The Best Vegetarian Meatballs Ever!

“Seriously. I've made these twice within the span of about 10 days. My omnivore bf LOVED these too. The fennel really gives them that authentic italian meatball flavor, so don't omit. Served these with a cranberry glaze on them (Cranberry Glazed Meatballs), mashed sweet potatoes, and some kale. Parmesan cheese occasionally contains rennet, so omit if you're a strict vegetarian. Could even keep these warm in a crockpot/slowcooker with the cranberry glaze on top for a fun party/finger food.”
READY IN:
30mins
SERVES:
4
YIELD:
24 mini muffins
UNITS:
US

Ingredients Nutrition

  • 2 (12 ounce) bagsof boca brand soy crumbles
  • 4 eggs, slightly beaten
  • 12 cup Italian style breadcrumbs
  • 4 minced garlic cloves
  • 14 cup grated parmesan cheese
  • 1 teaspoon of your favorite dried Italian herb seasoning (I used oregano 1 tsp parsley 1 tsp basil)
  • 1 teaspoon fennel seed

Directions

  1. Preheat oven to 350 degrees fahrenheit.
  2. Thoroughly defrost veggie crumbles in skillet with a little cooking oil spray.
  3. Remove from heat and combine all ingredients in a big bowl.
  4. Form mixture into 24 small meatballs
  5. Bake in an oiled mini muffin pan (or on an oiled cookie sheet) for about 15 mins or until firm.
  6. (I use cooking oil spray to grease the pans for less fat.).

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