Vegemite Meatballs Recipes

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VEGETARIAN MEATBALLS



Vegetarian Meatballs image

Provided by Food Network

Categories     main-dish

Time 2h10m

Yield about 24 golf-ball-size meatballs

Number Of Ingredients 22

2 cups green lentils
2 carrots, chopped (about 1 cup)
1 large onion, chopped (about 2 cups)
2 stalks celery, minced (about 1 cup)
1 clove garlic, minced
4 sprigs thyme, picked (about 1 tablespoon)
2 teaspoons salt
1/4 cup plus 2 tablespoons olive oil
3 tablespoons tomato paste
8 ounces button mushrooms, sliced (about 3 cups)
1/2 bunch parsley, chopped (about 1/2 cup)
1/2 cup breadcrumbs
3 eggs
1/2 cup grated Parmesan
1/4 cup chopped walnuts
Basil-Spinach Pesto, for serving, recipe follows
1/8 cup walnuts
4 cups baby spinach leaves
2 cups basil leaves
1 teaspoon salt
1/2 cup olive oil
1/8 cup grated Parmesan

Steps:

  • Preheat the oven to 400 degrees F.
  • In a medium pot, add the lentils and 2 quarts water. Set the pot over high heat and bring the water to a boil. Reduce the heat to low and simmer the lentils until soft but not falling apart, about 25 minutes.
  • Pour the cooked lentils through a colander and let cool. In a large frying pan set over a medium-high heat, saute the carrots, onions, celery, garlic, thyme and salt with the 1/4 cup olive oil until the vegetables soften, about 10 minutes.
  • When the vegetables are tender and beginning to brown, stir in the tomato paste. Cook, stirring constantly, until the paste darkens, about 3 minutes. Stir in mushrooms and saute, stirring frequently, until completely cooked and browned on edges, about 15 minutes. Remove vegetables from frying pan and set aside to cool.
  • In a large mixing bowl, combine cooled vegetables with lentils and all remaining ingredients, save for the 2 tablespoons olive oil and the pesto. Mix until well combined. Place the mixture in the refrigerator to cool completely, about 25 minutes.
  • Drizzle the remaining 2 tablespoons olive oil into a large 9-by-12-inch baking dish, making sure to coat evenly. Roll the lentil mixture into round, golf-ball-size meatballs, making sure to pack the balls firmly. Place lentil balls into the oiled baking dish, making sure none of the meatballs touch one another.
  • Roast the lentil balls until firm and cooked through, about 30 minutes. Allow the meatballs to cool for five minutes before removing them from the tray. Serve with pesto.
  • Preheat the oven to 350 degrees F.
  • Spread the walnuts out on a 9-by-13-inch baking dish and roast until golden brown, about 12 minutes. Set the nuts aside to cool.
  • Fill a large stockpot three-quarters of the way full with water and bring to a rolling boil over high heat. Next, fill a large bowl with ice water.
  • Drop the spinach and basil into boiling water and give the leaves a stir. After 1 minute, remove the greens and plunge them into ice water. Discard the boiling water.
  • Once cool, remove the greens from the ice bath and squeeze them dry. Give them a rough chop and transfer to a food processor.
  • Add the salt, olive oil and Parmesan to the food processor and blend until a uniform, pesto-like consistency is reached.

VEGEMITE SANDWICH TRADIONAL (VEGGIE SANGER)



Vegemite Sandwich Tradional (Veggie Sanger) image

I can't believe a traditional "Veggie Sanger" has not been posted! "No Worries Mate"................ I am here to fix that! Vegemite sandwiches are terrific for school lunches, and used to be an Aussie Tradition, not so long ago but not so sure about now. Vegemite is high in Vitamin B .....but it is quite salty so it probably not considered a health food as such because of the saltiness. But they do not go soggy like a lot of sandwich's do at school! A Vegemite sandwich is a quick and easy snack for both kids and adults. All you will need is bread and butter or margarine .......and of course that jar of black gold "Vegemite! " Of course you can add things if you prefer, like cheese or avocado! Even use crumpets instead of bread, for an amazing snack. Come be an "Happy Little Vegemite!"

