Vegetable and Potato Meatballs, you can use your favorite vegetables or those you have at home. Potatoes are necessary, the rest of the vegetables are optional, and I preferred seasonal savoy cabbage and the stalks of black cabbage left from a previous preparation, the ribollita, which I adore and often prepare. Savoy cabbage, along with white cabbage, are the most used and consumed in cooking when the temperatures drop, and we enjoy staying cozy making soups and stews like in this case. They are a rich source of vitamins C and A, all cabbage families are rich in potassium, calcium, and phosphorus, naturally containing many minerals, a real source of energy.
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 242.07 (Kcal)
- Carbohydrates 20.63 (g) of which sugars 2.58 (g)
- Proteins 10.61 (g)
- Fat 13.85 (g) of which saturated 5.03 (g)of which unsaturated 2.66 (g)
- Fibers 3.32 (g)
- Sodium 791.55 (mg)
Indicative values for a portion of 145 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz savoy cabbage
- 1 stalk celery
- 1 carrot
- 1 oz black cabbage (stalks)
- 1 and 3/4 cups potatoes, peeled, cooked, boiled
- 1/2 cup grated Parmesan
- 1 oz breadcrumbs
- 1 egg
- 2 tbsps extra virgin olive oil
- 1 tsp salt
- to taste black pepper
- 1 tsp rosemary
Tools
- Hand Blender
- Small Pot
- Baking Pan
- Ice Cream Scoop
Steps
To make the vegetable meatballs, I used savoy cabbage, black cabbage stalks, carrots, and celery (but of course, you can use whichever vegetables you prefer). Put the chopped vegetables in the small pot, cover them with water, and cook for 20 minutes. Afterward, drain the excess water.
Blend the vegetables with the hand blender
until they become a puree.
Add the boiled potatoes and
continue blending the potatoes as well.
Add the grated Parmesan,
the egg with breadcrumbs and salt,
black pepper to taste, and chopped rosemary.
Brush the baking pan with oil and breadcrumbs, and using the ice cream scoop
form meatballs with the vegetables.
Slightly flatten the vegetable meatballs with two fingers to turn them into small burgers, drizzle with a bit of oil.
Bake the vegetable and potato meatballs at 410°F for 25 minutes until golden brown.
