These crispy veggie balls are one of those recipes that disappear fast. They’re crispy and golden on the outside, soft in the middle, and packed with potatoes, carrots, and broccoli in a way that feels cozy and familiar. Even better, they’re a great way to work more vegetables into the day without making a big deal out of it.
They’re especially handy when you need something simple that both kids and adults will actually want to eat. The potatoes keep everything soft and creamy inside, while the carrots and broccoli blend right in. Serve them with the quick lemon-garlic dip, and you’ve got an easy snack, side dish, or light lunch that feels a lot more fun than plain cooked vegetables.
Why You’ll Love These Crispy Veggie Balls
- Crisp outside and soft, fluffy inside
- A simple way to use everyday vegetables
- Kid-friendly and easy to serve
- Great for snacking, lunch, or as a side
- Air fryer and oven friendly
Ingredients
For the Veggie Balls
- 4 medium potatoes, peeled and cut into cubes
- 2 large carrots, sliced
- 1 cup broccoli florets
- 2 to 3 tablespoons olive oil
- 2 tablespoons cornstarch, plus more if needed
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano or Italian seasoning
- 2 tablespoons grated Parmesan
- 2 tablespoons fresh parsley, finely chopped
For the Dip
- 3 tablespoons mayonnaise or plain yogurt
- 1 tablespoon lemon juice
- 1 garlic clove, finely grated
- 1/4 teaspoon paprika
- 1 tablespoon chopped parsley
Instructions
1. Cook the vegetables
Bring a large pot of salted water to a boil. Add the potatoes and carrots and cook for 8 minutes. Add the broccoli and cook for another 4 to 5 minutes, until everything is very soft.
Drain well, then let the vegetables sit for a few minutes so extra moisture can steam off. This helps the mixture hold together better later.
2. Mash and season
Transfer the vegetables to a large bowl. Mash until mostly smooth. A few small pieces are fine, but the mixture should be soft enough to shape easily.
Add the olive oil, cornstarch, salt, pepper, garlic powder, paprika, and dried herbs. Mix well, then fold in the Parmesan and parsley.
The mixture should feel soft but still hold its shape when pressed together. If it feels too wet, add a little more cornstarch, 1 teaspoon at a time.
3. Shape the balls
Scoop out small portions and roll them into bite-sized balls. If the mixture sticks to your hands, lightly oil your palms or chill the mixture for 10 minutes first.
Place the balls on a tray or plate as you go.
4. Cook until golden and crisp
Air fryer:
Preheat to 390°F. Lightly brush or spray the veggie balls with oil. Air fry for 12 to 15 minutes, flipping halfway through, until golden and crisp on the outside.
Oven:
Preheat the oven to 400°F. Place the veggie balls on a lined baking tray and lightly brush the tops with oil. Bake for 20 to 25 minutes, flipping once halfway through, until lightly browned and crisp.
5. Make the dip
In a small bowl, stir together the mayo or yogurt, lemon juice, garlic, paprika, and parsley. Taste and add a pinch of salt if needed.
6. Serve
Serve the veggie balls warm with the dip on the side. They’re best right after cooking, while the outside is still crisp.
Love these crispy veggie balls? Save the image below to your Pinterest board so you can come back to them anytime.
Tips for Success
Drain well after boiling.
Too much water is the fastest way to end up with a soft mixture that will not hold its shape.
Mash while the vegetables are still warm.
They come together more easily and make a smoother mixture.
Add cornstarch gradually.
You want the mixture moist enough to stay tender, but firm enough to roll.
Do not make them too large.
Smaller veggie balls cook more evenly and crisp up better.
Give them a light coating of oil.
That helps the outside turn golden instead of drying out.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer or oven so they crisp up again. The microwave works, but they will be softer.
