Vegetarian Meatball Parmagiano Recipe

Name: Vegetarian Meatball Parmagiano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (475 ml) cooked peas; 2 cups (475 ml) cooked green beans; 2 cups (475 ml) cooked beans (any kind: black, kidney, navy); 1 to 2 cups (475 ml) raw carrot, chopped fine; 1/2 cup (125 ml) cooked spinach (optional); 1 large onion, raw; 2 cloves garlic (optional); 4 cups (950 ml) breadcrumbs; basil; salt; pepper; 1 cup (225 ml) grated parmesan or Romano cheese; 3 medium eggs

Servings: persons

2 cups (475 ml) cooked peas
2 cups (475 ml) cooked green beans
2 cups (475 ml) cooked beans (any kind: black, kidney, navy)
1 to 2 cups (475 ml) raw carrot, chopped fine
1/2 cup (125 ml) cooked spinach (optional)
1 large onion, raw
2 cloves garlic (optional)
4 cups (950 ml) breadcrumbs
basil
salt
pepper
1 cup (225 ml) grated parmesan or Romano cheese
3 medium eggs

1
["Drain all vegetables well.", "Combine all vegetables in food processor or food mill (or use potato masher).", "Process until all ingredients are mixed and pulverized.", "Pour into a sieve and let drain again for about 20 minutes.", "Put in a large bowl and add half the breadcrumbs.", "Mix and knead thoroughly.", "Add remaining breadcrumbs a little at a time until the consistency of a dry dough is reached.", "Add eggs, knead into the mixture (if mixture seems wet or loose, add more breadcrumbs).", "Add cheese, knead thoroughly.", "Form dough into ""meatballs"" and lay in a lightly greased baking pan (it can be more than one layer if you like).", "Bake at 300 degrees (150 C.) until dry and starting to brown on the outside (They will always remain slightly moist inside, that's fine)", "Let them cool.", "When cover with sauce (not just on top, but beneath too), bake again at 350 degrees (175 C.) for about 30 minutes.", "Layer mozzarella over the top toward the end, and bake until cheese melts."]

859

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 cups (475 ml) cooked peas, 2 cups (475 ml) cooked green beans, 2 cups (475 ml) cooked beans (any kind: black, kidney, navy), 1 to 2 cups (475 ml) raw carrot, chopped fine, and more.

Yes, Vegetarian Meatball Parmagiano 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.

That's it — enjoy your meal!

Vegetarian Meatball Parmagiano

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions