Vegan parmesan-parsley meatballs
These vegan parmesan-parsley meatballs combine garlic, parsley, and breadcrumbs to create a delicious and healthy meat alternative. Baked to a crispy finish, they can be served with pasta, in sandwiches, or as appetizers.
Cook time 30 min
Prep time 10 min
Ingredients:
1 garlic clove1/4 tsp salt
1/4 tsp black pepper
6 eggs
1 cup bread crumbs
1 tbsp dried parsley
1 tbsp grated parmesan cheese
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.
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.
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.
Vegan parmesan-parsley meatballs FAQ:
Bake the vegan parmesan-parsley meatballs for 20-25 minutes at 375°F (190°C). Turn them halfway through to ensure even cooking and achieve a golden, crispy exterior.
The meatballs are done when they are golden brown and crispy on the outside. You can also check their firmness; they should feel firm to the touch but may slightly yield under pressure.
Yes, you can store leftover vegan meatballs in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for longer storage, up to 2-3 months.
If you don't have vegan parmesan cheese, you can substitute it with nutritional yeast for a similar flavor. Alternatively, try using finely ground nuts or seeds, like cashews or sunflower seeds, to maintain the texture.
Reheat the meatballs in the oven at 350°F (175°C) for about 10-15 minutes until warmed through. You can also microwave them for quick reheating, but the oven will keep them crispy.
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.
Nutrition per serving
8 ServingsCalories 120kcal
Protein 7g
Carbohydrates 12g
Fiber 0.76g
Sugar 1.03g
Fat 5g
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