Let’s give vegetables used for broth a second chance with these vegetarian meatballs. They work perfectly as a starter or as a main course, perhaps combined with a fresh salad or a dip or whatever you like.
Serves: about 2-3 | Preparation : 20 mins | Cooking approx: 20 mins
- Leftover Vegetables from the broth, to taste
- Eggs: 1
- EVOO – Extra Virgin Olive Oil: 1 tablespoon
- Grated cheese, to taste
- Salt and black ground pepper: to taste
- Pumpkin seeds, a handful
- Breadcrumbs or Corn flour: to taste
Boiled vegetables may still be quite moist, thus before placing them in the blender, pat-dry well with some kitchen rolls.
Add a pinch of salt and black ground pepper, minced garlic and a tablespoon of EVOO, blend veggies into a smooth puree.
Transfer the puree in a bowl, add the egg, some grated cheese, stir until the puree is firm enough but not too much. If too liquid or soggy, add some breadcrumbs or grated cheese or some corn flour which is an excellent alternative to breadcrumbs. If too firm, add some water.
Preheat the oven to 180 C / 350 F / Gas 4.
Wet your hands and start shaping into balls possibly not larger than your palm. Coat each balls in breadcrumbs and pumpkin seeds.
Place them on a lined parchment paper baking tray, drizzling with some EVOO, bake in static preheated oven about 20 mins.
Take out from the oven, let cool a bit, then serve.