Best 6 The Best Vegetarian Meatballs Ever Recipes

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If you're a vegetarian or simply looking to incorporate more plant-based meals into your diet, you won't want to miss out on this ultimate guide to creating the best vegetarian meatballs ever. With a variety of delicious and creative recipes, we'll take you on a culinary journey that will redefine your perception of vegetarian meatballs. From classic Italian-inspired creations to unique global fusion flavors, get ready to tantalize your taste buds and satisfy your craving for hearty, flavorful, and guilt-free meatballs. Discover the secrets to crafting perfectly textured, juicy, and flavorful vegetarian meatballs that will impress even the most skeptical meat-lover. Let's dive into the world of vegetarian meatballs and explore the endless possibilities that await your culinary exploration.

Check out the recipes below so you can choose the best recipe for yourself!

VEGETARIAN MEATBALLS



Vegetarian Meatballs image

Provided by Food Network

Categories     main-dish

Time 2h10m

Yield about 24 golf-ball-size meatballs

Number Of Ingredients 22

2 cups green lentils
2 carrots, chopped (about 1 cup)
1 large onion, chopped (about 2 cups)
2 stalks celery, minced (about 1 cup)
1 clove garlic, minced
4 sprigs thyme, picked (about 1 tablespoon)
2 teaspoons salt
1/4 cup plus 2 tablespoons olive oil
3 tablespoons tomato paste
8 ounces button mushrooms, sliced (about 3 cups)
1/2 bunch parsley, chopped (about 1/2 cup)
1/2 cup breadcrumbs
3 eggs
1/2 cup grated Parmesan
1/4 cup chopped walnuts
Basil-Spinach Pesto, for serving, recipe follows
1/8 cup walnuts
4 cups baby spinach leaves
2 cups basil leaves
1 teaspoon salt
1/2 cup olive oil
1/8 cup grated Parmesan

Steps:

  • Preheat the oven to 400 degrees F.
  • In a medium pot, add the lentils and 2 quarts water. Set the pot over high heat and bring the water to a boil. Reduce the heat to low and simmer the lentils until soft but not falling apart, about 25 minutes.
  • Pour the cooked lentils through a colander and let cool. In a large frying pan set over a medium-high heat, saute the carrots, onions, celery, garlic, thyme and salt with the 1/4 cup olive oil until the vegetables soften, about 10 minutes.
  • When the vegetables are tender and beginning to brown, stir in the tomato paste. Cook, stirring constantly, until the paste darkens, about 3 minutes. Stir in mushrooms and saute, stirring frequently, until completely cooked and browned on edges, about 15 minutes. Remove vegetables from frying pan and set aside to cool.
  • In a large mixing bowl, combine cooled vegetables with lentils and all remaining ingredients, save for the 2 tablespoons olive oil and the pesto. Mix until well combined. Place the mixture in the refrigerator to cool completely, about 25 minutes.
  • Drizzle the remaining 2 tablespoons olive oil into a large 9-by-12-inch baking dish, making sure to coat evenly. Roll the lentil mixture into round, golf-ball-size meatballs, making sure to pack the balls firmly. Place lentil balls into the oiled baking dish, making sure none of the meatballs touch one another.
  • Roast the lentil balls until firm and cooked through, about 30 minutes. Allow the meatballs to cool for five minutes before removing them from the tray. Serve with pesto.
  • Preheat the oven to 350 degrees F.
  • Spread the walnuts out on a 9-by-13-inch baking dish and roast until golden brown, about 12 minutes. Set the nuts aside to cool.
  • Fill a large stockpot three-quarters of the way full with water and bring to a rolling boil over high heat. Next, fill a large bowl with ice water.
  • Drop the spinach and basil into boiling water and give the leaves a stir. After 1 minute, remove the greens and plunge them into ice water. Discard the boiling water.
  • Once cool, remove the greens from the ice bath and squeeze them dry. Give them a rough chop and transfer to a food processor.
  • Add the salt, olive oil and Parmesan to the food processor and blend until a uniform, pesto-like consistency is reached.

VEGETARIAN MEATBALLS



Vegetarian Meatballs image

No one ever knows these are vegetarian. These also make great cocktail meatballs in a slow cooker with sweet and sour, Asian, or barbecue sauce.

