Curried Meatballs Recipe And Rice Recipe For Zucchini

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ZUCCHINI MEATBALLS RECIPE BY TASTY



Zucchini Meatballs Recipe by Tasty image

Here's what you need: zucchinis, salt, large egg, ricotta cheese, bread crumbs, italian seasoning, fresh basil, fresh parsley, pepper, olive oil, medium onion, garlic, cooked pasta, marinara sauce

Provided by Pierce Abernathy

Categories     Dinner

Yield 5 servings

Number Of Ingredients 14

4 zucchinis
1 tablespoon salt
1 large egg
1 cup ricotta cheese
1 cup bread crumbs
1 tablespoon italian seasoning
3 tablespoons fresh basil, chopped
3 tablespoons fresh parsley, chopped
1 teaspoon pepper
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, chopped
4 cups cooked pasta
marinara sauce

Steps:

  • Cut off the bottoms of each zucchini and use a cheese grater or box grater to shred into a large bowl. Sprinkle salt on top, toss, and let rest in a colander in the sink for 20 minutes to pull out excess moisture.
  • Preheat the oven to 375˚F (190˚C).
  • Using a dish towel, squeeze out excess liquid from the shredded zucchini. Move the zucchini to a dry bowl and add the egg, ricotta bread crumbs, Italian seasoning, basil, parsley, pepper, olive oil, onion, and garlic. Stir until evenly mixed, then form the mixture into golf ball-sized balls.
  • Bake for 30-40 minutes, or until browned, flipping halfway through.
  • Serve over pasta with marinara sauce.
  • Enoy!

Nutrition Facts : Calories 832 calories, Carbohydrate 138 grams, Fat 16 grams, Fiber 8 grams, Protein 31 grams, Sugar 11 grams

CURRIED MEATBALLS WITH EGGPLANT



Curried Meatballs With Eggplant image

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 16

1 1/4 cups basmati rice
2 tablespoons finely minced ginger
1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 to 1 teaspoon crushed chile flakes, to taste
4 tablespoons ghee or vegetable oil
1 medium onion, finely chopped
1 medium eggplant, about 1 pound, quartered lengthwise, cut in 1/2-inch slices
1 pound ground lamb or beef
1 large egg, lightly beaten
2 tablespoon minced fresh mint
Salt
1 poblano chile, seeded and slivered
2 teaspoons garam masala
2 medium tomatoes, chopped

Steps:

  • Rinse the rice twice, drain, then place in a saucepan and mix in half the ginger. Add 2 cups water, bring to a boil, reduce heat to very low, cover and cook 15 minutes. Set aside, covered. Heat a large sauté pan and add mustard seeds, cumin seeds and coriander seeds. Cook on medium-high until seeds start to dance and smell fragrant. Turn off heat. Remove to a mortar. Add chile flakes and pulverize.
  • Add 1 tablespoon of the ghee or oil to the pan. Add onion and sauté on low until very lightly browned. Remove. Add remaining ghee or oil and sauté eggplant on medium until lightly browned. Remove.
  • Mix ground meat with half the onions, half the ground spices, 6 tablespoons of the rice, the egg, half the mint and salt to taste. Form into 1-inch meatballs. Sauté meatballs in pan on medium until lightly browned. Don't worry if a few of them break up. Remove. Add poblano, remaining ground spice mixture, garam masala and remaining ginger to pan. Sauté on medium until poblano wilts.
  • Add tomatoes, simmer on low 5 minutes, scrape bottom of pan, add 1 cup water, then return eggplant, remaining onion and meatballs to pan. Cover and simmer 15 minutes. Taste for seasoning, adding more salt and chile if needed. Reheat rice on low. Dust curry with remaining mint and serve with rice.

Nutrition Facts : @context http, Calories 735, UnsaturatedFat 27 grams, Carbohydrate 60 grams, Fat 43 grams, Fiber 6 grams, Protein 27 grams, SaturatedFat 13 grams, Sodium 977 milligrams, Sugar 7 grams, TransFat 0 grams

TURKEY AND RICE MEATBALLS (ALBONDIGAS)



Turkey and Rice Meatballs (Albondigas) image

As these turkey and rice meatballs simmer in the sauce, the rice absorbs moisture, swell ups, and creates a relatively tender, moist meatball. I didn't intend this recipe to be a Thanksgiving dinner alternative, but now that I think about it, these could actually work. These are delicious served over saffron basmati rice.

