Veggie Meatball Recipe
Vegetable-based meatball with pesto sauce.
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Ingredients
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Veggie Meatballs
Pesto Sauce
Method
Veggie Meatballs
- 1
Prepare Vegetables
Grate the zucchini and carrot using a box grater or food processor. Squeeze out excess moisture from the zucchini using a clean kitchen towel.
- 2
Mix Ingredients
In a large mixing bowl, combine the grated zucchini, grated carrot, mashed chickpeas, cooked quinoa, breadcrumbs, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.
- 3
Form Meatballs
Using your hands, form the mixture into small balls, about 1 to 1.5 inches in diameter.
- 4
Cook Meatballs
Heat the olive oil in a large skillet over medium heat. Add the veggie meatballs and cook for about 5-6 minutes on each side, or until golden brown and heated through.
Pesto Sauce
- 5
Blend Ingredients
In a food processor, combine the fresh basil leaves, garlic, pine nuts, Parmesan cheese, olive oil, salt, and pepper.
- 6