Vegetarian “meatballs” better called polpette are one of my signature dishes…in fact is one of the simplest and quickest recipes i know, but the success is guaranteed. From my nieces to my husband (which unfortunately doesn’t eat many vegetables), from my friends to my eatwith guests, everybody loves it!
Here the ingredients for 4/6 people
- 2 small/medium zucchini
- 3 carrots
- few leaves of kale
- 1 small potato or 100 grams of crumb (the soft inner part of bread)
- 50 gr of medium ages goat cheese
- 1 egg
- 100 gr grated pecorino
- 100 gr breadcrumb
Boil all the vegetable in salted water, then put it in the mixer and cut it roughly. In a pan, warm a bit of olive oil with garlic and peperoncino (italian chilli) and saute the vegetable mix for just few minutes (this is the little secret to make my vegetarian meatballs more tasty) and let it cool.
Grate in the parmesan, then add the breadcrumbs, the egg and a pinch of salt and pepper plus the goat cheese cutted in small pieces. Pulse until everything just comes together and add the vegetables.
Drizzle a roasting tray with olive oil (or cover the tray with baking paper). With wet hands, roll the mixture into about 20 walnut-sized balls, roll it in a plate with the breadcrumbs and then place on the tray and leave in the fridge for 15 minutes. Preheat your oven again to 180/200C. Drizzle the polpette with a bit of oil and bake for 20–25 minutes, until the balls are golden and crisp.
Your Vegetarian meatballs are ready 🙂 you can serve it as appetizer with a bit of yougurt and oreganon souce or with a mix of olive oil, sesame seeds and mediterranean dried herbs, or also with a bit of tomato sauce. And if you guests are following a vegan diet you can use instead of cheese the yeast flakes or vegan cheese.
Now you are ready to organize your next “meatless monday”!
I love this recipes because is also a fancy way to avoid food waste, and use the vegetables after your make your broth.