Veggie Meatballs with Egg Whites

Prep Time
10 mins.
Cook Time
20 mins.
Yield
4
Recipe by: Madhumita Sathishkumar

Veggie meatballs made of shredded & nutrition rich vegetables mixed with Eggland's Best 100% Egg Whites which adds more protein to the dish. This healthy baked veggie meatballs baked to perfection and simmered in marinara sauce and served for lunch with love.

Make This Recipe

Ingredients

1 cup cauliflower, chopped

1/4 cup Onion, chopped

1/2 cup Carrots, grated

½ cup green pepper, chopped

¼ cup green peas

1 jalapeno, chopped

½ teaspoon garlic powder

½ teaspoon Italian seasoning

½ teaspoon salt

¼ cup Eggland's Best 100% Egg Whites

½ cup breadcrumbs

1 tablespoon olive oil

24oz marinara sauce

Preparation

  1. Preheat oven to 400*F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, add cauliflower, onion, carrots, green pepper, green peas, jalapeno, garlic powder, Italian seasoning, Eggland's Best 100% Egg Whites, breadcrumbs, olive oil and salt. Mix then until well combined.
  3. Make the vegetable mixture into lime-sized balls. Place the veggie meatballs in the baking sheet equally spaced and bake for about 20 minutes. Remove from oven once done.
  4. In a large skillet, add the marinara sauce and the cooked veggie meatballs. Let it cook for 2 minutes. Serve immediately over cooked spaghetti or pasta.

Recipe Notes: This dish is a crowd-pleaser and the veggie meatballs can be made ahead and simmered in the marinara sauce while serving.

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 4
Calories 182
Fat 6g
Saturated Fat 1.3g
Cholesterol 3mg
Sodium 760mg
Carbohydrates 26.8g
Dietary Fiber 4.9g
Protein 5.3g