Veggie Balls with Zucchini and Carrot Noodles

by | Jun 7, 2021 | 0 comments

Are you looking to cut down on meat and add more vegetarian food to your diet? These Veggie Balls are a great option! They are hearty and satisfying especially in these cooler months of the year!

Yields4 ServingsPrep Time30 minsCook Time45 minsTotal Time1 hr 15 minsDifficultyBeginner
Ingredients
Veggie Balls
 1 tsp olive oil
 3/4 brown onion, diced
 2 cloves garlic, minced
 1/2 cup mushrooms, diced finely
 3 eggs
 1/2 cup walnuts, chopped
 1/2 cup almond meal
 1 cup organic oats
 2 tbsp dried oregano
 1 tbsp tamari or coconut aminos
 3/4 cup feta, crumbled
 Cracked Changing Habits Pepper to taste
Sauce
 1 tsp olive oil
 1/4 brown onion, diced
 1 clove garlic, minced
 350 g tomato passata
 1 cup water
 Small handful flat leaf parsley (chopped)
Noodles
 2 zucchini
 2 large carrots
To Serve
 4 tbsp shaved parmesan
 Small handful flat leaf parsley
Directions
Veggie Balls
1

Preheat oven to 200 degrees Celsius.

2

Saute the onion and garlic with olive oil over a medium heat until soft and fragrant.

3

Transfer into a large mixing bowl and add the rest of the veggie ball ingredients.

4

Roll the mixture into small balls and place on a lined baking tray. Bake for approximately 15 minutes until they start to brown. Set aside.

Sauce
5

Over a medium heat, add the onion and garlic in a pan and cook until soft and fragrant. Add the passata, water, vegetable stock, rapadura sugar and flat leaf parsley. Adjust the temperature and bring to a boil. Boil for two minutes and then turn down to a low heat and add the veggie balls. Simmer for for 15 minutes or until the sauce has thickened.

Noodles
6

Make noodles with the zucchini and carrot using a spiralizer. If you don't have a spiralizer you can grate these instead.

7

Transfer the noodles into a small pan and fry over a medium heat until they soften.

Assembly
8

Split the noodles between 4 plates and top with the veggie balls and sauce.

9

Sprinkle with the parmesan, flat leaf parsley and season with extra salt and pepper if needed.

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Ingredients

Ingredients
Veggie Balls
 1 tsp olive oil
 3/4 brown onion, diced
 2 cloves garlic, minced
 1/2 cup mushrooms, diced finely
 3 eggs
 1/2 cup walnuts, chopped
 1/2 cup almond meal
 1 cup organic oats
 2 tbsp dried oregano
 1 tbsp tamari or coconut aminos
 3/4 cup feta, crumbled
 Cracked Changing Habits Pepper to taste
Sauce
 1 tsp olive oil
 1/4 brown onion, diced
 1 clove garlic, minced
 350 g tomato passata
 1 cup water
 Small handful flat leaf parsley (chopped)
Noodles
 2 zucchini
 2 large carrots
To Serve
 4 tbsp shaved parmesan
 Small handful flat leaf parsley

Directions

Directions
Veggie Balls
1

Preheat oven to 200 degrees Celsius.

2

Saute the onion and garlic with olive oil over a medium heat until soft and fragrant.

3

Transfer into a large mixing bowl and add the rest of the veggie ball ingredients.

4

Roll the mixture into small balls and place on a lined baking tray. Bake for approximately 15 minutes until they start to brown. Set aside.

Sauce
5

Over a medium heat, add the onion and garlic in a pan and cook until soft and fragrant. Add the passata, water, vegetable stock, rapadura sugar and flat leaf parsley. Adjust the temperature and bring to a boil. Boil for two minutes and then turn down to a low heat and add the veggie balls. Simmer for for 15 minutes or until the sauce has thickened.

Noodles
6

Make noodles with the zucchini and carrot using a spiralizer. If you don't have a spiralizer you can grate these instead.

7

Transfer the noodles into a small pan and fry over a medium heat until they soften.

Assembly
8

Split the noodles between 4 plates and top with the veggie balls and sauce.

9

Sprinkle with the parmesan, flat leaf parsley and season with extra salt and pepper if needed.

Veggie Balls with Zucchini and Carrot Noodles
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