Provided by Tisme

Categories     Australian

Time 3m

Yield 1 serving(s)

Number Of Ingredients 3

bread, Crumpets. (Wholemeal or wholegrain bread if you like)
butter
vegemite

Steps:

  • Butter, one side of two slices of any of your preferred type of bread.(Wholemeal or wholegrain bread if you like) but tradition was white bread is the when I was young!
  • Spread a thin layer of Vegemite on top of the butter -- (thin is better as Vegemite goes a long way).
  • If using added toppings place them top of the layer of Vegemite.
  • Place the two pieces of bread together, cut sandwich in half and enjoy your Vegemite sanger!

Nutrition Facts :

CARROT SATAY MEATBALLS (USING VEGEMITE)



Carrot Satay Meatballs (Using Vegemite) image

These little gems are really tasty, great for kids parties, you get about 24 bite size meatballs from a batch. Recipe is from Kraft.

Provided by Mandy

Categories     Lunch/Snacks

Time 40m

Yield 24 meatballs

Number Of Ingredients 8

250 g minced beef
1/4 cup crunchy peanut butter
1/4 cup fresh breadcrumb
1/4 cup grated carrot
1 tablespoon tomato sauce
2 spring onions, finely chopped
1 teaspoon vegemite
1 teaspoon curry powder

Steps:

  • Combine all ingredients in a large bowl, mix well.
  • Shape into walnut sized balls.
  • Bake in a shallow, lined baking dish at 200C for 20 minutes or until cooked through.
  • Serve with Satay Sauce.

Nutrition Facts : Calories 44.4, Fat 3, SaturatedFat 0.8, Cholesterol 7.1, Sodium 41.5, Carbohydrate 1.7, Fiber 0.4, Sugar 0.4, Protein 2.9

THE BEST EVER VEGETARIAN MEATBALLS



The Best Ever Vegetarian Meatballs image

These meatless meatballs are the perfect hearty, satisfying, and easy meal to whip up for dinner. Made with just 5 simple ingredients in one bowl, these vegetarian meatballs are the best you'll ever have!

Provided by Sarah | Broma Bakery

Time 1h

Number Of Ingredients 6

1 pound Beyond Meat ground meat (or whatever brand you prefer!)
1 large egg, beaten
1/2 cup panko bread crumbs
3 cloves garlic, minced
1/2 white onion, diced
1 teaspoon salt

Steps:

  • In large bowl combine all ingredients for the meatballs, using a fork or your hands to mix together.
  • Cover the bowl and place in fridge for at least 30 minutes, but up to 8 hours if you're prepping ahead of time.
  • When ready to bake, line a baking sheet with parchment paper and preheat the oven to 400°F.
  • Use a large cookie scoop to make 2 inch round meat balls and place a few inches apart on your cookie sheet.
  • Bake for 20 minutes. After 20 minutes, turn the oven up to a broil and broil until the meatballs are sizzling and golden brown, about 1-2 minutes.
  • Serve hot! My favorite is with homemade tomato sauce and fresh pasta. Enjoy!

VEGEMITE MEATBALLS



Vegemite Meatballs image

something different with vegemite and a way to hide red kidney beans. Make a great mini meatball roll: Split a small dinner roll, spread with butter and sandwich with two meatballs, grated carrot and corn relish. For a quick dinner, stir cooked meatballs through hot tomato pasta sauce and serve with pasta. Meatballs can be made up to two days in advance and stored, covered, in the fridge. You can also freeze for up to two months: Line a shallow tray with baking paper. Arrange balls on tray and place in the freezer. Once frozen, pack in snap-lock bags or airtight containers. Return to freezer.

