Best 18 Vegetarian Meatballs Recipes

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Vegetarian meatballs are a delicious and hearty dish that can be enjoyed by people of all dietary preferences. Made from a variety of plant-based ingredients, such as beans, lentils, vegetables, and grains, these meatless meatballs are packed with flavor and nutrients. Whether you're a vegetarian, vegan, or simply looking for a healthier alternative to traditional meatballs, this guide will provide you with all the information you need to create the perfect vegetarian meatballs.

Here are our top 18 tried and tested recipes!

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 SWEET AND SOUR MEATBALLS



Vegetarian Sweet and Sour Meatballs image

My mother first made these for me and now I made them all the time - incredibly delicious! Serve as a main course, an appetizer.. doesn't matter, they always taste great!

Provided by KIMCA

Categories     Appetizers and Snacks     Meat and Poultry     Meatball Appetizer Recipes

Time 55m

Yield 5

Number Of Ingredients 16

4 eggs
1 cup shredded Cheddar cheese
½ cup cottage cheese
½ cup finely chopped onion
1 cup finely chopped pecans
1 teaspoon dried basil
1 ½ teaspoons salt
¼ teaspoon dried sage
2 cups Italian seasoned bread crumbs
¼ cup vegetable oil
¼ cup white vinegar
¾ cup apricot jam
1 cup ketchup
¼ cup minced onion
1 teaspoon dried oregano
1 dash hot pepper sauce

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a large bowl, mix together the eggs, Cheddar cheese, and cottage cheese until well blended. Mix in 1/2 cup onion, pecans, basil, salt and sage. Stir in bread crumbs. Form the mixture into 2 inch balls, and place them in a 9x13 inch baking dish.
  • In another bowl, whisk together the vegetable oil, vinegar, apricot jam, ketchup, 1/4 cup onion, oregano and hot pepper sauce. Pour over meatballs.
  • Bake uncovered for 35 to 40 minutes in the preheated oven, until meatballs are firm, and sauce is thick and bubbly.

Nutrition Facts : Calories 803.1 calories, Carbohydrate 82.3 g, Cholesterol 181.1 mg, Fat 44.9 g, Fiber 4.9 g, Protein 24.8 g, SaturatedFat 10.9 g, Sodium 2264.4 mg, Sugar 35.9 g

VEGETARIAN BUFFALO "MEATBALLS" WITH BLUE CHEESE DIP



Vegetarian Buffalo

Forget about hot wings! These spicy "meatballs" combine white beans and mushrooms for a delicious meatless version of your favorite buffalo-and-blue cheese party snack.

Provided by Katherine Sacks

Categories     No Meat, No Problem     Super Bowl     Vegetarian     Bean     Meatball     Mushroom     Hot Pepper     Blue Cheese     snack     Hors D'Oeuvre     Appetizer

Yield Makes 33

Number Of Ingredients 16

1 tablespoon vegetable oil
2 garlic cloves
1 celery stalk, coarsely chopped
1 (15-ounce) can white beans, rinsed, drained
4 ounces button mushrooms
1 large egg
1 cup panko (Japanese breadcrumbs)
1 teaspoon kosher salt, divided
5 tablespoons unsalted butter
1/2 cup hot pepper sauce, preferably Frank's
2 tablespoons pure maple syrup
1/2 cup sour cream
1/4 cup buttermilk
1/4 cup crumbled blue cheese
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped chives, divided

Steps:

  • Arrange a rack in center of oven and preheat to 400°F. Coat a rimmed baking sheet with oil.
  • Pulse garlic in a food processor until finely chopped. Add celery, beans, and mushrooms and pulse until coarsely chopped. Transfer to a large bowl. Stir in egg, panko, and 3/4 tsp. salt. Using your hands, roll tablespoonfuls of bean mixture into balls. Transfer to prepared baking sheet, packing them snuggly. Roast veggie balls, turning halfway through, until firm and cooked through, 25-30 minutes.
  • Meanwhile, cook butter, hot sauce, and maple syrup in a small saucepan over medium heat until butter is melted. Stir until smooth; set aside.
  • Whisk sour cream, buttermilk, blue cheese, pepper, 1 Tbsp. plus 2 tsp. chives, and remaining 1/4 tsp. salt in a medium bowl. Top with remaining 1 tsp. chives.
  • Transfer veggie balls to a large bowl. Toss with hot sauce mixture and serve with blue cheese dip alongside.
  • Do Ahead
  • Veggie balls can be formed, not cooked, 1 day ahead; cover and chill.

