How To Make Veggie Meatballs with Tomato Courgetti
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 courgettes (zucchinis), spiralized
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 carrot, grated
- 1 red bell pepper, finely chopped
- 1 cup cooked quinoa
- 1 cup cooked lentils
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp paprika
- 1/4 cup breadcrumbs
- Salt and pepper to taste
- 1 can (400g) crushed tomatoes
- Fresh basil leaves for garnish
Instructions
-
Heat olive oil in a large skillet over medium heat. Add onion, garlic, carrot, and red bell pepper. Cook until vegetables are softened, about 5 minutes.
-
In a large bowl, combine cooked quinoa, lentils, oregano, basil, paprika, breadcrumbs, and cooked vegetable mixture. Season with salt and pepper. Mix well to combine.
-
Shape the mixture into meatballs and place on a baking sheet lined with parchment paper. Bake in a preheated oven at 180°C (350°F) for 25 minutes, or until golden brown and cooked through.
-
In the meantime, heat the crushed tomatoes in a saucepan over medium heat. Season with salt and pepper.
-
Add the spiralized courgettes (zucchinis) to the tomato sauce and cook for 2-3 minutes, until they soften slightly.
-
Serve the veggie meatballs over the tomato courgetti and garnish with fresh basil leaves.
Nutrition
- Calories : 285kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 637mg
- Total Carbohydrates : 46g
- Dietary Fiber : 12g
- Sugar : 10g
- Protein : 12g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
