7 easy and tasty vegetarian meatball recipes

Sweet potato and peanut balls with curry and coriander

Ingredients:

• 300 g of sweet potatoes
• 100g chopped peanuts
• 5 g curry powder
• 15 g of fresh coriander
• Salt to taste
• pepper as needed
• oil for frying to taste

Start by cooking the sweet potatoes. You can cut them into pieces and put them in the oven at 180 degrees until they become soft or boil them. Once cooked, let them cool and then mash them until you obtain a smooth puree. Add the chopped peanuts, curry powder and chopped fresh coriander to the sweet potato puree and mix very well, then add salt and pepper to taste and continue to mix well until all the ingredients are well distributed and the mixture is homogeneous. With moistened hands, form meatballs the size of a walnut and make sure they are well compressed so as not to fall apart during cooking. Heat plenty of oil in a pan. Once hot, fry the meatballs until golden and crispy. Be sure to turn them occasionally for even cooking. Once cooked, remove the meatballs from the oil and let them rest on absorbent paper to remove excess oil. Serve them hot.

Cauliflower and almond meatballs with tahini and cumin

Ingredients:

• 400 g of cauliflower
• 100 g of chopped almonds
• 30 ml tahini (sesame paste)
• 5 g of cumin powder
• Salt to taste
• pepper as needed
• extra virgin olive oil to taste

Start by cleaning the cauliflower, removing the leaves and washing it well. Cut the tops and then cook them in boiling water for about 5-10 minutes, until they become tender but still compact. Drain them and let them cool. Once cooled, chop them finely with a knife or using a food processor. It is not necessary to obtain a puree, but a grainy texture that will help maintain the structure of the meatballs. In a large bowl, combine the chopped cauliflower, chopped almonds, tahini and cumin powder. The tahini will add creaminess while the cumin will add a deep, spicy flavor. Add salt and pepper to taste and mix well to make sure all the ingredients are well distributed. With your hands, take small portions of the mixture and form meatballs of the desired size. If the dough is too wet, you can add a little breadcrumbs or flour. Heat a drizzle of extra virgin olive oil in a pan over medium heat and cook the meatballs, turning them gently to brown them evenly on all sides. Serve them hot, perhaps accompanied by a yogurt or tahini-based sauce for an additional touch of flavor.

Peas and olives meatballs with pesto and lemon

Ingredients:

• 250 g of grass peas
• 100 g of pitted green olives
• 50 g of pesto
• juice of 1 lemon
• Salt and Pepper To Taste
• extra virgin olive oil for cooking

Soak the grass peas in water for at least 12 hours. Next, drain them and cook them in fresh water until tender, which can take a couple of hours. Once cooked, drain them and let them cool. Finely chop the pitted green olives. In a bowl, mash the cooked grass peas with a fork or pestle. You don’t need to get a smooth puree; a slightly lumpy consistency is ideal. Add the chopped olives, pesto and lemon juice. The pesto will bring a rich and aromatic flavor, while the lemon will add freshness. Add salt and pepper to taste, then mix well to make sure all the ingredients are evenly distributed. Take small portions of the dough and shape into meatballs. If the dough is too wet, you can add a little breadcrumbs to help hold the shape. Heat some extra virgin olive oil in a pan over medium heat. Add the meatballs and cook, turning them gently, until they turn golden on all sides. Serve hot, accompanied by an additional squeeze of lemon or a drizzle of extra virgin olive oil.

Mushroom and walnut meatballs with thyme and garlic

Ingredients:

• 300 g mushrooms (of your choice)
• 150g chopped walnuts
• 5 g of fresh thyme
• 2 cloves of garlic
• Salt and Pepper To Taste
• extra virgin olive oil to taste

Clean the mushrooms with a damp cloth or delicate brush to remove any soil residue, but do not wash them under water or they will absorb too much moisture. Then cut them into small pieces. In a pan, heat a drizzle of oil and add the finely chopped garlic. After a minute, add the mushrooms and cook them over medium-high heat until golden brown and all the water has evaporated. Once the mushrooms are cooked and cooled, transfer them to a large bowl. Add chopped walnuts and chopped fresh thyme. Thyme adds an aromatic, fresh flavor that pairs well with mushrooms. Add salt and pepper to your taste, then mix well until all the ingredients are well distributed. With your hands, shape into meatballs the size of a walnut. If the dough is too wet, you can add a little breadcrumbs. Heat a drizzle of oil in a pan over medium heat and cook the meatballs, turning them gently, until they are golden brown on all sides. Serve them hot, perhaps accompanied by a yogurt sauce or a light green sauce.

Pumpkin meatballs and amaretti biscuits with sage and parmesan

Ingredients:

• 400 g of pumpkin
• 100 g of amaretti
• 10 g of fresh sage
• 50 g of grated parmesan
• Salt and Pepper To Taste
• extra virgin olive oil to taste

Cut the pumpkin into pieces and cook it in the oven at 200°C until it becomes soft, about 20-30 minutes. You can also steam or boil it, but baking it in the oven tends to concentrate the flavors better. Once cooked and cooled, puree the pumpkin. Crumble the amaretti biscuits and finely chop the sage. In a bowl, combine the pumpkin puree, crumbled amaretti biscuits, chopped sage and grated parmesan. Add salt and pepper to taste and mix well to ensure all ingredients are evenly distributed. Take small amounts of the dough and shape into meatballs. If the dough is too wet, you can add a little breadcrumbs to help hold the shape. Heat a drizzle of extra virgin olive oil in a pan over medium heat and cook the meatballs, turning them gently, until they are golden on all sides. These meatballs are delicious served hot, perhaps with a drizzle of raw extra virgin olive oil and a little freshly grated parmesan on top.

Red rice and pea meatballs with mint and feta

Ingredients:

• 200 g of red rice
• 150 g peas (fresh or frozen)
• 30 g of fresh mint
• 100 g of feta
• Salt and Pepper To Taste
• extra virgin olive oil to taste

Cook the red rice according to the instructions on the package and, once cooked, let it cool completely. Cook the peas in boiling water for a few minutes if they are fresh, or until defrosted if they are frozen. Drain them and let them cool. In a large bowl, combine the cooked red rice, peas, finely chopped fresh mint and crumbled feta. The mint will add freshness while the feta will give creaminess and flavor to the dough. Add salt and pepper to taste. Stir gently to combine all the ingredients without crumbling the feta too much. Take small portions of the dough and shape into meatballs. If the dough is too wet, you can add a little breadcrumbs or flour to help hold the shape. Heat a drizzle of extra virgin olive oil in a pan over medium heat, then cook the meatballs, turning them gently, until they become golden on all sides. Serve hot, perhaps accompanied by a tzatziki sauce or a drizzle of extra virgin olive oil.

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