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Vegetarian meatballs




Egg, yolk

1 unit


1 unit

Iodized salt

to taste

Black pepper

to taste


1 wedge


to taste

Fresh sage

4 leafs


3 spoons

Grated Parmesan cheese

1 spoon


4 unit


1000 oz

Mozzarella cheese

250 oz

second courses from Italy

Vegetarian meatballs

Vegetarian meatballs

vegetarian with gluten with eggs with lactose source of B vitamins high in iron high in calcium source of C vitamins high in potassium

ready in

50 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Vegetarian meatballs

These meatballs have enchanted even my father, who as a good Bolognese gustaio usually prefers dishes with meat, stating that the only vegetables it is hard to digest!

Vegetarian meatballs step 1

step 1

Clean and cut the broccoli and put in a pan, adding a clove of garlic.

Vegetarian meatballs step 2

step 2

In a small pot put to boil the potatoes.

Vegetarian meatballs step 3

step 3

Once ready, cut the broccoli and mashed potatoes, and then put everything in a bowl.

Vegetarian meatballs step 4

step 4

Now add the whole egg and egg yolk.

Vegetarian meatballs step 5

step 5

Begin to mix well with your hands. Mix with the breadcrumbs, sage made into small pieces and the grated Parmesan cheese and season everything with salt and pepper.

Vegetarian meatballs step 6

step 6

Work the mixture with your hands until you have reached the desired consistency.

Vegetarian meatballs step 7

step 7

Begin to make the balls, mash in the center and inserted in each one cubettino mozzarella (or you can use the cheese that you like, the important thing is that it is not too soft).

Vegetarian meatballs step 8

step 8

Once inserted the mozzarella, then close the meatballs carefully to not to go out during cooking. Pass the various balls in the breadcrumbs and cook in a ventilated oven, at 200 degrees for 25/30 minutes.

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