VEGETARIAN CRANBERRY MEATBALLS



Vegetarian Cranberry Meatballs image

These are wonderful vegetarian meatballs with a sweet and sour sauce. They're simple to make and they disappear very quickly. Make these for Christmas holiday parties. If you don't have veggie burger patties, you may use TVP, textured vegetable protein, that's available at most health food stores.

Provided by SUSANNECS

Categories     Appetizers and Snacks     Meat and Poultry     Meatball Appetizer Recipes

Time 50m

Yield 12

Number Of Ingredients 14

4 eggs, beaten
1 cup crushed corn flake cereal
⅓ cup chili sauce
1 tablespoon soy sauce
1 teaspoon dried parsley
2 tablespoons dried onion flakes
8 vegetarian burger patties
2 servings (4 ounce) sleeves buttery round crackers, crumbled
1 (8 ounce) package cream cheese, softened
1 cup chopped walnuts
1 (16 ounce) can cranberry sauce
1 cup Russian-style salad dressing
1 teaspoon brown sugar
1 tablespoon lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray two cookie sheets with non-stick cooking spray.
  • In a medium-size mixing bowl, combine eggs, cornflake crumbs, chili sauce, soy sauce, parsley flakes, dehydrated onion, vegetable burger, buttery round crackers, cream cheese, and walnuts. Shape into 72 1-inch meatballs. Arrange on prepared cookie sheets.
  • Bake the meatballs at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until the meatballs are cooked through.
  • In a large saucepan, combine cranberry sauce, Russian dressing, brown sugar, and lemon juice. Cook, stirring frequently until the cranberry sauce is melted. Add the meatballs and heat through. Serve with appetizer toothpicks, if desired.

Nutrition Facts : Calories 428.8 calories, Carbohydrate 38.1 g, Cholesterol 82.5 mg, Fat 24.8 g, Fiber 3.9 g, Protein 16.3 g, SaturatedFat 6.8 g, Sodium 796.4 mg, Sugar 21.9 g

VEGETARIAN SWEDISH MEATBALLS



Vegetarian Swedish Meatballs image

Cremini mushrooms, chickpeas and bulgur wheat mimic the texture of ground meat in this vegetarian version of the classic Swedish meatball dish. Seasoned generously with allspice and nutmeg and blanketed in a velvety mushroom gravy, they are excellent served over egg noodles or mashed potatoes - or spooned onto a toasted hero (add sliced tangy pickles to balance out the richness). Leftover cooked meatballs can be frozen and reheated in a 425-degree oven until warmed through, about 15 minutes.

Provided by Kay Chun

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

Time 50m

Yield 2 dozen meatballs

Number Of Ingredients 19

2 tablespoons bulgur wheat
4 cremini mushrooms, stemmed and quartered
1 (15-ounce) can chickpeas, rinsed (about 1 1/2 cups)
1/3 cup plain bread crumbs
1/4 cup sour cream
1 large egg
1 1/2 teaspoons kosher salt
3/4 teaspoon ground allspice
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon freshly ground nutmeg
Canola oil, for greasing
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups mushroom stock (or vegetable stock)
1 tablespoon sour cream
1 tablespoon finely chopped fresh parsley
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper

Steps:

  • Make the meatballs: 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, 15 minutes. Drain, pressing to remove excess water. Cool.
  • Meanwhile, in a food processor, pulse mushrooms until finely chopped with some pea-size pieces remaining (do not purée); transfer to a large bowl. Repeat with the chickpeas: Pulse, then add them to the large bowl. Add the bread crumbs, sour cream, egg, salt, allspice, pepper, onion powder, nutmeg and the cooled bulgur and mix until well blended. Form into 1 1/4-inch meatballs (about 2 teaspoons each; you should have about 24). Arrange on a greased baking sheet and bake, turning halfway, until golden, 18 to 20 minutes.
  • Make the gravy: While the meatballs bake, in a large nonstick saucepan, melt butter over medium heat. Add flour and cook, whisking constantly, until smooth and lightly golden, 2 minutes. Add stock and bring to a simmer. Cook, whisking, until thickened, 2 minutes. Whisk in sour cream, parsley and mustard; season to taste with salt and pepper (you should have about 1 cup gravy). Add meatballs and simmer, spooning sauce over meatballs, until nicely coated, about 2 minutes more. Serve warm.

