Vegetable meatballs without eggs: ready in minutes! Only 70 calories!

These eggless meatballs are light and healthy and are cooked in the oven in just ten minutes. They represent the ideal recipe for those who want to keep their shape without giving up the taste of good food!

They are very easy to prepare and can be enjoyed both hot and cold!

But let’s get to the recipe.

Vegetable meatballs without eggs: ready in minutes! Only 70 calories!

The ingredients

We will need: a large carrot; one red onion; three Roman courgettes; 700 grams of peeled potatoes; half a clove of garlic; 50 grams of spreadable cheese; 50 grams of Parmesan; enough of fresh basil; just enough breadcrumbs; Salt to taste; oil to taste

The preparation

Wash and peel the potatoes, then boil them in boiling water for about ten minutes.

Now peel the onion and cut it into slices, then fry it in a pan with the crushed garlic and three tablespoons of extra virgin olive oil. It should be sautéed for about a minute over high heat, then a pinch of salt and a glass of warm water are added, after which the pot is covered.

Now the flame is lowered and everything is simmered for five minutes: the water must completely evaporate.

In the meantime, rinse the carrots and courgettes, trim them with a knife and then grate them very finely into a bowl , then add them to the sautéed mixture, raising the heat. If you need to stretch a little, you can add a little oil. Everything should be cooked over high heat for another 5 minutes, until the vegetables are golden brown. Then the gas goes out.

Now turn on the oven at 200 degrees and line a pan with parchment paper.

Return the pot with the potatoes and drain them into a large bowl, then add the vegetables, cheeses, a spoonful of breadcrumbs and the chopped basil. In a separate bowl pour more breadcrumbs, just enough to coat the meatballs.

Mix the mixture well with a fork and then with your hands you get balls that are passed in the breadcrumbs until they are completely covered.

These balls are placed on the pan above, wet with a drizzle of oil and seasoned with a trifle of pepper and salt. Then put it in the oven for twenty-five minutes, finishing cooking with the grill for a couple of minutes to brown the meatballs properly.

They can be served both hot and steaming hot, and cold for a delicious summer dinner.

Have fun and bon appetit!