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Vegetarian 'Meatballs'

These Vegetarian "Meatballs" make for a simple, handy and delicious light meal or appetiser served with sweet chilli sauce or tomato sauce, plus they're the perfect lunchbox addition served alongside vegetable and cheese sticks. They're fun, flavourful and even freezer friendly.



I've made these vegetarian meatballs, by combining mixed grain gluten-free sliced bread, cabbage, onion, carrot and garlic, and then lightly frying them. The centre is fluffy and the coating is crispy. It tastes so good that it reminds me of chicken dumplings. It's hard to believe but you must try them for yourself.


Helpful Tips

You will need a Food Processor

Your food processor does the majority of the work, making sure the bread is broken down into bread crumbs. You definitely don’t want to bite into a chunky piece of bread. You want the ingredients to be blended well.


Create a Dough

Make sure you combine the ingredients well with your hands to create a dough. If the mixture is crumbly then add another tablespoon of water. Allow the mixture to set in the fridge for 10 minutes and then begin scooping. You may need to dampen your hands if the mixture is too sticky.


Frying

Make sure the oil in the frying pan is heated before adding the meatballs. Make sure you rotate them 4-5 times so they cook evenly. Within 5 minutes they’re ready.