Chef Massimo Capra has a classic meatball recipe for the vegetarians in your life.

Veggie meatballs

Ingredients:

• 2 cups chickpeas, pureed
• 1 cup cooked quinoa
• ½ cup onion, grated
• ½ cup carrot, grated
• ½ cup zucchini, grated salted and pressed
• ½ cup eggplant, diced
• 1 tbsp garlic, minced
• 2 tbsp olive oil
• 2 eggs
• 1 tsp thyme
• 2 tbsp chives chopped
• 2 tbsp Italian parsley chopped
• ½ cup grated Parmigiano
• 1 cup breadcrumbs + more for rolling
• Salt to taste
• Pepper to taste

Method:

Preheat a frying pan. Add the olive oil, garlic and onions, and sauté until translucent.

Then add the eggplant, followed by the zucchini and the carrots.

Season with salt and pepper to taste and sauté for a few minutes to heat through. Drain and let cool.

In a bowl, add the chickpea purée, quinoa, Parmigiano, eggs, all the herbs and the bread crumbs, and mix well.

Add the vegetables to the mixture and mix again.

Let it rest in the refrigerator for about 30 minutes.

Form meatballs into the size of golf balls, roll in breadcrumbs and set on a tray, then refrigerate again for 30 minutes.

Sauté the meatballs in a frying pan with some oil rolling them around to seal the entire surface.

Then bake in a preheated oven at 325F until cooked through, about 20 to 30 minutes.

Courtesy Massimo Capra
www.massimocapra.com
@chefcapra