THE BEST VEGAN MEATBALLS
Tender, flavorful, 10-ingredient vegan meatballs made with quinoa and black beans! Infused with fresh herbs, tomato paste, and spices for big flavor. The perfect meatless meatball for pasta, sandwiches, and more!
Provided by Minimalist Baker
Categories Entree
Time 1h15m
Number Of Ingredients 14
Steps:
- If you haven't prepared your quinoa yet, do so now (make sure it's cooked and cooled completely before use). 1/3 cup uncooked quinoa will yield ~1 cup cooked. *Prep/cook time does not include preparing quinoa.
- Preheat oven to 350 degrees F (176 C). Add rinsed, dried black beans to a parchment-lined baking sheet. Bake for 15 minutes or until beans appear cracked and feel dry to the touch (see beans in food processor photo). Remove beans from the oven and then increase oven heat to 375 degrees F (190C).
- Heat a large (oven-safe) skillet over medium heat. Once hot, add water (or oil), garlic, and shallot. Sauté for 2-3 minutes, or until slightly softened, stirring frequently. Remove from heat (and reserve pan for later use).
- Add black beans to a food processor along with garlic, shallot, sea salt, oregano, red pepper flake, and fennel (optional) and pulse into a loose meal (DON'T overmix). Then add cooked/cooled quinoa, vegan parmesan cheese, tomato paste, fresh basil or parsley, and Worcestershire (optional). Pulse to combine until a textured dough forms (you're not looking for a purée, but it should be semi-tacky).
- Taste and adjust flavor as needed, adding more salt for saltiness/depth of flavor, red pepper flake for heat, herbs for earthiness, or Worcestershire (optional) for more depth of flavor. If it's too tacky or wet, add more vegan parmesan cheese and pulse to combine (we added a bit more).
- Scoop out heaping 1 1/2 Tbsp amounts (using this scoop or a Tablespoon) and gently form into small balls using your hands. Add to a plate and refrigerate for 15 minutes.
- Heat an oven-safe metal or cast-iron skillet over medium heat. Once hot, add a small amount of oil to prevent sticking, then add the meatballs. Sauté for a few minutes, gently turning the meatballs to get a slight crust on either side. Then transfer to the oven and bake for 20-30 minutes or until golden brown on the edges and slightly dry to the touch.
- These meatballs are delicious as is, or you can add some marinara to the pan and heat over medium heat for 5 minutes (or until bubbling / hot) to infuse more flavor.
- Serve with marinara and additional vegan parmesan cheese (optional)! These are also delicious atop any pasta. Leftover meatballs keep for 4-5 days in the refrigerator or 1 month in the freezer. Reheat in the microwave or in a 375-degree F (190 C) oven until warmed through.
Nutrition Facts : ServingSize 1 Meatballs, Calories 67.4 kcal, Carbohydrate 10 g, Protein 3.3 g, Fat 1.9 g, SaturatedFat 0.3 g, Sodium 184.5 mg, Fiber 2.7 g, Sugar 1.1 g
SWEET AND SPICY MEATBALLS
Provided by Trisha Yearwood
Categories appetizer
Time 35m
Yield 30 meatballs
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Fit a baking sheet with a wire rack and lightly spray with cooking spray.
- Place the ground beef and pork in a large bowl. Add the diced jalapeños, breadcrumbs, granulated garlic, egg, onion, 1 tablespoon pepper jelly and some salt and pepper and gently fold this mixture together.
- Using a small scoop, roll a tablespoon of the meat mixture into a ball. Place on the prepared wire rack and repeat until all of the meat has been shaped into balls. Roast the meatballs until slightly browned, about 25 minutes.
- Meanwhile, make the glaze. Combine the bloody mary mix, pomegranate juice, light brown sugar and remaining pepper jelly (about 3/4 cup) in a small saucepot. Boil over medium heat, stirring occasionally, until the jelly has dissolved and the sauce has reduced slightly, about 5 minutes. Turn off the heat and pour into a large mixing bowl to cool. (The glaze will thicken as it cools.)
