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.
Time 2h25m Yield Makes 21 meatballs Number Of Ingredients 9 Steps:
Bring rice and enough water to cover by 3 inches to a boil in a medium saucepan. Reduce heat, season with 1 tablespoon salt, and simmer 20 minutes. Add lentils and continue to simmer until lentils are tender, about 27 minutes. Drain and let cool. Meanwhile, pulse mushrooms and onion in food processor until minced. Heat a large skillet over medium-high. Add 1 tablespoon oil and mushroom mixture. Cook stirring occasionally until mushrooms have released most of their moisture and become golden around the edges of the pan, about 4 minutes. Transfer to a large bowl; stir in flaxseed. Let sit at least 5 minutes. Mix in lentils, brown rice, breadcrumbs, and parsley. Stir, pressing mixture against side of bowl with spoon to break up some of the lentils until the mixture clumps together. Season with salt and pepper. With wet hands, form mixture into 21 compact meatballs, each 1 1/2-inch in diameter. Chill at least 1 hour and up to overnight. Wipe out skillet; heat over medium high. Add remaining 3 tablespoons oil and meatballs. Cook turning frequently until browned all over, turning heat to medium if the pan starts to get too hot, about 10 minutes. Serve warm with pasta and sauce of your choice.
Time 30m Yield 24 mini muffins, 4 serving(s) Number Of Ingredients 7 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.).
Time 2h30m Yield 4-6 serving(s) Number Of Ingredients 6 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).
Time 50m Yield 2 dozen meatballs Number Of Ingredients 19 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.
Time 50m Yield 24 meatballs Number Of Ingredients 14 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.
More about “vegetarian meatballs recipes”
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.