Provided by Chef John

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 2h25m

Yield 6

Number Of Ingredients 19

1 pound ground turkey thigh meat
1 cup packed, cooked white long grain rice
3 cloves crushed garlic
¼ cup chopped Italian flat leaf parsley
1 large egg
2 teaspoons kosher salt
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon freshly ground black pepper
¼ teaspoon dried oregano
⅛ teaspoon cayenne pepper
1 tablespoon olive oil
2 ½ cups prepared tomato sauce
1 cup chicken broth, plus more as needed
⅓ cup creme fraiche
1 tablespoon sherry vinegar
1 teaspoon paprika
2 tablespoons chopped Italian flat leaf parsley
salt and pepper to taste

Steps:

  • Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil and oil the surface lightly.
  • Mix ground turkey, cooked rice, garlic, parsley, egg, salt, paprika, cumin, pepper, oregano, cayenne, and olive together in a bowl using a fork. Portion mixture with a small scoop (between 1/4 and 1/3 cup) and place on prepared foil-lined baking sheet. Use your (wet) hands to form into round meatballs. Bake in preheated oven until browned, about 15 minutes.
  • Pour chicken broth and prepared tomato sauce in a saucepan. Whisk in creme fraiche, sherry vinegar, and paprika. Transfer meatballs to tomato sauce. Set heat to medium high and bring to a simmer. Reduce heat to low and simmer until tender, 60 to 90 minutes. If sauce gets too thick, add a splash or 2 of broth or water. Remove from heat. Stir in parsley, salt, and pepper.

Nutrition Facts : Calories 257.6 calories, Carbohydrate 15.1 g, Cholesterol 105.7 mg, Fat 14.3 g, Fiber 2 g, Protein 19.1 g, SaturatedFat 5.3 g, Sodium 1423.3 mg, Sugar 4.9 g

RICE-STUDDED MEATBALLS



Rice-Studded Meatballs image

These rice-coated meatballs, commonly referred to as _zhen zhu_, meaning "pearls" in Chinese, are often prepared at home in New York City's Chinatown. Steaming them on lettuce leaves helps prevent them from sticking to the steamer rack. They are traditionally made with sticky rice (sometimes called sweet rice), but we've used long-grain rice, which is easier to find.

Time 45m

Yield Makes 6 main-course or 10 first-course servings

Number Of Ingredients 13

1 cup long-grain white rice
2 to 4 outer leaves iceberg or romaine lettuce
1 lb ground pork or veal or meatloaf mix
1 tablespoon Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
1 bunch scallions (white and pale green parts only), minced (1/3 cup)
1/2 cup diced (1/4 inch) rinsed and drained canned water chestnuts
1 tablespoon cornstarch
1 tablespoon egg white, lightly beaten
1 teaspoon sugar
1/2 teaspoon Asian sesame oil
1 teaspoon salt
1/4 teaspoon white pepper
Special equipment: a large collapsible metal steamer rack

Steps:

  • Soak rice in hot tap water in a large bowl while preparing meat mixture.
  • While rice soaks, put a metal steamer rack in a deep 12-inch skillet or a wide 6-quart pot and add enough water to reach 1/2 inch below bottom of steamer rack. Remove steamer rack from skillet and line rack with lettuce.
  • Stir together remaining ingredients (except rice) until combined well.
  • Drain rice in a sieve and transfer to a shallow dish.
  • Roll about 1 tablespoon meat mixture into a ball and roll in rice to coat, then transfer to steamer rack. Make about 30 more coated balls in same manner (use all of meat mixture; there will be leftover rice) and arrange in 1 layer on steamer rack.
  • Bring water to a boil and set steamer rack in skillet. Cover tightly and steam over high heat until cooked through, about 25 minutes. Check water occasionally, adding more as necessary.

TURKEY ZUCCHINI MEATBALLS



Turkey Zucchini Meatballs image

Turkey meatballs with zucchini baked right in. We make them into large meatballs because they are basically a meal in and of themselves, but feel free to make them into smaller sizes! Also great with pesto and tomatoes!

