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Veggie ‘forcemeat’ balls

A serving bowl of veggie forcemeat balls

Veggie ‘forcemeat’ balls

Name: Veggie ‘forcemeat’ balls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4-6 (makes about 14)
Ingredients: 240g vegetable suet; 240g fresh white breadcrumbs; large bunch of parsley roughly chopped; 2-3 medium eggs; vegetable oil for the tray

Ben Curtis

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Serves 4-6 (makes about 14)

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 5 out of 5.3 ratingsRate

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Make a veggie version of forcemeat balls using vegetarian suet and breadcrumbs, similar to stuffing balls. They make a perfect festive side dish or party snack

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

240g vegetable suet
240g fresh white breadcrumbs
large bunch of parsley

roughly chopped
2-3 medium eggs
vegetable oil

for the tray

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Nutrition: Per serving (6)

kcal417
fat29g
saturates14g
carbs30g
sugars2g
fibre3g
protein8g
salt0.5g

Method

step 1

Mix the suet, breadcrumbs, parsley and two eggs together in a large bowl. If too dry, add the third egg – when squeezed, the mixture should clump together. Roll into golf-ball-sized balls (you should get about 14) and arrange in a single layer on a lightly oiled baking tray. Will keep covered and chilled for up to 24 hrs or frozen for three months.
step 2

Heat the oven to 180C/160C fan/gas 4 and bake for 15-20 mins until golden brown, then serve warm alongside Christmas dinner or as a starter with cranberry sauce.

Recipe from Good Food magazine, November 2021

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A star rating of 5 out of 5.3 ratings

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