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Beetroot and Cheese Meatballs

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Beetroot and Cheese Meatballs


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Tempo de preparo

0 min(s)


0 servings

Gabriela Barbosa

  • Ingredients
  • Recipe
  • beetroot400 g
  • carrots2 unit(s)
  • from potato starch100 g
  • feta cheese150 g
  • natural yogurt1 unit(s)
  • salt q.b.. to taste
  • pepper q.b.. to taste
  • cumin q.b.. to taste
  • breadcrumbs q.b.. to taste
  • mint q.b.. to taste
  • oil q.b.. to taste
  1. Peel the beets and carrots, cut them into pieces and cook them in salted water for 15 minutes.
  2. Once cooked, drain the vegetables and pass them through the pass-vite.
  3. Season with salt, pepper and cumin.
  4. Then add 100 g of potato starch and mix well.
  5. If necessary, add more starch, in order to obtain a malleable preparation. Reserve.
  6. Cut the feta cheese into 12 cubes.
  7. Shape the puree into balls, placing a cube of cheese inside each one.
  8. Pass them through breadcrumbs and arrange them on a tray.
  9. Place in the freezer to solidify the meatballs a little.
  10. Place the plain yogurt in a bowl and add chopped mint, salt and pepper. Engage and book.
  11. Heat the oil and once it is hot, fry the meatballs in it.
  12. Remove and drain on absorbent paper.
  13. Serve the meatballs with the yogurt sauce.

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