Italian Veggie Balls

Delightful Italian Veggie Balls made with fresh vegetables and aromatic herbs, perfect for family gatherings and a healthy alternative for everyone.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Appetizer, Main Course, Snack

Cuisine: Italian, Mediterranean

Calories: 150

Main Ingredients

1 medium Zucchini, grated You can substitute with carrots or eggplant.
1 Bell Pepper, chopped Any color bell pepper or finely chopped mushrooms can be used.
3 cloves Garlic, minced Dried garlic can be used as a substitute (1 teaspoon).
¼ cup Fresh Basil, chopped Dried basil (1 tablespoon) can be used as a substitute.
½ cup Parmesan Cheese, grated Nutritional yeast can be used for a vegan option.
1 cup Old Bread or breadcrumbs Use gluten-free breadcrumbs or ground oats as substitutes.
2 tablespoons Olive Oil Avocado oil can be used as a substitute.
To taste Salt and Pepper Other spices can be added as desired.

Preparation

Grate the zucchini and chop the bell pepper into fine pieces for even cooking.
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about a minute until fragrant.
Add the chopped bell peppers and zucchini to the skillet. Cook until softened, about 5 minutes.
Stir in fresh basil, salt, and pepper, then set aside to cool.

Mixing

In a large bowl, combine the sautéed vegetables with grated Parmesan cheese and breadcrumbs. Mix until well combined.
If the mixture feels too wet, add more breadcrumbs until you achieve a consistency that holds shape.

Shaping and Baking

Using your hands, shape the mixture into small balls, about 1-1.5 inches in diameter, and place them on a baking sheet lined with parchment paper.
Preheat the oven to 400°F (200°C) and bake the veggie balls for 20-25 minutes, flipping halfway through until golden brown and crispy.

For a fried version, roll the balls in flour and pan-fry in olive oil until crispy. Use a food processor for a finer mix of vegetables.