Vegetarian meatballs are a great way to add a delicious flavour to a healthy breakfast.
They are also a good source of protein, calcium and fibre.
Read more: how to make vegetarian meatball recipe Vegetarian Meatballs Recipe VegetarianMeatballs recipe is a vegetarian meat recipe.
The recipe is simple to make, easy to assemble and can easily be made vegetarian by changing the ingredients.
It’s also a great recipe for lunch and dinner, and a great option to prepare for the busy busy week ahead.
The meatballs can be made vegan with only minimal modifications.
Read our review of vegan meatballs here.
Recipe Ingredients: 2 cups vegan meat (including frozen, riced and frozen frozen riced meatballs) 2 medium onions 1 garlic cloves, crushed 1 cup frozen spinach 1 cup kale leaves 2 tbsp extra virgin olive oil 1 tbsp nutritional yeast (or vegan flour) 1 tbsp vegan stock or vegan cream 1 cup shredded mozzarella cheese (about 1 cup) 1 tsp salt 1 tsp black pepper 1 tsp onion powder 1 tbsp tomato paste 1 tbsp onion juice 3 tbsp vegan margarine 1 tsp extra virgin coconut oil 1 tsp dried thyme 2 tbsp vegan butter 1 tsp garlic powder 1/4 tsp black peppercorns (or optional) Instructions Heat oven to 350 degrees.
Grease a 10 inch round baking dish.
In a large pot of water, combine the onions and garlic.
Fry for about 3 minutes on medium heat, until softened.
Add the spinach and kale leaves and cook for about 5 minutes on low heat.
Remove from heat and let cool slightly.
Add all the ingredients to the pot.
Add salt, pepper, and thyme to taste.
Simmer the meatballs in the water for 15 minutes, or until they are completely cooked through.
Meanwhile, make the margarine.
In the bowl of a food processor, blend the butter and margarine together.
Add to the meat mixture and blend until well combined.
Preheat oven to 450 degrees.
In another large pot, combine 1/2 cup vegan cream, 1 cup of shredded mozo, 1/3 cup nutritional yeast, 1 tbsp of vegan stock, 1 tsp of garlic powder and 1/8 tsp of black pepper.
Bring to a boil and reduce heat to low.
Simultaneously add 1/5 cup of the remaining vegan stock to the milk and cook until thickened.
Add nutritional yeast to taste, and mix until incorporated.
Add 2 tbsp of the vegetable stock to 1/6 cup of vegetable milk and stir until combined.
Pour the mixture into the prepared baking dish, and bake for 45-50 minutes, until the meat is tender.
Remove and cool on a wire rack.
Serve with tomato sauce or vegan butter sauce.
Recipe Notes: You can also use frozen spinach instead of the frozen meatballs.
Nutrition Facts How to Make Healthy Vegetarian Chicken Meatballs recipe Amount Per Serving Calories 156 Calories from Fat 56 % Daily Value* Total Fat 7g 11% Saturated Fat 3g 10% Sodium 8mg 1% Potassium 3mg 1.7% Total Carbohydrates 13g 6% Dietary Fiber 3g 12% Sugars 1g Protein 6g 12.3% Vitamin A 3.4% Vitamin C 8.9% Calcium 12.4 % Iron 7.3 % * Percent Daily Values are based on a 2000 calorie diet.