These Vegetarian "Meatballs" make for a simple, handy and delicious meal or appetiser served with sweet chilli sauce or tomato sauce. They are also the perfect lunchbox addition served with vegetable sticks and some cheese! They are fun, flavourful and even freezer friendly.
They’re made with our favourite bread - Helga’s Gluten Free Bread, which is full of the good things you love about Helga’s without the gluten. You’ll also love that these “meatballs” are filled with delicious vegetables and are a source of fibre. If you ever thought of switching over to Gluten Free Bread then Helga’s is a tasty, soft and delicious gluten free bread you will need to try #Helgasglutenfreebread
Now if I told you these Vegetarian Meatballs are meaty and taste like chicken dumplings, would you believe me? I guess you’ll just have to try them yourself and let me know! It comes down to the ingredients that create the texture that make these the most delicious Vegetarian Meatballs you will ever eat. I have used Helga’s Mixed Grain Gluten Free Slice Bread that makes them firm, juicy, springy and tasty with a crispy coating. Tempted you yet? Well let’s talk about making them!
The recipe and some suggestions:
· Your food processor does majority of the work so make 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 consistent.
· Make sure you combine the ingredients well with your hands. It creates 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.
· Make sure the oil in the frying pan is heated before adding the meatballs. Make sure you rotate them 4-5 times. Within 5 minutes they’re cooked.
· If serving with dip try sweet chilli sauce or tomato sauce. I like to also add them to a wrap with lettuce, onion, coriander and mayo!
· Once cooked coat them with your favourite soy and hoisin sauce and heat them again for an Asian twist. Serve them over rice or with some stir fry vegetables.
· If you need to freeze them, allow them to completely cool and add them to an air tight, freezer safe container. To cook, thaw overnight in the fridge and reheat in the oven for about 10 minutes at 170C fan forced.
And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on Instagram and Facebook. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you.
Below are the ingredients you will need:
Makes: 18 - 20
Prep Time: 20 minutes including 10 minutes to set in the fridge
Cooking Time: 10 minutes
6 slices of Helga’s Gluten Free Mixed Grain Bread
1 cup white cabbage, shredded finely and chopped
2 green onions, thinly sliced
½ cup carrot, grated
¼ cup gluten free plain flour
1 teaspoon ground garlic
4 tablespoon tomato sauce
4 tablespoon water
Sea salt and pepper
1. Roughly chop up the bread and add to a food processor. Pulse until broken down into breadcrumbs.
2. Add all ingredients to a mixing bowl and knead until it forms into a dough.
3. Take a tablespoon amount at a time and roll into a ball. Repeat with remaining mixture.
4. Heat oil in deep frying pan and add the vegetarian "meatballs" to the pan. Fry until golden and crispy. Place onto tray lined with paper towel to help absorb any excess oil.
5. Serve with salad, vegetable sticks and your favourite sauce including tomato sauce, sweet chilli sauce or mayonnaise.
Serving suggestions: Serve for dinner or it is perfect as a lunchbox addition
For Helga's range of Gluten Free Bread please visit http://helgas.com.au/range/gluten-free