Veggie Meatballs
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
5 steps. 25 minutes total.
- 1
Step 1
- a.Cook the vegetables and lentils
- b.In a pot, combine the cubed potatoes, chopped carrots, and rinsed red lentils with 1.5 cups of water.
- c.Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are fork-tender and the lentils are soft and mushy.
- d.Drain any excess water completely and let it cool slightly. Mash the mixture roughly with a fork or potato masher.
- 2
Step 2
- a.Prepare the aromatic base
- b.Heat 1 tsp of oil from the measured quantity in a small pan over medium heat.
- c.Add the finely chopped onion and sauté for 3-4 minutes until translucent.
- d.Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
- 3
Step 3
- a.Combine and form the meatballs
- b.In a large bowl, combine the mashed vegetable-lentil mixture with the sautéed onion mixture.
- c.Add the coriander powder, cumin powder, garam masala, turmeric powder, red chili powder, and salt. Mix well.
- d.Stir in the chickpea flour and chopped coriander leaves. Combine everything into a firm, non-sticky dough.
- e.Divide the mixture into 16 equal portions and roll them into smooth, round balls.
- 4
Step 4
- a.Shallow fry the meatballs
- b.Heat the remaining vegetable oil in a wide pan or skillet over medium heat.
- c.Carefully place the meatballs in the hot oil, ensuring not to overcrowd the pan. You may need to do this in batches.
- d.Fry for 5-7 minutes, turning them gently with a spoon, until they are golden brown and crisp on all sides.
- e.Remove the cooked meatballs with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- 5
Step 5
- a.Serve
- b.Serve the veggie meatballs hot as an appetizer with a dipping sauce, or add them to your favorite curry or pasta sauce.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the boiled vegetable and lentil mixture is well-drained to prevent the meatballs from becoming too soft and breaking apart.
- 2Allow the mixture to cool completely before adding the chickpea flour and forming the balls. This helps them hold their shape better.
- 3Fry the meatballs on medium heat to ensure they cook through evenly without burning on the outside.
- 4If the mixture feels too sticky, add a little more chickpea flour. If it's too dry, add a teaspoon of water.
Adapt it for your goals.
Healthy
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.
gluten freeGluten free
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.
high proteinHigh protein
Incorporate 1/2 cup of crumbled firm tofu or paneer into the mixture for an extra protein boost.
kid friendlyKid friendly
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.
Why this is on our healthy list.
Rich in Plant-Based Protein
Red lentils are an excellent source of plant-based protein, which is essential for muscle repair and growth.
High in Dietary Fiber
The combination of lentils, potatoes, and carrots provides a good amount of dietary fiber, which aids digestion and promotes gut health.
Packed with Vitamins and Minerals
Carrots are rich in Vitamin A, while potatoes provide potassium. These meatballs offer a range of essential micronutrients.
Good Source of Complex Carbs
The potatoes and lentils offer complex carbohydrates that provide sustained energy, keeping you full and satisfied for longer.
Frequently asked questions
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.