Vegetarian Meatballs
- Number of Servings: 5
Ingredients
1/4 cup carrot, chopped2 cups white mushrooms, chopped1/2 cup green bell pepper, chopped2 tbsp. yellow onion, chopped1/2 cup celery, chopped1 clove garlic2 tbsp. olive oil1/2 tbsp. dried parsley1/2 tsp. ground black pepper1 large egg3 large egg whites1 cup matzo meal or more if neededSalt, to taste6 cups prepared marinara sauce
n food processor, finely chop carrot. Add remaining vegetables and garlic and chop to a fine paste, scraping down sides of work bowl several times.
In large sauté pan, heat oil over medium heat. Add processed vegetables, parsley and black pepper; sauté until soft, approximately 7 minutes. Remove from heat, and cool to room temperature.
In large bowl, beat egg and egg whites together until blended, approximately 30 seconds. Add vegetable mixture to eggs; mix until combined. Stirring constantly, add matzo meal slowly, adding only enough to form a mixture that can be shaped into balls. Using wet hands, shape mixture into balls, using about 1-1/2 tbsp. mixture per ball.
Balls can be frozen at this point or simmered in sauce for 30 minutes. Alternatively, balls can be baked in the oven on a baking sheet at 325°F for 40 minutes and served with sauce.
Serving Size: Yield-20 meatballs
Number of Servings: 5
Recipe submitted by SparkPeople user SRB1953.
In large sauté pan, heat oil over medium heat. Add processed vegetables, parsley and black pepper; sauté until soft, approximately 7 minutes. Remove from heat, and cool to room temperature.
In large bowl, beat egg and egg whites together until blended, approximately 30 seconds. Add vegetable mixture to eggs; mix until combined. Stirring constantly, add matzo meal slowly, adding only enough to form a mixture that can be shaped into balls. Using wet hands, shape mixture into balls, using about 1-1/2 tbsp. mixture per ball.
Balls can be frozen at this point or simmered in sauce for 30 minutes. Alternatively, balls can be baked in the oven on a baking sheet at 325°F for 40 minutes and served with sauce.
Serving Size: Yield-20 meatballs
Number of Servings: 5
Recipe submitted by SparkPeople user SRB1953.
Nutritional Info Amount Per Serving
- Calories: 320.9
- Total Fat: 13.0 g
- Cholesterol: 74.0 mg
- Sodium: 1,574.9 mg
- Total Carbs: 43.1 g
- Dietary Fiber: 6.8 g
- Protein: 8.7 g
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