- Transfer the hot meatballs to the large bowl with the glaze and gently toss until evenly coated. Transfer to a serving platter and garnish with the pomegranate seeds.
SWEET AND SPICY MEATBALLS
Provided by Kardea Brown
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Mix the meats, panko, egg, garlic, onion, paprika, salt and pepper in a large bowl with your hands until completely combined. Scoop mixture into heaping tablespoons, then roll into neat balls. Transfer to a 9-by-13-inch baking dish. Bake until cooked through, 25 to 30 minutes.
- Add pepper jelly, orange juice and soy sauce to a small pan. Cook over medium-high heat until it simmers, then remove from the heat. Pour jelly sauce over the meatballs and toss to coat.
SPICY MEATBALLS
These are great to make with the kids. Teach them about handling raw meat and using different flavours
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/fan 160C/gas 4.
- Put the mince into the mixing bowl. Add the onions, garlic, curry powder, cumin, garam masala, paprika or cayenne pepper and coriander, then mix well. By adding these spices, you'll get a delicious flavour without having to add any salt.
- Add the beaten egg and breadcrumbs, then mix again.
- Divide the meat mixture into 15-18 evensized pieces and shape into balls (they should be about the size of a walnut). Always wash your hands thoroughly after handling raw meat so you don't transfer any germs that may be on the meat to other food or equipment.
- Heat the oil in the frying pan over a medium heat and add the meatballs using a spoon. Cook them for 5 mins, turning until golden brown. Remove from the pan and place them on to the tray. Bake in the oven for 15-20 mins.
- Remove from the oven. Remember to use oven gloves! Allow to cool slightly and serve with a fresh, crisp green salad, some pitta bread and tomato salsa.
Nutrition Facts : Calories 173 calories, Fat 5 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 0.35 milligram of sodium
SPICY ITALIAN MEATBALLS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 2h30m
Yield 70 to 80 small meatballs
Number Of Ingredients 22
Steps:
- For the meatballs: Combine the ground beef, pork, breadcrumbs, Parmesan, ricotta, parsley, crushed red pepper, salt, garlic, eggs, milk and black pepper in a bowl. Mash with your hands until thoroughly combined. Form into small balls and place on a baking sheet. Set in the fridge for 1 hour.
- Heat the oil in a large skillet over medium-high heat. Brown the meatballs in batches until nice and deep golden, then move them to a plate.
- For the sauce: Into the same skillet, add the garlic and onions and cook for 2 to 3 minutes. Add the tomato sauce, parsley, tomato paste, sugar, salt, crushed red pepper and black pepper. Reduce the heat to medium low and cook for 15 to 20 minutes.
- Add the meatballs back to the skillet and simmer another 15 minutes. Keep warm until serving.
- Transfer to a chafing dish and serve with frilly toothpicks.
SUNNY'S SPICY SPAGHETTI WITH MEGA MEATBALLS
Provided by Sunny Anderson
Time 55m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 375 degrees F.
- To make the meatballs: In a large bowl, combine the Parmesan, bread crumbs, onion powder, sage, salt, a few grinds of black pepper, to taste, and parsley. Add the ground round, pork, eggs, and garlic and gently combine. Form into 8 equal-sized meatballs.
- In a 10-inch saute pan over medium-high heat, add the vegetable oil. When the oil begins to swirl, add the meatballs and sear until light golden on all sides, about 10 minutes. Transfer the pan to the oven and roast until cooked through, 15 minutes.
- Meanwhile, make the sauce: In a large saucepan over medium heat, add the oil, onion, bell pepper, garlic, a pinch of salt, and a few grinds of black pepper, to taste. Saute until tender, then add the oregano, cayenne pepper, crushed tomatoes, and hot sauce. Taste and add sugar, if needed. Season, to taste, with salt and pepper. Bring the sauce to a simmer, and cook for about 20 minutes more.
- Taste the sauce and adjust seasoning, if necessary. Serve the cooked pasta with sauce and meatballs, divided among serving plates with 2 meatballs per serving. Garnish with Parmesan cheese.
