Preparation

• Wash and cut all the vegetables into pieces.

  Cook the vegetables in the microwave for 8-10 minutes (+ 15 minutes of resting time)

  Recently, I bought a microwave pot equipped with a two-layer lid that can be fastened with two clips to the pot (turning it into a sort of pressure cooker). The lid has holes that should be left open during cooking, and then closed during resting time.

  A normal microwave container with a regular lid will do just fine. At most, the cooking time may vary slightly, but not by much.

  In any case, cooking time is not crucial as the meatballs need to be baked afterward.

  When the vegetables are cooked, blend them using an immersion blender.

  

• Add to the resulting puree (it’s fine if it remains coarse) both the breadcrumbs and chickpea flour.

  Mix with a spoon then also add the turmeric, a pinch of pepper, and the chopped or torn aromatic herbs.

  

• Shape the meatballs by compacting them with your hands (I got 17).

  Roll the meatballs in the cornmeal, pressing gently to adhere it to the meatballs.

  

• Place the meatballs on a baking sheet covered with parchment paper and drizzle with a little olive oil.

  

• Bake them at 356°F (180°C) for 15-20 minutes.

  You can also tell when they’re ready because they crack on the surface.

  

• The accompanying sauce is very simple: thicken the kefir with a teaspoon of ricotta, mix well, and add a mix of coarsely chopped fresh aromatic herbs.

  I used mint, sage, parsley, rosemary, and basil, but of course, you can play around to taste.

  Tips and substitutions (for the sauce):

  If you, like me, make your own milk kefir, you surely have the habit of preparing all kinds of sauces based on kefir. It’s a great way to use up the excess kefir that inevitably accumulates, and they’re great for accompanying meat and fish too.

  Those who do not make kefir at home can use natural yogurt, or Greek yogurt, or ricotta softened with a little milk. Or it can be turned into a vegan sauce using a plant-based yogurt.

  Tips and substitutions (for the meatballs):

  I called them meatballs because I made them in the shape and size of a meatball, but making them larger or, better yet, using a special tool, this same recipe can make excellent veggie burgers. Thanks to the presence of chickpea flour, they remain compact and can be used in typical buns instead of meat hamburgers or instead of packaged veggie burgers, which, let me say, are always a bit too salty for us low-sodium folks (and anyway they’re always too greasy!).

  If, on the other hand, you prefer to get softer meatballs, it’s enough to reduce the quantity of chickpea flour to taste.

  Bon appétit!

  

• I remind you that on the blog you can find other vegetable or vegetarian meatballs, with or without accompanying sauces:

  – ricotta and vegetable meatballs

  – soy meatballs in sauce

  – okara croquettes with sun-dried tomato sauce

  – vegetarian mini meatballs with mint sauce