The spelt meatballs are delicious vegetarian bites, made without eggs. I cooked the spelt and in a pan, I cooked mushrooms and peppers. Then I combined everything by adding cream cheese (alternatively, ricotta can be used). Once formed, I rolled the meatballs in breadcrumbs, then baked them. These spelt meatballs will captivate you with their irresistible taste!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 4 people
Ingredients
- 3/4 cup spelt
- 1/4 cup cream cheese (or ricotta)
- 1 sprig dried oregano
- 1/3 cup peppers (red and yellow)
- 1/3 cup mushrooms
- 1 clove garlic
- 1/2 cup breadcrumbs
- to taste extra virgin olive oil
- to taste salt
Steps
To make the spelt meatballs, cook the spelt in plenty of salted water (following the package instructions). Once ready, drain and pour it into a bowl.
Wash and clean the peppers, removing the stem and seeds, then cut them into cubes. Clean the mushrooms and cut them into pieces with a knife.
In a pan, pour the garlic clove and a drizzle of extra virgin olive oil. Heat over low heat.
Then add the peppers and cook for 5-6 minutes. After that, add the mushrooms, season with salt and oregano, and cook for another 5-6 minutes.
Once the mushrooms and peppers are cooked, add them to the spelt and mix with a spoon.
Also add the cheese, and if the mixture is too moist, add a tablespoon of breadcrumbs.
With slightly damp hands, take some of the mixture and form the meatballs.
Roll the meatballs in breadcrumbs (I used a mix of breadcrumbs and cornmeal).
Place the meatballs on a baking tray lined with parchment paper, drizzle with a little extra virgin olive oil, and bake in a preheated oven at 350°F for 20 minutes, until golden brown.
Serve and enjoy your meal!
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