VEGETARIAN MUSHROOM MEATBALLS



Vegetarian Mushroom Meatballs image

These soft and moist mushroom meatballs are simple to prepare and make a perfect vegetarian dinner!

Provided by Anonymous

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 3h5m

Yield 4

Number Of Ingredients 16

1 tablespoon olive oil, or as needed
1 medium onion, chopped
2 (10 ounce) packages mushrooms, finely chopped
4 cloves garlic, minced
1 cup quick-cooking oats
1 cup bread crumbs
½ cup chopped fresh parsley
2 eggs
3 tablespoons vegetable broth
½ teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon ground black pepper
1 (24 ounce) jar marinara sauce (such as Ragu®)
⅓ cup grated Parmesan cheese
1 teaspoon chopped fresh parsley, or to taste

Steps:

  • Heat oil in a large skillet over medium-low heat. Saute onion in the hot oil, about 7 minutes. Add mushrooms, increase heat to medium-high, and cook and stir until water evaporates and they brown nicely, 10 to 15 minutes. Stir in garlic and transfer mixture into a mixing bowl; let cool.
  • Stir oats, bread crumbs, 1/2 cup parsley, eggs, broth, oregano, thyme, salt, and pepper into the mixture to combine. Cover with plastic wrap. Refrigerate for flavors and texture to develop, at least 2 hours, to overnight.
  • Preheat the oven to 400 degrees F (200 degrees C). Grease a rimmed baking sheet lightly.
  • Form small balls from the mixture using a tablespoon as a measure. Place on the prepared baking sheet.
  • Bake in the preheated oven until browned, about 15 minutes.
  • Meanwhile, heat marinara sauce in a medium saucepan over medium-low heat. Remove meatballs from the oven and transfer to the sauce; cook over low heat for 15 minutes more. Garnish with Parmesan cheese and/or 1 teaspoon parsley.

Nutrition Facts : Calories 475.8 calories, Carbohydrate 65.9 g, Cholesterol 102.2 mg, Fat 15.7 g, Fiber 10 g, Protein 20.1 g, SaturatedFat 4.2 g, Sodium 1204.7 mg, Sugar 20.7 g

CHICKPEA VEGETARIAN MEATBALLS



Chickpea Vegetarian Meatballs image

These are a versatile and easy way to make meatball out of chickpeas. They are very filling and tasty. Serve with marinara or your favorite dipping sauces.

Provided by Amanda Koss

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 50m

Yield 4

Number Of Ingredients 10

cooking spray
2 tablespoons olive oil
1 white onion, minced
6 cloves garlic, minced
2 cups canned chickpeas, drained
¾ cup dry bread crumbs
1 egg
2 tablespoons parsley
1 tablespoon salt-free seasoning blend
salt and ground black pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray.
  • Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes.
  • Pulse chickpeas in a food processor until finely ground. Add onion and garlic, bread crumbs, egg, parsley, seasoning blend, salt, and black pepper; process until mixture holds together like a dough.
  • Scoop out 2 tablespoons of the mixture and roll into a ball; set on the prepared baking sheet. Repeat with remaining mixture.
  • Bake in the preheated oven until bottom is golden brown, about 15 minutes. Turn each meatball over and continue baking until golden brown on top, about 10 minutes more.

