Delicious gluten-free baked vegetable meatballs

Here are the ingredients and recipe for gluten-free vegetable meatballs, a delicious second course also suitable for celiacs!

Delicious, tasty and simple to prepare: today we offer you the recipe for gluten-free vegetable meatballs, perfect to serve for a substantial but at the same time light second course. The mixture based on courgettes, potatoes and carrots is then enriched with chickpeas and then, before cooking, the meatballs are dipped in corn flour.

Here is the recipe also suitable for celiacs and gluten intolerants!

Preparation of gluten-free vegetable meatballs

1. First, wash all the vegetables well then cut them into small pieces .
2. Boil the carrots and potatoes in two different pots until soft.
3. Peel the shallot and chop it finely. Put it in the pan with a drizzle of oil, turn on the heat and let it brown.
4. Add the courgettes and brown them, adding a little water if necessary.
5. When the courgettes are well cooked , add the carrots and potatoes already cooked and the chickpeas drained of their liquid.
6. Leave to flavor for a few minutes then blend everything with the mixer adding some olive oil (a couple of spoons or just enough to make the mixture soft but workable with your hands).
7. Form the meatballs and coat them in corn flour , then place them gradually on a baking tray lined with baking paper.
8. Bake in a preheated oven at 220°C and cook for approximately 20/25 minutes .
9. Once cooked, remove from the oven and serve with a side dish of your choice, enjoy your meal!

If you prefer, you can prepare gluten-free millet and vegetable meatballs .

storage

These veg meatballs can be stored for a maximum of 2-3 days in the refrigerator in a container with an airtight lid. Once cooked, these meatballs can also be frozen in the freezer in special freezing bags .

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