Vegetarian Meatballs
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy vegetarian meatballs made from potatoes, carrots, and peas, served with a creamy garlic-mint yogurt sauce. These can be eaten as an appetizer or tucked into tortillas for a light main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 2 tablespoons olive oil
- 1 small yellow onion, (diced)
- 2 medium russet potatoes, (shredded)
- 2 large carrots, (shredded)
- 1 clove garlic, (minced)
- 14 ounces can of sweet peas, (rinsed and drained)
- salt and freshly ground black pepper, (to taste)
- ½ teaspoon chili powder
- 2 tablespoons fresh lemon juice
- 2 teaspoons corn flour
- ¼ cup plain breadcrumbs (plus more for coating the veggie meatballs)
- ¼ cup oil for frying
- flour tortillas or pita bread, (optional)
- 1 cup plain yogurt
- salt to taste
- ½ teaspoon extra virgin olive oil
- ¼ teaspoon dried mint
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 30m
- Sodium
- 205mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 166mg
- Calcium
- 32mg
- Iron
- 0.65mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 205MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.