By adding cricket powder to these pea and mint meatballs, we have created a sort of supermeatball, rich in complete and natural proteins. They are healthy, tasty and without the huge environmental impact of traditional meatballs, so you can enjoy them knowing you are getting the same nutritional values ​​as a normal meatball without the negative environmental impact!

  • Difficulty: easy
  • Servings: 4


  • Peas 300 g
  • Rice 75 g
  • Cricket flour 30 g
  • Shallot 1 pc
  • Mint To taste
  • Breadcrumbs To taste
  • Sunflower oil/seed oil 120 g
  • Soy milk 60 g
  • Juice of half a lemon 
  • Salt 1 tablespoon
  • Turmeric, chives, herbs to flavor to taste

    Blend 80% of the peas with the shallots and mint. Separately, in a saucepan, boil the rice for 15 minutes or until it becomes tender.

    When everything is ready, mix in a bowl and add the salt, peas and cricket flour. Lastly add the breadcrumbs, whose function is to absorb excess water, then add it carefully.

    Prepare the mayonnaise by adding the soya milk, the seed oil and the lemon juice and blend with an immersion blender.

    Divide the mayonnaise into two equal parts, then add a little turmeric to the first and mix. For the second mayonnaise, add some finely chopped chives.

    Now put the meatballs in the oven at 200°C for 15 minutes.

    These meatballs provide the same nutritional values ​​as traditional meatballs. Use the same recipe to make insect-based burgers.

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