Lenten meatballs with Roasted Peppers

Lenten meatballs with Roasted Peppers


Put all the ingredients for the meatballs in the mixer and mash until you achieve a tight texture that can be shaped into meatballs.

Cover the mixture and leave in the fridge for about 15 minutes. In a deep frying pan, heat the seed oil over medium to high heat, shape meatballs the size of a large walnut and press them so that they widen a little.

Fry for 3 minutes on each side, drain on kitchen paper to remove or amount of oil they have kept and serve.

Tip: We can add 1 tbsp. capers in the mixture!
  • Time 16'
  • Ingredients 11
  • Portions 2


1 package Red Roasted Peppers Palirria
2 chopped spring onions
1 clove garlic
1 tbsp. vinegar
2 tbsp. olive oil
2 tbsp. grated nut
2 tbsp. flour
2 tbsp. parsley
1 tbsp. mint
Salt and pepper
Seed oil for frying