Brazilian recipe
Easy Homemade Veggie Almôndegas
Whip up these simple veggie meatballs featuring carrot and cho-cho—a tasty, nutritious choice for a quick snack or a light family meal.
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Ingredients
100 g breadcrumbs
200 g raw carrot, coarsely grated
200 g raw cho-cho, coarsely grated
100 g onion, finely chopped
10 g fresh parsley, chopped
10 g margarine, melted
Salt to taste
200 g raw carrot, coarsely grated
200 g raw cho-cho, coarsely grated
100 g onion, finely chopped
10 g fresh parsley, chopped
10 g margarine, melted
Salt to taste
Where to find ingredients
For the breadcrumbs, any standard supermarket aisle works. Fresh carrots and onions are staples found in every local market or grocery store. Cho-cho (also known as christophene or chayote) is readily available in any Jamaican market, produce stand, or the fresh vegetable section of major supermarkets. Fresh parsley is common in local markets. Margarine is widely sold in the dairy/spreads section of any local shop.
Preparation method
- In a mixing bowl, combine the grated carrot and cho-cho, finely chopped onion, chopped parsley, breadcrumbs, and salt thoroughly.
- Add the melted margarine to the mixture and incorporate until you get a consistent dough that can be shaped easily.
- With lightly greased hands, shape the dough into small balls.
- Arrange the meatless balls on a previously greased baking sheet.
- Place in a preheated oven at 180°C and bake for approximately 20 to 30 minutes, or until they are golden brown and firm.
Observations
Veggie almôndegas are a fantastic, versatile way to get more veggies on the plate. This recipe leans on the natural sweetness and moisture of grated carrot and cho-cho, brought together with breadcrumbs for the right texture and onion for a punch of flavour. They’re a brilliant meat-free alternative that works perfectly as a quick snack, a side, or a main dish.
The best part is how fuss-free the prep is; there’s no need to pre-cook your veg. These are oven-baked until they’re soft and tender on the inside with a lovely golden finish, skipping the deep-frying mess. Serve them up warm and enjoy this wholesome, homemade treat.
The best part is how fuss-free the prep is; there’s no need to pre-cook your veg. These are oven-baked until they’re soft and tender on the inside with a lovely golden finish, skipping the deep-frying mess. Serve them up warm and enjoy this wholesome, homemade treat.
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