Best 18 Vegetarian Meatballs Recipes

VEGETARIAN MEATBALLS

Steps:

• Preheat the oven to 400 degrees F.
• In a medium pot, add the lentils and 2 quarts water. Set the pot over high heat and bring the water to a boil. Reduce the heat to low and simmer the lentils until soft but not falling apart, about 25 minutes.
• Pour the cooked lentils through a colander and let cool. In a large frying pan set over a medium-high heat, saute the carrots, onions, celery, garlic, thyme and salt with the 1/4 cup olive oil until the vegetables soften, about 10 minutes.
• When the vegetables are tender and beginning to brown, stir in the tomato paste. Cook, stirring constantly, until the paste darkens, about 3 minutes. Stir in mushrooms and saute, stirring frequently, until completely cooked and browned on edges, about 15 minutes. Remove vegetables from frying pan and set aside to cool.
• In a large mixing bowl, combine cooled vegetables with lentils and all remaining ingredients, save for the 2 tablespoons olive oil and the pesto. Mix until well combined. Place the mixture in the refrigerator to cool completely, about 25 minutes.
• Drizzle the remaining 2 tablespoons olive oil into a large 9-by-12-inch baking dish, making sure to coat evenly. Roll the lentil mixture into round, golf-ball-size meatballs, making sure to pack the balls firmly. Place lentil balls into the oiled baking dish, making sure none of the meatballs touch one another.
• Roast the lentil balls until firm and cooked through, about 30 minutes. Allow the meatballs to cool for five minutes before removing them from the tray. Serve with pesto.
• Preheat the oven to 350 degrees F.
• Spread the walnuts out on a 9-by-13-inch baking dish and roast until golden brown, about 12 minutes. Set the nuts aside to cool.
• Fill a large stockpot three-quarters of the way full with water and bring to a rolling boil over high heat. Next, fill a large bowl with ice water.
• Drop the spinach and basil into boiling water and give the leaves a stir. After 1 minute, remove the greens and plunge them into ice water. Discard the boiling water.
• Once cool, remove the greens from the ice bath and squeeze them dry. Give them a rough chop and transfer to a food processor.
• Add the salt, olive oil and Parmesan to the food processor and blend until a uniform, pesto-like consistency is reached.

VEGETARIAN CRANBERRY MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray two cookie sheets with non-stick cooking spray.
• In a medium-size mixing bowl, combine eggs, cornflake crumbs, chili sauce, soy sauce, parsley flakes, dehydrated onion, vegetable burger, buttery round crackers, cream cheese, and walnuts. Shape into 72 1-inch meatballs. Arrange on prepared cookie sheets.
• Bake the meatballs at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until the meatballs are cooked through.
• In a large saucepan, combine cranberry sauce, Russian dressing, brown sugar, and lemon juice. Cook, stirring frequently until the cranberry sauce is melted. Add the meatballs and heat through. Serve with appetizer toothpicks, if desired.

VEGETARIAN SWEET AND SOUR MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the eggs, Cheddar cheese, and cottage cheese until well blended. Mix in 1/2 cup onion, pecans, basil, salt and sage. Stir in bread crumbs. Form the mixture into 2 inch balls, and place them in a 9x13 inch baking dish.
• In another bowl, whisk together the vegetable oil, vinegar, apricot jam, ketchup, 1/4 cup onion, oregano and hot pepper sauce. Pour over meatballs.
• Bake uncovered for 35 to 40 minutes in the preheated oven, until meatballs are firm, and sauce is thick and bubbly.

VEGETARIAN BUFFALO "MEATBALLS" WITH BLUE CHEESE DIP

Steps:

• Arrange a rack in center of oven and preheat to 400°F. Coat a rimmed baking sheet with oil.
• Pulse garlic in a food processor until finely chopped. Add celery, beans, and mushrooms and pulse until coarsely chopped. Transfer to a large bowl. Stir in egg, panko, and 3/4 tsp. salt. Using your hands, roll tablespoonfuls of bean mixture into balls. Transfer to prepared baking sheet, packing them snuggly. Roast veggie balls, turning halfway through, until firm and cooked through, 25-30 minutes.
• Meanwhile, cook butter, hot sauce, and maple syrup in a small saucepan over medium heat until butter is melted. Stir until smooth; set aside.
• Whisk sour cream, buttermilk, blue cheese, pepper, 1 Tbsp. plus 2 tsp. chives, and remaining 1/4 tsp. salt in a medium bowl. Top with remaining 1 tsp. chives.
• Transfer veggie balls to a large bowl. Toss with hot sauce mixture and serve with blue cheese dip alongside.
• Do Ahead
• Veggie balls can be formed, not cooked, 1 day ahead; cover and chill.

