Zucchini Meatballs with Lime and Chili Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 55 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g zucchini
- 2 egg (s), size L to XL
- 100 g feta cheese
- 15 g mint
- 80 g breadcrumbs
- salt and pepper
- nutmeg
- 250 g quark, 40% fat
- 1 chilli pepper (s), red
- 1 clove garlic
- 2 tablespoon ginger, freshly grated
- 1 lime (s), juice it
- 1 tablespoon raw cane sugar, unrefined
Print Recipe
Pin Recipe Instructions
- Wash the zucchini and grate finely with the skin. Put in a sieve, sprinkle with salt and let stand for 15 minutes. Then rinse with cold water and squeeze out very well.
- While the zucchini graters pull through, roast the breadcrumbs in the pan until they are dry until golden brown. Caution, at the beginning it feels like nothing and then it suddenly happens very quickly, it turns a little black.
- Finely chop the mint with the stalks and crumble the feta cheese. Mix the zucchini, eggs, roasted breadcrumbs, feta and mint well together and season with salt, pepper and nutmeg.
- Heat plenty of oil in a pan, shape the courgette dough into small meatballs in portions, turn in breadcrumbs and bake until golden brown.
- Squeeze out the lime and mix the juice with the remaining ingredients in a tall container with a hand blender.
- With the chillies you should of course be careful - I used simple red chilli - the degree of spiciness is given as 5 out of 10. You have to make it a bit to your own taste - if you like habaneros, you might be better off only using half.
- Garlic and ginger are always a matter of taste, so you have to experiment a bit - the amounts given here make for a good thing for me and my test eaters.
- These meatballs are a pleasure both warm and cold and are therefore also well suited for picnics or as party souvenirs.
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