After trying several meat-like “ground beefs” and “meatballs” in the frozen food section, I threw in the towel with ever eating meat like products. I prefer to eat the real thing, because I know it will have the flavor I desire. One day I had time on my hands and felt like experimenting, I decided to make meatless meatballs again (I failed at this a few months prior) and I am HAPPY I did.
These meatballs are every bit delicious, packed with so much flavor. I was shocked that I did such a bang-up job on my second try. I taste every ingredient I put in the meatball mix and could not stop eating them. As always you can add whatever ingredients you like, including real cheese if you so desire. I had some Go Veggie Parm in my kitchen I was dying to get rid of and did not mind using it on this recipe. Check out my meatless meatballs and let me know what you think!
Meatless Meatballs Recipe
Succulent meatless meatballs, seasoned to perfection with Italian spices and parmesan cheese. Will make a great addition to your favorite spaghetti sauce!
Prep Time: 1 hr 30 minutes | Cook Time: 30 minutes | Total Time: 2hr | Serves 4
1 tbsp Oil
1 lb. of Mushrooms (of your choice), chopped into small pieces
1 small Onion diced finely or ½ cup
minced fresh garlic, to taste
steak seasoning, to taste or salt and pepper
1/2 cup oats quick-cooking
2 Tbl Vegan Parmesan we love GO Veggie! Dairy Free Parmesan Topping
dried italian seasoning, to taste
1/2 C Bread Crumbs plain if you are making appetizers, Italian if using for pasta sauce
½ cup binding agent, (I used whole Flax + 7 Tbl Water allow to sit until it thicken ) or use 2 eggs
Jar of favorite spaghetti sauce (I used sweet traditional basil sauce)
Heat oil in skillet, add mushrooms and onions, saute’ for 5 minutes. Season mixture with steak seasoning then add garlic, cook for 1 minute. Place mushroom mixture in a large bowl (allow to cool). Once cooled add quick cooking oats, vegan parm, dried Italian seasoning and breadcrumbs to bowl and mix. Taste to ensure it is seasoned to your liking. Add binding agent in small batches. Not too wet, not too dry.
Refrigerate mixture for at least 1 hr. Next, form meatballs and add to your favorite spaghetti sauce bake meatballs for 12-15 minutes at 450 degrees F., then simmer in sauce for 5-10 minutes before serving.
Serve with your favorite pasta or zucchini noodles!