VEGETARIAN MEATBALLS
No one ever knows these are vegetarian. These also make great cocktail meatballs in a slow cooker with sweet and sour, Asian, or barbecue sauce.
Provided by pho1962
Categories Everyday Cooking Vegetarian
Time 1h50m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Mix eggs, bread crumbs, walnuts, Cheddar cheese, onions, cottage cheese, oil, garlic, basil, and salt together in a bowl with your hands until thoroughly blended. The batter will be very stiff.
- Chill mixture in the refrigerator for 1 to 2 hours.
- Roll into 1-inch balls and place on the prepared baking sheet.
- Bake in the preheated oven for 8 minutes, turn meatballs, and continue to bake for another 8 minutes.
Nutrition Facts : Calories 527.9 calories, Carbohydrate 31.9 g, Cholesterol 136 mg, Fat 36 g, Fiber 3.6 g, Protein 21.9 g, SaturatedFat 10 g, Sodium 853.6 mg, Sugar 4 g
VEGGIE BALLS
Provided by Daniel Holzman
Categories Mushroom Appetizer Bake Super Bowl Vegetarian Lentil Party Sugar Conscious Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 2 dozen 1 1/2-inch balls
Number Of Ingredients 15
Steps:
- Combine the lentils and 2 quarts water in a medium stockpot and bring to a boil over high heat. Reduce the heat to low and simmer until the lentils are soft (but not falling apart), about 25 minutes. Drain the lentils and allow to cool.
- Add 1/4 cup of the olive oil to a large frying pan and sauté the onions, carrots, celery, garlic, thyme, and salt over medium-high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown. Add the tomato paste and continue to cook, stirring constantly, for 3 minutes. Add the mushrooms and cook, stirring frequently, for 15 more minutes, or until all the liquid is absorbed. Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture.
- Add the eggs, Parmesan, bread crumbs, parsley, and walnuts to the cooled vegetable mixture and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes.
- Preheat the oven to 400°F.
- Drizzle the remaining 2 tablespoons olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
- Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the vegetable mixture firmly. Place the balls in the prepared baking dish, allowing 1/4-inch of space between the balls and place them in even rows vertically and horizontally to form a grid.
- Roast for 30 minutes, or until the meatballs are firm and cooked through.
- Allow the meatballs to cool for 5 minutes in the baking dish before serving.
VEGETARIAN MEATBALLS
Seasoned with Parmesan, ricotta, fennel seeds and oregano, these meat-free Italian meatballs capture all the flavors of the classic. Cremini mushrooms and chickpeas mimic the texture of ground beef, bulgur helps bind the mixture together, and ricotta keeps it tender. The balls are rolled in a light coating of bread crumbs and Parmesan that crisps as it bakes, but if you prefer a saucy meatball, skip the coating and simply bake until firm, then simmer in marinara. Any extra coating mixture can be toasted in the oven and sprinkled over roasted veggies or creamy pastas. Leftover meatballs can be frozen and reheated in a 425-degree oven until warmed through, about 15 minutes.
Provided by Kay Chun
Categories dinner, snack, finger foods, meatballs, vegetables, appetizer, main course, side dish
Time 50m
Yield 24 meatballs
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Bring 1/4 cup water to a boil in a small saucepan. Add the bulgur, remove from heat, cover and let sit until tender, about 15 minutes. Drain, pressing to remove excess water, then let cool.
- Prepare the coating: In a shallow bowl, combine the oil, 1/2 cup bread crumbs and 1/4 cup Parmesan; mix until well blended and crumbly. Set aside.
- Prepare the meatballs: In a food processor, pulse garlic until finely chopped. Add mushrooms, and pulse until chopped, with pea-size pieces remaining (do not purée). Transfer to a large bowl. Add the chickpeas to the food processor, pulse, then add them to the mushrooms. Add the remaining 1/3 cup breadcrumbs and 1/4 cup Parmesan, plus the bulgur, egg, ricotta, fennel seeds, oregano, salt, pepper and 1 tablespoon water; mix until well blended.
- Form the meatball mixture into 1 1/2-inch meatballs (you should have about 24). Roll meatballs in the coating, pressing gently to adhere, then arrange on a greased baking sheet. Bake, turning halfway through, until golden, 18 to 20 minutes. Serve with marinara sauce, for dipping.
VEGGIE BALLS
The staff at The Meatball Shop in Manhattan eat these around the clock. You'll often find them at the bar with a big bowl of these and a side of steamed or sautéed spinach. You can also top with Spinach-Basil Pesto. And when it comes to kids, this is a great and tasty way to sneak in more veggies.
