Grandma’s meatballs in tomato sauce are delicious, aren’t they? And the lemon meatballs, have you ever tried them? I love them! Today, however, I want to give you the recipe for vegetable meatballs which are an excellent alternative to classic meatballs, just like eggplant meatballs and escarole meatballs.
These vegetarian options are a great way to enjoy zucchini, carrots, and potatoes in a tasty manner without sacrificing flavor. Their texture, crispy on the outside and soft on the inside, and delicate taste make them particularly suitable to be accompanied by simple sauces like yogurt, tahini, or a fresh tomato sauce. They are perfect as an appetizer, light second course, or even as finger food for a casual dinner. A dish that combines lightness, taste, and versatility, perfect for bringing flavor and health to the table!
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Cuisine: Italian
Ingredients
For 10 meatballs
- 2 potatoes (small or 1 large)
- 1 zucchini (medium)
- 1 carrot (medium)
- 1 egg
- 3/4 cup all-purpose flour
- 2 tbsps grated Parmesan cheese
- 1 tsp salt
- to taste black pepper (ground)
- as needed vegetable oil (for frying)
Tools
- 1 Mandoline
- 1 Bowl
- 1 Peeler
- 1 Frying pan
Steps
To prepare the vegetable meatballs, start by thoroughly washing the potatoes, carrots and zucchinis.
Proceed by peeling the carrots and potatoes using a knife or a peeler.
Grate the vegetables with a large-hole grater or a mandoline with blades that allow you to obtain thin vegetable sticks.
Gather the grated vegetables in a bowl, add an egg and the flour, and season them with grated cheese, salt, and some pepper. Mix well to obtain a homogeneous mixture.
Take a bit of the mixture and shape it into balls of your desired size. I made them smaller because I served them as an appetizer.
Fry them in vegetable oil, cooking them for 2-3 minutes per side, or until they are evenly golden.
Once ready, lift them out with a slotted spoon and transfer them to a fryer basket to drain excess oil.
Then serve them with a pinch of salt on top and accompany them with a yogurt sauce or whichever sauce you prefer 😉.
