Broad Bean and Mint Meatballs
Appetizers
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Cook Time
50 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
This Thermomix® recipe for Broad Bean and Mint Meatballs is ready in 50 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
These broad bean and mint meatballs are an explosion of springtime flavors! Fresh broad beans, flavorful pecorino cheese and fragrant mint come together in a soft and tasty dough. Perfect as a delicious appetizer or as a light second course, these meatballs are very easy to prepare with the Thermomix®. I love them served with a yogurt and mint sauce for an extra touch of freshness. A simple and delicious vegetarian idea, ideal for a quick lunch or an informal dinner. They are prepared in a short time and are an excellent alternative to classic meat meatballs!
Ingredients (10 ingredients)
-
Broad beans
-
Pecorino cheese
-
1 piece Egg
-
Fresh mint
-
Breadcrumbs
-
1 piece Shallot
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to taste Extra virgin olive oil
-
1 clove Garlic
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to taste Salt
-
Peanut seed oil
Preparation (7 steps)
Chopped shallot and garlic
Insert a shallot into the bowl and chop for 3 Sec./Speed 5. Add a clove of garlic and chop for another 3 Sec./Speed 7. Transfer the chopped mixture to a pan.
Cooking the broad beans
Add a drizzle of extra virgin olive oil to the pan with the chopped shallot and garlic. Add the broad beans, a pinch of salt and cook over low heat for about 15 minutes, stirring occasionally. Once the broad beans are soft, turn off the heat and let it cool slightly.
Preparation of the dough
Transfer the lukewarm broad beans to the Thermomix bowl. Add an egg, grated pecorino cheese and fresh mint leaves. Blend for 20 Sec./Speed 7 until a smooth mixture is obtained.
Adding the breadcrumbs
Add the breadcrumbs to the mixture in the bowl and blend for another 10 Sec./Speed 5, until the dough is compact and easy to work with your hands. Transfer the mixture to a bowl and mix well.
Form the meatballs
With slightly damp hands, form meatballs the size of a walnut. Arrange them on a plate and let them rest in the refrigerator for about 15 minutes.
Frying the meatballs
Heat plenty of peanut seed oil in a large pan. When the oil is hot, fry a few meatballs at a time to prevent the temperature from dropping. Cook until they are golden brown and crispy on all sides. Drain the meatballs with a slotted spoon and place them on absorbent paper to remove excess oil.
Serve
Serve the broad bean meatballs still hot, perhaps accompanying them with a yogurt and mint sauce.
Finished cooking? Great! 🎉
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Created by
Francesca Mariani
6
Rezepte
0
Kochbücher
Allergens
- Eggs
- Milk
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