My Grandma’s meatball recipe is one of my favorites, but sometimes I’m in the mood for a meatless meal that’s just as comforting. Enter these super easy vegan meatballs. Like the veggie burgers I posted earlier this week, these too are almost all put together in the food processor, and as a result, the texture is great and the process to make them is a breeze. I made these about 6 months ago and they were fair, so when I attempted at the recipe this week, I tweaked a few things to make them more flavorful and I succeeded! I do wish these had more protein in them, but other than that, these are really easy and great for a quick meal mid-week.
adapted from Chloe’s Italian Vegan Kitchen
makes about 20 meatballs
2 tbsp olive oil
1 onion, chopped
8 oz. sliced cremini mushrooms
3 cloves garlic, minced
1 1/2 cups cooked brown rice
1/2 cup gluten-free italian style breadcrumbs (I crush up Ian’s Italian Style GF Croutons)
1/4 cup gluten-free all-purpose flour (I like King Arthur)
1 tsp. dried basil
1 1/2 tsp sea salt
1 tsp freshly ground black pepper
Canola oil for cooking (I use about 1 tbsp. per 8-10 meatballs)
- In a large nonstick skillet, heat olive oil and saute mushrooms and onions until soft and tender. Add garlic and cook for a few more minutes. Remove from heat and place in a large food processor. Reserve skillet for later use.
- Add the brown rice, breadcrumbs, flour, basil, salt and pepper to the food processor. Combine until smooth and the mixture comes together. At this point, you can either refrigerate the mix to cook later (it can store for up to 5 days) or cook what you need.
- To make the meatballs, heat the large nonstick skillet with about 1 tbsp of canola oil. From the mix, form 1-2 inch spheres. I like to use an ice cream scoop. Carefully place in the skillet. Turn every few minutes until a nice crust forms on the outside. Remove and drain on paper towels.
- Enjoy with your favorite pasta, or on a dinner roll with your favorite (vegan) pesto + tomato sauce as a meatball slider.