Eggplant meatballs 🍆, and stuffed peppers

Peppers, zucchini, aubergines and much more... How to resist stuffed vegetables? And while we're at it, why not prepare delicious meatballs?There are vegetables such as peppers, round zucchini, tomatoes and eggplants that seem to be made to be filled. Meat, vegetables, peaches, cheese, rice and breadcrumbs are just some of the ingredients indicated to prepare tasty fillings, to be enjoyed after a passage in the oven, with separate cooking or raw. Many love the mixture of these flavors with vegetables, but there are also those who prefer the filling, especially if meat. So, why not prepare some meatballs too? Fried, baked and steamed they can be prepared with minced meat, fish, vegetables and accompanied with sauces and creams perfect to contrast with their crunchiness. Here then is a collection of perfect recipes to satisfy the palate of those who love stuffed vegetables, but also for lovers of the legendary meatballs: you will see that many times the ingredients are repeated and you will find many simple recipes to prepare with little expense!

Green light to: zucchini stuffed with eggplant and mint, stuffed zucchini, vegetables stuffed with herbal bread, stuffed peppers, tomatoes stuffed with rice, stuffed tomatoes, peppers stuffed with meat and cheese, eggplant boats stuffed with fish, tomatoes stuffed with sardines, peppers stuffed with sausage, peppers stuffed with bread and provolone, stuffed aubergines with mozzarella and cherry tomatoes, peppers stuffed with sea bass, prawns and squid, pork balls with speck and ricotta, skewers of meatballs with jackdaws and beans, veal balls, meatballs with gruyère pepper and olives, meatballs of herbs and quinoa with pecorino cream, lamb meatballs with radishes, veal and carrot meatballs with leek sauce and meatloaf with ricotta.

Here are two of my recipes to prepare stuffed vegetables and meatballs at will:

Zucchini stuffed with eggplant and mint

Ingredients

750 g 3 zucchini

350 g 1 eggplant

3 Tomatoes

grated parmesan

Olives

capers in salt

mint

extra virgin olive oil

salt

Pepper

Procedure

Cut the eggplant in two lengthwise, cut the pulp with the tip of a sharp knife and grease it with oil. Place it with the pulp down on a baking sheet covered with baking paper and bake at 190 ° C for about 20 minutes. Trim the zucchini and cut them in two lengthwise; Empty them of the central part with the seeds, salt them lightly and place them in a freshly greased baking dish. Pit a dozen olives and chop them coarsely. Wash a teaspoon of capers from salt and chop too. Empty the aubergines and, with the knife, chop the pulp with some mint leaves; Then mix it with the capers and olives and ground pepper and distribute it in the zucchini (salt is not necessary because the capers will give the right flavor). Thinly slice the tomatoes, arrange the slices on the filling, grease with a little oil and sprinkle with parmesan cheese. Bake at 180 °C for 8 minutes; Remove the zucchini from the oven and serve hot, warm or at room temperature.

Stuffed zucchini

Ingredients

1 Kg round zucchini

700 g eggplant

500 g tomatoes 

30 g chopped desalted capers

marjoram

thyme

Fennel

fresh chili

grated parmesan

salt

Procedure

Prepare finely chopped with thyme, fennel and marjoram. Cut the bottom of the tomatoes, immerse them for less than 1 in boiling water, drain, peel and divide them in half. Then place them on a plate, salt them, season with the finely chopped, a little oil and bake them in a ventilated oven at 120 ° C for 45. Take them out of the oven and cut into cubes. Pierce the aubergines and bake them in the ventilated oven on a baking sheet lined with baking paper at 180 ° C for about 45. Remove from the oven, peel and cut the pulp into cubes. Level the bottom of the zucchini; Eliminate the caps. Dig them up and blanch them in boiling water for 1-2. Drain, cool in cold water and dry them. Season the diced tomato and eggplant with chopped capers, 50 g of Parmesan cheese, chopped marjoram and fresh chilli, a drizzle of oil and season with salt, if necessary. Stuff the zucchini with this filling, sprinkle with parmesan and bake in a ventilated oven at 180 ° C for 10-12. Remove the zucchini from the oven and serve immediately.

Stuffed vegetables with herb bread

Stuffed peppers

Tomatoes stuffed with rice

Stuffed tomatoes 

Peppers stuffed with meat and cheese

Eggplant boats stuffed with fish

Tomatoes stuffed with sardines

Peppers stuffed with sausage

Peppers stuffed with bread and provolone cheese

Aubergines stuffed with mozzarella and cherry tomatoes

Peppers stuffed with sea bass, shrimp and squid

Pork meatballs with bacon and ricotta

Skewers of meatballs with jackdaws and beans

Veal meatballs

Meatballs of herbs and quinoa with pecorino cream

Lamb meatballs with radishes

Veal and carrot meatballs with leek sauce

Meatloaf with ricotta