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Vegetarian Meatballs in Tomato Sauce

December 14, 2017 by Stacey 9 Comments

greek meatballs

Ok so this is one of those magical recipes like the vegetarian sausage rolls that sound like made-up nonsense but actually turn into a saucer full of sorcery secrets.

I guess the basis of the “meat” bit is a throwback to nut roasts and things like that, which is basically a combination of eggs, nuts and cheese that have a similar texture to meatloaf or sausage roll filling. I don’t know the science of it, I’m just super glad someone actually came up with it and we get to eat delicious things. Huzzah for food pioneers!

The first time I made these vegetarian meatballs, I deviated from the recipe a little bit, which required one to bake off the balls and then simmer them in a kind of broth. Given the amount of salty soup in the meatball mix and the salty broth to bathe them in, I got scared off and just completed half of the steps required. They were still pretty bangin’, so I chalked it up to a win.

greek meatballs 1

I have also simmered them in a tomato sauce for the required moistness (yeah I went there) without the sodium overload, and I’ve also reduced the amount of soup mix in the meatball mixture itself and then done the broth simmer. Turns out it doesn’t matter how you make them, THEY’RE ALWAYS GOOD. And if you know me, you know I love a recipe that allows for a couple of budget cuts/shortcuts/exceptions for lazy people.

For your standard meatball-in-tomato sauce mix, you can really go any flavour way you want. Of course the obvious is to do an Italian-style with oregano and basil, but I’ve also gone a Greek flavourway (which is what these pictures are of) with lemon, oregano and a sprinkle of feta on top.

These days my balls are always yellow because the colour of our chickens’ yolks are brighter than the sun, but in a sauce nobody can really tell. Usually once you bake the balls off they come out quite brown and very meatball-looking. My other tip would be to roll them fairly small – they do expand in the oven somewhat and nobody really wants a choking mouthful of balls.

Recipe adapted from Vegetarian “Meatballs”.

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Vegetarian Meatballs in Tomato Sauce

  • Author: Stacey Roberts | Veggie Mama
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: Italian
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Ingredients

  • 4 Large eggs, beaten
  • 1 packet dry Onion Soup Mix (Find whatever works for you, I usually go for Contintental French Onion Soup Mix though that does change the flavour somewhat from regular onion soup. It’s good though!)
  • 2 cups grated cheese
  • 3/4 cups finely chopped walnuts
  • 1 cup dry breadcrumbs
  • your choice of seasoning depending on what flavour you’re going for – basil, oregano, and garlic are a good start!
  • 1 tablespoon each olive oil and butter
  • 2 cloves garlic
  • 1 can tomatoes (I always use whole tomatoes and chop them as they cook)
  • 2 tablespoons tomato paste
  • 1 pinch sugar
  • salt and pepper to taste
  • your choice of herbs and spices to flavour

Instructions

Step 1: In a large bowl, mix together the beaten eggs, onion soup mix, cheese, walnuts, breadcrumbs and seasoning until completely combined.

Step 2: Cover and refrigerate for about half an hour.

Step 3: Preheat your oven to 200C.

Step 4: Roll the filling into small balls and place on a greased or lined tray, a centimetre or so apart, to allow for spreading.

Step 5: Bake for 20 mins, turning once or twice to ensure they brown evenly. They will go a little bit flat in places.

Step 6: While the balls are baking, saute your garlic gently over medium low heat in the olive oil and butter.

Step 7: Add the tomatoes, tomato paste, sugar, salt, pepper and your choice of seasoning.

Step 8: Turn up to a boil and then reduce heat and simmer.

Step 9: Add your vegetarian meatballs to an oven-safe dish and pour the sauce over. Dot with cheese and pop in the oven until all is hot and bubbling.

Step 10: Awesome with extra cheese over the top, a drizzle of olive oil, and a handful of fresh herbs.


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Filed Under: Main Dish, Vegetarian

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Reader Interactions

Comments

  1. Paula Pod and three Peas says

    December 14, 2017 at 1:18 pm

    It is so bloody hard work to leave blog comments but YOU HAVE TO TRY TURSHENS VERY NICE VEGETARIAN LASAGNA, it’s the best xxx

    Reply
  2. Josephine says

    December 14, 2017 at 3:43 pm

    Sounds yum! Always on the lookout for veggie options that are going to feel familiar to my suspicious offspring…

    Reply
  3. Elizabeth says

    December 14, 2017 at 4:09 pm

    Your vegetarian sausage rolls are always a huge hit when I make them so I’m going to have to make these pronto!!!!

    Reply
    • Stacey says

      January 9, 2018 at 10:18 am

      I hope you like them!

      Reply
  4. Tina Lacy says

    December 14, 2017 at 5:59 pm

    Im so excited your chickens are making eggs!

    Reply
  5. Linda says

    December 17, 2017 at 8:13 am

    I love your sausage rolls so can’t wait to try these. Thanks

    Reply
  6. recipe videos says

    January 18, 2018 at 6:30 am

    Hello, for all time i used to check website posts here inn the early hours inn the daylight, because i love to learn more and
    more.

    Reply

Trackbacks

  1. 2018: Taking Stock of the year that was | Veggie Mama says:
    January 14, 2019 at 3:37 pm

    […] royal bébé, nbdCooked : The most popular recipe on the blog for 2018 was actually these veg meatballs (but I prefer the Swedish ones… something about the cream gravy I think!). Drank : I […]

    Reply
  2. The Ultimate Coronavirus Cooking Guide: Using your stores, making the basics, stretching it out. | Veggie Mama says:
    March 19, 2020 at 10:11 pm

    […] – meatballs – lasagne (made with TVP, not […]

    Reply

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