Nutrition Facts : Calories 331 calories, Carbohydrate 48.7 g, Cholesterol 46.5 mg, Fat 10.6 g, Fiber 7.3 g, Protein 11.2 g, SaturatedFat 1.7 g, Sodium 567.5 mg, Sugar 3.8 g

ZESTY VEGETARIAN SWEET AND SOUR MEATBALLS



Zesty Vegetarian Sweet and Sour Meatballs image

These meatballs use pecan meal as a meat replacement. They are so good, you don't even miss the meat! This recipe does have eggs and cheese in it, so it is not quite vegan. But those items can be substituted to make it so. The ingredients may sound funny, but the result is amazing! The sauce is very zesty so if you don't want it to be too strong cut down on the vinegar some.

Provided by thechulita

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 1h10m

Yield 6

Number Of Ingredients 14

cooking spray
1 cup ground pecans
5 eggs, or more if needed
2 cups shredded Colby-Monterey Jack cheese
1 tablespoon minced onion, or to taste
Italian seasoning, or to taste
1 cup crushed cornflakes cereal
1 teaspoon salt
¼ cup vegetable oil
¼ cup distilled white vinegar
1 cup ketchup
¼ cup grated onion
1 (12 ounce) jar apricot jam
1 teaspoon dried oregano

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch rectangular baking dish with cooking spray.
  • Mix the ground pecans, eggs, Colby-Jack cheese, minced onion, Italian seasoning, cornflake crumbs, and salt in a bowl until thoroughly combined. Add another egg if mixture isn't holding together. Shape the mixture into balls, and place into the prepared baking dish.
  • Bake in the preheated oven until browned and set, about 45 minutes.
  • Mix together the vegetable oil, vinegar, ketchup, grated onion, apricot jam, and oregano together in a bowl until smooth; pour the sauce over the baked pecan balls, and return to oven until the sauce is bubbling, 5 to 10 more minutes.

Nutrition Facts : Calories 646.5 calories, Carbohydrate 64.6 g, Cholesterol 198.5 mg, Fat 38.1 g, Fiber 2.1 g, Protein 18.9 g, SaturatedFat 13.8 g, Sodium 1376 mg, Sugar 36.1 g

VEGETARIAN EGGPLANT MEATBALLS



Vegetarian Eggplant Meatballs image

Vegetarian meatballs browned in the oven. Use with spaghetti, in bombers, and all by themselves!

Provided by Beaner

Categories     Appetizers and Snacks

Time 1h15m

Yield 6

Number Of Ingredients 10

3 tablespoons olive oil, or more as needed
1 onion, minced
6 cloves garlic, minced, or more to taste
1 eggplant, peeled and cubed
10 leaves fresh basil, chopped
¾ teaspoon dried oregano
½ teaspoon dried thyme
salt and ground black pepper to taste
⅓ cup grated Parmesan cheese
½ cup panko bread crumbs

Steps:

  • Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until tender, 5 to 10 minutes. Add eggplant, basil, oregano, thyme, salt, and pepper to onion mixture; cook and stir, mashing occasionally with a wooden spoon, until eggplant is cooked through but still holds shape, about 10 minutes. Remove skillet from heat and cool mixture to room temperature.
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat (such as Silpat®).
  • Mix Parmesan cheese and bread crumbs into eggplant mixture; shape into 15 to 18 "meatballs". Arrange "meatballs" on the prepared baking sheet.
  • Bake in the preheated oven, turning occasionally, until browned on all sides, about 30 minutes.

Nutrition Facts : Calories 132.9 calories, Carbohydrate 13.7 g, Cholesterol 3.9 mg, Fat 8.5 g, Fiber 3.1 g, Protein 3.9 g, SaturatedFat 1.8 g, Sodium 140.8 mg, Sugar 2.6 g

SWEET AND SOUR VEGETARIAN MEATBALLS



Sweet and Sour Vegetarian Meatballs image

My vegetarian sweet and sour meatball recipe is the most requested recipe from my kitchen! These are delicious and the perfect size for the main appetizer at your next event! Your guests will love them...and will come back for more! I promise! I have served these at so many functions and people swear they are meat! Yes, I deep-fry them! They come out so round and delicious! Test one to be sure the meatballs are done inside. Be careful not to overcook them!

