Veggie “Meatballs”

• Vegetarian

• Produce

  • 2 Carrots, large
  • 1 clove Garlic
  • 1 Garlic clove
  • 1 Lettuce
  • 1/8 tsp Mint, dried
  • 1 can Peas, sweet
  • 2 Russet potatoes, medium
  • 1 Yellow onion

• Condiments

  • 2 tbsp Lemon juice, fresh

• Baking & Spices

  • 1/2 tsp Chili powder
  • 2 tsp Corn flour
  • 1 Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Oil
  • 2 tbsp Olive oil
  • 1/2 tsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1/4 cup Bread crumbs
  • 1 Breadcrumbs
  • 1 Tortillas

• Dairy

  • 1 cup Yogurt, Plain

Found on diethood.com

Description

Directions

• Heat olive oil and add diced onion; cook for 2 minutes or until softened.
• Add shredded potatoes and carrots; continue to cook for 5 minutes, stirring frequently.
• Mix in garlic and peas.
• Season with salt, pepper, and chili powder; continue to cook for 3 minutes.
• Remove from heat.
• Stir in lemon juice, corn flour, and 1/4 cup breadcrumbs; set aside until mixture is cooled.
• Shape veggie mixture into 15 to 20 balls.
• Chill in fridge for 30 minutes.
• Place remaining breadcrumbs in shallow dish.
• Heat oil for frying.
• Roll the balls in the breadcrumbs and coat on all sides.
• Add into hot oil, 4 to 5 meatballs at a time.
• Cook over medium-high heat for 3 minutes, turn and cook for an additional 2 to 3 minutes, or until nicely browned.
• Drain on paper towels and repeat process with the remaining veggie balls.
• Place all ingredients in a blender and pulse 2-3 times, just enough to mix it all together.
• Spoon into a serving plate or
• Spread yogurt sauce on a tortilla, put lettuce leaf over sauce and 3 veggie meatballs; roll and serve.
• You can also skewer the meatballs and serve as an appetizer with the yogurt sauce on the side.