Vegetarian Meatballs


These vegetable meatballs with beetroot and feta are easy to make and taste amazing. Serve them with a fresh salad and homemade fries or garlic bread. You can also use them as a filling in pita bread or shape them into burger patties for a delicious veggie burger.

When you cook with temperature control, you can fry your vegetarian meatballs in butter without the risk of the butter burning.

The recipe makes 12-14 meatballs, depending on how big you make them.


Vegetarian Meatballs

100 gram Feta cheese

200 gram Beetroot , peeled

200 gram Courgette

0.5 pcs. Onion , small

2 pcs. Garlic cloves

75 gram Fine rolled oats

2 tbsp. All-purpose flour

1 tsp. Thyme, dried

0.25 tsp. Rosemary , dried

1 tsp. Fine salt

Pepper, freshly ground

3 pcs. Eggs

Butter for frying


Make the vegetable mince

Add the feta to a large bowl and mash it roughly with a fork.

Peel the beetroot and coarsely grate both the beetroot and the courgette. Squeeze out the worst of the liquid from the vegetables and add them to the bowl with the feta.

Peel and finely grate the onion. Peel and finely grate the garlic or use a garlic press. Add the onion and garlic to the vegetables.

Add oatmeal, flour, dried thyme, dried rosemary, salt, pepper and eggs. Mix well.

Fry the vegetarian meatballs

Heat a frying pan to 175 ºC. If you have it, then use the large 28 cm pan. This way you should be able to cook the meatballs in only two batches.

Add butter to the pan.

Form the meatballs. Use a large tablespoon of the veggie mince for each meatball. Flatten the meatballs slightly insuring an even thickness.

Fry the meatballs for 6-7 minutes on each side. Add a little extra butter when you flip the meatballs and fry them on the other side.

Remove the meatballs from the pan and repeat the process with the remaining mince. It is a good idea to wipe the pan quickly with paper towel to remove any residual butter that has started to brown a little.