Market District Vegetarian Meatballs

By Chef Dustin Miller

veg meatballs

Serves: 6
Prep Time: 1 hr. (Includes chill)
Cook Time: 6 min.


In food processor, rough chop mushrooms, spinach, bell pepper and potatoes.

Place a medium sauté pan over medium heat, add 1 tablespoon of olive oil, then add garlic and corn; sauté until golden brown.

Add chopped vegetables and cook for 4-5 minutes or until vegetables are tender.

Chill hot ingredients for 1/2 hour.

Add remaining ingredients to chilled vegetable mixture and fold until all items are mixed in.

Form into 18, 2-1/4 oz. meatballs.

Place medium sauté pan over medium heat, add 2 tablespoons of olive oil, then place meatballs in pan and cook 5-6 minutes until golden brown and internal temperature reaches 160°F as measured by a food thermometer.

Serve with your favorite sauce or pesto!

Nutritional Information (Per 3 meatballs)

Calories 410, Fat 12g, Sat. Fat 3g, Trans Fat 0g, Cholesterol 10mg, Sodium 1210mg, Total Carbohydrate 57g, Fiber 8g, Sugars 4g, Protein 18g, Vitamin A 15% DV, Vitamin C 60% DV, Calcium 20% DV, Iron 30% DV

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.