How to make
Prepare the Teriyaki sauce by mixing and beating well all the ingredients listed for it. Boil it uncovered, for 5 minutes or until it has slightly thickened. If you wish, you can fill it in a piping bag after it cools down a little, so that you can easily apply it to the appetizer that we are going to prepare.
For the meatballs, grind the dry whole wheat bread with the garlic and parsley leaves in a blender. Separately, grind the zucchini with the mushrooms, cleaned with a damp cloth or peeled, but not washed in water, so that they do not get wet. They should not become mushy, but in small pieces. Add them to the minced meat along with the egg, bread mixture, black pepper, salt and ricotta.
Knead well and leave the mixture in the refrigerator to set and flavor well. Sometimes I leave it overnight and the next day it is more aromatic.
Cook the farfalle pasta in salted water and strain it. You can mix with a little olive oil so it doesn't stick together and dry out as it cools.
Form the meatball mixture into balls the size of a walnut or slightly larger. Do it with slightly moistened palms so that it does not stick to you. Roll them in flour and fry them in oil heated over moderate heat until golden brown.
Take out the finished meatballs and place them onto kitchen paper.
To put together your spectacular holiday bites, grab about 20 toothpicks or small wooden skewers. First skewer a ribbon of farfalle, then a leaf of fresh basil and finally a meatball. Drizzle the Teriyaki sauce over your Festive Bites with Meatballs, Farfalle and Teriyaki Sauce and serve them to your fancy table.
Enjoy and Happy Holidays!
