Best 7 Vegan Chicken Balls Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

VEGAN CHICKEN



Vegan Chicken image

These vegan chicken fingers are the perfect comfort food! They're crispy, a bit spicy, and absolutely delicious. And they're super easy to make!

Provided by Sina

Categories     Appetizer     Entrées     Main Course

Number Of Ingredients 13

1 cup dried soy curls (TVP)
3/4 cup all-purpose flour
3/4 cup unsweetened almond milk
1/4 cup water
2 teaspoons garlic powder
2 teaspoons paprika powder
1 cup panko bread crumbs
1 cup Frank's Red Hot Buffalo Sauce
1/2 cup vegan mayonnaise
1 teaspoon freshly chopped dill
1 teaspoon freshly chopped parsley
salt, to taste
black pepper, to taste

Steps:

  • Place the soy curls in a pot or large bowl and add boiling water or vegetable broth. Let them soak for 10 minutes. They will double or even triple in size.
  • Drain them and cool them down with cold running water.
  • Squeeze out any extra water with your hands.
  • In a large bowl, combine the all-purpose flour, the plant-based milk, the water, the garlic power, the paprika powder, the salt, and the black pepper.
  • Stir until well combined. Fill a bowl with panko bread crumbs. Dip the soy curls into the flour batter. Then roll them in the panko bread crumbs.
  • Place them in your air fryer and set it to 350 °F.
  • Cook them for 10-12 minutes.
  • Pour the Frank's Red Hot Buffalo Sauce in a bowl and evenly coat the soy curls from all sides by carefully stirring them a few times.
  • Place them back into the air fryer and cook them for 5 more minutes at 350 °F.
  • In the meantime, prepare the vegan ranch dip. Finely chop fresh parsley and dill. Place the vegan mayonnaise in a small bowl and add the parsley and dill. Stir until well combined.

Nutrition Facts : Calories 411 kcal, Carbohydrate 38 g, Protein 16 g, Fat 20 g, SaturatedFat 2 g, Sodium 335 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving

COPYCAT VEGGIE BALLS



Copycat Veggie Balls image

Since the Covid lockdown, I haven't been able to go to IKEA® where they serve delicious veggie balls. So in the true self-assemble spirit that makes it so famous, I set out to make a clone. Mine are even better. The original has pea protein and kale, which I find expensive and gross, respectively. I made some changes to make it easier on the wallet and taste buds, then bake them. Some assembly required. Serve bowl-style with rice and your favorite sauce.

Provided by Buckwheat Queen

Categories     Everyday Cooking     Vegetarian     Main Dishes

Time 1h30m

Yield 6

Number Of Ingredients 17

¼ cup low-sodium vegetable broth
1 cup diced white onion
½ cup diced carrots
½ cup diced red bell pepper
1 cup frozen corn
½ cup frozen peas
1 teaspoon water, or more as needed
¾ cup cooked spinach
1 (15 ounce) can no-salt-added chickpeas, drained, liquid reserved
1/2 cup red lentil flour
½ cup chickpea flour
¼ cup nutritional yeast
⅛ cup chopped fresh flat-leaf parsley
2 teaspoons garlic and onion seasoning
1 teaspoon chopped fresh sage
½ teaspoon ground turmeric
⅛ teaspoon ground white pepper

Steps:

  • Heat vegetable broth in a skillet over medium heat; add diced onion, carrots, and bell pepper until softened, about 5 minutes. Stir occasionally. Add corn and peas. Cook until the corn and peas are warmed through, 3 to 5 minutes. Add water if needed to keep it from burning. Set aside to cool.
  • Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
  • Squeeze cooked spinach to drain. Pulse chickpeas and drained spinach together in the bowl of a food processor 3 times. Add red lentil flour, chickpea flour, yeast, parsley, seasoning, sage, turmeric, and white pepper. Pulse another 3 times. Add the cooked vegetable mixture to the food processor. Pulse 5 more times. The final result should leave the chickpeas coarse and the vegetables and herbs chunky with visible pieces of bell pepper, corn kernels, and peas.
  • Mix dough by hand to ensure all the seasoning, flours, and vegetables are fully incorporated. The dough should be sticky, not dry. Add a bit of chickpea liquid if necessary. Let rest for 10 minutes.
  • Scoop out dough to make 30 balls, arranging them on the prepared baking sheet with about an inch separation.
  • Bake in the preheated oven until browned, 25 to 30 minutes. Serve immediately.

Nutrition Facts : Calories 162.6 calories, Carbohydrate 30 g, Fat 1.7 g, Fiber 6.5 g, Protein 9.2 g, SaturatedFat 0.1 g, Sodium 341.7 mg, Sugar 4.7 g

VEGAN MEATBALLS



Vegan Meatballs image

These vegan meatballs are very good!

