These veggie balls are a healthy, flavorful, and meat-free alternative to the traditional dish. Made with fresh zucchini, carrots, cheese, and simple seasonings, they are quick to prepare, delicious, and perfect for a satisfying meal or snack. Whether baked or fried, they have a crispy exterior and a tender interior that will make even the pickiest eaters ask for seconds. Packed with veggies, they’re great for anyone looking to enjoy a light meal without sacrificing flavor.
Why Everyone Will Love This Recipe
- Healthy and flavorful: Made with nutrient-rich zucchini and carrots.
- Meat-free: A great option for vegetarians and anyone looking to reduce meat intake.
- Versatile: Perfect as a side dish, in a sandwich, or served with pasta.
- Easy to make: Ready in under 30 minutes, with simple ingredients.
- Kid-friendly: A sneaky way to get more vegetables into your kids' diet.
What Are Veggie Balls?
Veggie balls are a vegetarian take on the classic meatball. Instead of ground meat, they’re made using vegetables like zucchini and carrots, along with eggs and cheese to bind the mixture together. These balls can be baked in the oven or fried on the stovetop, and are typically served with pasta, in a wrap, or on their own with your favorite dipping sauce. The grated vegetables provide a soft interior, while the cheese gives them a rich, savory flavor.
Pro Tips for Success
- Drain the zucchini well: After grating, sprinkle the zucchini with salt and let it sit for 10–15 minutes to remove excess moisture. This ensures that your balls hold together well.
- Use firm cheese: A semi-hard cheese like Parmesan or Gruyère works best because it adds flavor and helps bind the ingredients.
- Fresh herbs make a difference: Don’t skip the fresh herbs like parsley or basil, as they bring extra flavor to the mixture.
- Be careful when flipping: If frying, make sure the oil is hot enough to avoid sticking, and flip the balls gently with a spatula or tongs to avoid breaking them.
Frequently Asked Questions
Can I make baked veggie balls instead of frying them?
Yes! To bake the veggie balls, simply preheat your oven to 180°C (356°F), place the balls on a baking sheet lined with parchment paper, and bake for 20 minutes, turning them halfway through.
What can I serve these veggie balls with?
You can serve these balls in a variety of ways! Try them with spaghetti, in a wrap with some lettuce, or simply serve them with a side of roasted vegetables or a tangy dipping sauce like marinara or tzatziki.
Are these veggie balls gluten-free?
Yes, you can make these gluten-free by using gluten-free breadcrumbs or substituting them with ground oats or almond flour. Just be sure the rest of the ingredients are also gluten-free.
How do I prevent my veggie balls from falling apart?
To avoid crumbly veggie balls, make sure to squeeze out excess moisture from the zucchini and carrots after grating. Additionally, binding ingredients like egg and cheese help the balls hold together.
Can I use other vegetables instead of zucchini and carrots?
Absolutely! You can substitute zucchini and carrots with sweet potatoes, cauliflower, or even spinach. Just make sure to adjust the moisture level accordingly and squeeze out any excess water before forming the balls.
How to Store
Leftover veggie balls can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or on the stove for best results.
How to Freeze
To freeze the veggie balls, arrange them in a single layer on a baking sheet and place them in the freezer for about 1-2 hours. Once frozen solid, transfer them to a freezer-safe container or bag. They’ll last for up to 1 month in the freezer. To cook from frozen, bake or fry them directly without thawing.
Ingredients
How to Make Veggie Balls
Start by grating the zucchini and carrots into fine shreds and mixing them together in a large bowl.
Start by grating the zucchini and carrots into fine shreds and mixing them together in a large bowl.
Sprinkle the mixture with salt and allow it to sit for 10–15 minutes to draw out excess moisture.
After a few minutes, use a kitchen cloth or paper towels to squeeze out the moisture from the vegetables.
Add the beaten eggs, grated garlic, grated cheese, salt, pepper, and fresh herbs to the vegetable mixture. Stir to combine.
Sprinkle the mixture with salt and allow it to sit for 10–15 minutes to draw out excess moisture.
Form the mixture into small balls and arrange them on a greased baking sheet or muffin tray.
Bake in the preheated oven at 180°C (356°F) for about 20 minutes until golden and crispy. Alternatively, you can fry them in vegetable oil, flipping halfway through for an even golden exterior.
;Resize,width=712;)
After a few minutes, use a kitchen cloth or paper towels to squeeze out the moisture from the vegetables.
Serve hot with your favorite dipping sauce, on top of pasta, or in a wrap.
;Resize,width=767;)
