Gluten-Free Vegetarian Meatballs Recipe

About this recipe

These delicious gluten-free vegetarian meatballs are packed with flavor from fresh vegetables, sunflower seeds, and aromatic spices. Perfect for a satisfying dinner, they pair wonderfully with a side of rice or a fresh salad.

Ingredients

• 500 g Carrot
• 100 g Sambar Onion Peeled
• 5Ltr Vittorio Pomace Olive Oil
• 200 g Organic Pantry - Organic Pumpkin Seeds (Aaa Grade)
• 150 g Spring Onion (Kandychi Path)
• 50 g Sakthi Curry Powder
• 1 kg Akar Powder Salt
• 300 g Urban Platter Aka Miso Paste
• 200 ml Japanese Choice Gluten Free Soy Sauce

Instructions

1. 1. Cut the greens off the carrots and juice them. Reserve 2 cups of the pulp for the recipe.
2. 2. In a large skillet, heat 1 tablespoon of olive oil over low heat. Add the diced onion and grated zucchini, and sauté until the onion is translucent, about 5 minutes.
3. 3. In a small saucepan, bring 1 1/2 cups of water to a boil. Remove from heat and stir in the miso paste, soy sauce, and curry powder until the miso paste is fully dissolved.
4. 4. In a large bowl, combine the hot broth mixture with the carrot pulp and pumpkin seeds. Mix thoroughly and let sit for 10 minutes to allow the flavors to meld.
5. 5. Add the sautéed vegetables and chopped green onions to the bowl. Mix well, ensuring all ingredients are evenly combined. Season with salt.
6. 6. Pinch off small portions of the mixture and form them into balls, about 1 inch in diameter.
7. 7. Heat the remaining 2 tablespoons of olive oil in a large skillet over low heat. Add the meatballs and cook, turning occasionally, until golden brown on all sides, about 12 minutes.
8. 8. Remove the meatballs from the skillet using a slotted spoon and serve warm.