Provided by Sonya01

Categories     Meatballs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

300 g red kidney beans, drained
1 small onion, grated
250 g beef mince
310 g corn kernels, drained
1 1/2 cups corn, flake crumbs
3 eggs
1 tablespoon vegemite
cooking spray
tomato sauce, to serve

Steps:

  • Place beans in a large bowl. Mash well until almost smooth. Add onion, beef, corn, 3/4 cup of the crumbs, one of the eggs and Vegemite. Using hands, mix well.
  • Roll heaped tablespoons of beef mixture into balls.
  • Place remaining beaten eggs in a small bowl. Place remaining crumbs in a separate bowl. Dip balls in egg then roll in crumbs. Place on a greased oven tray. Spray with cooking oil.
  • Cook in a very hot oven (240C) for about 15 minutes, or until browned and cooked through.
  • Serve warm or cold with sauce.

Nutrition Facts : Calories 512.6, Fat 18.5, SaturatedFat 6.3, Cholesterol 183.9, Sodium 264.6, Carbohydrate 63.7, Fiber 11.1, Sugar 3.7, Protein 30

VEGETARIAN MEATBALLS



Vegetarian Meatballs image

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

9 large eggs eggs
5 cups bread crumbs
3 cups finely chopped walnuts
3 cups grated sharp Cheddar cheese
3 medium onions, finely chopped
2 cups cottage cheese
½ cup vegetable oil
6 tablespoons minced garlic
4 teaspoons dried basil
2 teaspoons salt

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

MINI MEATBALL HERO SANDWICHES



Mini Meatball Hero Sandwiches image

You can of coarse use your favorite meatball recipe for these, but the ingredients listed here makes a great mini meatball with lot of flavor, or see my recipe #69173. Purchase the longer crusty rolls for this. You can prepare the meatballs and simmer in the sauce, then refrigerate until ready to use. Prep time does not include making the marinara sauce.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs ground beef
3/4 cup grated parmesan cheese (can use less)
1/4 cup milk
2 eggs
3 -4 tablespoons fresh parsley, finely chopped (or use 2 teaspoons dried parsley)
1/2 cup crushed corn flake crumbs (more if needed)
2 tablespoons minced fresh garlic (can use more)
2 teaspoons seasoning salt
black pepper (or use cayenne pepper for heat)
4 cups favorite marinara sauce (see Kittencal's Marinara Pasta Sauce (Vegetarian))
parmesan cheese (optional) or mozzarella cheese, shredded (optional)
6 large rolls (purchase Italian or French rolls, sliced in half lengthwise)

Steps:

  • Set oven to 350°F.
  • Prepare a baking sheet.
  • In a large bowl combine the first 9 ingredients (up to the marinara sauce) mix well with clean hands to combine, if the mixture is too soft then add in a bit more cornflake crumbs.
  • Shape into 1-1/2-inch balls, then place on prepared baking sheet.
  • Bake the meatballs for about 20 minutes or until cooked and browned.
  • Bring the marinara sauce to a simmer on top of the stove.
  • Add in the cooked mini meatballs and simmer for about 20 minutes (you can refrigerate this and then use the following day, just rewarm over low heat before using).
  • With your fingers press down the bottom part of each bun to create a depression in the middle.
  • Spoon about 5-6 meatballs into the depression and then spoon the sauce over to coat.
  • Sprinkle with grated Parmesan cheese or mozzarella cheese, if desired.
  • Place the tops of buns over and enjoy!

Nutrition Facts : Calories 632.6, Fat 29.1, SaturatedFat 10.5, Cholesterol 160, Sodium 1424.5, Carbohydrate 53.1, Fiber 2.2, Sugar 16.3, Protein 37.6

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

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

BEST VEGEMITE SANDWICHES



Best Vegemite Sandwiches image

These are a real tradition from when I was growing up. I would always have this in my lunchbox or when I went round to my uncles, it is best served on soft white bread

Provided by Perfect Pixie

Categories     Lunch/Snacks

Time 5m

Yield 2 serving(s)

Number Of Ingredients 4

vegemite
walkers chicken potato chips
butter
4 slices white bread

Steps:

  • butter bread, if you find the taste of vegemite too strong.
  • spread with vegemite to your desire.
  • get as many potato chips on as possible.
  • put a piece of bread on top of that.
  • press down to crunch the chips and let them break.
  • cut into 4 squares and serve.

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