Meatless Meatballs With Vegetable Sauce Recipes

MEATLESS MEATBALLS IN MARINARA SAUCE

Meatless Meatballs in Marinara Sauce image

These "meatballs" use plant-based ground meat, and a combination of onions, garlic and tamari give them a satisfying chew and robust flavor. Because there's no egg for binding, these are slightly more delicate than other meatballs, so use a light touch when shaping them, and make sure the mixture is very cold. Serve them on their own, covered in marinara sauce, or stuff them into hero rolls for sandwiches. They are also excellent over spaghetti.

Provided by Melissa Clark

Categories weekday, meatballs, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1/2 cup panko bread crumbs
1/4 cup minced onion
1/4 cup chopped parsley leaves and tender stems
3 garlic cloves, grated or minced
1 tablespoon tamari or soy sauce
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
Pinch of red-pepper flakes (optional)
1 1/2 pounds plant-based vegan ground beef (such as Beyond Meat)
Extra-virgin olive oil, for drizzling
3 cups marinara sauce, homemade or store-bought
Parmesan (optional, or use vegetarian Parmesan if you prefer), for garnish

Steps:

In a large bowl, combine bread crumbs, onion, parsley, garlic, tamari, salt, pepper, oregano and red-pepper flakes, if using, and mix well. Add plant-based beef, and blend with your hands until well mixed. Cover mixture and chill for at least an hour or up to 24 hours. (It's easiest to form the meatballs when the mixture is very cold.)
Heat the broiler. Form 28 meatballs, each about 1 1/4 inches in diameter. Transfer meatballs to one or two rimmed baking sheets, and drizzle with olive oil.
Broil meatballs until golden and firm, 7 to 10 minutes. Meanwhile, heat marinara sauce in a pot. Serve meatballs with sauce on top, showered with cheese if you like and drizzled with a little more olive oil.

MEATBALLS WITH VEGETABLE SAUCE

Meatballs with Vegetable Sauce image

"This is such an easy way to do meatballs without all the mess of frying and turning each one," writes Dorothy Stegall of Appleton, Wisconsin. Best of all, they can be made ahead and frozen, then added to the tangy, vegetable-rich sauce and served over noodles or rice.

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 18

Ingredients

1 egg yolk, lightly beaten
1 tablespoon milk
3 tablespoons soft bread crumbs
2 tablespoons finely chopped onion
1/4 teaspoon salt
1/2 pound ground beef
SAUCE:
1/4 cup sliced fresh mushrooms
1/4 cup chopped celery
3 tablespoons chopped onion
3 tablespoons chopped green pepper
1 teaspoon butter
1/2 cup tomato sauce
2 tablespoons brown sugar
2 tablespoons beef broth
4 teaspoons lemon juice
1/8 teaspoon garlic powder
Hot cooked noodles

Steps:

In a bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 425° for 10-12 minutes or until no longer pink. Drain on paper towels. , Meanwhile, in a saucepan, saute the mushrooms, celery, onion and green pepper in butter. Add the tomato sauce, brown sugar, broth, lemon juice and garlic powder. Bring to a boil. Reduce heat; add the meatballs. Cover and simmer for 15 minutes or until heated through. Serve over noodles.

Nutrition Facts : Calories 367 calories, Fat 19g fat (8g saturated fat), Cholesterol 188mg cholesterol, Sodium 749mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 1g fiber), Protein 26g protein.

HIDDEN VEGGIE MEATBALLS RECIPE BY TASTY

Hidden Veggie Meatballs Recipe by Tasty image

Here's what you need: large carrot, zucchini, ground beef, ground pork, grated parmesan cheese, onion, fresh parsley, salt, pepper, garlic powder, eggs, bread crumbs, marinara sauce, spaghetti, parmesan cheese

Provided by Claire Nolan

Categories Sides

Yield 7 servings

Number Of Ingredients 15

Ingredients

1 large carrot, shredded
1 zucchini, shredded
1 lb ground beef
1 lb ground pork
¼ cup grated parmesan cheese
¼ cup onion, minced
¼ cup fresh parsley, minced
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
2 eggs
1 cup bread crumbs
marinara sauce, as needed
16 oz spaghetti, cooked
parmesan cheese, for garnish

Steps:

Place shredded carrot and zucchini on a clean towel and wring out as much liquid as possible.
Place strained carrot and zucchini in a bowl and add ground beef, ground pork, parmesan, onion, parsley, salt, pepper, garlic powder, breadcrumbs, and eggs. Mix until just combined.
Grab about a ¼ cup (85 grams) of the mixture and roll into a ball.
Pan-fry the meatballs in a large pan over medium-high heat until all sides are golden brown, about 10 minutes, then add the marinara sauce and simmer for 10-15 minutes. Or, can bake the meatballs on a parchment-lined baking sheet at 350˚F (180˚C) for 30-35 minutes, flipping after the first 15 minutes. Warm up marinara sauce and serve on the side.
Serve the meatballs with cooked spaghetti and Parmesan cheese.
Enjoy!

Nutrition Facts : Calories 762 calories, Carbohydrate 70 grams, Fat 29 grams, Fiber 4 grams, Protein 50 grams, Sugar 4 grams

MEATLESS MEATBALLS WITH VEGETABLE SAUCE

Meatless Meatballs with Vegetable Sauce image

These moist meatballs made with Impossible™ burger (made from plants) are packed with flavor that comes from the garlic, ginger, and curry powder in the seasoning mix. Serve this over pasta, with rice or potatoes, or make them mini-sized to serve as appetizers when you have company over.

Provided by Uzo Orimalade

Categories Everyday Cooking Vegetarian Main Dishes

Time 55m

Yield 4

Number Of Ingredients 18

Ingredients

1 (12 ounce) package Impossible Burger
¼ cup dry bread crumbs
½ small onion, diced
1 large egg
2 cloves garlic, minced
4 large basil leaves, roughly chopped
1 teaspoon curry powder
1 teaspoon ground ginger
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon ground white pepper
1 tablespoon vegetable oil
½ cup diced green bell pepper
½ cup diced carrots
½ cup diced celery
1 cup crushed tomatoes
1 large bay leaf
½ teaspoon salt

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Mix meatless ground beef, bread crumbs, onion, egg, garlic, basil, curry powder, ginger, paprika, salt, and white pepper together in a bowl.
Form mixture into 16 balls and lay out in a baking dish.
Bake in the preheated oven until browned, about 15 minutes.
While the meatballs are baking, heat oil in a pan over medium-high heat. Saute bell pepper, carrots, and celery in the hot oil, stirring constantly, until translucent, about 7 minutes. Add crushed tomatoes, bay leaf, and salt; cook over low heat for 10 minutes.
Transfer the cooked meatballs, including any pan juices, to the sauce and stir, making sure to coat evenly. Cook over low heat for 5 minutes. Serve hot.

Nutrition Facts : Calories 257.3 calories, Carbohydrate 19.3 g, Cholesterol 46.5 mg, Fat 10.1 g, Fiber 4.6 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 1125.4 mg, Sugar 2.4 g

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