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Vegetable meatballs

Vegetable meatballs

Put the vegetables on a large grater, sprinkle with salt and let them drain for 30 minutes. Then mix them with eggs, flour, salt and pepper to taste, finely chopped parsley and crushed garlic. Put the spoon in a pan with hot oil and brown them on both sides. When they are ready, take them out on absorbent paper.

good appetite!


Recipe of the day: Vegetable meatballs

We offer you a delicious and very simple recipe to make: vegetable meatballs.

ingredients

1 kg of potatoes
2 carrots
5 cloves garlic
parsley
2 eggs
broccoli
flour
salt
pepper
Paprika

Method of preparation

We clean the vegetables and wash them. I used the food processor, the first time I chopped parsley, carrots and broccoli.

After chopping the potatoes, I squeezed the juice well.

I mixed the potato composition with carrots, broccoli, added the rest of the ingredients and mixed well (add enough flour to bind the composition).

We leave a little aside and then with wet hands form the meatballs.

Fry them in a hot oil bath, turn them on both sides and then take them out on an absorbent napkin.


Recipe of the day: Vegetable meatballs

We offer you a delicious and very simple recipe to make: vegetable meatballs.

ingredients

1 kg of potatoes
2 carrots
5 cloves garlic
parsley
2 eggs
broccoli
flour
salt
pepper
Paprika

Method of preparation

We clean the vegetables and wash them. I used the food processor, the first time I chopped parsley, carrots and broccoli.

After chopping the potatoes, I squeezed the juice well.

I mixed the potato composition with carrots, broccoli, added the rest of the ingredients and mixed well (add enough flour to bind the composition).

We leave a little aside and then with wet hands form the meatballs.

Fry them in a hot oil bath, turn them on both sides and then take them out on an absorbent napkin.


Dietary vegetable meatballs

Vegetarian meatballs are an excellent appetizer when you have no idea what you can prepare good and dietary at the same time. This recipe contains only low-calorie but very nutritious ingredients, and you have the option to bake it, which also saves you from the dangers of frying.

Ingredient:

  • 1 zucchini zucchini
  • 1 white onion
  • 2 carrots
  • 1/2 yellow pepper
  • 1/2 red pepper
  • a little green onion
  • chopped parsley to taste
  • 2 large potatoes
  • 2 eggs
  • 40 g pesmet
  • a little paprika, if you want them fast
  • salt and pepper to taste
  • garlic powder (optional).

Method of preparation:

    Peel a squash, grate it and squeeze the juice. After you have finished shaving the vegetables, squeeze the juice from them.

This recipe is very simple and tasty, but there are many variations dietary vegetable meatballs. For example, you can try a recipe for meatballs with mushrooms and garlic, because they have a consistency very similar to that of classic meatballs:

We are waiting for you to tell us how you felt meatballs with dietary vegetables and what other ingredients did you use to make them delicious?


Vegetable meatballs

Sometimes I like to remember my childhood days. I remember I loved waking up early in the morning and enjoying a hearty breakfast. loved meatballs (or & ldquoparjoalele & rdquo) of vegetables that my mother used to make. They simply filled me with joy and were a wonderful way to start a gloomy school day! & # 128578

Every time I get nostalgic, I try to recreate various dishes from my childhood (remember my recipe for milk with rice?). And among them are, of course, my mother's vegetable meatballs. Of course, given that I'm trying to now I'm on a vegan diet, I can no longer use eggs, but I know some alternatives and substitutes that work great. So, let's get started!

Today's recipe is a vegan and healthy alternative to one of the best snacks in the world. It's a quick and easy way to prepare a great appetizer, suitable for moments when you don't feel like sitting in the kitchen for more than 10 minutes. I'm talking, of course, about vegetable meatballs! & # 128578

Vegetable meatballs are one of the most popular snacks loved by children, but this does not mean that only the little ones can enjoy them. These meatballs are made from a variety of delicious vegetables, among which carrots, cucumbers and zucchini are most often used, but you can experiment with your favorite vegetables, of course!

If you are bored of eating the same mixture of vegetables Mexican, you can throw it in a bowl and turn it into meatballs. Why not?

Vegetable meatballs cook surprisingly fast - that's why it's the perfect snack (or, even better - dinner!) For those days when you come home from the office exhausted and don't feel like cooking anything. The next time this happens to you and you want to order, think twice, rummage in the fridge for ingredients that you can cut and fry together. The meatballs can be ready in a few minutes and enjoyed as such or with a salad & ndash if you still have the patience to prepare it, of course!

For these vegan meatballs you will need to replace dairy products with your favorite substitutes, as well as eggs. But what if I told you that for this recipe you only need a few grated vegetables, fresh and aromatic herbs, flour and that's it? Yes, yes, that's all!

Classic meatballs are a kind of mini-omelettes with various other ingredients added to the component. But that doesn't mean vegan options can't be as tasty! All you have to do is decide what ingredients you want to use. I like to put zucchini and other classic combinations of vegetables such as carrots, zucchini, bell peppers, cucumbers and, of course, green onions. Red onions can make meatballs fuller and saltier, while bell peppers will make them sweeter, especially if it's red. But the decision is yours!

