Meatless Meatballs

I think I could fairly easily become a vegetarian, maybe even a vegan, because I’m not fond of handling raw meat, and many experts think it’s healthier to consume fewer animal products. Even though I am not there yet, when I came across this meatless meatball recipe, I was so excited to try it because the picture looked so appetizing, and although it didn’t taste like a beef meatball, it was still good, and my husband and oldest son gobbled them up. The recipe does contain egg and cheese, so it’s not a vegan recipe, but I am keeping my eyes open for a good vegan meat substitute recipe, and I would definitely make these “meatballs” again.

vegetarian meatballs, Meatless Meatballs,

 

vegetarian meatballs, Meatless Meatballs,  

Here is what you need: (recipe from TLC)

  • 4 eggs (beaten slightly with fork)
  • 1 packet of onion soup mix
  • 2 cups cheddar cheese
  • 3/4 cup chopped walnuts
  • 1 cup breadcrumbs
  • vegetable broth (optional)

vegetarian meatballs, Meatless Meatballs,

Grate cheese finely in food processor.

vegetarian meatballs, Meatless Meatballs,

Set aside in separate bowl.

vegetarian meatballs, Meatless Meatballs,

Grate and mix the walnuts and breadcrumbs in the food processor, then add back the cheese, eggs and onion soup mix.

vegetarian meatballs, Meatless Meatballs,

Mix well.

vegetarian meatballs, Meatless Meatballs,

Now you are ready to make it into 3/4 inch to 1 inch meatballs (the recipe made around 30).
vegetarian meatballs, Meatless Meatballs,
There are two options for baking these: bake on a greased cookie sheet for 20 minutes at 350 degrees, or put in a baking dish with enough vegetable broth to come up half way on the meatballs, cover with foil and then bake for 20 minutes at 350 degrees.

vegetarian meatballs, Meatless Meatballs,

I did some both ways before putting them in my pasta sauce to simmer, and we all much preferred the baked in broth ones, because they got juicy. I will say, once they are done, take them out of the broth immediately so they don’t get wet and mushy.
vegetarian meatballs, Meatless Meatballs,
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Meatless Meatballs

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 30
Author Joyful Homemaking

Ingredients

  • 4 eggs beaten slightly with fork
  • 1 packet of onion soup mix
  • 2 cups cheddar cheese
  • 3/4 cup chopped walnuts
  • 1 cup breadcrumbs
  • vegetable broth optional

Instructions

  • Grate cheese finely in food processor.
  • Set aside in separate bowl.
  • Grate and mix the walnuts and breadcrumbs in the food processor, then add back the cheese, eggs and onion soup mix.
  • Mix well.
  • Now you are ready to make it into 3/4 inch to 1 inch meatballs (the recipe made around 30).
  • There are two options for baking these: bake on a greased cookie sheet for 20 minutes at 350 degrees, or put in a baking dish with enough vegetable broth to come up half way on the meatballs, cover with foil and then bake for 20 minutes at 350 degrees.
  • I did some both ways before putting them in my pasta sauce to simmer, and we all much preferred the baked in broth ones, because they got juicy. I will say, once they are done, take them out of the broth immediately so they don’t get wet and mushy.
  • Then I simmered them in my pasta sauce and served them over spaghetti.

vegetarian meatballs, Meatless Meatballs,

Then I simmered them in my pasta sauce and served them over spaghetti.

vegetarian meatballs, Meatless Meatballs,

When dinner was over, we only had one lone “meatball” left, so I think that was a positive sign and will be making these again!
vegetarian meatballs, Meatless Meatballs,