This recipe is perfect as an appetizer, but also as an idea to get children to eat more vegetables (you just need to omit the chili pepper). They can be customized with different vegetables and are very tasty!
Squeeze the already cooked turnip greens. Chop them finely and place them in a bowl. Prepare a batter of water and flour (chickpea flour is also excellent). Add the batter (about spoonfuls) to the turnip greens and stir.
Then add the salt, the Soaked and squeezed bread, herbs to taste and some Bread crumbs little by little. Knead until you obtain a mixture that can be worked by hand.
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 warm slightly and enjoy them.
To make it a complete dish, you can serve it with a chickpea cream. They are delicious!
A bowl for preparing the meatball mixture
A large frying pan
You can store them in the fridge for a couple of days or freeze them either raw or cooked!
The quantities may seem a little imprecise... it is a leftover recipe made from what we have at home, so you will have to go a bit by eye.
Italia, Calabria
| Energy (kcal) | 38.76 |
| Carbohydrates (g) | 7.36 |
| of which Sugars (g) | 3.96 |
| Fat (g) | 0.06 |
| of which Saturates (g) | 0.01 |
| Protein (g) | 1.42 |
| Fiber (g) | 2.65 |
| Sale (g) | 0.09 |
