Vegetarian Meatballs
This recipe for crispy vegetarian meatballs served with a creamy garlic-mint sauce, offers a simple yet delicious appetizer that doubles as a main course when nestled inside flour tortillas.
Servings: 16 Meatballs
Ingredients
Veggie Meatballs
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 medium russet potatoes, shredded
- 2 large carrots, shredded
- 1 clove garlic, minced
- 14 ounces can of sweet peas, rinsed and drained
- salt and freshly ground black pepper, to taste
- ½ teaspoon chili powder
- 2 tablespoons fresh lemon juice
- 2 teaspoons corn flour
- ¼ cup plain breadcrumbs plus more for coating the veggie meatballs
- ¼ cup oil for frying
- flour tortillas or pita bread, optional
Yogurt Sauce (optional)
- 1 cup plain yogurt
- 1 clove garlic, minced
- salt to taste
- ½ teaspoon extra virgin olive oil
- ¼ teaspoon dried mint
Instructions
- In a large skillet, heat the olive oil and add the diced onion; cook for 2 minutes or until softened.
- Add the shredded potatoes and carrots and continue to cook for 5 minutes, stirring frequently.
- Mix in the garlic and peas. Season with salt, pepper, and chili powder; continue to cook for 3 minutes. Remove from heat.
- Stir in the lemon juice, corn flour, and 1/4 cup breadcrumbs; set aside until the mixture is cooled.
- Shape the veggie mixture into 15 to 20 meatballs and chill them in the fridge for 20-30 minutes.
- Place the remaining breadcrumbs in a shallow dish.
- Heat the oil for frying.
- Roll the balls in breadcrumbs and coat them on all sides.
- Add them to the hot oil, 4 to 5 meatballs at a time. Cook over medium-high heat for 3 minutes, turn and cook for an additional 2 to 3 minutes, or until nicely browned.
- Drain on paper towels and repeat the process with the remaining veggie balls.
For the Yogurt Sauce:
- Place all ingredients in a blender and pulse a few times, or just enough to mix it all together until smooth.
- Spoon the yogurt sauce into a bowl. You could also spread the yogurt sauce on a pita or tortilla with lettuce, tomatoes, and the veggie meatballs; roll and serve.
- You can also skewer the meatballs and serve as an appetizer with the yogurt sauce on the side.
Notes
- Serving These Veggie Meatballs. You could spread the yogurt sauce on a pita or tortilla and stuff it with lettuce, tomatoes, and veggie meatballs; roll them up and serve. You could also spoon the yogurt sauce into a bowl. Skewer the meatballs and serve them as an appetizer with the yogurt sauce on the side.
- Storage. Place leftovers in an airtight container and refrigerate for 3 to 5 days. You could also freeze the veggie meatballs before frying them.
Nutrition
Serving: 1meatball | Calories: 104kcal | Carbohydrates: 11g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 0.3mg | Sodium: 73mg | Potassium: 215mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1674IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 1mg