The only thing you need to keep in mind when it comes to meatball ingredients is that they need to be finely chopped. So, I decided to put them directly on the grater and solve the problem quickly.

As for the sauce (because yes, the sauce takes them to a completely different level), I prefer to eat them with a little chutney, but an equally good option is to pass in this avocado and mix it with lime juice. If you like spicy sauces, you can use your favorite! A good sauce will enhance the flavors of meatballs in two steps and three movements.

Vegetable meatballs are an extremely versatile snack. You can serve them for breakfast, lunch or dinner, brunch or midnight snack.

You can even serve them at a festive dinner, along with other appetizers. Believe me, they will become the main attraction among friends and family! Even carnivorous experts think they can agree that they are delicious.

Ah, and here's another idea that came to my mind & ndash you can even try to do a sandwich using vegetable meatballs. You can use them instead of meat in a burger, this turning, this time, into a healthy meal.

You can also try various spice combinations. Vegetable meatballs taste best salted, but pepper and other spicy spices can also be very suitable!

I hope you will like to prepare this simple but effective recipe. Please tell me how it turned out or if you chose to serve them in a different way, maybe. I am always curious to listen to your opinions and suggestions! & # 128578


If you like it, share it with your friends!







Ingredient:

For meatballs:
9 slices of bread
1 large onion
1 large carrot
360g potatoes
200g mozzarella
Finely chopped green parsley
2 finely chopped eggs
Salt and pepper to taste
5 cloves of garlic
Spice for meatballs
Frying oil
Milk for soaking slices of bread
Flour for flouring meatballs

For the béchamel sauce:
100g Butter
5 tablespoons Flour
500ml Milk
5 tablespoons sour cream
Salt to taste

Method of preparation:
Chop the green parsley very finely.

We clean the garlic cloves and put them on the small grater.

We put the big mozzarella on the grater.

Wash the onion, carrot and potatoes. We peel them.

Put the potatoes and the carrot on the large grater.

We cut the onion very small.

In a frying pan with oil, put the onion, potatoes and carrot. After 5 minutes, add 250 ml of water and let it boil until the water evaporates.


Remove the hardened vegetables in a strainer and let them drain.

Put a little milk in a plate and soak the slices of bread in this milk on both sides.

After we soak them, we squeeze them in our fists as best we can.

The bread soaked in milk and then squeezed, we then pass it through the meat grinder.

Having all the ingredients ready, we start to prepare the composition for meatballs.
We put in a large bowl the bread soaked in milk, squeezed and given by the machine, we add the hardened vegetables, the mozzarella given on the grater, the garlic given on the grater.
Season with salt and pepper to taste, add finely chopped parsley, spice for meatballs from Fuks and eggs, then mix the composition well until you get a well-blended paste. I say mix everything by hand.

After the composition is prepared we start to form the meatballs.
Put the flour in a plate and pass the meatballs through the flour, taking care to flour them on all sides.

After we have shaped the meatballs, we heat the oil in a pan, and when it starts to sizzle slightly, we fry the meatballs, turning them on both sides.


When they become sufficiently brown, we take them out on a plate in which we put an absorbent napkin to remove the excess fat.

Put the melted butter in a saucepan.

After it has melted, add the flour in the rain, mix and let it brown a little (1 minute), add the milk and mix in one, until it starts to thicken.


Towards the end, add salt to taste, sour cream, mix until smooth and then the sauce is ready.








Vegetable meatballs

I was left with some surplus carrot pulp from a raw vegan soup and I said to try to make some vegetable meatballs, just right during fasting. They came out really good, let alone empty the plate before finishing the pictures.

How to make it, how not to make it, but I kept running away from vegetable meatballs precisely because there is no binder for ingredients as good as egg. I mean, mashed potatoes are perfect for tying, almost perfectly, without exaggeration. My fasting meatballs are neither too firm nor too dry. Anyway, I don't stay on the plate for too long. That is important after all.

I told you I set out to empty my freezer of the last reserves for winter survival, right? I'm going to poison you with peas. I was kidding! But I'm waiting for ideas from you on how I can cook peas. Vegetable meatballs are the last pea recipe this year. Promise!

So, if you have never tried such a mixture for meatballs, you are free to go to the kitchen because they are super delicious. And I don't even bother.

Vegetable meatballs

1 large potato or 2 smaller ones

1 bunch of green onions

1 tablespoon olive oil

Boil the potatoes and puree, over which the carrots are grated, add the finely chopped onion, chopped dill and boiled peas. You can leave the peas whole, or pass them together with the potatoes. I preferred it whole.

Note: It would be better to squeeze the carrot juice, because I used carrot pulp left over from squeezing.

The obtained paste is modeled in the form of meatballs, which are baked at 180 ° C for 30 minutes.