Provided by 5Tami2

Categories     Appetizers and Snacks     Meat and Poultry     Meatball Appetizer Recipes

Time 30m

Yield 6

Number Of Ingredients 12

cooking spray
2 cups Italian-seasoned bread crumbs
1 cup shredded vegan Cheddar-style soy cheese
1 cup pecan meal
½ cup crumbled firm tofu
½ cup chopped onion
2 tablespoons vegan mayonnaise (such as Organicville®)
1 ¼ teaspoons salt
1 teaspoon dried basil
¼ teaspoon dried sage
½ cup warm water
⅛ cup egg substitute (such as Ener-G® Egg Replacer®)

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Coat a baking sheet with cooking spray.
  • Mix bread crumbs, vegan cheese, pecan meal, tofu, onion, vegan mayonnaise, salt, basil, and sage together in a bowl.
  • Combine warm water and egg substitute in another bowl; mix thoroughly and stir into meatball mixture until combined.
  • Form into balls and place on the prepared baking sheet.
  • Bake, uncovered, in the preheated oven until browned, 20 to 30 minutes.

Nutrition Facts : Calories 278.9 calories, Carbohydrate 34.3 g, Cholesterol 0.1 mg, Fat 8.5 g, Fiber 2.1 g, Protein 15.3 g, SaturatedFat 0.5 g, Sodium 1272.1 mg, Sugar 2.3 g

CHICKEN MEATBALLS RECIPE BY TASTY



Chicken Meatballs Recipe by Tasty image

Chicken dinner takes a new shape with these savory meatballs! They're baked, not fried, for a hands-off, mess-free meal. Serve over your favorite pasta and sauce, or alongside your favorite vegetables. Hint: Make a double batch and freeze half for another night!

Provided by Betsy Carter

Categories     Lunch

Time 40m

Yield 14 meatballs

Number Of Ingredients 12

1 tablespoon olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 lb ground chicken
1 large egg, beaten
½ cup panko breadcrumbs
½ cup grated parmesan cheese
½ cup fresh parsley, chopped
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
pasta, cooked, for serving
sauce of choice, for serving

Steps:

  • Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil.
  • Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and golden brown, about 7 minutes.
  • Add the garlic and cook, stirring constantly, until aromatic, about 1 minute. Remove the pan from the heat and let the onion mixture cool to room temperature.
  • In a large bowl, combine the ground chicken, egg, panko, Parmesan, parsley, salt, pepper, and the onion mixture and use your hands to mix until just combined.
  • Roll the chicken mixture into 1½-inch balls and place on the prepared baking sheet, spacing 2 inches apart.
  • Bake the meatballs until browned and cooked through, 20 to 25 minutes.
  • Serve with pasta and sauce of your choice.
  • Enjoy!

Nutrition Facts : Calories 109 calories, Carbohydrate 4 grams, Fat 5 grams, Fiber 0 grams, Protein 9 grams, Sugar 1 gram

SWEET & SOUR CHICKEN BALLS



Sweet & sour chicken balls image

Try making these sweet & sour chicken balls at home with this easy recipe. These satisfying chicken bites paired with a tangy dipping sauce are irresistible

Provided by Kwoklyn Wan

Time 40m

Number Of Ingredients 12

125g plain flour
2 tsp baking powder
2 eggs
160ml semi-skimmed milk
1 tbsp groundnut oil, plus extra for deep-frying
4 chicken breasts cut into 3cm cubes
240ml orange juice
3 tbsp caster sugar
1 tbsp tomato purée
1 tbsp tomato ketchup
3 tbsp white wine vinegar
3 tbsp cornflour, mixed with 6 tbsp water

Steps:

  • First, make the sauce. Put the orange juice, sugar, tomato purée, ketchup and vinegar in a large saucepan over a medium heat. Bring to the boil, then reduce the heat and simmer for 5 mins. Slowly pour in the cornflour mixture, a little at a time, stirring continuously until you have the desired consistency. Remove from the heat and set aside.
  • Mix the flour, baking powder and 1 tsp salt together in a large bowl. Beat the eggs, milk and 1 tbsp oil together in a separate bowl. Pour the wet ingredients into the dry and mix well to create a smooth paste. Add the chicken pieces and mix, making sure each piece is thoroughly coated.
  • Fill a deep saucepan or wok no more than a third full with oil and heat to 170C, or until a cube of bread dropped in browns within 30 seconds. Carefully lower the coated chicken pieces into the oil, one piece at a time, and fry in batches of five for about 5-6 mins each batch until golden brown and cooked through. If you have a food probe thermometer, the internal temperature should reach 78C. If you don't have a thermometer, cut a chicken piece in half to ensure the juices run clear.
  • Drain the fried chicken on a wire rack set over a baking tray lined with kitchen paper, or on a plate lined with kitchen paper. Serve with the sweet & sour sauce for dipping.

Nutrition Facts : Calories 554 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 38 grams protein, Sodium 2.06 milligram of sodium

CRISPY CHICKEN MEATBALLS



Crispy Chicken Meatballs image

This is a mash-up of two kids' menu standbys: chicken nuggets and meatballs. And the result is adult-appropriate, too. The combination is a streamlined mix of flavors and textures, since some of the ingredients added to ground meat for classic meatballs (bread crumbs, garlic, and Parmesan) are often used in the crispy coating on chicken nuggets. Cooking the panko and Parmesan-coated meatballs on the stovetop in a mixture of olive oil (for browning) and butter (for flavor) means no splatters - and meatballs that are tender on the inside and crispy on the outside. Eat with ketchup, ranch or honey mustard; pasta; or with a layer of tomato sauce and mozzarella like chicken Parmesan.

