Fall is looming closer and markets are still filled with fresh tomatoes, peppers and other vegetables suitable for winter preserves. But before you close those healthy vegetables in jars, use their freshness to make some appetizing dishes. Here are 3 superb recipes for vegetarian meatballs.
Ingredients: 9 oz potatoes, 2 carrots, a slice of celery, 10.5 oz spinach, 4 tbsp flour, 5 eggs, 5 tbsp breadcrumbs, 5.5 oz cheese, several bunches of dill and parsley, salt and black pepper to taste, oil for frying.
Preparation: Boil the peeled potatoes, then mash them. Boil the celery and carrots, grate and mix them with the potatoes. Add 2 eggs, the grated cheese, 2 tbsp flour, finely chopped dill and parsley and washed spinach (it can be fresh or boiled). Season with salt and black pepper and form meatballs from the mixture, roll them subsequently in flour, whipped eggs and breadcrumbs, then cook in heated oil.
Fresh Mushroom Meatballs
Preparation: Chop the mushrooms finely and saute them in the butter. Once they soften, to them add the bread that's been soaked in the milk, the finely chopped dill, spices, 2 eggs and some of the breadcrumbs if necessary. Form meatballs from this mixture, roll them in flour, whipped eggs and breadcrumbs and fry on both sides in the oil until they redden.
Spring Meatballs from Parsley
Preparation: Saute the finely chopped onion, carrot and parsley until they soften. Drain them, leave to cool and add the grated feta and spices to them. Braise the flour with the milk until you get a thick sauce, pour it into the remaining ingredients and stir everything. Form meatballs from this mixture, crumb them in the beaten eggs and flour and fry until golden.