These vegan meatballs are so plump, firm, juicy, and full of flavor! Fast and super easy to make too! They really are worth the exclamation points.

Meatballs [Vegan]

$2.99
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Ingredients

For the Meatballs:

  • 1 (12 or 16 ounce) package vegan ground beef, thawed

Meatballs with Italian Sausage:

  • 14 ounces vegan Italian sausage, thawed and mashed into ground
  • 1/4 cup Panko or gluten free bread crumbs
  • 1 teaspoon garlic powder, or to taste (or 2-3 garlic cloves minced)
  • 1 teaspoon onion powder, or to taste (or 1/2 small onion minced cooked and cooled)
  • 1/2 to 1 teaspoon dried Italian Seasoning, or to taste

Meatballs with Italian Sausage (Option 2):                                                                                                :

  • 14 ounces vegan Italian sausage, thawed and mashed into ground
  • 1/4 cup Panko or gluten free bread crumbs
  • 1 tablespoon fresh basil, minced (optional)
  • sprig of fresh thyme, minced (optional)
  • 1/2 teaspoon fresh rosemary, minced (optional)
  • salt

Preparation

  1. Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper; set aside.
  2. In a large bowl, mix all the ingredients together with your hands or a spatula.
  3. Using a small cookie scoop, mine is a 1 1/2 tablespoon size, scoop portion out and roll into a ball.
  4. Place on prepared pan and bake for about 15 minutes, or until meatballs are firm when pressed.
  5. Serve with your favorite pasta sauce and spaghetti, or make into meatball subs.

Notes

Freezing: Once the meatballs are cooked, cool the amount you want to freeze. Place them on parchment lined, rimmed cookie sheet. Place in freezer for 30 minutes to 1 hour. Remove from sheet and place in a freezer safe container. Store in the freezer for 1 to 2 months. Defrost: Preheat oven to 350 degrees. Place frozen meatballs on parchment lined, rimmed cookie sheet. Bake for 17-20 minutes, or until hot. Alternatively, place frozen meatballs in pasta sauce, covered, and allow to heat up in the sauce.



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