Description
Savory vegetable meatballs, perfect as a main course or appetizer.
Ingredients
Scale
- 1 cup mixed vegetables, finely chopped
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- In a large bowl, combine chopped vegetables, breadcrumbs, Parmesan cheese, egg, parsley, minced garlic, salt, and pepper. Mix until well combined.
- Form the mixture into small meatballs, about 1 inch in diameter.
- Heat olive oil in a large skillet over medium heat.
- Add the meatballs to the skillet and cook for 8-10 minutes, turning occasionally, until golden brown and cooked through.
- Serve hot with your favorite sauce.
Notes
- You can use any combination of vegetables such as carrots, zucchini, bell peppers, or spinach.
- For a firmer meatball, refrigerate the mixture for 15 minutes before forming.
- These meatballs can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-fried
- Cuisine: Italian-American
Nutrition
- Serving Size: 3 meatballs
- Calories: 180
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 45mg
Keywords: vegetable meatballs, vegetarian, healthy, easy recipe, meatless