Veg meatballs with protein flakes


INGREDIENTS (for 8 meatballs)

  • 150g broccoli, cooked until al dente
  • 125g of grated pumpkin
  • 30g wholemeal breadcrumbs
  • 1 egg
  • 2 scoops of EnerZona Protein Flakes
  • 1 teaspoon of dried onion
  • 1 bunch basil
  • 1 bunch thyme
  • 1 bunch chives
  • 180g of low-fat plain yogurt
  • 1 tablespoon extra virgin olive oil
  • white sesame seeds
  • lemon juice


    Preheat oven to 200°C.

    In a bowl, roughly mash the broccoli with a fork. Add the squash and stir. Add egg, Protein Flakes, dried onion, chopped basil, and the breadcrumbs. Mix well to obtain a mixture that’s slightly sticky.

    Using your hands, shape the meatballs. Roll them in the sesame seeds, place them on a baking tray lined with parchment paper, and bake for 15-20 minutes. Remove from oven, let cool, then brush the surface with extra virgin olive oil.

    While the meatballs are baking, mix the yogurt with the chopped thyme and chives.

    Arrange the warm meatballs in the serving dish, sprinkle with lemon juice (if you like), and serve with the yogurt sauce.


    Recipe for 4 complete blocks. This recipe makes a great 2-block lunch for 2 people.