Vegetables are a healthy food that must be part of our daily nutrition, and in the Summer we can provide a lot of fresh vegetables. Today, I like to share How To Make Vegetable Meatballs in your home.
Riched in fibers, vitamins, minerals, water, and many other nutritional values, they are necessary nutrition from the babies up to the oldest stage. The ways of cooking vegetable meatballs are many, from different ingredients and techniques. They can cook fried and baked, but I prefer the last one, as healthier for my daughter and all the family.
Ingredients for 4-6 Servings
2-potatoes
2-carrots
2-zucchinis
1/2 small onion
1-garlic clove
2-eggs
250 g bread crumbs
100 g cottage cheese
2-3 tbsp olive oil
2-tbsp fresh parsley and mint
salt and pepper
Directions
- In a deep pan, put the potatoes to boil for 20-30 min, and during this time, prepare the other vegetables for our meatballs.
- Peel the carrot and helping by a hand grater, grate the carrots in a bowl. Cut on the two extremes zucchinis, and grate finely, using the same grater. Continue with onion and garlic.
- Peel the boiled potatoes and press them with a hand mash presser.
- In a deep bowl, add all the grated vegetables, add one egg, oil, cottage cheese, salt, pepper, herbs, and mix well to create a unique mixture.
- Preheat the oven at 180°C/350°F.
- Take a baking tin and cover with baking paper.
- Put the bread crumbs and the other beaten egg in separated plates, and start to form the vegetable meatballs.
- Helping by a big spoon, create meatballs, pass in the egg, and bread crumbs, and transfer to the baking tin, until to finish all.
- Transfer in the preheated oven, and bake for 40-45 minutes, at 180°C/350°F until lightly golden brown.
- The vegetable meatballs will be crispy outside and soft and well-baked inside.
- Transfer to a serving dish, and serve them warm. The vegetable meatballs are healthy for your kids and all the family, and you can consume with your favorite soups, salads, during your lunch or dinner.
Conservation
You can transfer to conserve them in the refrigerator for 24 hours, covering the bowl with a pellicle.
Tips
For a younger baby, use unsalted cottage cheese or parmesan cheese, and avoid the pepper.
Using the same procedure, you can explore with other vegetables.
At the place of the onion, the leeks also are a good taster. We can make delicious meatballs only with leeks and cottage cheese.
Bon Appetit!
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