Provided by Ali Slagle

Categories     weeknight, finger foods, poultry, appetizer, main course

Time 40m

Yield 24 meatballs

Number Of Ingredients 9

1 3/4 cups panko bread crumbs
1/2 cup whole milk
1 large egg
1 teaspoon garlic powder
Kosher salt (Diamond Crystal)
1 pound ground chicken or turkey
1 cup finely grated Parmesan
4 tablespoons unsalted butter
2 tablespoons olive oil

Steps:

  • In a large bowl, combine 1 cup panko, the milk, egg, garlic powder and 1 teaspoon salt. Stir together and let sit for 5 minutes.
  • Add the chicken and 3/4 cup Parmesan. Stir with your hands until combined, avoiding overmixing. Roll into 24 balls about the size of a golf ball (about 2 tablespoons each) and place on a sheet pan or plate. In a medium bowl, stir together the remaining ¾ cup panko and ¼ cup Parmesan. Toss each meatball in the panko-cheese mixture, pressing gently to adhere. (To avoid a big mess, designate one "wet hand" for touching the meatballs and one "dry hand" for tossing in the panko.) Refrigerate for 5 minutes.
  • In a large (12-inch) skillet, heat 2 tablespoons butter and 1 tablespoon oil over medium. When foaming, add half the meatballs. Cook, turning often and reducing the heat if needed to prevent burning, until golden brown and cooked through, 7 to 10 minutes. Transfer to a plate.
  • Reduce the heat to medium-low and remove any dark oil or loose panko from the skillet with a spoon or paper towel. (The skillet will be hotter at this point, so reducing the heat ensures even cooking for both batches.) Add the remaining 2 tablespoons butter and 1 tablespoon oil. When foaming, add the remaining meatballs and cook, turning often, until golden brown and cooked through, 7 to 10 minutes. Transfer to the plate.

VEGAN MATZO BALL SOUP



Vegan Matzo Ball Soup image

The actress Natalie Portman was seeking a good vegan matzo ball soup, and the result is this recipe: soft matzo balls that hold together thanks to a little help from chickpeas. Matzo meal, potato starch, a little olive oil and lots of ginger, dill and cilantro lend plenty of flavor, while chickpea water (known as aquafaba) provides binding that would otherwise come from eggs. You can use the liquid from canned chickpeas, but the liquid from dry chickpeas soaked, then cooked in water works best. Ginger and nutmeg are characteristics of German-Jewish matzo balls, while the Yemenite addition of cilantro and dill adds even more brightness and flavor. Natalie is right: "It's a very sad world without good matzo balls."

Provided by Joan Nathan

Categories     soups and stews, appetizer, main course, side dish

Time 4h

Yield 4 to 6 servings (about 20 matzo balls)

Number Of Ingredients 23

1 cup matzo meal
1/4 cup potato starch
2 tablespoons minced fresh parsley
2 tablespoons minced fresh cilantro
2 tablespoons grated fresh ginger, or to taste
1 teaspoon minced fresh dill
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Kosher salt and black pepper
1/4 cup olive oil
3/4 to 1 cup chickpea cooking liquid (from home-cooked chickpeas or about two 15-ounce cans, preferably low-sodium)
8 cups vegetable broth
2 medium carrots, peeled and diced
2 stalks celery, diced
1/2 kohlrabi, peeled and diced
1 leek, white and light green parts only, cleaned and diced
1 yellow or white onion, peeled and diced
2 tablespoons olive oil
3 garlic cloves, chopped
Kosher salt and black pepper
Lots of chopped fresh herbs (such as dill, cilantro, parsley or basil), for serving
Zhug or harissa, for serving (optional)

Steps:

  • Make the matzo balls: In a medium bowl, mix the matzo meal, potato starch, parsley, cilantro, ginger, dill, nutmeg, baking soda and baking powder with 2 teaspoons salt and 1/4 teaspoon pepper. Add the olive oil and enough chickpea liquid to make a slightly sticky mixture that's not too wet or loose, about the texture of oatmeal. (The matzo meal will absorb lots of the liquid.) Refrigerate for about 30 minutes.
  • Make the broth: In a large pot, bring the broth to a boil. Add the carrots, celery, kohlrabi, leek, onion, olive oil and garlic. Season with salt and pepper. Simmer, covered, until the vegetables are crisp-tender, about 10 minutes, then remove from heat.
  • When the matzo mix is cold, return the broth to a low simmer. Dip your hands in cold water and form 1 1/2-inch matzo balls, about the size of a large walnut. You should have about 20 matzo balls.
  • Carefully drop the matzo balls into the broth, cover and simmer without disturbing them until tender but firm, about 20 minutes. Divide among bowls. Garnish with lots of fresh herbs, and, if you want more punch to your soup, serve with some zhug or harissa.

Related Topics