Cookbook:Meatballs (Vegetarian)
| Meatballs (Vegetarian) | |
|---|---|
 | |
| Category | North American recipes |
| Yield | 30–40 tiny meatballs |
| Time | Prep: 20 minutes Baking: 31 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | North America
This recipe for Vegetarian Meatballs is delicious and easy to prepare. The meatballs don't come out spherical; they are more of squished hemispheres, flat on one side.
Ingredients
[edit | edit source]- 1 large onion, chopped
- 1 package (340 g) Yves "Veggie Ground Round" ground beef substitute
- 3 Tbsp hickory smoked barbecue sauce (recommended) OR barbecue sauce OR tomato sauce OR ketchup
- 2 eggs
- 3 Tbsp breadcrumbs
- ⅛ tsp dried paprika
- Low-sodium soy sauce to taste (optional)
Procedure
[edit | edit source]- Preheat oven to 350°F.
- Sauté onion; pour off oil and set aside.
- In a large bowl, beat eggs. Add the ground beef substitute, and break up well with fork.
- Add all remaining ingredients and mix well.
- Grease a large 12 x 18-inch (31 x 45 cm) baking tray.
- Drop mixture onto the tray in tablespoonfuls. You should get 30–40 meatballs. Don't worry if the mixture falls apart a little on tray.
- Bake at 350°F for 22 minutes.
- Flip meatballs over.
- Bake for an additional 9 minutes.
Notes, tips, and variations
[edit | edit source]- The barbecue sauce and/or soy sauce add an umami taste to the meatballs, which makes them taste more like real meat.
- Any other pre-cooked ground meat substitute should also work.