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Argentinian stuffed Zottarella

Argentinian stuffed Zottarella

Category: Meat & Poultry

50 Minutes
Preparation time
Ingredients for 4 people
1 tbsp. raisins
4 packages (125 g each) of Zottarella Ball Classic
1/4 red pepper
1/2 tomato
1 green onion
5 pitted green olives
1 tbsp. olive oil
125 g mixed minced meat
1 tsp. cumin powder
1/4 tsp. pepper
1/4 tsp. chilli powder
1 tsp. mild paprika powder
Salt
3 eggs
Breadcrumbs for rolling in
Sunflower oil for frying
  1. Soak the raisins in some water. Drain the Zottarella balls and dab dry. Wash the pepper, cut in half, remove the seeds and white inner skin and dice. Wash the tomato, remove the stem and dice. Wash the green onions and cut into rings along with the olives.
  2. Heat oil in a pan. Fry the pepper, green onion and tomato. Add the minced meat and fry until crumbly. Add the spices, fry for about 2 min. and season with salt. Add the raisins and olives and let cool.
  3. Make a slit in the Zottarella Balls with a teaspoon and carefully hollow them out. Fill with the minced meat mixture and press back together. First roll the Balls in the whisked egg and then roll in the breadcrumbs. Repeat this step again. Heat plenty of oil in a pot for shallow-frying and fry the Zottarella balls in it until they turn golden yellow. Drain excess oil on a paper towel and serve while hot with a mixed salad.

Recipe inspirations from the
Zottarella cookbook