VEGETARIAN MEATBALLS
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
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
CHEF JOHN'S MEATLESS MEATBALLS
I made this recipe to celebrate Earth Day. Thanks to a thorough browning, mushrooms provide more than enough savoriness. The garlic, cheese, and parsley do the rest. What really blew me away was how close the texture was to actual meatballs. They are officially approved for use on spaghetti!
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 5h30m
Yield 4
Number Of Ingredients 18
Steps:
- Heat olive oil in a skillet over medium-high heat. Add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. Stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.
- Stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. Remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. Transfer mixture to a mixing bowl.
- Mix oats into mushroom mixture until thoroughly combined. Gently stir 1 ounce Parmigiano-Reggiano cheese into mixture. Add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano. Mix together with a fork until crumbly. Stir in remaining 1 egg. Mixture should hold together when pressed.
- Cover bowl with plastic wrap and refrigerate at least 4 hours. For best flavor and texture, refrigerate overnight.
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
- Form mixture into small meatballs using a 2-tablespoon scoop. Roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on prepared baking sheet.
- Bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
- Bring pasta sauce to a boil in a large saucepan; reduce heat to low. Gently stir meatballs into sauce until coated. Simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. Transfer to a serving bowl and garnish with 1 tablespoon Parmigiano-Reggiano cheese and 1 tablespoon parsley.
Nutrition Facts : Calories 421.2 calories, Carbohydrate 50.1 g, Cholesterol 110.4 mg, Fat 17.9 g, Fiber 8.4 g, Protein 16.9 g, SaturatedFat 6.2 g, Sodium 1695.2 mg, Sugar 20.5 g
VEGGIE (JUICE PULP) MEATBALLS
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, mix together the vegetable pulp, Parmigiano-Reggiano, olive oil, Italian seasoning, salt, pepper, garlic and egg until well combined. Form meatballs using about 2 tablespoons of the mixture for each. Place the meatballs on the prepared baking sheet.
- Bake for 30 minutes, using a spatula to flip the meatballs halfway through baking. Serve immediately, or add them to a pot of marinara sauce and serve atop spaghetti if desired.
VEGGIE MEATBALLS WITH TOMATO COURGETTI
Spiralize courgettes to make this healthier, gluten-free 'pasta' dish. The vegetarian meatballs use ground almonds instead of breadcrumbs to increase the protein
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 16
Steps:
- Finely chop the garlic. Heat the oil in a large pan and fry the onion, stirring frequently, for 8 mins. Stir in the balsamic vinegar and cook for 2 mins more. Meanwhile, put the beans in a bowl with the egg, tomato purée and spices, and mash until smooth. Stir in the almonds and sweetcorn with the thyme, a third of the chopped garlic and the balsamic onions. Mix well and shape into about 8 balls the size of a walnut, and place on a baking tray lined with oiled baking parchment.
- Heat oven to 220C/200C fan/gas 7 and bake the veggie meatballs for 15 mins until firm. Meanwhile, put the tomatoes, tomato purée and balsamic vinegar in a pan and cook with 2-3 tbsp water until pulpy, then stir in the remaining garlic and courgetti. Turn off the heat as you want to warm the noodles rather than cook them. Serve with the veggie meatballs.
Nutrition Facts : Calories 258 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
VEGAN MEATBALLS
Try a vegan version of meatballs, made with mushrooms, oats and black beans and topped with a delicious tomato sauce. Serve with spaghetti or polenta
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 1h25m
Number Of Ingredients 17
Steps:
- Tip the dried porcini into a bowl and cover with boiling water. Leave to soak for 20 mins.
- Meanwhile heat 1 tbsp of olive oil a frying pan. Add the onion and fry over a low heat for 10 mins or until softened and translucent. Add the garlic and paprika and cook for 1 min.
