Chicken vegeballs 1



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Yum! These chicken vegeballs are low fat and sugar free with exceptional flavour… plus they taste amazing.

These vegetable meatballs can be added to spaghetti or served with a warm homemade tomato sauce, or alternatively a yoghurt and mint sauce.

Preparation Time: 5-10 minutes

Cooking Time: Forming balls and cooking 30 – 40 minutes.

Serves: 20-40 balls depending on volumes


  • 500g Mince (Pork, Lamb, Beef or Chicken)
  • 3 eggs
  • I onion
  • 2 cups of frozen mixed vegetables
  • 1 ½ garlic clove
  • ¾ cup breadcrumbs
  • Spice (see below)
  • Salt

Pepper Technique:

1. Blend the frozen vegetables and onion in a blender to form a fine grated texture.

2. Mix in meat, flour, breadcrumbs and eggs to a consistent paste preferably a bit wet. Add spices salt and pepper.

3. Form into balls and cook in very hot oil for 5-6 minutes.

4. Drain immediately and store batch on kitchen paper.


A variety of spices can be added depending on preferred taste.

I add cumin, cayenne pepper, cinnamon, all spice or mixed herbs to suit. NOT all at once but in different batches.

Be a bit inventive and you will come up with really interesting flavours.

Italian Flavour: Add Oregano 1 teaspoon to the mixture with ½ cup parmesan cheese and some tomato paste (2 tablespoons)

Asian Flavour: Add five spice about 1 teaspoon to ½ above mixture with two tablespoons dark soy. (Omit salt!)

Curry Flavour: Add 1-2 tablespoons curry powder depending on how strong you like your curry.

Pure Vegetarian: Leave out the meat and increase the frozen mixed vegetables by an equivalent amount. Serve:

With sauce or plain – can be eaten hot or cold – served with salads – a very versatile dish. Can be reheated and served after storage in the refrigerator for several days – could possibly be frozen.


  • Coat with egg and black pepper mixture
  • Add chilli to make “hot” vegetable meatballs
  • Add Tabasco or cayenne pepper to increase “hotness”

Dipping sauces:

Match to spice added to mixture for best flavour effect.

Thanks to Richard for sending this through.

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