Vegetable Meatballs Recipe

Name: Vegetable Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 kg lean ground beef; 2 medium white onions; 2 large ripe tomatoes; 2 cloves garlic, minced; 1 cup breadcrumbs; 1 large boiled potato; 1 large egg; 3 stalks celery leaves; 1 bunch parsley; 1 bunch cilantro (fresh coriander); 4 green lettuce leaves; 2 large green bell peppers, seeded and diced small; 1 pinch cumin; 1 pinch ground oregano; salt and pepper, to taste

Servings: persons

1/2 kg lean ground beef
2 medium white onions
2 large ripe tomatoes
2 cloves garlic, minced
1 cup breadcrumbs
1 large boiled potato
1 large egg
3 stalks celery leaves
1 bunch parsley
1 bunch cilantro (fresh coriander)
4 green lettuce leaves
2 large green bell peppers, seeded and diced small
1 pinch cumin
1 pinch ground oregano
salt and pepper, to taste

1
Grate onions, boiled potato and tomatoes, and set aside.
2
Dice all vegetables small.
3
Add all other ingredients to the vegetables and blend intimately into a dough.
4
Lightly oil a large shallow cooking pan.
5
Separate the dough into small somewhat flattened balls, rolling in your palm.
6
Place balls in the cooking pan.
7
Cook in the oven for about 45 minutes at 175-180 C.

706

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 kg lean ground beef, 2 medium white onions, 2 large ripe tomatoes, 2 cloves garlic, minced, and more.

Yes, Vegetable Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Meatballs

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