Vegetarian Meatballs Base Recipe
This is one of our base recipes. Plant-forward diets should not be restrictive or boring, which is why we created this delicious vegetarian meatballs base recipe! This easy recipe provides plenty of flavor, moisture, and quality protein to satisfy your plant-based meatball cravings!
Servings: 12 -15 meatballs
Ingredients
Base Recipe
- ½ Tablespoon extra virgin olive oil or cooking spray
- 15-ounce can low-sodium beans, drained and rinsed (~1 ½ cups)
- ¼ cup Panko bread crumbs
- 2 Tablespoons chopped fresh herbs
- 1 Tablespoon finely diced onion or shallot
- 1 Tablespoon extra virgin olive oil
- 1 large egg
- ¼ teaspoon kosher salt
- Dash pepper
Mix-ins to YOUR taste
- 2-3 Tablespoons pesto (replace oil and herbs)
- 2 Tablespoons diced fresh or sun-dried tomatoes
- 2 Tablespoons crumbled cheese or ¼ cup shredded cheese
- 2 Tablespoons green chiles or
- 1 Tablespoon minced chipotle pepper in adobo
- 1 small garlic clove, minced (~½ teaspoon)
- ¼-1 teaspoon spices and/or dried herbs
Instructions
- Preheat oven to 425ºF. Brush a baking sheet with the oil.
- Place beans in a large mixing bowl and mash until almost smooth or leave slightly chunky.
- Add bread crumbs, herbs, onion, extra virgin olive oil, egg, salt, pepper, and additional mix-ins. Mix until combined.
- Use a portion scoop or spoons to create meatballs and place on the pan, spaced ~1” apart.
- Cook 8-10 minutes or until cooked through and slightly brown on the edges. Serve with desired sides and toppings. Enjoy!
Notes
Do not overcook the meatballs or they will dry out! Once the edges are brown, remove them from the oven.