Veggie “Meatballs”

Veggie Meatballs – Delicious vegetarian “meatballs” made with potatoes, carrots, onions and spices, served with a side of yogurt sauce.

Veggie Meatballs | | Delicious "meatballs" made with veggies and spices | #recipe #vegetarian

Are you ready for another installment of food shaped into a ball?!?

Don’t know what has gotten into me, but in less than a week I have given you three ball recipes; Cashew Chicken Meatballs, Banana, Orange and Chocolate Truffles, and today we have Veggie “Meatballs”… Hate to see what Freud would have to say about all this ball-talk…

But, today’s veggie meatballs recipe is part of the Secret Recipe Club, and it comes from a blog dedicated to simple, vegetarian home cooking, called Simply Sensational Food by Nayna Kanabar. Her blog truly is a gem, filled with ethnic, vegetarian dishes with easy step-by-step instructions. If you have a moment, browse through her recipe index – you will be inspired.

Veggie Meatballs | | Delicious "meatballs" made with veggies and spices | #recipe #vegetarian

I chose to make these Crispy Veggie Balls simply because I love to nibble on bite-size food. And because I like potatoes. And carrots.


Nayna’s method included frying these meatballs in a little bit of sunflower oil, but I skipped that bit and fried them in a pool of canola oil. :/ I also omitted the chillies and turmeric. And I served it with a yogurt sauce on whole wheat tortilla. Gotta make it your own, ya know.

  1. Heat olive oil and add diced onion, shredded potatoes, carrots.
  2. Mix in garlic and peas; season and remove from heat.
  3. Stir in some lemon juice, corn flour, and 1/4 cup breadcrumbs, then set aside until mixture is cooled.
  4. Shape cooled veggie mixture into balls and chill in the fridge.
  5. Roll the chilled balls in breadcrumbs and add to hot oil; cook for about 4 minutes, or until nicely browned on all sides.

These Veggie Meatballs were extremely tasty! In fact, I had to double the recipe because I wanted to share it with a couple of friends that were coming by that night.

Veggie Meatballs | | Delicious "meatballs" made with veggies and spices | #recipe #vegetarian

You can serve these as a meal, wrapped in a tortilla or stuffed into a pita bread, or you can have them as an appetizer served on a skewer or toothpick with a side of my delicious, garlicky yogurt sauce.


5 from 1 vote
Veggie Meatballs | | Delicious "meatballs" made with veggies and spices | #recipe #vegetarian
Veggie “Meatballs”
Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
Delicious vegetarian "meatballs" made with potatoes, carrots, onions and spices, served with a side of yogurt sauce.
Course: Dinner
Cuisine: Mediterranean
Servings: 16 Meatballs
Calories: 70 kcal
Veggie Meatballs
  • 2 tablespoons olive oil
  • 1 yellow onion , diced
  • 2 medium russet potatoes , shredded
  • 2 large carrots , shredded
  • 1 clove garlic , minced
  • 1 can (14-ounces) sweet peas, rinsed and drained
  • salt and pepper to taste
  • 1/2 teaspoon chili powder
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons corn flour
  • 1/4 cup bread crumbs
  • breadcrumbs for coating the veggie balls
  • 1/4 cup oil for frying
  • Tortillas (optional)
  • Lettuce Leaves (optional)
Yogurt Sauce (optional)
  • 1 cup plain yogurt
  • 1 garlic clove , minced
  • salt to taste
  • 1/8 teaspoon dried mint
  • 1/2 teaspoon extra virgin olive oil
  1. Heat olive oil and add diced onion; cook for 2 minutes or until softened.
  2. Add shredded potatoes and carrots; continue to cook for 5 minutes, stirring frequently.
  3. Mix in garlic and peas.
  4. Season with salt, pepper, and chili powder; continue to cook for 3 minutes.
  5. Remove from heat.
  6. Stir in lemon juice, corn flour, and 1/4 cup breadcrumbs; set aside until mixture is cooled.
  7. Shape veggie mixture into 15 to 20 balls.
  8. Chill in fridge for 30 minutes.
  9. Place remaining breadcrumbs in shallow dish.
  10. Heat oil for frying.
  11. Roll the balls in the breadcrumbs and coat on all sides.
  12. Add into hot oil, 4 to 5 meatballs at a time.
  13. Cook over medium-high heat for 3 minutes, turn and cook for an additional 2 to 3 minutes, or until nicely browned.
  14. Drain on paper towels and repeat process with the remaining veggie balls.
Yogurt Sauce
  1. Place all ingredients in a blender and pulse 2-3 times, just enough to mix it all together.
  2. Spoon into a serving plate or
  3. Spread yogurt sauce on a tortilla, put lettuce leaf over sauce and 3 veggie meatballs; roll and serve.
  4. You can also skewer the meatballs and serve as an appetizer with the yogurt sauce on the side.
Recipe Notes


Nutrition Facts
Veggie “Meatballs”
Amount Per Serving (1 meatball)
Calories 70 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 79mg3%
Potassium 213mg6%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 2g2%
Protein 2g4%
Vitamin A 1670IU33%
Vitamin C 6.9mg8%
Calcium 51mg5%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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36 Responses
  1. Olivia

    tried this and added them to my spaghetti bolognese…it was so good! Just wondering, would it be fine to leave the meatballs in the fridge overnight and fry them the day after that? 🙂

  2. gia p

    O my goodness, I tried these tonite and served it in a wrap (2pieces per wrap), Iade homemade wraps too, to go with these and added chopped cucumbers,chopped tomatoes,and chopped onions to the yogurt along with fresh grated garlic, and drizzled some tamarind and date chutney( which is available at any Indian grocery store, readymade bottles)………me and hubby were in heaven… ate it with some ketchup instead chutney and they loved it….
    Serving it again for lunch to my teen who comes home for lunch!!!! Thank you sooooooo much for this awesome, delishhhh recipe!!!

  3. What a great dish and I love the way you used then in a wrap like a felafel! I made meatball this week and while eating them thought about trying a veggie version and we are. Thanks!

  4. How did i miss this post…I’ve been busy but I can’t pass the meatballs. First let me say how much I love each and every picture here…Kate those are an amazing images, like from the magazine! Just stunning! Recipe is yumilicious of course!

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I'm a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!
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