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Chicken fillet meatballs with pumpkin and green buckwheat
Light, delicious and healthy meatballs that are both hearty and very tasty.
Bake cutlets with vegetables - this time with pumpkin, new cabbage and fresh Ricotta cheese.
Grind the chicken fillets in a food processor. Grate or finely chop the peppers and dill.
Cut the pumpkin and onion into small pieces, and place them in a food processor. Add the egg and process until smooth.
Pair meat with vegetables. Add fresh Ricotta cheese, squeezed garlic, salt and other seasonings.
Form into round cutlets (I made 12) and place them on a baking tray.
Bake in a preheated oven at 175-180 °C for ~40-45 minutes.
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Finished product weight 1333
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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