These Vegetarian Meatballs are so tasty and very versatile! They make an awesome meal and are great warm or cold.
Packed full of flavour, they are delicious served either with or without the sauce.
Here’s a hot tip: they’re a great one for the lunch boxes (only if your school isn’t nut free of course!)
It may look like there are a lot of ingredients in these, but don’t let that put you off – most of them are staples you will have on hand.
The recipe makes a lot and freezes well, so is well worth the effort!
To make them completely vegetarian, be sure to use a vego Worcestershire sauce. This is the one I use.
Do make sure you use wet hands to shape the meatballs, as it is not a dense, rollable mix.
Serving Suggestions for Vegetarian Meatballs
Here are a few suggestions on how you can serve these vego meatballs. If you think of any other ways to serve, be sure to leave a comment letting me know!
On top of zoodles, roasted spaghetti squash, pasta, or rice.
Accompanied with steamed veg or salad.
Wrap them in lettuce leaves or pita bread with salads, sauce and mayo.
Try them with gravy in place of the tomato sauce for a different, delicious way to serve.
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Cheesy Vegetarian Meatballs with Tomato Sauce
- (Makes approximately 48)
- 130 g raw almonds
- 30 g dried sliced shiitake mushrooms
- 150 g brown onion peeled, quartered
- 4 cloves garlic (20g)
- 20 g olive oil
- 1 400g can kidney beans drained, rinsed (or 240g cooked kidney beans)
- 300 g cooked quinoa see note under recipe on how to cook quinoa in your Thermomix
- 200 g fetta cheese broken into chunks
- 60 g tomato paste
- 70 g arrowroot flour or plain flour
- 3 eggs
- 1 tbs Worcestershire sauce ensure you choose a vegetarian brand if needed
- 1 tsp dried parsley
- 1/2 tsp fennel seeds
- 1/2 tsp salt
- 1 onion
- 5 cloves garlic (25g)
- 20 g olive oil
- 300 g zucchini roughly chopped
- 150 g red capsicum roughly chopped
- 150 g mushrooms
- 40 g sun-dried tomatoes sliced
- 800 g chopped tomatoes tinned
- 180 g tomato paste
For the Vegetarian Meatballs
- Preheat oven to 180°C. Line 3 trays with baking paper.
- Place almonds in mixer bowl. Mill 15 seconds/speed 8/MC on. Transfer to a small bowl.
- Place shiitake mushrooms in mixer bowl. Blitz 30 seconds/speed 8/MC on.
- Add onion and garlic. Chop 8 seconds/speed 5/MC on. Scrape down bowl.
- Add oil and 100g water. Saute 5 minutes/steaming temperature/speed 1/MC off.
- Add kidney beans, quinoa, fetta, tomato paste, arrowroot, eggs, Worcestershire sauce, parsley, fennel, salt and the almond meal you milled earlier. Combine 20 seconds/reverse/speed 5/MC on.
- Refrigerate mixture for 30 minutes, then shape into balls, using wet hands, placing balls on the trays as you go. You can skip refrigerating if you don't have time, and dollop spoonfuls of mixture onto your lined trays.
- Bake for 20 minutes. While they are baking, make the tomato sauce.
For the Tomato Sauce
- Place onion, garlic and oil in mixer bowl. Chop 5 seconds/speed 5/MC on. Scrape down bowl. Saute 5 minutes/steaming temperature/speed 1/MC on.
- Add zucchini, capsicum, mushrooms and sun-dried tomatoes. Chop 10 seconds/speed 5/MC on. Scrape down bowl. Repeat.
- Add tomatoes and tomato paste. Combine 10 seconds/speed 5/MC on, using the Thermomix spatula to incorporate, if needed.
- Cook 15 minutes/100/speed 2/MC on.
- Blitz 30 seconds/speed 7/MC on.
- Serve meatballs covered generously with tomato sauce.
- I have eaten these on top of baked spaghetti squash, lightly sauteed zoodles, pasta and rice.
- If you prefer, you can skip the tomato sauce altogether – the meatballs are flavoursome enough to eat without it.
Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.