The Best Vegetarian Meatballs Ever!
photo by gailanng
- Ready In:
24 mini muffins
- 2 (12 ounce) bags of boca brand soy crumbles
- 4 eggs, slightly beaten
- 1⁄2 cup Italian style breadcrumbs
- 4 minced garlic cloves
- 1⁄4 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.).
http://www.natural-connection.com/resource/tnc_reference_library/cheese.html<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!
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!
see 2 more reviews
RECIPE SUBMITTED BY
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!