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

• 1 Kg Carrots - 1kg
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 125 g Roasted Pumpkin Seeds - Indian Snacks 125 Gm (4.40 Oz)
• - Potts Vegetable Stock Can
• 1 Bunch Spring Onions 1 Bunch
• 150 Ml Clearspring Organic Tamari Soya Sauce, 150Ml
• 290G Portland Mills Jamaican Curry Powder, 290G
• 60G Mill & Mortar Organic Salt Of Hearts, 60G

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 vegetable stock, tamari, and curry powder until the stock 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.