Ingredients
-
2
-
4
-
1/2
-
4
-
1/4
-
1
-
1
-
-
-
-
-
-
-
-
Directions
The Best Vegetarian Meatballs Ever!,Seriously. I’ve made these twice within the span of about 10 days. My omnivore bf LOVED these too. The fennel really gives them that authentic italian meatball flavor, so don’t omit. Served these with a cranberry glaze on them (Recipe #107450), mashed sweet potatoes, and some kale. Parmesan cheese occasionally contains rennet, so omit if you’re a strict vegetarian. Could even keep these warm in a crockpot/slowcooker with the cranberry glaze on top for a fun party/finger food.,Haven’t quite settled on a vegetarian meatball recipe. I’m leaning toward the classic recipe with fennel by bliss336. Yes, I will probably tweak it (amp up the Italian seasoning a bit). I’ll use Morningstar crumbles–because that’s what I have on hand. I have scoured the internet for the best ready-made frozen meatballs available. So far, they all leave an aftertaste which no amount of seasoning can disguise. All I need now is one good basic recipe!,Made into patties with a final coat of a breadcrumb-parmesan mixture which fried to a beautiful crunch much to the delight of a friend. Ok enough of that. Bring your own plate and cutlery and come line up…
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees Fahrenheit. |
|
2
Done
|
Thoroughly Defrost Veggie Crumbles in Skillet With a Little Cooking Oil Spray. |
|
3
Done
|
Remove from Heat and Combine All Ingredients in a Big Bowl. |
|
4
Done
|
Form Mixture Into 24 Small Meatballs |
|
5
Done
|
Bake in an Oiled Mini Muffin Pan (or on an Oiled Cookie Sheet) For About 15 Mins or Until Firm. |
|
6
Done
|
(use Cooking Oil Spray to Grease the Pans For Less Fat.). |
