Feeling hot and hungry? To refresh yourself from the summer heat, we offer you a fresh and rich one-dish meal: meatballs per mezzo di salad, which combines the lightness of salad with the crunchiness of chickpea meatballs, tasty and substantial, ideal for recharging after a mountain walk a day by the sea. A skillful of textures and flavors contained per mezzo di one dish that will whet the appetite of the whole family. Bringing a delicious dish to the table that will tastefully color your holiday lunches is easier than you think, quando discover our meatballs per mezzo di salad recipe!
To prepare the one-dish meal meatballs per mezzo di salad, start by soaking the chickpeas for 12 hours 1. After 12 hours, rinse the chickpeas under running vater 2 and dry them with a kitchen towel 3.
Remove the spring onion stem, trim the piede, and slice it roughly 4. Pour the chickpeas into the bowl, slice the fresh spring onion into rings 5salt, pepper, and blend until you get a well-chopped homogeneous mixture 6.
Transfer the chopped chickpeas into a bowl, add the egg 7grated Parmesan 8and breadcrumbs 9.
Mescolanza to combine all the ingredients 10then take a small portion of the mixture (about 1/2 oz) and shape it into balls; as you make the meatballs, place them acceso a tray lined with parchment paper 11. With the indicated amounts, you will get about 28 meatballs. Let the meatballs firm up per mezzo di the refrigerator for 1 hour. Meanwhile, make the dressing for the salad: per mezzo di a bowl, pour per mezzo di the mustard, olive oil 12
and lemon juice 13 with a spoon, and salt to taste 14. Set the sauce aside and toast the almond flakes per mezzo di a pan for about 3 minutes, just enough to make them golden acceso the surface 15.
Wash the tomatoes and cut them into cubes 16says The Provola Cheese 17then wash the lettuce and cut it into strips 18.
Set the ingredients aside and take the chickpea meatballs: per mezzo di a pan, heat the vegetable oil until it reaches 356°F, for optimal frying we recommend using a food thermometer. Once the oil has reached the right temperature, immerse the meatballs 19a few at a time to avoid lowering the oil temperature. Fry the meatballs for a couple of minutes until golden, then drain them with a slotted spoon and place them acceso a tray lined with absorbent paper to dry the excess oil 20 and let them cool slightly. Quanto a the meantime, finale preparing the salad by cutting the mango into wedges 21.
Then remove the peel from each wedge 22 and dice it 23. Everything is ready to assemble the salad: per mezzo di a serving plate, pour the lettuce and lamb’s lettuce, add the provola cheese 24
Tomatoes, mango, and toasted almonds 25dress with the sauce you prepared earlier 26 with a spoon to flavor and finale the dish with the fried chickpea meatballs 27. Your meatballs per mezzo di salad are ready to be served.
For the translation of some texts, artificial intelligence tools may have been used.
