Baked veggie balls have become my new go-to solution for all my ‘no meatball’ dishes including pasta, salads and oh yes, dipping. I can attest that they are great straight out-of-the fridge when a snack attack simply cannot be ignored. Ok, fans, let’s hit the court running and whip up baked veggie balls.
Grate and press up
The preparation for baked veggie balls is super easy if you have a food processor or even a hand grater. You want your veggies finely grated so you can get most of the moisture out which makes the balls easier to form. If you end up with too much moisture, you’ll still have great veggie balls to eat – they just might be a bit flat. No worries, the game isn’t over.
Get a hand in the mix
You won’t need to add anything to your veggies except a bit of flour, cornstarch and salt. I’ve learned that the best way to mix in the dry ingredients is to put your hand in it. I know it’s a bit messy, but it’s so, so relaxing. Make sure though, that you are preheating the oven and have the baking sheet at the ready.
Let’s play some veggie balls
Once you are fully relaxed and have forgotten about the day’s concerns – wait, I mean once you have the veggies and dry ingredients mixed – take your mixing hand, form balls and place them on the baking sheet. You are aiming for about 9, so smaller than a golf ball. If you want to make them bigger, just lower the oven heat a bit so that the middle will bake completely.
Rematch baked veggie balls
Baked veggie balls are wonderful with all kinds of dipping sauces like barbecue, honey mustard, hummus or even ketchup (amazing salad cream is always good). We’ve also enjoyed them with pasta and mushroom gravy or with pesto spaghetti.
Rebound. It’s more than a basketball move. Sometimes it’s hard to bounce back once we stray from our goals or miss a play. It’s important to remember that we are in choice how and in which direction we move. For me, rebounding involves a few steps: forgive, regroup and step forward (or run) down the court. Peace.Print
Baked veggie balls are a delicious plant-based, no oil solution for all your dipping desires and much more. Try these with pasta or on a salad.
- 3 cups (in total) finely grated carrots, Brussels sprouts and cabbage
- ½ cup onion diced small
- 1/3 cup flour
- 2 Tbsp. corn starch
- ½ tsp. salt
- Preheat your oven to 4000 F (2000C).
- Get your baking sheet prepared and if desired, line it with parchment paper if desired.
- Finely grate the Brussels sprouts, carrots and cabbage (use any combination of these vegetables) and place them in a medium mixing bowl. Use a food processor on a fine blade or a hand grater for some extra movement.
- In a medium mixing bowl, mix the flour, corn starch and salt.
- Press the veggies between 2 paper towels to get some of the moisture out.
- Add the veggies to the flour combination and using your hands, mix everything together. The mixture should be moist, but you should be able to form balls with it. If not, add a bit more flour.
- Form the veggie balls and place them on the baking sheet and then into the oven.
- Bake for about 20 minutes in the top middle of the oven until the balls are a bit brown on the top. One indication that they are done is if the do not stick to the bottom. No need to turn them over, they will bake evenly.
Mix and match the vegetable combination as you wish. Consider adding (or substituting) broccoli or cauliflower but avoid high moisture vegetables such as mushrooms or courgetti (zucchini).
Spice up your baked veggie balls by adding ¼ tsp. chili powder or smoked paprika to the dry mix.
Make the veggie mixture into burgers (makes about 3). Bake for about 15 minutes until brown on top.
- Category: On the side
- Method: Bake
- Cuisine: Plant-based
Keywords: Baked veggie balls