Veggie Meatball Pasta Canape

Veggie meatball pasta canape – perfect for tea time or a sure shot hit as a starter in parties !!

Soya chunks or soya nuggets has protein content same as of meat. Considering the health benefits, these are much good for kids. Here I have made vegetarian meatballs from the nutritious soya mince to make a canape along with pasta. 

The farfalle (bow tie pasta) are used to give nice look to the canapes. These canapes can be an awesome party starter. The meat balls are very soft inside and crispy outside. So lets check the method of preparation of the veggie meatball pasta canape as mentioned below.

Preparation Time : 30 mins      |      Cooking Time : 15 mins

Ingredients :        

Ingredients

Measurements

Soya chunk

1 cup

Pasta (farfalle)

25 no.

Onion (medium)

1 no.

Carrot (grated)

2 tbsp

Gram flour (besan)

1.5 tbsp

Rice flour

1 tbsp

Corn flour

1 tbsp

Red chili powder

1 tsp

Garam masala

1 tsp

Green chili

2-3 no.

Ginger

½ inch

Coriander leave (finely chopped)

1-2 tbsp

Salt

As needed

Pasta sauce

As needed

Oil

for deep frying

Water

As needed

Method :

  1. First cook the pasta pieces according to the package instruction. In a bowl, mix cooked pasta with little oil and keep aside.
  2. Next boil water in a saucepan. Add soya chunks and cook them for 5 minutes. Switch off the flame and let it rest for 15mins. Then  drain water and wash under running water for 1-2 times to get rid of the raw smell of soya chunks.
  3. Squeeze out excess water from the soya chunks.
  4. Then grind the soya chunks along with green chilies and ginger to a little coarse paste.
  5. Transfer all the coarse paste to a mixing bowl. Add in rice flour, gram flour, corn flour, chopped onion, grated carrot, chopped coriander leaves, garam masala powder, chili powder and salt. Mix well to form a smooth dough.
  6. Shape them like small balls, around 25 no. of balls’ll be formed.
  7. Next heat oil in a pan on medium heat. Deep fry those balls on low-medium heat until they are evenly cooked and light brown in color. Drain on a paper towel.
  8. Thread a piece of pasta and a veggie meatball on each toothpick. 
  9. Serve warm with pasta sauce and enjoy !

Notes :

  • Completely squeeze out water from the soya chunks, otherwise mixture’ll not hold together to form smooth balls.
  • Oil should be low-medium hot for frying the balls.

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Sasmita

Hey there !

Myself Sasmita, a techie turns to a food blogger which is reflected in this space.

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