Today Mixed Vegetable Balls, if you have leftover vegetables from other preparations, set them aside and one day, like us today, you can make vegetable balls.
There is no better way to use leftovers and get kids to eat vegetables than with these balls.
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Do you know when you make eggplants in the style of mushrooms and have a small plate left? Or when you boil spinach and have quite a bit left in the fridge? Or even when you have a pepper you need to use up?
That’s when everything turns into a ball, each time different, delicious, and very easy.
DID YOU KNOW:
Up here, where the magnifying glass is, you can click on “SEARCH” 🔎, you can write the ingredient you find when you open the fridge door or from your pantry, and you’ll have the chance to enter hundreds of recipes with the ingredient you chose.
YOU’LL BE AMAZED.
You can accompany them with mayonnaise, or cocktail sauce, it’s your choice, but the vegetable balls will always be very delicious!!
Let’s dive right under the photo to discover how to prepare the Mixed Vegetable Balls, but first, take a look below at the other vegetable balls and burgers I leave for you!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Mixed Vegetable Balls
- 1 zucchini
- 1 eggplant
- 3.5 oz spinach (already cooked)
- 1 yellow bell pepper
- 3.5 oz stale bread
- 2 eggs (medium)
- as needed breadcrumbs
- as needed salt
- as needed herbs (to taste)
Preparation of Mixed Vegetable Balls
To prepare the mixed vegetable balls, wash, clean, and chop the vegetables into more or less small pieces.
Put a little oil in a large pan and first sauté the bell pepper (they need more time to cook).
Add the eggplant cubes, sauté until cooked, and lastly, add the spinach. If cooked, chop them into small pieces.
If raw, cut into strips without adding liquids, as the vegetables will release their natural juices.
You can vary the vegetables based on your preferences and the season since they can be made all year round.
Once cooked, season with various fresh or dried spices, salt, and place them in a bowl.
Once cool, add 1 egg and mix.Add the stale bread that you soaked in a little hot water or milk.
If you have time, refrigerate for 30 minutes.
Then, in a shallow dish, beat the remaining egg, and in another dish, place the breadcrumbs.
Take your mixture and with wet hands to prevent sticking, form balls no larger than a walnut.Slightly flatten them, pass first in the beaten egg, then in the breadcrumbs, ensuring it adheres well.
When all the vegetable balls are ready, heat about an inch of oil for frying and when it reaches temperature, fry the balls a few at a time to avoid lowering the oil temperature.
A few minutes per side are enough, turn them with a slotted spoon.
Once golden on all sides, drain on kitchen paper, serve very hot accompanied by a sauce, or mayonnaise or even ketchup.
Tips and Variations
You can bake the vegetable balls in the oven by placing them in a preheated oven at 392°F on a lightly oiled baking sheet, drizzle the balls with more oil, and bake for 15 minutes.
Once cooked, the balls can be frozen.
Other Recipes
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