Vegan parmesan-parsley meatballs
Discover an irresistible vegan twist on classic meatballs! Our Vegan Parmesan-Parsley Meatballs blend garlic, breadcrumbs, dried parsley, and grated vegan parmesan, creating a flavorful and satisfying dish that's perfect for any meal. Easy to make and bursting with savory goodness, these meatballs are a must-try for vegans and non-vegans alike!
- 07 Apr 2025
- Cook time 30 min
- Prep time 10 min
- 8 Servings
- 7 Ingredients
Vegan parmesan-parsley meatballs are a delicious and healthy alternative to traditional meat-based meatballs. This recipe uses simple yet flavorful ingredients to create meatballs that are crispy on the outside and tender on the inside. Perfect for serving over pasta, in a sub sandwich, or as a tasty appetizer at your next gathering.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with a bit of oil.
- Mince the garlic clove finely. Alternatively, you can use a garlic press.
- In a large mixing bowl, whisk the vegan eggs until they are well blended.
- Add the minced garlic, salt, black pepper, dried parsley, and vegan grated parmesan cheese to the bowl. Mix until evenly combined.
- Gradually add the bread crumbs to the mixture, stirring continuously until the mixture becomes thick enough to form into balls. The texture should be slightly sticky but firm enough to hold shape. If it’s too wet, add a bit more bread crumbs; if it’s too dry, add a small amount of water or more vegan egg.
- Using your hands or a small ice cream scoop, take portions of the mixture and roll them into balls approximately 1 inch in diameter.
- Place the formed meatballs on the prepared baking sheet, spacing them evenly.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the meatballs are golden and crispy on the outside. Turn them halfway through baking to ensure even cooking.
- Remove the meatballs from the oven and let them cool slightly before serving.
- These meatballs are great served with marinara sauce over pasta, in a vegan meatball sub, or on their own as an appetizer.
Tips:
- For a smoother texture, finely mince or grate the garlic before mixing it with the other ingredients.
- If the mixture feels too wet, add a bit more breadcrumbs to help bind the ingredients together.
- To ensure the meatballs hold their shape during cooking, chill them in the refrigerator for about 15-20 minutes before baking or frying.
- For added flavor, consider toasting the breadcrumbs lightly before mixing them with the other ingredients.
These vegan parmesan-parsley meatballs are a versatile and flavorful dish that can elevate any meal. Not only are they easy to make, but they also pack a punch with their savory and aromatic ingredients. Whether you're vegan or just looking for a nutritious alternative to traditional meatballs, this recipe is sure to become a favorite in your kitchen.
| Nutrition Facts | |
|---|---|
| Serving Size | 60 grams |
| Energy | |
| Calories 120kcal | 6% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 12g | 3% |
| Fiber 0.76g | 2% |
| Sugar 1.03g | 1% |
| Fat | |
| Fat 5g | 6% |
| Saturated 1.63g | 5% |
| Cholesterol 170mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 140mg | 26% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.24mg | 19% |
| Vitamin B3 1.02mg | 6% |
| Vitamin B6 0.05mg | 3% |
| Vitamin B9 45ug | 12% |
| Vitamin B12 0.49ug | 20% |
| Vitamin C 0.29mg | 0% |
| Vitamin E 0.48mg | 3% |
| Vitamin K 3.96ug | 3% |
| Minerals | |
| Calcium, Ca 54mg | 4% |
| Copper, Cu 0.04mg | 5% |
| Iron, Fe 1.49mg | 14% |
| Magnesium, Mg 12mg | 3% |
| Phosphorus, P 110mg | 9% |
| Potassium, K 90mg | 3% |
| Selenium, Se 18ug | 31% |
| Sodium, Na 250mg | 17% |
| Zinc, Zn 0.78mg | 7% |
| Water | |
| Water 33g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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