VEGETARIAN SWEDISH MEATBALLS

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.

VEGETARIAN MUSHROOM MEATBALLS

Steps:

• Heat oil in a large skillet over medium-low heat. Saute onion in the hot oil, about 7 minutes. Add mushrooms, increase heat to medium-high, and cook and stir until water evaporates and they brown nicely, 10 to 15 minutes. Stir in garlic and transfer mixture into a mixing bowl; let cool.
• Stir oats, bread crumbs, 1/2 cup parsley, eggs, broth, oregano, thyme, salt, and pepper into the mixture to combine. Cover with plastic wrap. Refrigerate for flavors and texture to develop, at least 2 hours, to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Grease a rimmed baking sheet lightly.
• Form small balls from the mixture using a tablespoon as a measure. Place on the prepared baking sheet.
• Bake in the preheated oven until browned, about 15 minutes.
• Meanwhile, heat marinara sauce in a medium saucepan over medium-low heat. Remove meatballs from the oven and transfer to the sauce; cook over low heat for 15 minutes more. Garnish with Parmesan cheese and/or 1 teaspoon parsley.

CHICKPEA VEGETARIAN MEATBALLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray.
• Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes.
• Pulse chickpeas in a food processor until finely ground. Add onion and garlic, bread crumbs, egg, parsley, seasoning blend, salt, and black pepper; process until mixture holds together like a dough.
• Scoop out 2 tablespoons of the mixture and roll into a ball; set on the prepared baking sheet. Repeat with remaining mixture.
• Bake in the preheated oven until bottom is golden brown, about 15 minutes. Turn each meatball over and continue baking until golden brown on top, about 10 minutes more.

VEGETARIAN EGGPLANT MEATBALLS

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until tender, 5 to 10 minutes. Add eggplant, basil, oregano, thyme, salt, and pepper to onion mixture; cook and stir, mashing occasionally with a wooden spoon, until eggplant is cooked through but still holds shape, about 10 minutes. Remove skillet from heat and cool mixture to room temperature.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat (such as Silpat®).
• Mix Parmesan cheese and bread crumbs into eggplant mixture; shape into 15 to 18 "meatballs". Arrange "meatballs" on the prepared baking sheet.
• Bake in the preheated oven, turning occasionally, until browned on all sides, about 30 minutes.

ZESTY VEGETARIAN SWEET AND SOUR MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch rectangular baking dish with cooking spray.
• Mix the ground pecans, eggs, Colby-Jack cheese, minced onion, Italian seasoning, cornflake crumbs, and salt in a bowl until thoroughly combined. Add another egg if mixture isn't holding together. Shape the mixture into balls, and place into the prepared baking dish.
• Bake in the preheated oven until browned and set, about 45 minutes.
• Mix together the vegetable oil, vinegar, ketchup, grated onion, apricot jam, and oregano together in a bowl until smooth; pour the sauce over the baked pecan balls, and return to oven until the sauce is bubbling, 5 to 10 more minutes.

SWEET AND SOUR VEGETARIAN MEATBALLS

Steps:

• Toss cracker crumbs and pecan meal together in a large bowl. Add Colby-Jack cheese, onion, spinach, garlic, parsley, poultry seasoning, and salt. Beat the eggs together in a bowl; incorporate into the mixture.
• Form meatballs using a 1-inch cookie scoop. Roll smooth.
• Heat vegetable oil in a deep fryer. Drop meatballs gently into the hot oil until golden brown, 3 to 4 minutes.
• Heat olive oil in a large skillet over low heat. Add grape jelly and stir gently until it's completely melted. Stir in chili sauce until well combined. Add cooked meatballs and stir to coat. Heat through, about 5 minutes. Serve.

VEGETARIAN MEATBALLS

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.

VEGETARIAN SWEDISH MEATBALLS

Steps:

• In a large bowl combine (I use my hands) the Vegetarian Beef Substitue, the soy sauce, olive oil, garlic, egg, crumbled bread, onion and 2-4 tbsp milk.
• When mixed it should be sticky but stay together when rolled into a ball.
• Roll into balls (1.5-2 inches in diameter).
• Heat oil for cooking in a pan, it should coat all surfaces.
• Over medium cook the meatballs until each side is browned.
• Then in a casserole dish mix 1 can of cream of mushroom soup with 1/2 can milk.
• Place meatballs on top of this mixture.
• Combine the other can of cream of mushroom soup with 1/2 can of milk and pour on top of meatballs.
• Cover and cook in a 350 degree oven for 1-1.5 hours.

