Vegetable meatballs


Delicious alternative meatballs full of vegetables that are good for us. Ideal for vegetarians and vegans, for those of you who are fasting, for those of you who care about your health and your line, even for those of you who are trying to get your kids to eat vegetables! Combine them with rice, potatoes, or whatever you wish !!


  • 300 g potatoes
  • 100 g broccoli
  • 150 g carrot
  • 100 g cauliflower
  • 80 g zucchini
  • 200 g mushrooms
  • 100 g dried onion
  • 3 spring onions
  • 2 cloves garlic, finely chopped
  • 50 g oats
  • Or matte parsley
  • Or matte dill
  • Or matte mint
  • 2 kc corn flour
  • ½ κγ κύμινο
  • ½ kg smoked paprika
  • Olive oil
  • Breading flour (optional)
  • Salt Pepper


  1. Chop the potato and the carrot. Bring to a boil in a saucepan. While they are boiling, grate the mushrooms, finely chop our onions, peppers and dried onion. 
  2. Saute the onions, garlic with a little olive oil, and at the end add the grated mushrooms. Simmer over low heat until all the liquid is gone. Meanwhile, when the potatoes and carrots are soft enough, take them out, and in the same water put the cauliflower in hazelnuts, the broccoli, and the zucchini.
  3. In a bowl, pour the contents of our pan, the cauliflower, the broccoli and the zucchini, which have softened enough. In a grater, grate the boiled potatoes and carrots. Add them to the bowl together with the parsley, the chopped dill, the mint and the oats that we have ground in a food processor, and our salt and pepper and spices.
  4. Mix very well. Leave the mixture in the fridge for half an hour. Then we make our meatballs, bread them with flour, and fry them in olive oil. (optionally). Otherwise, place them in a pan, on greaseproof paper and bake them in a preheated oven at 200The degrees for 20-25 minutes in the air.

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