Provided by pho1962

Categories     Everyday Cooking     Vegetarian

Time 1h50m

Yield 16

Number Of Ingredients 10

9 large eggs eggs
5 cups bread crumbs
3 cups finely chopped walnuts
3 cups grated sharp Cheddar cheese
3 medium onions, finely chopped
2 cups cottage cheese
½ cup vegetable oil
6 tablespoons minced garlic
4 teaspoons dried basil
2 teaspoons salt

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  • Mix eggs, bread crumbs, walnuts, Cheddar cheese, onions, cottage cheese, oil, garlic, basil, and salt together in a bowl with your hands until thoroughly blended. The batter will be very stiff.
  • Chill mixture in the refrigerator for 1 to 2 hours.
  • Roll into 1-inch balls and place on the prepared baking sheet.
  • Bake in the preheated oven for 8 minutes, turn meatballs, and continue to bake for another 8 minutes.

Nutrition Facts : Calories 527.9 calories, Carbohydrate 31.9 g, Cholesterol 136 mg, Fat 36 g, Fiber 3.6 g, Protein 21.9 g, SaturatedFat 10 g, Sodium 853.6 mg, Sugar 4 g

THE BEST VEGETARIAN MEATBALLS EVER!



The Best Vegetarian Meatballs Ever! image

Seriously. I've made these twice within the span of about 10 days. My omnivore bf LOVED these too. The fennel really gives them that authentic italian meatball flavor, so don't omit. Served these with a cranberry glaze on them (Recipe #107450), mashed sweet potatoes, and some kale. Parmesan cheese occasionally contains rennet, so omit if you're a strict vegetarian. Could even keep these warm in a crockpot/slowcooker with the cranberry glaze on top for a fun party/finger food.

Provided by bliss336

Categories     High Protein

Time 30m

Yield 24 mini muffins, 4 serving(s)

Number Of Ingredients 7

2 (12 ounce) bags of boca brand soy crumbles
4 eggs, slightly beaten
1/2 cup Italian style breadcrumbs
4 minced garlic cloves
1/4 cup grated parmesan cheese
1 teaspoon of your favorite dried Italian herb seasoning (I used oregano 1 tsp parsley 1 tsp basil)
1 teaspoon fennel seed

Steps:

  • Preheat oven to 350 degrees fahrenheit.
  • Thoroughly defrost veggie crumbles in skillet with a little cooking oil spray.
  • Remove from heat and combine all ingredients in a big bowl.
  • Form mixture into 24 small meatballs
  • Bake in an oiled mini muffin pan (or on an oiled cookie sheet) for about 15 mins or until firm.
  • (I use cooking oil spray to grease the pans for less fat.).

THE BEST EVER VEGETARIAN MEATBALLS



The Best Ever Vegetarian Meatballs image

These meatless meatballs are the perfect hearty, satisfying, and easy meal to whip up for dinner. Made with just 5 simple ingredients in one bowl, these vegetarian meatballs are the best you'll ever have!

Provided by Sarah | Broma Bakery

Time 1h

Number Of Ingredients 6

1 pound Beyond Meat ground meat (or whatever brand you prefer!)
1 large egg, beaten
1/2 cup panko bread crumbs
3 cloves garlic, minced
1/2 white onion, diced
1 teaspoon salt

Steps:

  • In large bowl combine all ingredients for the meatballs, using a fork or your hands to mix together.
  • Cover the bowl and place in fridge for at least 30 minutes, but up to 8 hours if you're prepping ahead of time.
  • When ready to bake, line a baking sheet with parchment paper and preheat the oven to 400°F.
  • Use a large cookie scoop to make 2 inch round meat balls and place a few inches apart on your cookie sheet.
  • Bake for 20 minutes. After 20 minutes, turn the oven up to a broil and broil until the meatballs are sizzling and golden brown, about 1-2 minutes.
  • Serve hot! My favorite is with homemade tomato sauce and fresh pasta. Enjoy!

VEGETARIAN MEATBALLS



Vegetarian Meatballs image

Seasoned with Parmesan, ricotta, fennel seeds and oregano, these meat-free Italian meatballs capture all the flavors of the classic. Cremini mushrooms and chickpeas mimic the texture of ground beef, bulgur helps bind the mixture together, and ricotta keeps it tender. The balls are rolled in a light coating of bread crumbs and Parmesan that crisps as it bakes, but if you prefer a saucy meatball, skip the coating and simply bake until firm, then simmer in marinara. Any extra coating mixture can be toasted in the oven and sprinkled over roasted veggies or creamy pastas. Leftover meatballs can be frozen and reheated in a 425-degree oven until warmed through, about 15 minutes.