Provided by Kim

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h

Yield 12

Number Of Ingredients 16

1 tablespoon vegetable oil
1 cup shredded zucchini
¾ cup grated onion
3 cloves garlic, minced
2 slices multigrain bread, cut into 1-inch cubes
¼ cup milk
1 pound 93% lean ground turkey
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground nutmeg
2 large eggs
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
⅓ cup all-purpose flour
1 tablespoon olive oil

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
  • Heat vegetable oil in a medium saucepan over medium-high heat. Saute zucchini and onion until softened, about 8 minutes. Add garlic; cook for 2 minutes. Remove from heat and let mixture cool to room temperature.
  • Soak bread in a small bowl with milk until milk is absorbed, about 2 minutes. Remove bread and gently squeeze out excess milk. Place bread in a food processor and pulse until mixture forms fine crumbs resembling wet sand.
  • Combine ground turkey with the sauteed zucchini mixture, bread crumbs, oregano, salt, pepper, and nutmeg in a large bowl. Add eggs, Parmesan cheese, and parsley; mix thoroughly. Form mixture into 12 large meatballs using a large ice cream scoop.
  • Place 1/3 cup flour in a shallow dish. Dredge meatballs in flour and place 1 inch apart in the prepared baking pan. Drizzle olive oil over meatballs.
  • Bake in the preheated oven until meatballs are lightly browned on top and no longer pink in the center, 30 to 38 minutes. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (71 degrees C).

Nutrition Facts : Calories 125.8 calories, Carbohydrate 6.6 g, Cholesterol 60.1 mg, Fat 6.6 g, Fiber 0.8 g, Protein 10.3 g, SaturatedFat 1.6 g, Sodium 261.8 mg, Sugar 1.3 g

BAKED MEATBALLS AND ZUCCHINI



Baked Meatballs and Zucchini image

The combination of meatballs, vegetables and rice is great. My kids won't eat the zucchini but I still have hope.

Provided by ShellyD64

Categories     Meat

Time 40m

Yield 6 serving(s)

Number Of Ingredients 16

1 lb ground chuck
1 small onion, minced
1/2 cup breadcrumbs
1/4 cup milk
2 tablespoons parsley
1/4 teaspoon pepper
1 egg
1/2 teaspoon salt
1 tablespoon oil
4 small zucchini
1 clove garlic, minced
1 can mushroom
14 1/2 ounces tomatoes, diced
1 teaspoon dried basil
1/2 teaspoon sugar
1/2 teaspoon salt

Steps:

  • Preheat oven to 400 degrees.
  • Mix ingredients for meatballs, shape into balls.
  • Place in baking dish (I use a broiler pan) and bake for approximately 25 minutes until cooked through.
  • Saute zucchini, onion and mushrooms in hot oil.
  • Add remaining ingredients and cook until heated through.
  • Serve over rice.

Nutrition Facts : Calories 231.9, Fat 10.8, SaturatedFat 3.4, Cholesterol 85.8, Sodium 541.9, Carbohydrate 14.9, Fiber 2.6, Sugar 5, Protein 19.5

ZUCCHINI "MEATBALLS"-VEGETARIAN CURRY - MADHUR JAFFREY



Zucchini

If you feel like a real vegetarian treat, this recipe is worth the time and effort. It's definitely not low calorie or low fat, but for a special occasion or dinner party, I have made it many times with rave reviews. This is from one of Madhur Jaffrey's books (World of the East Vegetarian cooking), with a few alterations. She mentions that in India they would use a more traditional long green squash, however since that's more uncommon in North America, the recipe calls for zucchini instead. I like more of the 'meatballs' than the recipe gives, so in the past I have doubled that part. Prep time may not be exact, however it does include the 1/2 hour when the zucchini sits. You can partially prepare ahead of time, see note below. Hope you enjoy!!