Vegetable meatballs

I was left with some surplus carrot pulp from a raw vegan soup and I said to try to make some vegetable meatballs, just right during fasting. They came out really good, let alone empty the plate before finishing the pictures.

How to make it, how not to make it, but I kept running away from vegetable meatballs precisely because there is no binder for ingredients as good as egg. I mean, mashed potatoes are perfect for tying, almost perfectly, without exaggeration. My fasting meatballs are neither too firm nor too dry. Anyway, I don't stay on the plate for too long. That is important after all.

I told you I set out to empty my freezer of the last reserves for winter survival, right? I'm going to poison you with peas. I was kidding! But I'm waiting for ideas from you on how I can cook peas. Vegetable meatballs are the last pea recipe this year. Promise!

So, if you have never tried such a mixture for meatballs, you are free to go to the kitchen because they are super delicious. And I don't even bother.

Vegetable meatballs

1 large potato or 2 smaller ones

1 bunch of green onions

1 tablespoon olive oil

Boil the potatoes and puree, over which the carrots are grated, add the finely chopped onion, chopped dill and boiled peas. You can leave the peas whole, or pass them together with the potatoes. I preferred it whole.

Note: It would be better to squeeze the carrot juice, because I used carrot pulp left over from squeezing.

The obtained paste is modeled in the form of meatballs, which are baked at 180 ° C for 30 minutes.


If you like it, share it with your friends!







Ingredient:

For meatballs:
9 slices of bread
1 large onion
1 large carrot
360g potatoes
200g mozzarella
Finely chopped green parsley
2 finely chopped eggs
Salt and pepper to taste
5 cloves of garlic
Spice for meatballs
Frying oil
Milk for soaking slices of bread
Flour for flouring meatballs

For the béchamel sauce:
100g Butter
5 tablespoons Flour
500ml Milk
5 tablespoons sour cream
Salt to taste

Method of preparation:
Chop the green parsley very finely.

We clean the garlic cloves and put them on the small grater.

We put the big mozzarella on the grater.

Wash the onion, carrot and potatoes. We peel them.

Put the potatoes and the carrot on the large grater.

We cut the onion very small.

In a frying pan with oil, put the onion, potatoes and carrot. After 5 minutes, add 250 ml of water and let it boil until the water evaporates.


Remove the hardened vegetables in a strainer and let them drain.

Put a little milk in a plate and soak the slices of bread in this milk on both sides.

After we soak them, we squeeze them in our fists as best we can.

The bread soaked in milk and then squeezed, we then pass it through the meat grinder.

Having all the ingredients ready, we start to prepare the composition for meatballs.
We put in a large bowl the bread soaked in milk, squeezed and given by the machine, we add the hardened vegetables, the mozzarella given on the grater, the garlic given on the grater.
Season with salt and pepper to taste, add finely chopped parsley, spice for meatballs from Fuks and eggs, then mix the composition well until you get a well-blended paste. I say mix everything by hand.

After the composition is prepared we start to form the meatballs.
Put the flour in a plate and pass the meatballs through the flour, taking care to flour them on all sides.

After we have shaped the meatballs, we heat the oil in a pan, and when it starts to sizzle slightly, we fry the meatballs, turning them on both sides.


When they become sufficiently brown, we take them out on a plate in which we put an absorbent napkin to remove the excess fat.

Put the melted butter in a saucepan.

After it has melted, add the flour in the rain, mix and let it brown a little (1 minute), add the milk and mix in one, until it starts to thicken.


Towards the end, add salt to taste the cream, mix until smooth and then the sauce is ready.








Recipe of the day: Vegetable meatballs

We offer you a delicious and very simple recipe to make: vegetable meatballs.

ingredients

1 kg of potatoes
2 carrots
5 cloves garlic
parsley
2 eggs
broccoli
flour
salt
pepper
Paprika

Method of preparation

We clean the vegetables and wash them. I used the food processor, the first time I chopped parsley, carrots and broccoli.

After chopping the potatoes, I squeezed the juice well.

I mixed the potato composition with carrots, broccoli, added the rest of the ingredients and mixed well (add enough flour to bind the composition).

We leave a little aside and then with wet hands form the meatballs.

Fry them in a hot oil bath, turn them on both sides and then take them out on an absorbent napkin.


Recipe of the day: Vegetable meatballs

We offer you a delicious and very simple recipe to make: vegetable meatballs.

ingredients

1 kg of potatoes
2 carrots
5 cloves garlic
parsley
2 eggs
broccoli
flour
salt
pepper
Paprika

Method of preparation

We clean the vegetables and wash them. I used the food processor, the first time I chopped parsley, carrots and broccoli.

After chopping the potatoes, I squeezed the juice well.

We mixed the potato composition with carrots, broccoli, we added the rest of the ingredients and we mixed well (we add enough flour to bind the composition).

We leave a little aside and then with wet hands form the meatballs.

Fry them in a hot oil bath, turn them on both sides and then take them out on an absorbent napkin.