Meat Free Meatballs

This meatless meatballs recipe lacks meat, but has all the flavor of a traditional meatball recipe. Cheddar cheese adds a great taste to this vegetarian dish. You may also add fresh or dried herbs of your choosing to tailor the recipe to your specific taste.

Notes

If you enjoyed this recipe, check out this collection of 16 super simple meatball recipes!

Ingredients

2 cups vegetable mince (1 package Yves Vegatable Ground Round)
1 onion, finely chopped
1/4 cup shredded cheddar cheese
2 tablespoons fresh herbs of your choice, or dried, to taste
2/3 cup bread crumbs, fresh
2 free range eggs, beaten
salt and pepper, to taste
ground mace and allspice, optional
flour, to dredge
vegetable oil, to shallow fry

Instructions

Mix the vegetarian mince with the onion, cheese, herbs, bread crumbs and eggs a food processor or blender and blend until the mixture is smooth and quite fine.
Season to taste with salt and pepper and add a little optional spice to taste.
At this point you can also add some grated zucchini, shredded leek, or cooked spinach, if desired.
Form into meatballs and roll into flour to coat lightly.
Fry in hot shallow vegetable oil over medium heat until nicely browned all over.
Drain on paper towels and serve hot.

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Sandi C

Jun 06, 2017

My daughter is a vegetarian and I like to make her a meatless version of whatever we are eating at night. I've been stumped as to what to make her when we have meatballs. I'm tired of making eggplant parm and she's probably tired of eating it. I'd like to try this recipe but I'm not familiar with the vegetable mince. Is that in the frozen section or the refrigerated section near the tofu? Thanks for the help.

Savvyness

Nov 25, 2016

I'm vegetarian and getting flavour into meat substitutes is always a challenge. I hadn't thought of adding cheese, it's a great idea. I'm going to give these meatballs a try with some hot tomato sauce and spaghetti. I also sometimes make meatballs out of breadcrumbs with egg and loads of herbs and garlic. Simple and cheap.