The Best Vegetarian Meatballs Ever!

5.0(8)

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 (Recipe #107450), 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.

by bliss336·published 2009-01-29

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High Protein

Servings

24 mini muffins, 4 serving(s)

Total time

30 min

prep 15 min

Calories / serving

357 kcal

Ingredients (7)

serves

2 (12 ounce) bags of boca brand soy crumbles
4 eggs, slightly beatenegg
1/2 cup Italian style breadcrumbs
4 minced garlic clovesgarlic
1/4 cup grated parmesan cheeseparmesan
1 teaspoon of your favorite dried Italian herb seasoning (I used oregano 1 tsp parsley 1 tsp basil)
1 teaspoon fennel seedfennel-seed

Instructions (6 steps)

01Preheat oven to 350 degrees fahrenheit.
02Thoroughly defrost veggie crumbles in skillet with a little cooking oil spray.
03Remove from heat and combine all ingredients in a big bowl.
04Form mixture into 24 small meatballs
05Bake in an oiled mini muffin pan (or on an oiled cookie sheet) for about 15 mins or until firm.

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Rich recipe — supports nutrition-aware planning.