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Vegetable meatballs

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Ingredients for 2 servings:

  • 300 g buttered vegetables, frozen
  • 2 cloves garlic
  • 1 egg(s)
  • Breadcrumbs
  • salt and pepper
  • basil
  • Parsley
  • oregano
  • oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

vegetarian

Thaw the buttered vegetables and then puree part of it. Mix the spices, garlic, the unpureed vegetables, and 1-2 tablespoons of breadcrumbs with the pureed vegetables. Sprinkle flour on one plate, beat an egg with a little pepper and salt on a second plate, and sprinkle breadcrumbs on a third plate. Form the vegetable mixture into meatballs (I always use 2 tablespoons per meatball). The meatballs should be nice and firm; if the consistency isn’t right, add more breadcrumbs. Roll the meatballs first in flour, then in the egg, and finally in the breadcrumbs. Heat the oil in a pan and add the meatballs when the oil is hot. Fry until golden brown on both sides.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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