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rustic meatballs





1 unit

Jerusalem artichokes

1 half


110 oz

Brown rice

80 oz


to taste


1 teaspoon


to taste


to taste

second courses from Italy - Veneto

rustic meatballs

rustic meatballs

vegan high in fiber source of C vitamins high in potassium high in phosphorus

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

rustic meatballs

Rustic in flavor and in shape!

rustic meatballs step 1

step 1

Weigh lentils and rice. Put the rice in boiling water first (I used the whole baldo, without soaking it first) and after ten minutes the lentils. Cook everything for 35 minutes, adding a pinch of coarse salt.

rustic meatballs step 2

step 2

Meanwhile peel the Jerusalem artichoke and cut into small pieces, as well as broccoli. Steam them for 30 minutes.

rustic meatballs step 3

step 3

Once everything is ready, put the ingredients together in a bowl and add what is missing: a teaspoon of tahini, a pinch of salt, turmeric and pepper to taste.

rustic meatballs step 4

step 4

Blend everything with an immersion blender. Do it roughly! So they will be truly rustic.

rustic meatballs step 5

step 5

Turn on the oven at 180 degrees. Meanwhile, place the meatballs on the baking tray covered with parchment paper, which you will shape with your hands (round or flat, as you prefer).

rustic meatballs step 6

step 6

Bake in ventilated oven for about 20 minutes. They will be crispy outside and soft inside!

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