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Friday, September 24, 2010

Let's Take the "MEAT" Out of Meatballs - Part II

Vegetarian Balls (Polpette di Vegetali)

Vegetarian Balls

Serves 4


1 lb. potatoes
½ lb. chopped spinach
1 carrot
1 cup fresh peas (if not availabe use frozen peas)
1 finely chopped onion
2 eggs
½ cup parmiggiano reggiano
One or two tablespoons of milk
2 tablespoons of chopped basil
2 teaspoons of paprika
3 tablespoons of extra-virgin olive oil
Salt and pepper
1 cup of vegetable oil for frying

Sauce (see below)


Wash the potatoes and boil them for about 25 minutes. Once cooled, remove skin and rice them. Boil the carrot until soft. Cook washed spinach in its own water. Boil peas for about 10 minutes. In a pan add the extra –virgin olive oil, saute’ onion, add cooked spinach, carrot and peas, salt and pepper. Mix together and cook for 2 or 3 minutes. Incorporate the potato puree, the cooked vegetables, cheese and eggs and milk. Mix well together and form into balls the size of a peach.
In a pan, add 1 cup vegetable oil. When hot, saute’ the vegetable balls few at a time. Remove into a plate with paper towel.
On a platter place the sauce, add the vegetable balls and sprinkle the balls with paprika and serve.


6 fresh tomatoes or 2 cups chopped canned tomatoes
¼ cup extra-virgin olive oil
1 clove sliced garlic
Basil sprig
Parsley sprig

Salt and pepper
In a saucepan,add oil, saute’ garlic until golden, add tomatoes, parsley, basil, salt and pepper
Simmer for 20 minutes.

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