- Tip the black beans and oats into a food processor and blitz until you have a chunky, textured mixture. Tip the beans into a mixing bowl and stir through the miso, breadcrumbs and cooked onion mix. Strain and finely chop the porcini mushrooms and add those (keep the liquid for soup or risottos). Season and roll into 12 balls and chill in the fridge while you make the sauce.
- Heat 2 tbsp oil in a saucepan. Add the onion and fry over a low heat for 10 mins or until softened and translucent. Add the garlic and chilli and cook for 1 min. Stir through the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins.
- Heat the oven to 180C/160C fan/gas 4. Heat the remaining 2 tbsp oil for the meatballs in a non-stick frying pan over a medium heat. Add the balls and fry for 5 mins until evenly brown. Transfer to a baking tray and put in the oven to cook through for 12 mins.
- Add the cooked meatballs to the pan of sauce and toss everything to coat, then scatter with the basil. Serve with spaghetti or soft polenta.
Nutrition Facts : Calories 400 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 18 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 1.43 milligram of sodium
VEGETABLE MEATBALLS
This is a recipe of our own household! It has been tried out over years, and also by others that we gave the recipe to. Now is the time to share. Goes well with fresh salad or rice. Bon apetite!!
Provided by ErOnur
Categories Vegetable
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Grate onions, boiled potato and tomatoes, and set aside.
- Dice all vegetables small.
- Add all other ingredients to the vegetables and blend intimately into a dough.
- Lightly oil a large shallow cooking pan.
- Separate the dough into small somewhat flattened balls, rolling in your palm.
- Place balls in the cooking pan.
- Cook in the oven for about 45 minutes at 175-180 C.
Nutrition Facts : Calories 323.4, Fat 10.5, SaturatedFat 4, Cholesterol 89.4, Sodium 231.9, Carbohydrate 34.1, Fiber 5.1, Sugar 6.7, Protein 23.3
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15 MEATLESS MEATBALL RECIPES
From allrecipes.com
Estimated Reading Time 4 mins
- Chef John's Meatless Meatballs. "Thanks to a thorough browning, mushrooms provide more than enough savoriness," says recipe creator Chef John.
- Sweet and Sour Faux Meat Balls. Made with a mixture of pecans, breadcrumbs, cheese, and eggs, these hearty meatballs are ready for tossing in a tangy sweet and sour sauce.
- Chickpea Vegetarian Meatballs. Reviewer Meg says, "After I made these, they were sitting on my stove cooking off and my husband walked over ate half of them...
- Vegetarian Eggplant Meatballs. A whole eggplant goes into these chewy meatballs. "Once they're baked they look and feel like regular meatballs," says petej.
- Sweet and Sour Vegetarian Meatballs. A classic potluck dish, the tangy sauce is made from a combination of grape jelly and chili sauce. This recipe's meatless meatballs will hold up to a quick toss in the sauce, thanks to a crispy coating from deep trying.
- Erin's Veggie Meatballs. Textured vegetable protein (TVP) is a soy product that lends this recipe a meaty texture. Since TVP is flavorless, the ingredients list includes some umami heavy hitters like soy sauce, onions, and garlic.
- Tempeh 'Meatballs' Tempeh — tofu's heartier cousin — is the star of these protein-packed meatballs. "Great texture, awesome flavor," says reviewer candycane "My kids love them."
- Vegetarian Sweet and Sour Meatballs. Apricot jam and ketchup are the secret ingredients to this sweet and sour sauce. Serve the coated meatballs over noodles, rice, or alone as an appetizer.
- Aunt Mary's Eggplant Balls. You only need a handful of basic ingredients to whip up these eggplant meatballs. Reviewer NDOMMEL offers this advice, "A little messy to make into balls at first, but with my trusty ice cream scooper it got a whole lot easier!"
- Mock Meatballs. "Great tasting non-meatballs for spaghetti or served with a rich veggie gravy," says recipe creator Stephanie H. Jones. "If you don't have any egg substitute on hand, you can use 2 beaten eggs in its place."
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