Name: Quick vegetarian meatballs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Cuisine: italian
Ingredients: 500.00 ml fresh flat-leaf parsley leaves; 500.00 ml fresh coriander leaves; 3 garlic cloves, peeled; 125.00 ml fresh dill sprigs; 500g frozen peas, thawed; 400g can chickpeas, drained, rinsed; 62.50 ml plain flour; 2.50 gm ground cumin; 165.00 ml dried breadcrumbs; 0.63 gm bicarbonate of soda; Vegetable oil, for shallow-frying; 6 zucchini, trimmed; 3 carrots, trimmed, peeled; 18.20 gm extra virgin olive oil, plus extra to drizzle; 250.00 ml fresh mint leaves; 165.00 ml plain Greek-style yoghurt; 42.00 gm lemon juice; Lemon wedges, to serve; Sliced red chilli, to serve

Quick vegetarian meatballs

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Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

Whip up delicious vegetarian meatballs with zoodles for a family-friendly meal!

Ingredients:

500.00 ml fresh flat-leaf parsley leaves
500.00 ml fresh coriander leaves
3 garlic cloves, peeled
125.00 ml fresh dill sprigs
500g frozen peas, thawed
400g can chickpeas, drained, rinsed
62.50 ml plain flour
2.50 gm ground cumin
165.00 ml dried breadcrumbs
0.63 gm bicarbonate of soda
Vegetable oil, for shallow-frying
6 zucchini, trimmed
3 carrots, trimmed, peeled
18.20 gm extra virgin olive oil, plus extra to drizzle
250.00 ml fresh mint leaves
165.00 ml plain Greek-style yoghurt
42.00 gm lemon juice
Lemon wedges, to serve
Sliced red chilli, to serve

Instructions:

In a food processor, combine 1 cup parsley, 1 cup coriander, garlic, dill, peas, chickpeas, flour, and cumin. Blend until smooth. Transfer the mixture to a bowl and mix in breadcrumbs. Sprinkle bicarbonate of soda over the top, season with salt and pepper, and stir to combine.
In a large frying pan over medium-high heat, heat vegetable oil. Roll pea mixture into 3cm balls and shallow-fry in batches for 2 minutes on each side until golden. Drain on paper towel.
Spiralize the zucchini and carrot into spaghetti-like strands. Heat olive oil in a large frying pan over high heat, then add the zucchini and carrot. Cook for 2 minutes until just softened, then season and toss with remaining parsley, coriander, and mint to combine.
In a small bowl, mix together the yoghurt and lemon juice. Divide the zucchini mixture among bowls, top with the "meatballs", and drizzle with the yoghurt sauce. Serve with chili and lemon wedges, and drizzle with extra oil.

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