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 (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."
photo by gailanng photo by gailanng
photo by gailanng
Ready In:
24 mini muffins


  • 2 (12 ounce) bags of 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


  • 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.).

Questions & Replies

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  1. Dolores S.
    Why can't I view the entire recipe and print it out? Thank you. Dolores


  1. KatefromScratch<br/> <br/>Not all parm has rennet. It kind of depends where you're from and how informed you are and how well you read the labels. Eventually the cheese makers will get the hint. Until then, you can buy vegetarian cheese. <br/><br/>BTW, these look delicious. I was thinking about making some veggie meatballs myself. Thanks for the recipe!
  2. Family Love Bucket
    These were tasty. They're mild meatballs but what do I know it's been decades since I had a real one. I got 52 meatballs out of this recipe. I must have made them smaller which works better for us.
  3. Rich H.
    Haven't quite settled on a vegetarian meatball recipe. I'm leaning toward the classic recipe with fennel by bliss336. Yes, I will probably tweak it (amp up the Italian seasoning a bit). I'll use Morningstar crumbles--because that's what I have on hand. I have scoured the internet for the best ready-made frozen meatballs available. So far, they all leave an aftertaste which no amount of seasoning can disguise. All I need now is one good basic recipe!
  4. gailanng
    Made into patties with a final coat of a breadcrumb-parmesan mixture which fried to a beautiful crunch much to the delight of a friend. Ok enough of that. Bring your own plate and cutlery and come line up...
  5. Chelsea B.
    I've gone 3 years without meatballs because I vegetarian. This recipe is awesome. Nice and firm with great flavor! Definitely will make again. Made 12 medium sized meatballs.


I love cooking vegetarian food and, occasionally, fish. I cook mostly Indian cuisine, but I'm trying to branch out more. :) I live in Brooklyn, NY with my amazing partner and I'll be attending NYU for graduate school this coming fall (2008). We love to travel, so I love to be adventurous in my cooking and eating as well!
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