Veggie Balls
Elevate your plant-based cooking game with these flavorful and nutritious Veggie Balls! Packed with a colorful medley of grated carrots, zucchini, mushrooms, fresh spinach, and aromatic garlic and onions, these baked delights are a wholesome twist on classic meatballs. Perfectly seasoned with paprika and oregano, the veggie mixture is bound together with breadcrumbs, egg, and optional Parmesan cheese for a satisfying texture and taste. This easy-to-make recipe comes together in just 45 minutes, making it an ideal option for a quick appetizer, a hearty addition to pasta dishes, or a protein-packed sandwich filling. Plus, these oven-baked veggie balls are a healthier alternative that doesn’t skimp on robust flavors. Whether you’re catering to vegetarians or simply looking to incorporate more veggies into your diet, this recipe is a versatile and crowd-pleasing choice!
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Recipe Information
Ingredients
- 1 medium, grated carrot
- 1 medium, grated zucchini
- 150 grams, finely chopped mushrooms
- 100 grams, finely chopped spinach
- 2 cloves, minced garlic
- 1 small, finely diced onion
- 2 tablespoons olive oil
- 100 grams breadcrumbs
- 50 grams, grated (optional) parmesan cheese
- 1 large egg
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Grate the carrot and zucchini, then finely chop the mushrooms, spinach, and onion. Mince the garlic.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic, sauté for 2-3 minutes until fragrant.
Add the mushrooms, spinach, carrot, and zucchini to the skillet. Cook for 5-7 minutes or until the vegetables are soft and most of the moisture has evaporated. Remove from heat and let cool slightly.
In a large mixing bowl, combine the cooked vegetables, breadcrumbs, parmesan cheese (if using), egg, flour, paprika, oregano, salt, and pepper. Mix well until the mixture holds together. If it's too wet, add more breadcrumbs as needed.
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
Shape the mixture into small balls, about 1.5 inches in diameter, and place them on the prepared baking sheet.
Lightly brush the veggie balls with the remaining olive oil. Bake for 20-25 minutes, turning halfway through, until golden brown and firm.
Remove from the oven and let cool slightly before serving. Serve as an appetizer, with pasta, or in a sandwich.
Nutrition Facts
Calories |
1267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 264 mg | 88% | |
| Sodium | 5020 mg | 218% | |
| Total Carbohydrate | 133.4 g | 49% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 29.3 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 696 mg | 54% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2087 mg | 44% | |
*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.
