Vegetarian meatballs

Name: Vegetarian meatballs
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 26
Ingredients: Precooked chickpeas 1.1 cups; Spinach 8 ½ cups; Carrots to clean 5.6 oz; Red onions to be cleaned 4.6 oz; Eggs 2; Parmigiano Reggiano PDO cheese grated 2.3 oz; Breadcrumbs ¾ cup; Salt to taste; Extra virgin olive oil to taste; Breadcrumbs coarse to taste; Eggs 2

it de es fr br

Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 40 min
Makes: 26 pieces
Cost: Low

PRESENTATION

Vegetarian meatballs have this way—like really magical—of winning over even the most dedicated meat lovers. I mean, using ingredients like chickpeas and spinach creates a filling that's so soft and flavorful, you hardly miss the traditional kind. These little wonders come straight from Italian tradition, where creativity with veggies is pretty much a long-standing thing. And the golden-brown, crispy breading on the outside? Seriously good. Inside, they stay moist and packed with taste. Whether you’re making a big batch for family dinner or just need a snack, these meatless meatballs are just as really really good as the classic kind. Plus, pair them with a fresh yogurt sauce or an herb-based dip, and they quickly become the star of any meal.

In Italy, these types of plant-based meatballs are popular all over, often featured in homemade spreads or quick lunches. And look, some folks like to mix it up with lentils or black beans, but the chickpeas and spinach version keeps it tender and delicious. What’s great is how these bites can encourage even picky eaters, or kids who usually avoid greens, to actually enjoy their veggies. For real, they’re perfect as finger food at parties or packed in a lunchbox for something that stays fresh throughout the day.

Italian families often call these “polpette di verdure,” and you’ll find various versions across regions—each with its own blend of local herbs or a hint of cheese. This just shows how vegetarian meatball recipes can be exciting and far from boring. Even if you’re not strictly vegetarian, dishes like these add extra flavor and variety to your meals. And they’re golden and look as good as they taste, which is great for sneaking a little more goodness into everyday eating. Whether served as an appetizer or part of a main course, these meatballs are sure to impress with their blend of flavors and textures—bringing together the best of Italian vegetarian cuisine. Can't go wrong.

INGREDIENTS

Precooked chickpeas 1.1 cups (260 g)

Spinach 8 ½ cups (250 g)

Carrots 5.6 oz (160 g) - to clean

Red onions 4.6 oz (130 g) - to be cleaned

Eggs 2

Parmigiano Reggiano PDO cheese 2.3 oz (65 g) - grated

Breadcrumbs ¾ cup (100 g)

Salt to taste

Extra virgin olive oil to taste

For breading: Breadcrumbs to taste - coarse; Eggs 2

Preparation

How to prepare Vegetarian meatballs

To prepare the vegetarian meatballs, first peel the carrot 1, then cut it into strips and then into cubes of 0.2-0.3 inches 2. Slice the onions finely 3.

In a non-stick pan, pour a dash of oil, add the onions 4, and sauté over medium-low heat for about 4 minutes or until they are soft and golden. Add the carrots 5 and well-drained chickpeas 6.

Season with salt 7 and cook for about 8 minutes. Then add the spinach 8, a little at a time, because they are bulky and won't all fit in the pan at once; wait for them to wilt a bit before adding the rest. Cook for 5 minutes 9 and let cool slightly.

Take half of the vegetables, transfer them to a blender 10, and blend until smooth 11. Then place it in a bowl and add the remaining vegetables 12.

Add the Parmesan 13, eggs 14, and breadcrumbs 15.

Mix the ingredients to obtain a moldable mixture 16. Form the meatballs, about 1.2 oz each, and dip them first in the eggs 17 and then in the coarse breadcrumbs 18.

Place them on a baking tray lined with parchment paper 19 and drizzle with a little oil 20. Bake in a preheated static oven at 428°F for 18-20 minutes. Your vegetarian meatballs are ready to be enjoyed hot, perhaps with a yogurt sauce as an accompaniment 21.

Storage

Vegetarian meatballs can be stored in the refrigerator, in a closed container or covered with plastic wrap, for 2-3 days. The mixture can also be prepared the day before and stored in the refrigerator. The meatballs can be frozen either raw, already breaded, or cooked.

Advice

For a stronger flavor, add a hint of mustard and half a teaspoon of curry to the mixture. You can vary the vegetables depending on the season and availability, making them a great fridge-clearer! You can replace chickpeas with other legumes like cannellini beans, lentils, or peas, achieving a slightly different flavor each time. For the accompanying sauce, you can opt for plain yogurt seasoned with oil, salt, and sweet paprika, or a spicy tomato cream!

For the translation of some texts, artificial intelligence tools may have been used.