Provided by lvscoffee7

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 19

Number Of Ingredients 14

2 sleeves crackers (such as Keebler® Town House®), crumbled
1 ½ cups pecan meal
1 ½ cups shredded Colby-Monterey Jack cheese
1 cup sweet onion, minced
¼ cup finely chopped fresh spinach
3 cloves garlic, minced
3 tablespoons finely chopped fresh parsley
¾ teaspoon poultry seasoning
½ teaspoon salt
6 large eggs eggs, beaten
½ cup vegetable oil for frying
1 tablespoon olive oil
1 (10 ounce) jar grape jelly
1 (12 ounce) jar chili sauce (such as Heinz®)

Steps:

  • Toss cracker crumbs and pecan meal together in a large bowl. Add Colby-Jack cheese, onion, spinach, garlic, parsley, poultry seasoning, and salt. Beat the eggs together in a bowl; incorporate into the mixture.
  • Form meatballs using a 1-inch cookie scoop. Roll smooth.
  • Heat vegetable oil in a deep fryer. Drop meatballs gently into the hot oil until golden brown, 3 to 4 minutes.
  • Heat olive oil in a large skillet over low heat. Add grape jelly and stir gently until it's completely melted. Stir in chili sauce until well combined. Add cooked meatballs and stir to coat. Heat through, about 5 minutes. Serve.

Nutrition Facts : Calories 265.1 calories, Carbohydrate 26.9 g, Cholesterol 69.1 mg, Fat 14.9 g, Fiber 0.6 g, Protein 6.8 g, SaturatedFat 4.4 g, Sodium 565.5 mg, Sugar 14 g

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 SWEDISH MEATBALLS



Vegetarian Swedish Meatballs image

I grew up loving Swedish Meatballs and wanted a vegetarian substitute. I even suprised myself with its wonderful taste and texture. I served it with mashed potatoes (the extra sauce around the meatballs makes great gravy) and brussel sprouts.

Provided by Howiesar

Categories     < 4 Hours

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb vegetarian ground beef (I recommend Lightlife Gimme Lean Ground Beef Style, Don't use crumbles)
2 teaspoons soy sauce
4 tablespoons olive oil
2 garlic cloves, chopped
1 eggs or 1 egg substitute
2 slices crumbled bread
1 medium onion, chopped fine
2 -4 tablespoons milk
2 (10 1/2 ounce) cans low-fat cream of mushroom soup
10 1/2 ounces milk
oil (for cooking)
salt and pepper

Steps:

  • In a large bowl combine (I use my hands) the Vegetarian Beef Substitue, the soy sauce, olive oil, garlic, egg, crumbled bread, onion and 2-4 tbsp milk.
  • When mixed it should be sticky but stay together when rolled into a ball.
  • Roll into balls (1.5-2 inches in diameter).
  • Heat oil for cooking in a pan, it should coat all surfaces.
  • Over medium cook the meatballs until each side is browned.
  • Then in a casserole dish mix 1 can of cream of mushroom soup with 1/2 can milk.
  • Place meatballs on top of this mixture.
  • Combine the other can of cream of mushroom soup with 1/2 can of milk and pour on top of meatballs.
  • Cover and cook in a 350 degree oven for 1-1.5 hours.

Nutrition Facts : Calories 241.6, Fat 18.4, SaturatedFat 4.4, Cholesterol 58.8, Sodium 293.8, Carbohydrate 13.7, Fiber 0.8, Sugar 1.8, Protein 6.1

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.).

SWEET AND SOUR VEGETARIAN MEATBALLS



Sweet and Sour Vegetarian Meatballs image

Vegetarian Meatballs -- They really taste like the real thing!! We have fooled many people with this.

