They can be served with a sauce (see "sauces" for ideas), as an appetizer, a snack, a side-dish, or over pasta.
Polettine al Formaggio e Quinoa (Italian)
Makes 36 small meatballs
(Increase the recipe and make more.
Place in zip-top bags for storage in the refrigerator
up to 6 months. Revive by simmering a few
minutes in a pot of sauce or soup.)
olive oil
8 organic eggs
1 zucchini, rated and squeezed dry
1 cup (200 g) gluten-free quinoa
1/4 cup (50 g) chopped parsley or 1/8 (25 g) dried parsley
1 Tbs. (15 g) chopped thyme or 1 tsp. dried thyme
2 cups (400 g) (dairy-free) cheese
2 cups (400 g) (gluten-free) bread crumbs
1. Heat 2 inches (5 cm) oil in a skillet. ***
2. In a bowl, beat the eggs.
3. Stir in the zucchini chili, quinoa, parsley, and thyme.
4. Stir in the cheese and bread crumbs.
5. Let it sit for 5 minutes.
(a) If it is still very wee, add a little more bread crumbs.
6. Roll the mixture into soft balls, about 36.
7. Fry in batches until crisp and golden all over, about 4 minutes per batch.
(a) Return the oil to hot (365F/185C) between batches.
*** Or back them in the oven. 400F(200C) for 20 minutes.
