Veggie Meatballs are a healthy recipe that can be on the table in just less than 30 minutes! It is made with loaded vegetables and bread. These Veggie Meatballs are nutrient dense, plant based solutions, for non-meat eaters. I love eating veggie meatballs with any type of pasta.
In this recipe I am not using any kind of beans or flour, but I am using bread as my binding agent along with a lot of chopped vegetables. These veggie meatballs are not deep fried but are shallow pan fried carefully.
For the pasta sauce I bought a store bought one but you can prepare it if you have time. You can refer to my homemade pasta sauce recipe here.
What you’ll need to make Veggie Meatballs with Fettuccine Pasta
For cooking Fettuccine:
- Water
- Salt
- Fettuccine Pasta (handful)
For Veggie Meatballs:
- Potatoes (boiled & grated)
- Beetroot (grated)
- Bell pepper (finely chopped)
- Corn
- Green Onion (finely chopped)
- Red Onion (finely chopped)
- Ground Pepper
- Mixed herbs (dried basil & oregano)
- Breadcrumbs
- Salt
- Lemon
- Oil
- Pasta Sauce
How to make Veggie Meatballs with Fettuccine Pasta with step by step photos & instructions
1. In a large vessel boil 5 cups of water with ½ teaspoon salt.When water comes to boil, add handful fettuccine pasta.
2. Cook the pasta al dente (still firm to bite) or follow the package instructions on how to cook.
3. Drain the water and set the fettuccine pasta aside.
4. For preparing the veggie meatballs – In a bowl, take grated potato, grated beetroot, finely chopped bell pepper (I used Orange bell pepper), corn, finely chopped green onion, green chillies and finely chopped red onion.
5. Add ½ teaspoon pepper, ½ teaspoon mixed herbs(I used dried basil & dried oregano), ½ teaspoon salt and ½ lemon. Mix well until all the spices are well combined with veggies.
6. Add breadcrumbs or pieces of bread torn into small pieces to absorb any moisture in the veggie mixture. Add breadcrumbs until a dough is formed.
7. Make small balls and shallow fry them until they turn golden brown. (Or you can also bake them)
8. Now, add 1 cup of pasta sauce to a hot pan and then add in the veggie meatballs and simmer for 5 minutes.
9. Take the pasta in a bowl and top it with pasta sauce along with veggie meatballs.
10. Garnish with chopped green onion and grated parmesan. Serve hot!
Veggie Meatballs with Fettuccine Pasta
- July 6, 2020
- 2
- 30 min
- Print this
Ingredients
- For cooking Fettuccine:
- 5 cups of Water
- ½ teaspoon Salt
- Fettuccine (handful)
- For Veggie Meatballs:
- 2 potatoes (boiled & grated)
- ½ Beetroot (grated)
- 2 Tablespoon Bell pepper (finely chopped)
- 2 Tablespoon Corn
- 2 Tablespoon Green Onion (finely chopped)
- 2 Tablespoon Red Onion (finely chopped)
- ½ tsp Ground Pepper
- ½ tsp mixed herbs (dried basil & oregano)
- 2 slices Bread or Breadcrumbs
- ½ tsp Salt
- ½ Lemon
- Oil for frying
- 2 cups Pasta Sauce
Directions
- Step 1
- For cooking Fettuccine:
Boil the water in a vessel and add a handful of fettuccine pasta and salt as required. - Step 2
- Cook the pasta al dente, drain the water and set aside.
- Step 3
- For Veggie Meatballs:
Combine the grated potato, grated beetroot, finely chopped bell pepper, corn, finely chopped green onion, green chillies and finely chopped red onion. - Step 4
- Add all the spices, mixed herbs, salt and lemon. Mix well.
- Step 5
- Now add in breadcrumbs and combine until a dough consistency is formed.
- Step 6
- Make small balls and shallow fry them in a pan until it turns golden brown.
- Step 7
- In a hot pan, add pasta sauce and veggie meatballs. Simmer for 5 minutes.
- Step 8
- Serve the fettuccine pasta with veggie meatballs, topped with grated parmesan cheese and green onion.
Notes
- I used beetroot because I ran out of carrot but feel free to use any vegetable of your choice.
- If you do not have breadcrumbs, you can use the regular bread slices, chop off the brown part and tear them into pieces, mix them with the veggies.
- For extra flavor to the fettuccine, mix in some pasta sauce until all the fettuccine pasta is covered with the sauce.
- This dish tastes great when served hot!
Did you make this recipe?
Let me know how it turned out. Leave a comment below and share a picture on Instagram with hashtag #daily_foodhacks.
