Vegetarian Meatballs

I totally need a new name for my vegetarian “meatballs”.  I keep thinking of funny puns, then realizing they’re super-dirty double entendres!  I’m scared to look them up on Urban Dictionary!  So for now I’ll stick with calling them vegetarian meatballs.  You can just call them delicious.  Serve them atop spaghetti, squish them into a submarine sandwich,  or do what I’ll do later this week and add them to Vegetarian Italian Wedding Soup.

Vegetarian Meatballs (Makes about thirty-five one-inch balls.)

  • 1 package (340 grams) Yves Italian Veggie Ground Round or other ground meat substitute
  • 3/4 cup breadcrumbs (make your own or buy them- I used President’s Choice Italian Seasoned Breadcrumbs)
  • 1 egg, beaten
  • 1 tablespoon dried Italian seasoning (if desired, especially if plain breadcrumbs are used)
  • 2 tablespoons tomato paste
  • 1/2 cup walnut pieces

Preheat oven to 400 degrees Fahrenheit.  Grease a tinfoil-lined baking sheet.

Mix the first five ingredients thoroughly.

Pulse walnut pieces in a blender (I used my Magic Bullet) and then mix into other ingredients.

Form into one-inch balls and bake for twenty-five minutes, flipping over midway.

Nutritional Estimate (Per Ball!): 30 calories, 1.5 grams fat, 2 grams protein.

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One Response to Vegetarian Meatballs

  1. Pingback: Vegetarian Italian Wedding Soup | The White Plates

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