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Veggie Meatballs

These crispy vegetarian meatballs served with a creamy garlic-mint sauce, offer a simple yet delicious appetizer that doubles as a main course when nestled inside flour tortillas.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 16
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Veggie Meatballs
  • 2 tablespoons Olive oil
  • 1 Small yellow onion, diced
  • 2 Medium russet potatoes, shredded
  • 2 Large carrots, shredded
  • 1 Clove garlic, minced
  • 14 ounces Can of sweet peas, rinsed and drained
  • Salt and freshly ground black pepper, to taste
  • 0.5 teaspoon Chili powder
  • 2 tablespoons Fresh lemon juice
  • 2 teaspoons Corn flour
  • 0.25 cup Plain breadcrumbs, plus more for coating the veggie meatballs
  • 0.25 cup Oil for frying
  • Flour tortillas or pita bread, optional
For the Yogurt Sauce
  • 1 cup Plain yogurt
  • 1 Clove garlic, minced
  • Salt to taste
  • 0.25 teaspoon Extra virgin olive oil
  • 0.25 teaspoon Dried mint

Method
 

Preparation Steps
  1. In a large skillet, heat the olive oil and add the diced onion; cook for 2 minutes or until softened.
  2. Add the shredded potatoes and carrots and continue to cook for 5 minutes, stirring frequently.
  3. Mix in the garlic and peas. Season with salt, pepper, and chili powder; continue to cook for 3 minutes. Remove from heat.
  4. Stir in the lemon juice, corn flour, and 0.25 cup breadcrumbs; set aside until the mixture is cooled.
  5. Shape the veggie mixture into 15 to 20 meatballs and chill them in the fridge for 20-30 minutes.
  6. Place the remaining breadcrumbs in a shallow dish.
  7. Heat the oil for frying.
  8. Roll the balls in breadcrumbs and coat them on all sides.
  9. Add them to the hot oil, 4 to 5 meatballs at a time. Cook over medium-high heat for 3 minutes, turn and cook for an additional 2 to 3 minutes, or until nicely browned.
  10. Drain on paper towels and repeat the process with the remaining veggie balls.
For the Yogurt Sauce
  1. Place all ingredients in a blender and pulse a few times, or just enough to mix it all together until smooth.
  2. Spoon the yogurt sauce into a bowl. You could also spread the yogurt sauce on a pita or tortilla with lettuce, tomatoes, and the veggie meatballs; roll and serve.
  3. You can also skewer the meatballs and serve as an appetizer with the yogurt sauce on the side.

Notes

These veggie meatballs are a great vegetarian alternative to traditional meatballs. They are flavorful, crispy on the outside, and tender on the inside. Serve them as an appetizer with the creamy yogurt sauce, or as a main dish tucked into pita bread or tortillas.