Provided by magpie diner

Categories     Curries

Time 2h

Yield 4 serving(s)

Number Of Ingredients 20

3 medium zucchini
1/2 teaspoon salt
1 fresh green chile, minced (can use more or less, to your taste)
3 tablespoons onions (finely minced or grated)
1/2 teaspoon fresh ginger (finely minced or grated)
3 tablespoons fresh cilantro, finely minced (aka chinese parsley)
1/2 cup chickpea flour
vegetable oil (for frying)
5 tablespoons vegetable oil (can use leftover from the frying above)
2 medium onions, finely (minced or grated)
1/4 teaspoon turmeric
1 pinch cayenne pepper
1 teaspoon ground cumin
2 teaspoons ground coriander
2 tomatoes, peeled and finely chopped (could use tinned)
1 cup heavy cream
1/2 teaspoon garam masala
1/2 teaspoon ground cumin, roasted
1/4 teaspoon salt (to taste)
2 tablespoons roasted cashew nuts, chopped (optional)

Steps:

  • 'Meatballs'.
  • Wash, trim and grate the zucchini - use the regular grate size on your grater, grating too fine may make it too soggy. Put into a bowl and sprinkle with the 1/2 tsp salt. Set aside for about 1/2 an hour.
  • Once the zucchini has sat for about 1/2 an hour, squeeze out as much liquid as you can, using your hands or pressing through a fine mesh colander. Reserve the liquid you press out, it will be used in the gravy.
  • Dry out the bowl and put the zucchini back in, add the minced chili, onion, ginger and 2 tbsp of the cilantro (reserve the rest of the cilantro for garnish).
  • Sift the chickpea flour over the zucchini mixture. Mix well and form into about 20 balls. If they're too large, they won't cook well in the middle unless you fully immerse them in oil. I prefer to use as little oil as possible for frying, so I flatten them out a bit to make frying easier.
  • In a skillet or wok heat about 1 1/2 inches of oil over medium heat. When the oil is hot, put in about 5 or 6 of the balls - or as many will fit in one layer with room around each of them. Fry for about 2 minutes, turning them until you get a nice even brown coat. I suggest you test one to get a feel for how long it will take to fully cook inside since it really depends on how large you make them, and how much oil is in your pan.
  • Remove with a slotted spoon and leave to drain on paper towel. Continue with the rest of the 'meatballs', then set aside.
  • 'Gravy'.
  • Use about 5 tbsp of the oil from the frying and put into a skillet or saute pan. Heat the oil over medium heat and add onion once the oil is hot. Fry the onion for about 7 or 8 minutes, or until the onion begins to brown and become translucent. Take care not to burn the onion. Once cooked, take the pan off the heat for a moment and add the turmeric, cayenne, ground cumin and coriander. Stir and then return to the heat.
  • Add the tomatoes and let that cook for about 5 minutes to combine flavours.
  • Add 1 cup of the zucchini 'juice' -- if you are short, top up with water to reach 1 cup.
  • Bring to a boil the lower the heat and let the sauce simmer gently for about 15 minutes. Up to this point, you could prepare the recipe in advance.
  • To finish, (reheat if you have made in advance), add the cream, garam masala, roasted cumin and salt. (To roast the cumin, just put it in a dry really hot pan for a few minutes taking care not to burn). Mix sauce well and bring to a simmer.
  • Add the 'meatballs' and gently spoon the sauce over them, trying not to break any of them. The meatballs turn soft in the sauce, so only cook enough to warm them through and then serve immediately with basmati rice and/or roti or naan bread. Garnish with the reserved fresh cilantro and cashews if using.

Nutrition Facts : Calories 473.6, Fat 40.9, SaturatedFat 16.2, Cholesterol 81.5, Sodium 486.3, Carbohydrate 23.5, Fiber 5.5, Sugar 10, Protein 7.3

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LITTLE MEATBALLS WITH PARMESAN GARLIC RICE - AN ITALIAN IN MY KITCHEN
2018-11-15 In a medium bowl, combine the egg, bread crumbs, oregano, red pepper flakes, garlic powder, salt and black pepper, then add the ground beef. Mix together with your hands …
From anitalianinmykitchen.com


ZUCCHINI AND POTATO CHICKPEA CURRY - INSPIRALIZED
Heat the oil in a large pot over medium-high heat. Once oil is shimmering, add the ginger, garlic, and onions and cook for 3-5 minutes or until onions are mostly soft.
From inspiralized.com


10 BEST TURKEY MEATBALLS RICE RECIPES | YUMMLY
cinnamon, turkey meatballs, coconut milk, curry, lime, salt, yellow curry paste and 11 more Zucchini "Pasta" with Turkey Meatballs Raisin and Fig crushed tomatoes, sugar, olive oil, …
From yummly.com


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