I Quit Sugar Blog (Guest Contributor: Georgia Bellas)
Sick of the same old vegetarian recipes for meatballs ? If you're tired of quinoa patties, beetroot burgers and the stock-standard mushroom mince, we've come up with something a little different! Get ready to be blown away by our vegetarian Walnut no-meat meatballs! Makes 15 balls, serves 4 to 5.
100gfeta cheese(or swap with tahini or vegan feta)
1/4tspsea salt
Freshly ground black pepper
Olive oilfor drizzling
Instructions
Preheat a fan-forced oven to 200°C/400°F/Gas Mark 6 and line a baking tray with baking paper.
Add all ingredients to a large bowl and combine well with your hands.
Squeeze the mixture firmly to draw out the liquids and help the mixture come together.
Mold into 15 balls, flatten slightly and place on prepared tray.
Drizzle with oil and place in the oven for 15 minutes.
Turn the oven to grill and cook for a further 10 minutes, or until golden.
Allow to cool before transferring to an airtight container to use across recipes.
Notes
These vegetarian meatballs will last in the fridge for up to 1 week, or frozen for up to 1 month.Vegan/dairy-free option: Omit the feta and replace with 2 tablespoons of tahini.Tasty tip: If you simply want to plate these up alongside a salad, cut 1 lemon in half and add face side down to the tray before cooking. When you are ready to plate up, squeeze over the lemon juice, to serve.