SPICY MEATBALLS WITH CHICKPEAS
Meatballs are the ultimate comfort food, and these are especially nice, perfumed with cumin, coriander and cinnamon. (Feel free to use ground beef, pork or turkey if ground lamb isn't available.) They may be prepared several hours or up to 2 days in advance - they reheat beautifully. Make the tomato gravy as piquant as you like, adding a good pinch of cayenne if you wish. The optional saffron adds a floral note. If you have the time, cook your chickpeas from scratch (it's best to soak them for at least a few hours or overnight). They'll cook in less than an hour. One pound dried chickpeas will yield about 6 cups cooked.
Provided by David Tanis
Categories dinner, meatballs, main course
Time 1h
Yield 4 to 6 servings (about 30 meatballs)
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees. Make the meatballs: In a large bowl, combine ground lamb, raw rice, salt, cumin, coriander, cinnamon, onion and garlic. Knead mixture well.
- Coat a sheet pan or roasting pan lightly with olive oil. With wet hands, form mixture into 1-ounce meatballs and arrange in one layer on pan. Bake, uncovered, for about 15 minutes, until lightly browned. Remove and let cool slightly.
- Meanwhile, make the gravy: Place a wide heavy-bottomed pot or Dutch oven over medium heat. Add 2 tablespoons olive oil. When oil is hot, add onion, sprinkle lightly with salt and cook, stirring until softened and just beginning to brown, about 10 minutes.
- Add saffron with soaking water, cumin, red-pepper flakes and cinnamon stick. Crush tomatoes with your hands, and add to pot, along with all tomato juices. Raise heat to medium-high, add broth and bring to a simmer. Taste and add more salt or red-pepper flakes as needed. Carefully add meatballs and adjust heat to a gentle simmer. Cover and cook for 30 minutes.
- Warm 2 tablespoons olive oil in a wide skillet over medium-high heat. Add chickpeas and a splash of water and heat through. Season to taste with salt. Sprinkle with chopped parsley or cilantro. Serve each diner 5 or 6 meatballs and plenty of gravy. Add a large spoonful of chickpeas on the side.
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VEGAN MEATBALLS - FULL OF SPICY ITALIAN FLAVOR AND SO MEATY!
From plantpowercouple.com
Reviews 66Calories 319 per servingCategory Vegan Dinner Recipes
- MAKE THE FLAX EGG: In a small bowl, mix together your ground flaxseed and set this aside to thicken.
- SAUTE THE VEG: Add the olive oil to your wok (or use a large deep saute pan) and turn the heat to medium high. Add the minced onions and garlic, stir. Then, add the chili powder, black pepper, cumin, and ground fennel. Stir again until everything is well-coated and continue sauteing for 3-5 minutes.
- REHYDRATE THE TVP: Next, add your TVP, water, Italian seasoning, red pepper, and soy sauce. Stir once more, turn heat to low, cover, and cook for about 10 minutes, or until all the liquid is absorbed and the TVP is tender and meaty. Remove from heat and let it cool a bit before you start forming your meatballs. In the meantime, preheat your oven to 350F and liberally grease a large baking pan with refined coconut oil.
- Once the meatball mixture is cooled enough to touch, stir in the flax egg, nutritional yeast, and wheat gluten until well-combined. Then, get in there with your hands and knead it for a minute, just to activate the gluten.
SPICY VEGETARIAN MEATBALLS - GIRL AND THE KITCHEN
From girlandthekitchen.com
Cuisine ItalianCategory Main CourseServings 4Total Time 45 mins
- Wash each eggplant well and cut up into 1-1.5 inch cubes. Place onto a sheet pan and drizzle with olive oil, salt and pepper. Roast for 15-20 minutes until tender and golden brown. Allow to cool.
- While the eggplant cooks, bring your marinara up to a boil and bring up a pot of water to boil for the pasta.
15 MEATLESS MEATBALLS FOR EASY DINNERS - ALLRECIPES
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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