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Savory, tender, and perfectly spiced plant-based meatballs. Made with a hearty mix of lentils and vegetables, they are shallow-fried to a beautiful golden brown. A delicious and versatile addition to any meal!
For 4 servings
Cook the vegetables and lentils
Prepare the aromatic base
Combine and form the meatballs
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Savory, tender, and perfectly spiced plant-based meatballs. Made with a hearty mix of lentils and vegetables, they are shallow-fried to a beautiful golden brown. A delicious and versatile addition to any meal!
This fusion recipe takes 45 minutes to prepare and yields 4 servings. At 235.82 calories per serving with 9.53g of protein, it's a moderately challenging recipe perfect for lunch or dinner or snack.
Shallow fry the meatballs
Serve
For a lower-fat version, bake the meatballs at 200°C (400°F) for 20-25 minutes, turning halfway through, until golden and crisp. You can also cook them in an air fryer.
This recipe is naturally gluten-free as it uses chickpea flour. Ensure your garam masala and other spices are certified gluten-free if you have a high sensitivity.
Incorporate 1/2 cup of crumbled firm tofu or paneer into the mixture for an extra protein boost.
Omit the red chili powder and serve with a simple tomato ketchup or a mild yogurt dip. You can also shape them into smaller, bite-sized balls.
Red lentils are an excellent source of plant-based protein, which is essential for muscle repair and growth.
The combination of lentils, potatoes, and carrots provides a good amount of dietary fiber, which aids digestion and promotes gut health.
Carrots are rich in Vitamin A, while potatoes provide potassium. These meatballs offer a range of essential micronutrients.
The potatoes and lentils offer complex carbohydrates that provide sustained energy, keeping you full and satisfied for longer.
Yes, veggie meatballs are a healthy choice. They are packed with protein from lentils, fiber from vegetables, and complex carbohydrates. Shallow frying is healthier than deep frying, and they can also be baked for an even lighter option.
A serving of four veggie meatballs contains approximately 180-220 calories, depending on the amount of oil absorbed during frying.
Absolutely. You can prepare and shape the meatballs and refrigerate them for up to 2 days before frying. You can also freeze the uncooked meatballs for up to a month.
They are incredibly versatile! Serve them with quinoa, in a pasta sauce, inside a sub sandwich, or on their own as an appetizer with a mint-yogurt dip or sweet chili sauce.
This usually happens if the mixture has too much moisture. Make sure you drain the boiled vegetables and lentils very well. If the problem persists, try adding an extra tablespoon of chickpea flour to bind the mixture better.
