I hate throwing away bread, especially since I bake it at home. When it becomes stale I collect it in a cloth bag and keep it. Then, when I have enough, I make meatballs.
I always make plenty: some I cook right away, the rest I freeze, so I have something ready when needed. They are a simple way to avoid wasting dry bread.
Here’s how I make my vegetarian meatballs.
- Difficulty: Very easy
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Cooking time: 20 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
You can use bread a few days old, even mixed types. The important thing is that it is very dry before soaking it.
- 11 oz stale bread
- 3 zucchini
- 2 carrots
- 1 potato
- 2 eggs
- 2 oz grated Parmesan cheese
- to taste breadcrumbs
- to taste salt
- to taste extra virgin olive oil
Tools
To get evenly sized meatballs you can use an ice cream scoop, but you can also shape them easily with your hands.
- Potato Masher
- Grater
- Mixing Bowl
Steps
As I already told you, I love baking bread at home. For this reason, when it gets dry, the idea of throwing it away really bothers me.
To make the vegetarian meatballs, start by soaking the stale bread. Cover it completely with water and let it soak until it is very soft.
At this point drain it, squeeze it very well and transfer it to a large bowl.Meanwhile, grate the zucchini with a coarse grater and place them in a strainer so they can lose their cooking water.
Peel and grate the carrots as well, then add them to the zucchini and let them drain.
Now deal with the potatoes: boil them in water until soft. To speed up you can use the microwave: place them in a suitable container, add a glass of water and cover with a microwave-safe lid. Cook at full power for about 8 minutes, then check by piercing with a fork. If still firm, continue for a few more minutes.
Let them cool, then peel and pass them through the potato masher.
Add to the bread the mashed potatoes, the well-drained carrots and zucchini. Also add the eggs, salt and Parmesan, then work everything with your hands until you get a homogeneous mixture.
Take a small amount of the dough and shape the meatballs. If you want a more precise result you can use a scoop to get perfectly even balls; otherwise shape them simply with your hands.After forming all the meatballs, let them rest in the refrigerator for about 30 minutes. Meanwhile preheat the oven to 356 °F and line a baking tray with parchment paper.
Pour the breadcrumbs into a shallow plate and roll the meatballs, then place them on the tray. Drizzle a little oil over the meatballs before baking.
Bake them for about 20 minutes, or until they are nicely golden on the surface (times may vary depending on the oven).
Before serving, let them rest 10 minutes.
Storage
Once cooked, let the meatballs cool completely. You can store them in the refrigerator in an airtight container for 2–3 days.
If you want to prepare them in advance, you can freeze them:
raw: place them on a tray, let them firm up in the freezer and then transfer them to bags
cooked: let them cool, then freeze them already cooked
When needed you can bake them directly from frozen (increasing the time slightly) or reheat them in the oven or in a pan.
Notes and tips
For a more flavorful result, you can add chopped herbs such as parsley, basil or mint. Alternatively, you can enrich the mixture with a touch of garlic or a grating of nutmeg.
FAQ (Questions and Answers)
Can vegetarian meatballs be made without eggs?
Yes, you can make them without eggs. To bind the mixture use 1-2 tablespoons of chickpea flour (or potato starch) mixed with a little water, until you get a batter-like consistency. Removing the Parmesan as well will give you completely vegan meatballs.
Can vegetarian meatballs be frozen?
Yes, you can freeze them either raw or cooked. From raw you can cook them directly without thawing, extending the cooking time slightly.
Can they be cooked in ways other than the oven?
Yes, you can cook the meatballs in several ways:
In a pan: with a drizzle of oil, turning them until evenly browned
In an air fryer: cook at 356 °F for about 12–15 minutes, turning them halfway through
In the microwave (crisp or combination function): cook for 12–18 minutes, depending on the size of the meatballs
Fried: in hot oil until golden, for a crunchier version.
Times may vary slightly depending on the size of the meatballs and the equipment used.Why are the meatballs too soft?
Probably the bread or the zucchini were not squeezed enough. It is important to remove all excess water before preparing the mixture.
How to adjust the dough consistency?
If the mixture is too wet, add breadcrumbs little by little. If it is too dry, you can add a tablespoon of milk or a small egg.
Is it necessary to let the meatballs rest before cooking?
Yes, a short rest in the refrigerator helps the mixture compact and better keep its shape during cooking.
How to get a golden crust in the oven?
Drizzle a little oil over the meatballs before baking: it helps make them more golden and appetizing.
Some images are created or optimized with artificial intelligence tools for illustrative purposes.
