Simple Vegan Meatballs

Simple Vegan Meatballs could be just the dairy free recipe you've been looking for. This recipe serves 22. For 44 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 171 calories, 3g of protein, and 16g of fat. This recipe from Minimalist Baker has 235 fans. A mixture of bread crumbs, tomato sauce, white onion, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 40 minutes. Overall, this recipe earns a solid spoonacular score of 54%. If you like this recipe, take a look at these similar recipes: Simple Baked Meatballs, Simple Baked Turkey Meatballs, and Simple Sweet and Sour Meatballs.

Servings: 22

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 375 degrees and prepare flax egg in a small dish.In a large, deep skillet, sautee onion and garlic in 1/2 Tbsp olive oil over medium heat until soft and translucent - about 3 minutes. Set aside.Add tempeh to food processor and pulse to break down. Then add sautd garlic and onion remaining ingredients (except olive oil) and mix, scraping down sides as needed. You want it to form into a moldable dough.Taste and adjust seasonings as needed. The tempeh will come across as a little bitter, but once coated, baked and served with marinara it's not nearly as apparent.NOTE: Depending on how salty your vegan parmesan cheese is, you may need to add a little salt and pepper at this point. However, I didnt find it necessary.Scoop out 1 Tbsp amounts of dough and roll into balls. At this time, heat the same skillet you used earlier to medium heat.Mix remaining bread crumbs and parmesan cheese together in a shallow dish. Add tempeh balls one or two at a time and roll to coat.Add enough olive oil to form a thin layer on the bottom of your hot skillet, then add your coated tempeh balls in two batches, as to not crowd the pan. Brown for about 5 minutes total, shaking the pan to roll them around to brown all sides.Add browned meatballs to a baking sheet and add to the oven to bake for about 15 minutes, or longer if desired for a crispier result.At this time, prep any pasta your want to serve with your meatballs, as well as your favorite marinara sauce (I love this pizza sauce).Once meatballs are deep golden brown and fairly firm to the touch, remove from oven.To serve, top cooked pasta with meatballs and pour over marinara sauce. Top with another sprinkle of vegan parmesan cheese and fresh parsley. Leftovers will keep in the fridge for up to a few days, though best when fresh.

 

Step by step:

1. Preheat oven to 375 degrees and prepare flax egg in a small dish.In a large, deep skillet, sautee onion and garlic in 1/2 Tbsp olive oil over medium heat until soft and translucent - about 3 minutes. Set aside.

2. Add tempeh to food processor and pulse to break down. Then add sautd garlic and onion remaining ingredients (except olive oil) and mix, scraping down sides as needed. You want it to form into a moldable dough.Taste and adjust seasonings as needed. The tempeh will come across as a little bitter, but once coated, baked and served with marinara it's not nearly as apparent.NOTE: Depending on how salty your vegan parmesan cheese is, you may need to add a little salt and pepper at this point. However, I didnt find it necessary.Scoop out 1 Tbsp amounts of dough and roll into balls. At this time, heat the same skillet you used earlier to medium heat.

3. Mix remaining bread crumbs and parmesan cheese together in a shallow dish.

4. Add tempeh balls one or two at a time and roll to coat.

5. Add enough olive oil to form a thin layer on the bottom of your hot skillet, then add your coated tempeh balls in two batches, as to not crowd the pan. Brown for about 5 minutes total, shaking the pan to roll them around to brown all sides.

6. Add browned meatballs to a baking sheet and add to the oven to bake for about 15 minutes, or longer if desired for a crispier result.At this time, prep any pasta your want to serve with your meatballs, as well as your favorite marinara sauce (I love this pizza sauce).Once meatballs are deep golden brown and fairly firm to the touch, remove from oven.To serve, top cooked pasta with meatballs and pour over marinara sauce. Top with another sprinkle of vegan parmesan cheese and fresh parsley. Leftovers will keep in the fridge for up to a few days, though best when fresh.

Nutrition Information:

covered percent of daily need