THE BEST VEGETARIAN MEATBALLS EVER!

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.).

SWEET AND SOUR VEGETARIAN MEATBALLS

Steps:

• Mix ingredients in one at a time until well mixed.
• Form into balls with greased hands.
• Fry vegetable oil or bake until golden brown lightly on all sides.
• Place all of the meatballs in a pan or skillet and pour in 2 cups of water and 2 packages of George Washington Broth.
• Simmer until water almost disappears.
• (At this point you can use them as regular meat balls make the sauce below) Mix together your sweet and sour sauce.
• Place the meatballs in a baking dish or in a crockpot.
• Pour sauce over meatballs.
• Bake at 350 degrees for 30 minutes or turn on high in the crockpot and leave until all is warm.

VEGETARIAN KUFTEH / KöFTE (MIDDLE-EASTERN MEATBALLS)

Steps:

• Combine the lentils and water in a large saucepan, bring to a boil, skim off any foam, reduce the heat, add salt to taste and simmer 30 minutes, or until the lentils are soft and most but not all of the water is absorbed.
• Place the bulgur in a bowl, mix with 1/4 teaspoon salt, and pour in the lentils with their liquid. Stir together, then cover and let sit for 30 minutes, until the bulgur is tender and has absorbed all the liquid.
• Meanwhile, heat 2 tablespoons of the olive oil over medium-low heat and add the onion. Cook gently for 10 to 15 minutes, until golden and very tender. Stir often. Add the ground cumin and stir together for about 30 seconds, then stir into the lentils and bulgur.
• Moisten your hands with water and knead the mixture in the bowl for 3 to 5 minutes. Each time it begins to stick to your hands, moisten them again, and this will moisten the mixture. If it seems very dry and crumbly, add a tablespoon of water. Stir in the remaining tablespoon of olive oil, 1/4 cup of the minced parsley, and for a spicier mixture add 1/4 to 1/2 teaspoon Aleppo pepper. Taste and adjust salt.
• Moisten your hands and shape the mixture into walnut-size balls (about 1 inch). You'll have to moisten your hands again whenever the mixture begins to stick to them. Place on a platter and sprinkle with the remaining parsley. Garnish with scallions, romaine lettuce leaves and lemon wedges, and serve, or chill for several hours. Serve cold or at room temperature.

EGGPLANT (AUBERGINE) & OLIVE TRUFFLES (VEGETARIAN MEATBALLS

Steps:

• preheat oven to 450*F.
• cut the eggplant in half lengthwise and brush with olive oil.
• roast in the preheated oven for about 30 min, until golden and completely soft.
• let cool.
• peel off the skin (you can discard this) and chop the rest of the eggplant finely.
• reduce oven temp to 400*F.
• mix the eggplant, pine nuts, olives, bread crumbs, parsley, garlic, egg, and 6tbs of the parmesan cheese together in a bowl.
• let rest for 10-15 minutes.
• grease a large cookie sheet.
• form the mixture into bite sized balls and put on cookie sheet.
• top each one with a pinch of the remaining parmesan cheese.
• bake for 15-20 min until golden and puffed up.
• serve hot.

VEGETARIAN "MEATBALLS"

Steps:

• preheat oven to 350f.
• mix spices and gluten with dry bread crumbs. separately mix broth cube with hot water.
• stir together ground round, egg, and cheeses. add the strong broth mix and the bread crumb mix and stir well. let sit for a few moments for liquid to soak into powders.
• form into 1-2" balls and place on a greased cookie sheet. bake for 25min, turning once during cooking.
• simmer in your favorite pasta sauce while your spaghetti cooks and serve with cheese and garlic bread.

VEGETARIAN MEATBALLS

Steps:

• Preheat oven to 400 degrees. Mix ingredients (eggs through herbs) together until just combined. Form into balls of uniform size. Heat olive oil in an oven proof skillet over medium high heat. Brown meatballs on one side, about 5 minutes. Carefully turn all over and place skillet in the oven for 10 to 15 minutes until browned on the bottom and cooked through. Finish cooking in simmering sauce for 45 minutes if desired.