Vegetarian Meatballs Recipes

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CHICKPEA VEGETARIAN MEATBALLS

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



Chickpea Vegetarian Meatballs image

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

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

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



Vegetarian Meatballs image

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

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

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



Chef John's Meatless Meatballs image

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

1 tablespoon olive oil
1 pound fresh white mushrooms, finely chopped
1 pinch salt
1 tablespoon butter
½ cup finely chopped onion
4 cloves garlic, minced
½ cup quick-cooking oats
1 ounce very finely shredded Parmigiano-Reggiano cheese
½ cup bread crumbs
¼ cup chopped flat-leaf (Italian) parsley, packed
2 eggs, divided
1 teaspoon salt
freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 pinch dried oregano
3 cups pasta sauce
1 tablespoon very finely shredded Parmigiano-Reggiano cheese, or to taste
1 tablespoon chopped flat-leaf (Italian) parsley, or to taste

VEGETARIAN "MEATBALLS"

"Meaty" vegetarian balls. Try taking them to a Pot-Luck dinner and watch the suprised faces when the diners find out there's no meat in them. Also great in spaghetti sauce or meatball Stroganoff. 1/25/07 Editor's Note: PETA has a list of vegan products, and Lipton Onion Soup Mix is vegan. www.petaworld.com/accvegan.asp

Provided by Kathleen McDonald

Categories     Cheese

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 6



Vegetarian

Steps:

  • Mix first five ingredients together in order.
  • Refrigerate for 30 minutes.
  • Form into 1-1/4 inch balls and place on baking sheet sprayed with Pam.
  • Bake in 400 degree oven until brown, about 20 minutes.
  • (May be frozen now.) Place meatballs in casserole and cover with 2-3 cups boiling water and 2-3 cubes or envelopes vegetarian brown broth.
  • Meatballs should be within 1/2 inch of being covered with liquid.
  • Bake, covered, at 350 degrees for 1 hour (1-1/2 hrs if meatballs are frozen).
  • Or meatballs may be prepared in a crockpot on high setting for 1 hour (or 1-1/2 if frozen).

Nutrition Facts : Calories 575.3, Fat 39.2, SaturatedFat 15.2, Cholesterol 245.3, Sodium 1331.4, Carbohydrate 29.3, Fiber 3.3, Sugar 3.1, Protein 28

4 eggs, slightly beaten
1 (1 1/4 ounce) envelope Lipton Onion Soup Mix
2 cups grated cheddar cheese
3/4 cup chopped walnuts
1 cup dry Italian style breadcrumbs
2 (1 1/4 ounce) envelopes vegetarian broth (I use G.Washington brown broth)

VEGETARIAN "MEATBALLS"

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



Vegetarian

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

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

VEGETARIAN MEATBALLS

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



Vegetarian Meatballs image

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.

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

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