Meatballs (Vegetarian)
This recipe for Vegetarian Meatballs is delicious and easy to prepare. The meatballs don't come out spherical; they are more of squished hemispheres, flat on one side.
Total Time
Prep: 20 minutes Baking: 31 minutes
Servings
30–40 tiny meatballs
Prep Time
20 minutes
Cook Time
31 minutes
1 large onion, chopped
1 package (340 g) Yves "Veggie Ground Round" ground beef substitute
3 Tbsp hickory smoked barbecue sauce (recommended) OR barbecue sauce OR tomato sauce OR ketchup
2 eggs
3 Tbsp breadcrumbs
⅛ tsp dried paprika
Low-sodium soy sauce to taste (optional)
Preheat oven to 350°F.
Sauté onion; pour off oil and set aside.
In a large bowl, beat eggs. Add the ground beef substitute, and break up well with fork.
Add all remaining ingredients and mix well.
Grease a large 12 x 18-inch (31 x 45 cm) baking tray.
Drop mixture onto the tray in tablespoonfuls. You should get 30–40 meatballs. Don't worry if the mixture falls apart a little on tray.
Bake at 350°F for 22 minutes.
22 minutes
Flip meatballs over.
Bake for an additional 9 minutes.
9 minutes
- •The barbecue sauce and/or soy sauce add an umami taste to the meatballs, which makes them taste more like real meat.
- •Any other pre-cooked ground meat substitute should also work.