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Vegetarian Meatball Parmagiano
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"Meatballs" made with all vegetables


Serves/Makes:100 small meatballs

  • 2 cups (475 ml) cooked peas
  • 2 cups (475 ml) cooked green beans
  • 2 cups (475 ml) cooked beans (any kind: black, kidney, navy)
  • 1 to 2 cups (475 ml) raw carrot, chopped fine
  • 1/2 cup (125 ml) cooked spinach (optional)
  • 1 large onion, raw
  • 2 cloves garlic (optional)
  • 4 cups (950 ml) breadcrumbs
  • basil
  • salt
  • pepper
  • 1 cup (225 ml) grated parmesan or Romano cheese
  • 3 medium eggs
  • Drain all vegetables well.
  • Combine all vegetables in food processor or food mill (or use potato masher).
  • Process until all ingredients are mixed and pulverized.
  • Pour into a sieve and let drain again for about 20 minutes.
  • Put in a large bowl and add half the breadcrumbs.
  • Mix and knead thoroughly.
  • Add remaining breadcrumbs a little at a time until the consistency of a dry dough is reached.
  • Add eggs, knead into the mixture (if mixture seems wet or loose, add more breadcrumbs).
  • Add cheese, knead thoroughly.
  • Form dough into "meatballs" and lay in a lightly greased baking pan (it can be more than one layer if you like).
  • Bake at 300 degrees (150 C.) until dry and starting to brown on the outside (They will always remain slightly moist inside, that's fine)
  • Let them cool.
  • When cover with sauce (not just on top, but beneath too), bake again at 350 degrees (175 C.) for about 30 minutes.
  • Layer mozzarella over the top toward the end, and bake until cheese melts.
These are a great party food and universally loved. Even staunch carnivores will go to these first. The "dough" can also be used to make veg burgers or veg meatloaf, or even as a stuffing, although you have to experiment a bit to get the consistency perfect. It lends itself to any sauce at all, but a good marinara sauce is the best.

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