Vegetable Balls

Vegetable Balls

Delicious, healthy vegetable balls. A good way to have children eat vegetables. Great as appetizer or used on a main dish plate. 


These vegetables goes very well over rice, pasta dishes or mashed potatoes, and in breakfast sandwiches too. 


You can try other variations too, add some mashed chickpeas in combination to add some protein. You will definitely enjoy. 


On parties I like to use these on skewers with some cheese and cherry tomatoes. Looks wonderful.

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  • Makes about 25 veg balls
  • 2 potato, peeled and grated
  • 1/2 zucchini, grated, salted and drained
  • 1 carrot, grated
  • 2 or 3 garlic cloves, crushed
  • 1 egg, beaten
  • salt and freshly ground black pepper
  • 2 tbsp fresh chopped parsley
  • 1 tbsp fresh chopped dil
  • 30 g cheese, grated
  • 3 tbsp breadcrumbs
  • Red Sauce
  • 2 tbsp olive oil
  • 2 onions, chopped
  • 1 garlic clove, chopped
  • 2 red bell pepper, sliced
  • 2 big tomatoes, puree
  • 1 small red chili pepper, optional
  • 1 tsp paprika
  • 500 ml vegetable stock
  • 2 bay leaves
  • 1 tsp sugar
  • salt and pepper to taste
  1. Preheat the oven to 200C (400F). 
  2. Prepare the vegetable balls. Combine all the ingredients together, season to taste then form into small sized balls and place them on a greased baking tray. Bake for 30 minutes and use grill function for the last few  minutes until they are a little golden brown on the outside.
  3. Prepare the sauce. Heat the oil in a sauce pan over high heat. Cook onion and garlic, for about 5 minutes until golden. Stir in red pepper and paprika. Add tomatoes, chili pepper, bay leaves, basil leaves and vegetable stock. Cover and let it simmer,stirring now and then until all vegetables are tender and liquid has evaporated. Add salt, sugar and pepper if needed.
  4. Serve them as appetizers or as part of the main dish. 
Vegetable Balls-1
Vegetable Balls-2
Nutrition facts 1 Veg Ball - Calories:23, Fat:0.7 g, Unsaturated Fat:0.0 g, Carbohydrates:3.5 g, Protein:1.0 g, Cholesterol:9 mg, Calories from Fat 6, Sodium 19 mg, Vitamin A 9%, Calcium 2%, Vitamin C 7%, Iron 2%, Nutrition Grade A, Percent Daily Values are based on a 2,000 calorie diet.
On June 17, 2011 at 09:09 am, Cindy Waffles said...
Oo those vegetable balls look so cute and delightful.
On June 17, 2011 at 09:29 am, Island Vittles said...
These look delicious, and easy to put together too! Thanks for sharing your recipe. Theresa
On June 17, 2011 at 11:42 am, RavieNomNoms said...
Oh I just love these! Perfect for a dinner party appetizer!
On June 19, 2011 at 11:57 pm, Renae said...
Yummy! Those look like a perfect appetizer. can't wait to play with your recipe!
On July 20, 2015 at 08:00 pm, TFH said...
Oh, this is a SUPERB use for all the pulp I generate from juicing carrots, tomatoes, onions, and celery. The onion and tomato pulp can go into the sauce, while the zuch, carrot, and celery pulp goes into the balls. The pulp is already dry from the juicing, ensuring crispy veg. balls and thick sauce. In fact, this goes hand in hand with owning a juicer and drinking a couple of glasses of veg juice a day. Highly complementary! Thanks!

Yes.. very good idea:) I love it too.

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