Crisp, tender and full of flavor. These Easy Meatless Meatballs are perfect served with your favorite pasta and sauce or in a sub sandwich.
Growing up spaghetti and meatballs was one of my favorite comfort meals.
Since becoming a vegetarian I’ve often used those meatless meatballs you find in the freezer section of the grocery store. They are tasty but in my effort to reduce processed foods from my diet I wanted to have a homemade meatless meatball recipe in my repertoire.
I’ve also tried countless vegan meatball recipes with no success of finding one I really like. They were either too dry and crumbly or too moist and mushy
Well, I finally have one I really like and it’s loaded with flavor.
After processing mushrooms and beans in a food processor simply mix all the ingredients until well combined in a mixing bowl. Next, brown them in a pan and finish them off in the oven so they can crispy on the outside and tender on the inside. If you prefer you can skip the pan frying and just bake them in the oven 35 to 40 minutes or until they are golden brown and crispy. Be sure not to leave them in the oven too long or they will become too dry.
These Easy Meatless Meatballs are so delicious and are also good served up as a meatball sandwich.
If you try this recipe, let me know! Rate it, leave a comment and tag me with @thewholeserving on Instagram! I always love seeing what you are creating!
PrintEasy Meatless Meatballs
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Pin RecipeDescription
Crisp, tender and full of flavor. These Easy Meatless Meatballs are perfect served with your favorite pasta and sauce or in a sub sandwich.
Ingredients
¼ cup uncooked amaranth or quinoa
2 tablespoon olive oil, 1 for onions and 1 for meatballs
1 small onion, chopped about ⅔ cups
3 cloves garlic, minced
8 oz. cremini mushrooms
1 13 oz. box or can of cannelloni beans, rinsed and drain
2 teaspoons Italian seasoning
½ teaspoon smoked paprika
½ cup Panko bread crumbs
3 tablespoons finely chopped basil or parsley
¼ teaspoon salt and pepper, add more to your taste
spaghetti noodles
Instructions
Prepare amaranth or quinoa according to box directions. When done transfer to small bowl, cover and set aside.
While grain is cooking heat skillet over medium-high heat add 1 tablespoon olive oil and onions, sauté until onions start to soften. Add minced garlic to onions and continue to sauté another minute. Remove from heat and set aside.
Clean and add mushrooms to the food processor and pulse until broken down into small pieces.
Transfer mushrooms to a large mixing bowl. Add cannellini beans to the food processor and pulse into small crumbles. Add beans to mushrooms in mixing bowl.
Add the cooked grains, onions, Italian seasoning, smoked paprika, bread crumbs, and basil or parsley, salt and pepper to a bowl. Mix until well combined.
Scoop 1 heaping tablespoon of mixture in clean hands and gently shape into balls, place on clean plate or shallow baking pan.
Place a large nonstick skillet over medium-high heat add remaining 1 tablespoon of olive oil.
Once hot, add the meatballs and sauté, turning gently until they start to brown.
While browning meatballs preheat oven to 350 degrees.
Transfer browned meatballs to a shallow baking pan and bake in oven 25 to 30 minutes. Meatballs will be crispy on the outside. If you prefer you can bake them in the oven for 35 to 40 minutes until crispy and brown.
While meatballs are cooking prepare the pasta and heat the pasta sauce.
When everything is done plate pasta and sauce, add meatballs and spoon additional sauce over meatballs, finish with a sprinkling of vegan Parmesan.
Serve with salad and enjoy.
Notes
If you prefer you can bake them in the oven for 35 to 40 minutes until crispy and brown.
Be sure not to leave them in the oven too long or they will become too dry.
Meatballs can be stored in the fridge for 5 to 7 days, or you can freeze them 1 to 2 months.
These look so delicious! I love the flavor of mushroom, so I can only imagine how yummy these meatless meatballs are. Pinning for later!
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I have never had meatless meatballs, but these sound just delicious! It’s definitely something I’d like to try 🙂
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These meatballs look like regular meatballs and I bet they are just as good or better.
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What a great alternative to a classic meatball recipe. I love that they get a crispy outside and juicy inside.
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I love how flexible quinoa is for dishes like this. They provide such a hearty and flavorful protein substitute for meat, and when flavored with mushrooms, garlic, and herbs they are truly fantastic. Great recipe!
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Great alternative to the regular meatballs, have been cutting down on meat so this will definitely be a one for me to make.
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I’m going to a veggie dinner party this weekend and now I’m considering cooking this dish to take with me!
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These meatless meatballs look really good. I’m not vegan or vegetarian but we eat quite a lot of meatless meals. This recipe with pasta is also perfect for when entertaining vegan or vegetarian guests.
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These are so delicious, and you don’t even miss the meat! I love the crust that develops on these meatless meatballs — so good.
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These look so tasty! Perfect for meatless Monday. I bet they’d be great in a meatball sub, yum!!
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I have always believed that meatballs and pasta are an ideal combo. Fantastic dinner recipe and a great way to host your close friends.
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Mmmm…. these meatballs look so yummy! They will be a great adidtion to my recent pasta discovery and a wonderful way to celebrate the upcoming holiday!
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These meatless meatballs look delicious. I love the add of quinoa to the ingredients.
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Meatless meatballs sounds amazing to me! The ingredients used I am sure it would be equally delicious as meatballs with pasta. Love it!!
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