More and more these days I come across kids who are vegetarian. Even one of my own children tends to prefer an all-veggie diet, so I like to have as many simple recipes as possible at my fingertips. You can bake these Veggie Meatballs on a baking dish or even in a mini muffin tin. A huge bonus, as with a lot of the recipes in this book, is that they’re really easy for kids to hold and they pack great in a lunch box. However, it’s their soft texture and incredible flavor—from the creamy white beans and bold tomato, herbs, and cheese—that make them irresistible.
1 tablespoon olive oil
1 small onion, diced
1 carrot, peeled and cut into small dice
1 garlic clove, minced
2 tablespoons tomato paste
One 15-ounce can white beans, rinsed and drained
1 teaspoon Italian herbs
2 large eggs
½ cup grated Parmesan cheese
½ cup bread crumbs
½ teaspoon salt
OPTIONAL ACCOMPANIMENTS
Veg-Wee Dip, ketchup, mustard, or sour cream
1. Preheat the oven to 350°F.
2. Heat the olive oil in a medium sauté pan over medium heat. Add the onions, carrots, and garlic and sauté for 8 minutes, or until tender and cooked through.
3. Cool the mixture slightly, then place it and the rest of the ingredients in the bowl of a food processor. Pulse until finely chopped and combined.
4. Using about 1 tablespoon per meatball, roll the mixture into balls.
5. Place them in a baking dish and bake for 25 minutes, or until cooked through. (If using a muffin tin, mold 2 tablespoons of the mixture into each mini muffin cup, pat down, and bake for 20 minutes.)
TIP: Buy tomato paste in a squeeze tube. It will last longer than canned tomato paste.