The Best Vegetarian Meatballs Ever Recipes

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.

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.

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.

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.

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.

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.).

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.

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).