Savory Vegetable Meatballs
Elevate your dinner game with these Savory Vegetable Meatballs, a hearty and healthy twist on a classic favorite. Packed with nutrient-rich ingredients like grated carrots, zucchini, chopped mushrooms, and cooked quinoa, these flavorful meatballs offer a satisfying way to enjoy vegetables in every bite. The addition of Parmesan cheese, breadcrumbs, and aromatic Italian herbs creates a perfectly balanced blend of textures and taste, while an egg binds it all together for easy shaping and baking. Ready in under an hour, these oven-baked veggie meatballs are golden brown on the outside and tender within, making them a versatile option for pasta dishes, sub sandwiches, or even as a standalone appetizer. Whether you're looking for a meatless alternative or simply adding more plants to your plate, this recipe will become a staple for wholesome and delicious meals.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 2 tablespoons Extra Virgin Olive Oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 2 medium Carrots, grated
- 1 medium Zucchini, grated
- 1 cup Mushrooms, finely chopped
- 1.5 cups Cooked quinoa
- 1 cup Breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 1 large Egg
- 0.25 cup Fresh parsley, chopped
- 1 teaspoon Dried Italian herbs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Heat olive oil in a large skillet over medium heat. Add the chopped onions and sauté for 3-4 minutes until softened.
Add minced garlic to the skillet and cook for another 1 minute until fragrant.
Stir in the grated carrots, zucchini, and chopped mushrooms. Cook the mixture for about 5-7 minutes until vegetables are tender and have released most of their moisture.
Remove the skillet from the heat and let the vegetable mixture cool for a few minutes.
In a large mixing bowl, combine the cooked quinoa, breadcrumbs, and grated Parmesan cheese.
Add the slightly cooled vegetable mixture to the bowl, followed by the egg, chopped parsley, dried Italian herbs, salt, and black pepper.
Mix the ingredients well until everything is evenly combined. The mixture should be slightly sticky but able to hold together when formed into balls.
Using your hands, form the mixture into small balls, about 1 1/2 inches in diameter, and place them on the prepared baking sheet.
Bake the vegetable meatballs in the preheated oven for 20-25 minutes, turning them halfway through, until they are golden brown and firm.
Remove from the oven and let them cool slightly before serving. Enjoy them on their own, with pasta, or in a sub sandwich.
Nutrition Facts
Calories |
345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 913 mg | 40% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 7.2 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 204 mg | 16% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 640 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
