This past holiday my husband and I went to visit his family in Germany and boy did we eat! I love all the German Christmas food like roast goose, gingerbread cake and vanilla crescent cookies, but we realized this indulgence could not last forever! So for the first post of 2014 I decided to make an easy vegetarian “meatball” recipe with mushrooms and carrots. We really needed something healthy to put us back on track.
Here’s to a happy and healthy New Year!
Easy Veggie Balls with Mushrooms and Carrots
- 1 1/2 cups crimini mushrooms, finely minced
- 1/2 cup carrots, shredded or finely chopped
- 2 garlic cloves, crushed
- 3/4 cup bread crumbs
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 2 eggs
- 2-3 tablespoons dried herbs (parsley, oregano, thyme)
- 1 teaspoon salt
- 1/2 teaspoon pepper
Preheat oven to 375°F. Line a baking sheet with Silpat or foil and set aside.
Finely mince vegetables and place into a bowl. Mix the rest of the ingredients together. Roll into balls and bake for 15 to 20 minutes. Serve warm with tomato sauce or with preferred dipping sauce.
Total Time: 40 minutes
Yield: makes about 25 meatballs
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