Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Polpette di quinoa zucchine e provola dolce

Quinoa, Zucchini, and Mild Provolone Meatballs

Name: Quinoa, Zucchini, and Mild Provolone Meatballs
Yield: 16 meatballs
Ingredients: 1 cup quinoa (about 200 grams); 4 zucchini; 1/2 cup breadcrumbs (about 50 grams); 7 oz mild provolone cheese (about 200 grams); Extra-virgin olive oil

@Angela Ferranti @angela_ferranti28

A light and delicious main course or appetizer.

@Angela Ferranti @angela_ferranti28

A light and delicious main course or appetizer.

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Ingredients

16 meatballs

1 cupquinoa (about 200 grams)
4zucchini
1/2 cupbreadcrumbs (about 50 grams)
7 ozmild provolone cheese (about 200 grams)
Extra-virgin olive oil

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Steps

1

Rinse the quinoa in a fine mesh strainer. Place it in a saucepan and add twice as much water. Bring to a boil, add salt, cover, and cook over low heat until all the water is absorbed.
2

Grate the zucchini, sprinkle with salt, and mix. Let them rest for at least 10 minutes. After 10 minutes, place the zucchini in a clean kitchen towel and squeeze out all the excess water.
3

In a bowl, combine the cooked quinoa, grated mild provolone, and squeezed zucchini.
4

Mix well and add breadcrumbs until the mixture is firm. Shape into meatballs.
5

Cook the meatballs in a nonstick skillet lightly greased with extra-virgin olive oil. Serve warm.