Brazilian recipe
Vegetarian Vegetable Meatballs (Almôndegas vegetarianas caseiras fáceis)
A flavourful, easy-to-make recipe for vegetarian meatballs using grated carrot and chayote, perfect for a light lunch or a nutritious snack.
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Ingredients
100g breadcrumbs
200g raw carrot, coarsely grated
200g raw chayote (chuchu), peeled and coarsely grated
100g onion, finely chopped
10g fresh parsley, chopped
10g margarine, melted
Salt to taste
200g raw carrot, coarsely grated
200g raw chayote (chuchu), peeled and coarsely grated
100g onion, finely chopped
10g fresh parsley, chopped
10g margarine, melted
Salt to taste
Where to find ingredients
You can find carrots, onions, and parsley in the produce aisle of any local supermarket. Breadcrumbs are available in the baking or dry goods section. Chayote, often known as 'chuchu' in Brazilian shops, can usually be found in international food stores or large supermarkets with a global produce selection.
Preparation method
- In a large mixing bowl, combine the grated carrot and chayote with the chopped onion, fresh parsley, breadcrumbs, and salt.
- Add the melted margarine to the mixture and stir well until you achieve a consistent, malleable dough.
- Using lightly greased hands, roll portions of the mixture into small, even-sized balls.
- Arrange the shaped meatballs onto a pre-greased baking tray, spacing them out slightly.
- Place in an oven preheated to 180°C and bake for approximately 20-30 minutes, or until they are firm to the touch and golden brown.
Observations
Vegetarian meatballs are a brilliant and versatile way to incorporate more vegetables into your meals. This recipe features grated carrot and chayote, which lend a wonderful moisture and a hint of natural sweetness to the mix, balanced by breadcrumbs for binding and onion for depth of flavour. They make an excellent quick snack, a light side dish, or even a main course for those seeking meat-free alternatives.
Preparation is straightforward and does not require pre-cooking the vegetables, which saves plenty of time. These meatballs are baked in the oven, achieving a soft texture on the inside with a delightful crisp finish, all without the need for deep-frying. Serve them warm and enjoy this wholesome, nutritious bite.
Preparation is straightforward and does not require pre-cooking the vegetables, which saves plenty of time. These meatballs are baked in the oven, achieving a soft texture on the inside with a delightful crisp finish, all without the need for deep-frying. Serve them warm and enjoy this wholesome, nutritious bite.
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