It is a second course full of flavor and a great way to convince the little ones to eat the vegetables they often don’t want to hear about. Anti-waste advice? Use stale bread
- Preparation time: 15 minutes
- Cooking time: 40 minutes
- Difficulty: Low
Vegetable Meatball Recipe
Rich in properties important for our health and simple to prepare, the vegetable meatloaf is the ideal dish for a light, healthy, nutritious and tasty lunch or dinner. It is an excellent trick to persuade children to eat vegetables: serve it on the table with a side of potatoes, and you will see that they will not be able to say no. A valid alternative to meatloaf and a dish that will allow you not to waste stale bread and leftover vegetables and cheeses in the fridge.
Vegetarian Meatball Recipe
To prepare this meatloaf, you can use any vegetable: let’s see how to proceed together.
- 300 gr of potatoes
- 1 leek
- 100 gr of spinach
- 2 carrots
- 1 clove of garlic
- 1 onion
- 2 medium eggs
- 200 gr of stale wholemeal bread
- 200 gr cheese (Emmental type)
- 1 glass of milk
- 3 tablespoons of breadcrumbs
- 80 gr of grated Parmesan cheese
- A pinch of nutmeg
- half a glass of white wine
- Salt and pepper (just enough)
- Extra virgin olive oil (just enough)
- Cut the leek into rings and brown it in a pan with the garlic, the finely chopped onion and two tablespoons of oil.
- Boil the potatoes and spinach and, once ready, pour them into the pan in which you browned the leek with the garlic and onion.
- Soak the bread in milk for a few minutes.
- Pour the boiled vegetables into the mixer or blender, and add the well-squeezed bread, eggs, parmesan, nutmeg, salt and pepper.
- Finally, add the cheese, cut it into small pieces and make sure that all the ingredients are well blended.
- Pour the mixture onto a surface covered with parchment paper sprinkled with breadcrumbs and give the mix the shape of a meatloaf. You can help by covering a loaf pan with parchment paper covered with breadcrumbs and pouring the dough into it to compact it.
- Pour two tablespoons of oil into a non-stick pan and brown the meatloaf.
- As soon as you notice that a crunchy crust has formed, let the wine evaporate.
- Cover the meatloaf with water, cover with the lid and cook over low heat for about an hour.