Provided by Tara Parker-Pope
Time 2h15m
Yield About 2 dozen 1 1/2-inch meatballs.
Number Of Ingredients 15
Steps:
- Combine the lentils and 2 quarts water in a medium stockpot and bring to a boil over high heat. Reduce the heat to low and simmer until the lentils are soft but not falling apart, about 25 minutes. Drain the lentils and allow to cool.
- Add 1/4 cup of the olive oil to a large frying pan and sauté the onions, carrots, celery, garlic, thyme and salt over medium- high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown. Add the tomato paste and continue to cook, stirring constantly, for 3 minutes. Add the mushrooms and cook, stirring frequently, for 15 more minutes, or until all the liquid is absorbed. Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture.
- Add the eggs, Parmesan, bread crumbs, parsley and walnuts to the cooled vegetables and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes.
- Preheat oven to 400 degrees. Drizzle the remaining 2 tablespoons olive oil into a 9- x 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
- Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the vegetable mixture firmly. Place the balls in the prepared baking dish, allowing 1/4-inch of space between the balls and in even rows vertically and horizontally to form a grid.
- Roast for 30 minutes, or until the meatballs are firm and cooked through. Allow the meatballs to cool for 5 minutes in the baking dish before serving.
Nutrition Facts : @context http, Calories 125, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 136 milligrams, Sugar 2 grams, TransFat 0 grams
THE MEATBALL SHOPS VEGGIE BALLS
Steps:
- 1. Combine the lentils and 2 quarts water in a medium stockpot and bring to a boil over high heat. Reduce the heat to low and simmer until the lentils are soft but not falling apart, about 25 minutes. Drain the lentils and allow to cool. 2. Add 1/4 cup of the olive oil to a large frying pan and sauté the onions, carrots, celery, garlic, thyme and salt over medium-high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown. Add the tomato paste and continue to cook, stirring constantly, for 3 minutes. Add the mushrooms and cook, stirring frequently, for 15 more minutes, or until all the liquid is absorbed. Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture. 3. Add the eggs, Parmesan, bread crumbs, parsley and walnuts to the cooled vegetables and lentils and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes. 4. Preheat oven to 400 degrees. Drizzle the remaining 2 tablespoons olive oil into a 9-by-13-inch baking dish and use your hand to evenly coat the entire surface. Set aside. 5. Roll the mixture into round golf ball-size meatballs (about 1 1/2 inches), making sure to pack the vegetable mixture firmly. Place the balls in the prepared baking dish, allowing 1/4 inch of space between the balls and in even rows vertically and horizontally to form a grid. 6. Roast for 30 minutes, or until the meatballs are firm and cooked through. Allow the meatballs to cool for 5 minutes in the baking dish before serving.
VEGGIE BALLS
Provided by Food Network
Time 1h10m
Yield 8 to 9 meatballs
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Mix together the breadcrumbs, eggs, cheese, chickpeas, pine nuts, raisins, garlic, parsley, salt, pepper, broccoli and cauliflower. Refrigerate for 15 minutes. Scoop and roll the mixture into about 2.5-ounce balls. Place on a greased baking sheet. Bake for 30 minutes.
HIDDEN VEGGIE MEATBALLS RECIPE BY TASTY
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
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
VEGGIE MEATBALL MEDLEY
I developed this recipe in an attempt to offer a simple well-balanced meal the whole family could enjoy. Everyone raves about the soy-flavored sauce. -Barbara Kernohan, Forest, Ontario
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large nonstick skillet, cook meatballs, vegetables and onion until meatballs are browned; drain. , Stir in the soup, soy sauce and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until the meat is no longer pink, stirring occasionally. Serve over rice.
Nutrition Facts : Calories 343 calories, Fat 16g fat (6g saturated fat), Cholesterol 112mg cholesterol, Sodium 1923mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 4g fiber), Protein 27g protein.
CREAMY VEGGIE MEATBALLS
My gang has enjoyed this comfort food for years. The kids don't even know they're getting veggies. It's delicious over rice, egg noodles or mashed potatoes. -Kathy Hinton, Gilbert, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. , In a large skillet, brown meatballs in oil in small batches; drain. Transfer to a greased 13-in. x 9-in. baking dish. , In a large bowl, combine the soups and milk; pour over meatballs. , Cover and bake at 350° for 35-40 minutes or until bubbly. Serve with mashed potatoes; garnish with parsley if desired. Freeze option: Cook meatballs until a thermometer reads 160°; cool completely before assembling. Cover and freeze without baking. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary until heated through and bubbly. Serve as directed.
Nutrition Facts :
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