Mini Meatball Madness

Serves 6

15 Minute Prep Time

By Morgan Shupe on March 16, 2016 , categorized in Dinner, Sides & Appies

Mini Meatballs

Making a good meatball, without meat, is not the easiest task. Luckily these mini 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.


  • 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


  1. In a pan, sauté onion with oil until translucent.

  2. In a mixing bowl, soak bread in just enough milk for the bread to soften. Break apart with hand until pureed.

  3. Mix in remaining ingredients except tomato sauce. Mix well.

  4. Roll meatball mixture into small balls about 2 tablespoons large. Roll tightly. Place on a lined cookie sheet.

  5. Broil meatballs until they are golden and firm. About 20-25 minutes on bottom rack, flipping meatballs after 10 minutes.

  6. Place meatballs in slow cooker. Top with tomato sauce.

  7. Cook on low for 45 minutes– 1 hour.

  8. Keep warm in slow cooker until ready to serve.

  9. Dive in!

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.