutes.

4.Pumpkin marinated without sterilization & # 8211 keeps very well even at room temperature.

INGREDIENTS (for 3 1l jars):


1. Wash the zucchini, then cut them into rounds.

2. At the base of the sterilized jars put dill, garlic, 2 cloves and 20 black peppercorns.

3.Place the pumpkin slices, 1 bay leaf and a little more garlic.

4. Pour boiling water and leave the vegetables for 10 minutes.

5. Drain the water and pour boiling water once more.

6. Meanwhile, prepare the brine. Add salt, sugar and vinegar to the water. Bring the brine to the boil.

7. Drain the water from the jars and pour the boiling brine.

8. Close the jars tightly, turn them upside down and cover them with a warm blanket, let them cool.

5.Pumpkin zacusca for the winter - Simply delicious. It is very good pieces, but you can also pass it with the blender.



1.Put the zucchini through the meat grinder and strain them through a sieve.

2.Put the onion and carrot through the mincer, separately.

3. Pour the oil into a thick-bottomed saucepan, then add the given tomatoes through a large grater, salt and sugar. Boil the mixture over low heat for about 10 minutes.

4.Add the carrot and cook the composition for another 10 minutes on medium heat.

5. Then boil it for 10 minutes with onion.

6.At the end, add the zucchini, mix and boil the zacusca for 30 minutes under a semi-open lid, stirring periodically.

7. Add the vinegar and hot pepper, then cook for another 10 minutes.

8. Distribute the zacusca in sterilized jars.

9. Close the jars tightly, turn them upside down, cover them with a warm blanket and let them cool completely.

Zucchini bread recipes

Pumpkin bread makes a wonderful breakfast, in addition it is as tasty as dessert. And since it sneaks into a vegetable, it’s also a snack you can feel good about. From healthy options to something more decadent, this collection of pumpkin bread is hard to resist.

Zucchini is not the only ingredient you can use in your garden - it gives your bread a great boost of flavor using freshly picked dill. You are just a few steps away from enjoying a hot slice from the oven!

Even gluten-free friends and family can enjoy this fresh zucchini bread. Be sure to use oatmeal and gluten-free rolled flour, along with Greek yogurt, chopped nuts and lots of fresh pumpkin to make this bread a delicacy that everyone can enjoy.

Make your pumpkin bread stand out from all the others by mixing honey, nuts, raisins and granola in the batter. We can't resist pouring a little extra honey on a slice of bread before digging.

Always, fried oats, walnuts and raisins are combined with fresh garden zucchini to make a tasty and soulful bread.

Creamy bananas add a soft and fruity flavor to these zucchini bars, while the chocolate pieces satisfy your sweet cravings. Best of all, you can enjoy them with less than 150 calories per serving.

This recipe proves that the classics are always preferred. When the market is full of pumpkins, look for the little ones to make wet bread - they are young and their skin is tender.

This pumpkin bread goes extra for health with the addition of flaxseed flour, dried cranberries and egg whites instead of whole egg.