Provided by Cherri Olin

Categories     Kid Friendly

Time 1h

Yield 12-20 meatballs

Number Of Ingredients 10

4 beaten eggs (you can use egg replacers)
2 cups grated colby cheese (you can use imitation cheese) or 2 cups grated cheddar cheese (you can use imitation cheese)
3/4 cup pecan meal (if you cannot find pecan meal, you can just grind up pecans in your food processor until they are in)
2 tablespoons onion flakes or 2 small onions, chopped
1 cup cracker crumb
1/8 teaspoon salt
2 packages George Washington broth (golden or dark)
1 cup ketchup
1 cup water
1 cup brown sugar (firmly packed)

Steps:

  • Mix ingredients in one at a time until well mixed.
  • Form into balls with greased hands.
  • Fry vegetable oil or bake until golden brown lightly on all sides.
  • Place all of the meatballs in a pan or skillet and pour in 2 cups of water and 2 packages of George Washington Broth.
  • Simmer until water almost disappears.
  • (At this point you can use them as regular meat balls make the sauce below) Mix together your sweet and sour sauce.
  • Place the meatballs in a baking dish or in a crockpot.
  • Pour sauce over meatballs.
  • Bake at 350 degrees for 30 minutes or turn on high in the crockpot and leave until all is warm.

VEGETARIAN KUFTEH / KöFTE (MIDDLE-EASTERN MEATBALLS)



Vegetarian Kufteh / Köfte (Middle-Eastern Meatballs) image

Kufteh (Persian), köfte (Turkish) and kibbeh (Arabic) are round, walnut-sized patties usually made from pounded meat but sometimes from fish or vegetable pulp, which then is mixed with fine bulgur, herbs and spices. Serve this vegetarian version as an appetizer or a side dish. This recipe is from Martha Rose Shulman and was printed in the New York Times (January 2, 2009).

Provided by blucoat

Categories     Grains

Time 1h15m

Yield 30 kufteh

Number Of Ingredients 12

1/2 cup red lentil, rinsed
2 cups water
salt
1/2 cup bulgur (fine or medium, #1 or #2)
3 tablespoons extra virgin olive oil
1/2 large onions or 1/2 medium onion, finely minced
1 teaspoon cumin seed, toasted and ground
1/2 bunch flat leaf parsley, finely chopped
aleppo pepper (optional)
scallion, for garnish
1 small romaine lettuce leaf, for garnish
lemon wedge (to garnish)

Steps:

  • Combine the lentils and water in a large saucepan, bring to a boil, skim off any foam, reduce the heat, add salt to taste and simmer 30 minutes, or until the lentils are soft and most but not all of the water is absorbed.
  • Place the bulgur in a bowl, mix with 1/4 teaspoon salt, and pour in the lentils with their liquid. Stir together, then cover and let sit for 30 minutes, until the bulgur is tender and has absorbed all the liquid.
  • Meanwhile, heat 2 tablespoons of the olive oil over medium-low heat and add the onion. Cook gently for 10 to 15 minutes, until golden and very tender. Stir often. Add the ground cumin and stir together for about 30 seconds, then stir into the lentils and bulgur.
  • Moisten your hands with water and knead the mixture in the bowl for 3 to 5 minutes. Each time it begins to stick to your hands, moisten them again, and this will moisten the mixture. If it seems very dry and crumbly, add a tablespoon of water. Stir in the remaining tablespoon of olive oil, 1/4 cup of the minced parsley, and for a spicier mixture add 1/4 to 1/2 teaspoon Aleppo pepper. Taste and adjust salt.
  • Moisten your hands and shape the mixture into walnut-size balls (about 1 inch). You'll have to moisten your hands again whenever the mixture begins to stick to them. Place on a platter and sprinkle with the remaining parsley. Garnish with scallions, romaine lettuce leaves and lemon wedges, and serve, or chill for several hours. Serve cold or at room temperature.

EGGPLANT (AUBERGINE) & OLIVE TRUFFLES (VEGETARIAN MEATBALLS



Eggplant (Aubergine) & Olive Truffles (Vegetarian Meatballs image

these arn't really much like meatballs except in looks. they are light and fluffy and best served immediately from the oven. the mixture can be made up to a day in advance.

