Vegetable Meetballs.
- Difficult: Easy
- Preparation: 15 min
By chef Paolo Barrale
Photo credits: @maniinpasta2.0
Here is how to make excellent vegetable meatballs that are rich in flavor. Combine them with fresh cherry tomatoes and, why not, with some freshly seared green peppers.
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OUR MAIN INGREDIENT:
- buononaturale Borlotti beans boiled
Borlotti beans originate from Central America. Their name, “borlare” (that is, to roll), according to Nordic dialect pronunciation, denotes something that rolls. Their shape is indeed roundish. This is a legume for all seasons.
When fresh, Borlotti beans must be consumed quickly or be frozen. So, why not consume them with a simple recipe well-known across Italy, from North to South: meatballs, in their vegetarian form?
This ingredient is often not valued enough despite its vast assortment of beneficial properties: high protein content, ideal for diets that aim to be almost entirely vegetable-based; high proportion of fiber that can balance out poorer bran-based diets. Combined with other vegetables, Borlotti beans represent a delight for the palate in general and, most importantly, for those who do not eat meat or fish. Plus, due to their properties, they allow for a diet that is well-balanced despite its exclusion of other ingredients.
buononaturale preserves the best-in-class Italian Borlotti beans just with a little salt.
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OUR PROCEDURE:
- Drain the buononaturale Borlotti beans boiled without dispersing their liquid;
- Soak their liquid in a similar proportion (by weight) of bread;
- Add eggs, grated cheese, parsley, some freshly ground pepper, and a bit of garlic;
- Compress the mass obtained by adding crushed beans to the main mix;
- Coat the compacted mass in breadcrumbs;
- Fry the “meatballs” lightly after brushing the bottom of a nonstick pan with some olive oil;
- Cook them for 5 minutes on one side and for 5 minutes on the other.
Enjoy your meal!
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