This recipe is perfect as a small appetizer but also as an idea to get children to eat more vegetables (just omit the chili pepper). They can be customized with different vegetables and are very tasty!
Squeeze the already cooked turnip greens. Chop them and place them in a bowl. Prepare a batter with water and flour (chickpea flour is also excellent). Add the batter (about two tablespoons) to the turnip greens and give it a stir.
Then add the salt, soaked and squeezed bread, herbs to taste, and breadcrumbs little by little. Knead until you get a mixture that can be worked with your hands.
Pour the oil into a pan. Add a clove of garlic in its skin and some chili pepper if you like. Heat it up and add the meatballs.
Brown them well, turning them from time to time. Once ready, let them cool slightly and enjoy them.
To make a complete dish, you can serve them with a chickpea cream. They are delicious!
A bowl to prepare the meatball mixture
A large pan
You can store them in the fridge for a couple of days or freeze them either raw or cooked!
The quantities might be a bit imprecise... it's a recipe to use up what we have at home, so you'll have to eyeball it a bit.
Italia, Calabria
| Energy (kcal) | 119.67 |
| Carbohydrates (g) | 25.53 |
| of which Sugars (g) | 6.27 |
| Fat (g) | 0.53 |
| of which Saturates (g) | 0.08 |
| Protein (g) | 3.4 |
| Fiber (g) | 2.8 |
| Sale (g) | 0.2 |
