Looking for a recipe to reduce the amount of meat while keeping the pleasure of eating? Does your child only like to eat with their hands? Vegetarian meatballs will go over traditional dishes like spaghetti or can be enjoyed in fajitas or simply by hand at a picnic! Come and discover my other vegetarian recipes on my blog: https://pinkcappuccino.ch/
- 1 glass of dried lentils
- 3.5 glasses of water
- 1 vegetable stock cube
- 2 carrots peeled and minced
- 1 C. garlic powder
- 1 dry bay leaf
- 1/4 cup of millet or rice
- 160g dry bread
- 80 g of hoursnd milk (or cow’s milk)
- 1 bunch of basil
- 80 g grated phourssan
Preparation 1 hour
Cooking 1 hr 30 mins
Prepare the lentils: put the lentils, millet, carrots, water and broth in a saucepan. Add the bay leaf and heat over medium heat until evaporated. Stir occasionally during cooking. Remove the bay leaf and add the garlic powder.
In a bowl, crumble the bread and soften it with the milk. Add the lentils, basil and phourssan. Blend with an immersion blender.
Form balls in your hands (if the dough is too sticky, add grated phourssan or a tiny bit of flour). Place the veggie meatballs on a baking sheet lined with parchment paper.
Bake for 30 minutes at 180°C. Turn your meatballs once or twice during cooking.
These dumplings can be eaten hot or cold. For a gluten-free version, choose gluten-free bread. Original tip: choose a bread flavored with turmeric.