Recipe for veggie balls
Nutty, rich and hearty, it’s MUSHROOMS that are the star ingredient in this recipe for veggie balls.
I’m a vegetarian, which means I eat plenty of beans, chickpeas and lentils. Sometimes I just don’t want any more of that stuff. So these meatballs contain no legumes, instead they have less than 10 simple ingredients, and it’s all about the nutty flavour of those mushrooms.
These veggie meatballs are incredibly delicious, easy to make and super healthy.
They also freeze well, so you can batch cook them for a quick midweek dinner.
Do you need eggs in meatballs?
Absolutely not! This recipe for veggie balls contains NO EGGS but each meatball holds together perfectly. You can pick them up, dip them in salsa, give them to your toddler as finger food, they are so substantial and versatile. So whether you have omitted eggs from your diet, or you don’t have any in the house, fear not because these eggless veggie meatballs have got you covered.
How do you keep veggie balls from falling apart?
Eggs can act as a binder in a lot of recipes. However in this recipe, we use grated cheese to bind the mixture together. Once the cheese melts, it binds the meatball together just as an egg would. Also, by cooking down the mushrooms, it gets rid of most of the moisture, which helps the mixture to get really sticky before the meatballs go in the oven.
How to make eggless veggie balls
Less than 10 ingredients are needed for these delicious veggie meatballs, and they are:
- Olive oil
- Cheddar cheese
The only equipment you need is a frying pan, a food processor and an oven. They couldn’t be easier!
I like to serve these meatballs with spaghetti like the Italian-American classic. However they are so versatile, try them as finger food dipped into your favourite salsa, or maybe in a sandwich with hummus and roasted tomatoes. YUM!