Vegetarian Meatballs

My mom has this recipe for AWESOME meatballs and sauce. I recently stopped eating meat, but I do really miss that dish. It’s even been christened “Molly Meatballs” after me, LOL. So I was wondering, is there a recipe for “veg-balls” or something? (I was figuring I would just use the same sauce to coat them like in the original recipe. ) Thanks. Basically… Read the reviews for pointers. Here’s what one reviewer said: This is easily the best meat substitute recipe I’ve found. I altered the recipe a bit to make it more like an actual meatball recipe. The most helpful thing you can do is to grind up the walnuts in a food processor. Otherwise, your meatballs have a little too much crunch in them to pass for meat. Once you do that, take out a 1/4 cup of the cheddar cheese, and replace it with parmesan cheese. It also helps to add basil, oregano, parsley, garlic, and a little salt and pepper. Make you sure you keep turning the meatballs every few minutes as you brown them in the oven, or they will burn. Then, when finished browning, instead of pouring vegetable broth over them, throw them right into your pot of pasta sauce to finish cooking. These will look and taste like real meatballs. I’ve already had three meat-eaters tell me they could not tell the difference.. Highly recommended. So many glowing reviews and so many people saying they couldn’t tell the difference between this and meatballs. Here’s another: Update: I have since made these for potluck dinners and NO ONE believes me when I tell them that they have no beef in them. My brother in law is a meat and potatoes kind of guy and declared to my sister that they were “the best meatballs he had ever had.” I decided to experhyment a little and tried the mixture in a meatloaf. . Very tasty. My next experhyment is to see if it can replace ground meat in tacos or chili Wow.. I can’t wait to try them myself..

3 replies on “Vegetarian Meatballs”

  1. Lyz says:

    Here’s a sweet & sour version:

  2. Mary-Kathryn Durham says:

    Why don’t you try to make them the same way only using Quorn mince or Vegimince instead of the beef mince? That should work just fine!!!! *Smile* That way you can enjoy Mollys Meatballs once again only more so without the meat in them!!!!

  3. Dharmu355 says:

    eggs, slightly beaten
    1 (1 1/4 ounce) envelope Lipton Onion Soup Mix
    2 cups grated cheddar cheese
    3/4 cup chopped walnuts
    1 cup dry Italian style breadcrumbs
    2 (1 1/4 ounce) envelopes vegetarian broth (I use G. Washington brown broth)
    1Mix ingredients together in order.
    2Refrigerate for 30 minutes.
    3Form into 1-1/4 inch balls and place on baking sheet sprayed with Pam.
    4Bake in 400 degree oven until brown, about 20 minutes.
    5(May be frozen now. ) Place meatballs in casserole and cover with 2-3 cups boiling water and 2-3 cubes or envelopes vegetarian brown broth.
    6Meatballs should be within 1/2 inch of being covered with liquid.
    7Bake, covered, at 350 degrees for 1 hour (1-1/2 hrs if meatballs are frozen).
    8Or meatballs may be prepared in a crockpot on high setting for 1 hour (or 1-1/2 if frozen).


    Cook the adzuki beans in plenty of water. (It will take about 40-50 at a slow boil). Rinse and set aside.
    Cook the bulgur wheat in the vegetable/mushroom stock. The resulting cooked bulgur should be fluffy. Set aside.
    Cook the onion and garlic in the olive oil; cook until the onion is translucent and the garlic fragrant but not browned. Add the cumin and coriander and cook for another minute or so. Let the mixture cool.
    Add the cooked beans, bulgur wheat, and onion/garlic/spice mixture to the beaten eggs.
    Mix in enough breadcrumbs to make the mixture semi-firm. Mix in chopped cilantro leaves.
    Put in the refrigerator to firm more (about an hour).
    Turn on your broiler, and lightly oil a cookie sheet.
    Using wet hands, roll approximately 20 meatballs from the firmed-up mixture, and place on the cookie sheet.
    Broil for approximately 12-15 minutes.

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