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.
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.
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.
Ways to Serve
Serve with sweet chilli sauce or tomato sauce.
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 and sprinkle with sesame seeds.
Makes the perfect lunchbox addition.
Store in an airtight container in the refrigerator for up to 5 days.
To freeze, allow them to completely cool and then add them to an air-tight, freezer-safe container. To cook, thaw overnight in the fridge and reheat in the oven for about 15 minutes at 170°C 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.
Makes: 18 - 20
Prep Time: 20 minutes including 10 minutes to set in the fridge
Cooking Time: 10-15 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
Cooking oil / Avocado oil
1. Roughly chop up the slices of 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 it into a ball. Repeat with the remaining mixture.
4. Heat oil in a deep frying pan and add the vegetarian "meatballs" to the pan. Fry until golden and crispy. Place onto a tray lined with a 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.