Provided by Kay Chun

Categories     dinner, snack, finger foods, meatballs, vegetables, appetizer, main course, side dish

Time 50m

Yield 24 meatballs

Number Of Ingredients 14

2 tablespoons bulgur wheat
1/4 cup extra-virgin olive oil
1/2 cup plus 1/3 cup seasoned Italian bread crumbs
1/2 cup grated Parmesan cheese (about 2 ounces)
2 garlic cloves, peeled
4 medium cremini mushrooms, stemmed and quartered
1 (15-ounce) can chickpeas, rinsed and drained (about 1 1/2 cups)
1 large egg
1/4 cup ricotta (about 2 ounces)
1 teaspoon fennel seeds
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup marinara sauce, warmed, for dipping

Steps:

  • Heat oven to 375 degrees. Bring 1/4 cup water to a boil in a small saucepan. Add the bulgur, remove from heat, cover and let sit until tender, about 15 minutes. Drain, pressing to remove excess water, then let cool.
  • Prepare the coating: In a shallow bowl, combine the oil, 1/2 cup bread crumbs and 1/4 cup Parmesan; mix until well blended and crumbly. Set aside.
  • Prepare the meatballs: In a food processor, pulse garlic until finely chopped. Add mushrooms, and pulse until chopped, with pea-size pieces remaining (do not purée). Transfer to a large bowl. Add the chickpeas to the food processor, pulse, then add them to the mushrooms. Add the remaining 1/3 cup breadcrumbs and 1/4 cup Parmesan, plus the bulgur, egg, ricotta, fennel seeds, oregano, salt, pepper and 1 tablespoon water; mix until well blended.
  • Form the meatball mixture into 1 1/2-inch meatballs (you should have about 24). Roll meatballs in the coating, pressing gently to adhere, then arrange on a greased baking sheet. Bake, turning halfway through, until golden, 18 to 20 minutes. Serve with marinara sauce, for dipping.

VEGETARIAN "MEATBALLS"



Vegetarian

I just invented these on a whim because my non-vegetarian husband loved the "Tofu Nut Balls" recipe here, but I was out of the ingredients. This is a bit more like traditional meatballs. I don't work for Boca, but in a small town vegetarian choices are limited to what the Walmart will stock. They even held up to a short simmer in spaghetti sauce once baked. We both loved them! I even saved a few to add to a savory herb gravy for a po-boy. Mmmm...

Provided by Honeywine

Categories     Soy/Tofu

Time 50m

Yield 16 serving(s)

Number Of Ingredients 11

1 teaspoon Worcestershire sauce (vegetarian)
2 tablespoons grated onions
4 ounces veggie crumbles (such as 1/3 of a package of Boca)
1 imitation Italian sausage (such as Boca)
1/3 cup parmesan cheese
1/2 cup Italian seasoned breadcrumbs
2 -3 eggs
salt
pepper
cooking oil
nonstick cooking spray

Steps:

  • Preheat oven to 450 degrees.
  • Place imitation hamburger and imitation sausage in a food processor and process until finely ground.
  • Remove "meat" to a bowl and combine with remaining ingredients.
  • Form into 16 "meatballs" and place onto oiled cookie sheet.
  • Spray or brush with cooking oil and place in oven.
  • Bake until lightly browned approximately 20-30 minutes.

Nutrition Facts : Calories 63.8, Fat 3.3, SaturatedFat 1.1, Cholesterol 31.3, Sodium 211.6, Carbohydrate 4.1, Fiber 0.5, Sugar 0.5, Protein 4.4

Tips:

  • Use a variety of beans and lentils. This will give your meatballs a more complex flavor and texture.
  • Don't be afraid to experiment with different spices and herbs. A little bit of heat or a hint of sweetness can go a long way.
  • Be careful not to overcook the meatballs. They should be firm to the touch but still moist on the inside.
  • Serve the meatballs with your favorite sauce. A tomato sauce or a creamy mushroom sauce are both great options.
  • You can also use these meatballs in other dishes, such as soups, stews, and pasta dishes.

Conclusion:

These vegetarian meatballs are a delicious and healthy alternative to traditional meatballs. They're easy to make and can be used in a variety of dishes. So next time you're looking for a meatless meal, give these meatballs a try. You won't be disappointed.

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