Meatless Meatballs with Soy Crumbles
Meatless meatballs made with store-bought veggie meat crumbles take less than 30 minutes to make. Perfect to serve with pasta or in a salad.
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Ingredients
- 2 cups Meatless crumbles*
- 1 tablespoon Flaxseed meal
- 3 tablespoons Water
- 2 Bread Slices*
- 3 tablespoons Non-dairy Milk
- ¾ cup Ground Oats or Oat flour
- 1 Small Onion
- 2 Garlic cloves
- ½ teaspoon Pepper
- 1 teaspoon Dried Herbs
- To taste Salt
- 3 tablespoons Oil, for frying the meatballs
Instructions
- Prepare the meatless crumbles as noted in the Notes section and add to a large bowl.
- In a small bowl, mix flaxseed meal with 3 tablespoons water and set aside until ready to use.
- In another small bowl, break bread slices in pieces and soak them in milk for 1~2 minutes.
- Squeeze out the excess milk from the bread and add to the bowl of crumbles along with ground oats. Mix with a spoon to combine the ingredients.
- Grate the onion and garlic right into the bowl, so as to catch all the juices.
- Next add the flaxseed mixture, dried herbs, salt and pepper. Gently mix to combine all the ingredients. The mixture should form a ball when you squeeze it in your hand. If it seems too wet, add a little bit more ground oats.
- Take about a tablespoon of the mixture and roll into a small ball. Place all the meatballs on a plate.
- Heat 1½ tablespoon of oil in a large skillet on medium heat. Add half of the meatballs to the pan in a single layer. Do not overcrowd the pan. Cook them undisturbed for 2~3 minutes or until golden brown on the bottom.
- Gently flip and cook on the other side for another 2~3 minutes. Remove with a slotted spoon onto a plate. Repeat with the remaining meatballs. Use as desired.
Video
Notes
- Make sure to prepare the meatless veggie crumbles before starting the recipe.
- dried TVP - soak in hot water for at least 10 minutes and then remove excess by squeezing.
- frozen crumbles - thaw according to the package instructions. I prefer microwaving them as per suggested timing.
- Any variety of bread can be used in this recipe, except for very sweet bread.
- Ideas for flavoring and customizing these vegan meatballs:
- Mexican meatballs - ground cumin, chili powder and dried oregano
- Indian - garam masala, red chili powder, chopped fresh cilantro, ground coriander
- Greek - dried dill, ground coriander, ground cumin, ground cinnamon, lemon zest
- Air fry - preheat to 350. Lightly spray the meatless meatballs with cooking oil and bake for 8~10 minutes until golden.
- Bake - preheat to 350. Lightly spray with cooking oil and bake for 15~18 minutes until golden.
- To Freeze - Completely cool the cooked meatballs and then place them in a single layer in a freezer safe ziplock bag. Freeze for up to 2 months. To thaw, simply microwave them 4~6 at a time for 2~3 minutes until heated through.
Nutrition
Serving: 4Meatballs | Calories: 203kcal | Carbohydrates: 19g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Sodium: 173mg | Potassium: 161mg | Fiber: 3g | Sugar: 2g | Vitamin A: 29IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 3mg
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