4 TIPOLOGIE DI POLPETTE DI CARNE E VEGETALI | Quale proveresti per prima?

Good morning everyone! Today, a mix of different recipes, all delicious, suitable for all occasions and perfect for an aperitif or a buffet. Before the ingredients, I remind you that subscribing to the channel is completely free and allows you to not miss any of the recipes I've already published and those to come. You'll also be making a huge contribution to me by helping it grow and expanding my community, which is very important to me. If you'd like to support me, you can leave a like and a comment, which are always greatly appreciated, or by sharing the video with your friends. I thank everyone who follows me and always leaves me lovely messages that motivate me to always do better, thank you so much. TUNA MEATBALLS INGREDIENTS FOR 17 MEATBALLS: 400 g firm potatoes (red ones are perfect) - 15 g onion or spring onion - coarse salt - fine salt and pepper to taste. - 180g well-drained tuna in oil - 1 egg - 15g Grana Padano or Pecorino cheese - parsley to taste - 15g capers - grated zest of half an unwaxed lemon - vegetable oil for frying. LEMON VEAL MEATBALLS INGREDIENTS FOR 11-12 MEATBALLS: 360g ground veal - 1 whole egg - 90g peeled zucchini - 15g Grana Padano or Parmesan cheese - 10g Pecorino Romano cheese - a pinch of garlic powder - 3 tablespoons breadcrumbs - 1 tablespoon chopped parsley - a splash of milk - salt and pepper to taste - grated zest of one unwaxed lemon - plain flour to taste - juice of one lemon - extra virgin olive oil to taste - a few sprigs of fresh thyme, tied with kitchen twine - a knob of butter. EGGPLANT MEATBALLS INGREDIENTS for 22 meatballs: 2 medium eggplants - 30g Grana Padano or Parmesan cheese - 60g ricotta (I used goat's ricotta) - 1 whole egg - 2 cloves garlic - 700g tomato puree - water to taste - 2 slices of white bread - 3/4 tablespoon breadcrumbs - extra virgin olive oil, salt, and pepper to taste - basil leaves - chopped fresh parsley. FALAFEL INGREDIENTS FOR 23 PIECES: 250g dried chickpeas - 40g onion - 1 clove garlic - 25g parsley - 1 teaspoon ground cumin - 2 pinches salt and pepper to taste - 150g plain Greek yogurt - juice of half a lemon - salt and pepper to taste - a drizzle of extra virgin olive oil - peanut oil for frying - you can also add half a teaspoon of baking soda, but I don't think it's necessary. HELPFUL TIPS: For the falafel: The original recipe calls for coriander and sumac, but they're very hard to find here, especially the sumac, so I only use parsley. You can also make falafel with other legumes, such as beans or fava beans, which are also very good. It's important to blend everything well to obtain a smooth mixture that can be shaped. It should be moist but not too moist. In that case, you can let it rest at room temperature for an hour or add a little chickpea flour, but be careful not to make it too dry; the falafel should be soft inside. The oil should be between 160 and 170 degrees Celsius; don't let it rise higher, or they could break or burn on the outside. The tastiest traditional method is frying, but you can also bake them in the oven or air fryer at 200 degrees Celsius for 20 minutes, brushing them with a little oil first. #vegetarian #vegetables #meatballs #meat #meatlovers #food #foodie #recipe #italianfood #tastyfood #tastyrecipes #cooking #cookingathome #cookingchannel #hungry #eating #cooking #cookingwithlove #foodblogger #cookingvideo #cucinarechepassione