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Vegetable meatballs

Vegetable meatballs


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For the beginning, I put the potatoes on the large grater (washed and peeled), I finely chopped the onion, I put on the small grater the carrot, celery, garlic and parsnip that I mixed in a bowl. I also put the chopped parsley. I added 2 tablespoons of flour (if necessary, add another tablespoon, the composition should be a bit thick). I salted and peppered and I mixed the ingredients well.

I formed meatballs (shaping them in the palm of my hand) which I passed through flour and fried them in hot oil on both sides until they were nicely browned; I took them out on a paper napkin to "pull" the oil.


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.


Mexican meatballs with vegetables & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of Mexican meatballs with vegetables is ideal for the summer, when we do not want to eat meat or meat dishes. Ever since I was a child, I liked world meatballs, especially those with pumpkins. As a child I had an old woman that my parents took care of and she did every summer. pumpkin meatballs. He gave it to us and they were mega delicious. They were not salty, but sweet, a kind of donuts, richly powdered with sugar. I also like the salty version of them and I like all the meatballs with vegetables in general. I also like classic meatballs, but those with vegetables are perfect for using vegetables in the fridge and are much healthier.

For this recipe for Mexican meatballs with vegetables I used the mixture Mexico mix from Bonduelle. I told you that I'm a big fan of cans and I like to have them at home to use whenever I want to make something fast. I take one or two cans out of the closet and bury something tasty, quick and easy for my family. This mixture has corn, peas and bell peppers and is perfect for any dish. How I love corn is my kind of preserve. If you want you can also use plain canned corn from Bonduelle. Both are very good and go perfectly in this recipe. Obviously, use what you like best or what you have in the house.


Baked meatballs with vegetables and cheese

Baked meatballs with vegetables and cheese. Soft and juicy meatballs, full of pieces of vegetables (carrots, zucchini, peppers, corn, etc.) baked on a tray. A simple and dietary recipe, with low fat and no frying. It is somewhat similar to parjoals because they contain grated vegetables in the composition.

I did these meatballs with vegetables and cheese in the oven as a light summer lunch. At this time we find many fresh vegetables in the markets and it is a shame not to take advantage of them. Grated or diced vegetables, incorporated into minced meat, give these meatballs an airy texture (I can't say & # 8222 fluffy & # 8221 in their case). The recipe is also economical because these meatballs are very spicy, the vegetables being almost in equal quantity with the minced meat.

Of course you can also make meatballs according to the classic recipe which you can find here or fry the ones in the oil bath in the pan. I chose to bake them in the oven to get rid of the smell of frying in the kitchen and the abundant oil needed for classic frying.

The meat I use the most is pork but this time I chose one mixed with beef. The vegetables suitable for these meatballs are: carrots, classic zucchini or zucchini, mushrooms, white or colored garden peppers (red, green, yellow), corn kernels, mushrooms, grated potatoes, etc. Some grated vegetables are put in Moldovan parjoals & # 8211 recipe here.

From the ingredients below I obtained 33 meatballs with vegetables and cheese in the oven (a tray). A portion would be 3-4 meatballs / person. You should know that they are very tasty and cold and that they last well for a few days, being practical to be taken on trips or to work, school.


We peel the potatoes and carrots and put them on the grater with big holes. We clean the onion and finely chop it. We clean the eggplant, cut it into small cubes, salt it and let the juice drain.

Heat a little oil and add the potatoes, carrots and onions and heat them. When the juice left by the vegetables decreases, add the eggplant cubes squeezed by the juice. As I wrote you can use zucchini instead of eggplant.

Let it simmer for 2-3 minutes and then put the mixture in a strainer and let it cool.

In a bowl add the vegetable mixture, tuna, chopped greens, breadcrumbs, salt, pepper.

Mix well until smooth.

Preheat the oven to 180 degrees Celsius. Form the larger meatballs and pass them through the breadcrumbs and then place them in the tray on a baking paper. You can give them the shape of sticks if you want.

If you want to make a beautiful crust, grease them with a little olive oil.

Bake the meatballs for 20 minutes until nicely browned.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


When it comes to preparing baby food recipes, it is important to choose only ingredients that are appropriate for your child's age. Vegetables are among the healthiest foods and are introduced in the diet of the little one from the first stage of diversification. If at the beginning the main ways of offering vegetables are in the form of soups and purees, as the child reaches the age of 1 year, he can also be offered bouquets of steamed vegetables or vegetable meatballs.

Vegetable meatballs for babies are prepared in the oven. It is a pleasant and healthy way to get children to eat a variety of vegetables. You need to know that a child is good to eat at least five types of vegetables a day. As five or six kinds of vegetables can be included in these meatballs, the vegetable portion is provided. They can be served with avocado and yogurt sauce or with tomato and mozzarella sauce, which provides a balanced intake of vitamins, minerals, protein and healthy fats.


We peel the potatoes and carrots and put them on the grater with big holes. We clean the onion and finely chop it. We clean the eggplant, cut it into small cubes, salt it and let the juice drain.

Heat a little oil and add the potatoes, carrots and onions and heat them. When the juice left by the vegetables decreases, add the eggplant cubes squeezed by the juice. As I wrote you can use zucchini instead of eggplant.

Let it simmer for 2-3 minutes and then put the mixture in a strainer and let it cool.

In a bowl add the vegetable mixture, tuna, chopped greens, breadcrumbs, salt, pepper.

Mix well until smooth.

Preheat the oven to 180 degrees Celsius. Form the larger meatballs and pass them through the breadcrumbs and then place them in the tray on a baking paper. You can give them the shape of sticks if you want.

If you want to make a beautiful crust, grease them with a little olive oil.

Bake the meatballs for 20 minutes until nicely browned.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


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.


That's how you make the best diet vegetable meatballs!

Meatballs are an appetizer that many Romanians love, but, unfortunately, they are very high in calories and frustrate our efforts to keep fit or lose extra pounds. Not the same can be said about vegetable meatballs, a healthy vegetarian dish and much more dietary than the classic version. C & acirct about taste, it's at least as good!

Discover an easy recipe for dietary vegetable meatballs, only good if you are on a diet!


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

Sometimes I like to remember my childhood days. I remember madly 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 this recipe only needs a few grated vegetables, fresh and flavored 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