Provided by kleigh83

Categories     Broil/Grill

Time 1h15m

Yield 24 truffles

Number Of Ingredients 10

18 ounces eggplants
2 tablespoons olive oil
1/2 cup pine nuts
20 kalamata olives (pitted and chopped)
4 tablespoons dry breadcrumbs
8 tablespoons freshly grated parmesan cheese
2 tablespoons chopped fresh parsley
1 garlic clove, pressed
1 egg, beaten (organic is best)
butter, for greasing

Steps:

  • preheat oven to 450*F.
  • cut the eggplant in half lengthwise and brush with olive oil.
  • roast in the preheated oven for about 30 min, until golden and completely soft.
  • let cool.
  • peel off the skin (you can discard this) and chop the rest of the eggplant finely.
  • reduce oven temp to 400*F.
  • mix the eggplant, pine nuts, olives, bread crumbs, parsley, garlic, egg, and 6tbs of the parmesan cheese together in a bowl.
  • let rest for 10-15 minutes.
  • grease a large cookie sheet.
  • form the mixture into bite sized balls and put on cookie sheet.
  • top each one with a pinch of the remaining parmesan cheese.
  • bake for 15-20 min until golden and puffed up.
  • serve hot.

VEGETARIAN "MEATBALLS"



Vegetarian

Make and share this Vegetarian "meatballs" recipe from Food.com.

Provided by spiritussancto

Categories     European

Time 35m

Yield 20 meatballs, 6 serving(s)

Number Of Ingredients 14

340 g Yve's veggie ground round (one pkg, about 1.5 cups crumbled)
1/2-3/4 cup breadcrumbs
3 tablespoons vital wheat gluten (gluten flour)
1 egg
1/4 cup parmesan cheese or 1/4 cup pre-shredded mozzarella cheese
salt and pepper
1/4 teaspoon dill
1/4 teaspoon rosemary
1/4 teaspoon oregano
1/4 teaspoon basil
1 garlic clove (large, minced or crushed)
1/4 cup low fat cottage cheese
1/3 cup hot water
1/2 vegetable bouillon cube (i use mckormack's beef flavor)

Steps:

  • preheat oven to 350f.
  • mix spices and gluten with dry bread crumbs. separately mix broth cube with hot water.
  • stir together ground round, egg, and cheeses. add the strong broth mix and the bread crumb mix and stir well. let sit for a few moments for liquid to soak into powders.
  • form into 1-2" balls and place on a greased cookie sheet. bake for 25min, turning once during cooking.
  • simmer in your favorite pasta sauce while your spaghetti cooks and serve with cheese and garlic bread.

Nutrition Facts : Calories 75.1, Fat 2.7, SaturatedFat 1.2, Cholesterol 39.7, Sodium 179.8, Carbohydrate 7.2, Fiber 0.4, Sugar 0.7, Protein 5.2

VEGETARIAN MEATBALLS



VEGETARIAN MEATBALLS image

Categories     Cheese     Egg     Nut     Vegetarian

Yield 4 servings

Number Of Ingredients 9

5 large eggs, lightly beaten
1 large onion, chopped fine
1 cup grated parmesan cheese
1 cup ground pecans or any other nut (peanuts not recommended)
1 1/2 cups finely ground fresh bread crumbs or Italian bread crumbs
2 cloves of garlic, minced
1/4 cup chopped fresh herbs such as parsley, thyme, oregano, and/or basil
3 tablespoons of olive oil
spaghetti or marinara sauce, optional

Steps:

  • Preheat oven to 400 degrees. Mix ingredients (eggs through herbs) together until just combined. Form into balls of uniform size. Heat olive oil in an oven proof skillet over medium high heat. Brown meatballs on one side, about 5 minutes. Carefully turn all over and place skillet in the oven for 10 to 15 minutes until browned on the bottom and cooked through. Finish cooking in simmering sauce for 45 minutes if desired.

Tips:

  • Use a mixture of lentils and beans: This will give your meatballs a more complex flavor and texture.
  • Don't overcook the lentils and beans: You want them to be soft but still hold their shape.
  • Add plenty of flavorings: Use a variety of herbs, spices, and vegetables to give your meatballs a delicious flavor.
  • Bake the meatballs instead of frying them: This will make them healthier and easier to make.
  • Serve the meatballs with your favorite sauce: Try a tomato sauce, a marinara sauce, or a pesto sauce.

Conclusion:

Vegetarian meatballs are a delicious and healthy alternative to traditional meatballs. They are easy to make and can be customized to your own taste. You can make them even healthier by using whole-wheat bread crumbs instead of white bread crumbs.

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