![multicolored tagliatelle with fresh sauce multicolored tagliatelle with fresh sauce](https://res.cloudinary.com/oreegano/image/upload/c_fill,f_auto,g_center,h_200,q_auto,w_200/v1490217803/orywi29gtd8joo7bgefr.jpg)
multicolored tagliatelle with fresh sauce
Side Dishes from Italy
Vegetarian meatballs
Vegetarian meatballs
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
These simple, tasty and nutritious vegetarian meatballs make everyone agree, both big and small (for an even more delicious version just add a cube of cheese in the center of each meatball;))
First of all, I cooked the potatoes with the peel in plenty of salted water, then peel and peel them with a fork
Meanwhile overcooked the cauliflower and the Roman cabbage (small) in salted water for about 5-10 minutes maximum then I transfer them in a non-stick pan in which I previously had to fry the chopped onion together with the extra virgin olive oil.
I also add the diced pumpkin and the minced spinach and let it season for a few minutes
Add salt and let it cool completely after which I combine the vegetables with the previously crushed and salted boiled potatoes, mix well together with the grated parmesan and an egg beaten together with a pinch of salt and start to form the meatballs
After giving the form with your hands, I first pass it in beaten egg with a pinch of salt and then in breadcrumbs (if the potatoes still seem too soft together with little breadcrumbs until you have reached the desired consistency)
I cook my steamed meatballs with a little extra virgin olive oil in a preheated oven at 200 ° for about 10-15 minutes or in the airfryer at 200 ° for 5-8 minutes (for an optimal result I suggest you freeze them before cooking)
I immediately serve my vegetarian meatballs accompanied by a sauce of your choice
Enjoy your meal!