Making a good meatball, without meat, is not the easiest task. Luckily these vegan meatballs are the finalist in our ball game. Serve them as a side while watching the game, and save the leftovers for a meatball sub tomorrow.
No fake meat at your grocery store? Try making these mushroom meatballs with spaghetti squash and fulfill your plant-based dreams!
Ingredients
- 1 tsp oil
- ¼ cup diced onion
- 2 slices sandwich bread, 100% whole grain or gluten-free
- ¼-½ cup Silk® unsweetened Almondmilk
- 1 package (12 oz) faux (vegan) ground beef
- 1 cup cooked yam, sweet potato or black beans, pureed
- 2 tsp garlic powder
- 1 tsp dried basil
- 1 jar (around 2 cups) tomato sauce
- Salt and pepper, to taste
Preparation
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In a pan, sauté onion with oil until translucent.
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In a mixing bowl, soak bread in just enough milk for the bread to soften. Break apart with hand until pureed.
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Mix in remaining ingredients except tomato sauce. Mix well.
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Roll meatball mixture into small balls about 2 tablespoons large. Roll tightly. Place on a lined cookie sheet.
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Broil meatballs until they are golden and firm. About 20-25 minutes on bottom rack, flipping meatballs after 10 minutes.
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Place meatballs in slow cooker. Top with tomato sauce.
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Cook on low for 45 minutes– 1 hour.
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Keep warm in slow cooker until ready to serve.
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Dive in!
