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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

North American · Main

Meatballs (Vegetarian)

Serves 30 · 31 minutes

| North America This recipe for Vegetarian Meatballs is delicious and easy to prepare. The meatballs don't come out spherical; they are more of squished hemispheres, flat on one side.

Allergens named in the ingredients: Eggs, Soy. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 large onion, chopped
  • 1 package (340 g) Yves "Veggie Ground Round" ground beef substitute
  • 3 Tbsp hickory smoked barbecue sauce (recommended) OR barbecue sauce OR tomato sauce OR ketchup
  • 2 eggs
  • 3 Tbsp breadcrumbs
  • ⅛ tsp dried paprika
  • Low-sodium soy sauce to taste (optional)

Method

  1. Preheat oven to 350°F.
  2. Sauté onion; pour off oil and set aside.
  3. In a large bowl, beat eggs. Add the ground beef substitute, and break up well with fork.
  4. Add all remaining ingredients and mix well.
  5. Grease a large 12 x 18-inch (31 x 45 cm) baking tray.
  6. Drop mixture onto the tray in tablespoonfuls. You should get 30–40 meatballs. Don't worry if the mixture falls apart a little on tray.
  7. Bake at 350°F for 22 minutes.
  8. Flip meatballs over.
  9. Bake for an additional 9 minutes.