Meatballs with Zucchini & Semolina


  • 500 g zucchini
  • Half a glass of semolina
  • Half a glass of olive oil
  • 1 onion
  • 2 spring onions
  • 1 clove of garlic
  • 3 slices of bread
  • 2 eggs
  • 200 g feta cheese
  • Half cup Gruyere cheese
  • 4 sprigs of dill
  • Salt
  • Black pepper


Cut the zucchini into cubes and boil them in water to which you have added salt. Cover the pot and boil the zucchini until soft. Strain the water and let it cool. Heat 3 tablespoons of olive oil and fry the chopped onion and fresh onion together. Add the finely chopped garlic. Drain the water of the zucchini well and take a deep aba. Add the onions and garlic. Toast and crumble the bread and add to the zucchini. Add the crumbled feta cheese, lightly beaten eggs and grated Gruyere cheese and knead. Add the finely chopped dill, salt and pepper and knead again. If the mixture is watery, add semolina. Break off egg-sized pieces from the mortar you prepared and shape into meatballs with your hands. Dip the meatballs in semolina and fry them in the remaining olive oil. Drain excess oil on a paper towel. Serve hot.

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