Cheesy Vegetarian Meatballs with Tomato Sauce

Four meatballs on top of zoodles, topped with tomato sauce and two basil leaves. On white plate.

These Vegetarian Meatballs and sauce made in the Thermomix 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, you can find it in health food shops. There are other brands available at most supermarkets too!

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 vegetarian meatballs mixed in the Thermomix. 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.

Searching for more awesome dinners?

Two of my cookbooks contain main meals and are incredibly popular! You can find Main Meals Made Easy here and More Main Meals Made Easy here. Both offer a fantastic selection of really tasty meals, many on the table on under 40 minutes.

You can also find some really great recipes for main meals here on the website. These nachos, this salad, this pasta and these tacos are just a few of my favourite free dinner recipes!

Four meatballs on top of zoodles, topped with tomato sauce and two basil leaves. On white plate.
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5 from 2 votes

Cheesy Vegetarian Meatballs with Tomato Sauce

Hearty, delicious and nutritious, this makes a lot of food and freezes well, meaning it will save you time over all!
Prep Time45 minutes
Cook Time35 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: Australian, Italian
Keyword: Meatballs in tomato sauce, Vegetarian meatballs, Vego meatballs
Servings: 8 serves
Calories: 406kcal


Vegetarian Meatballs

  • (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

Tomato Sauce

  • 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.


To cook quinoa in your Thermomix, place 100g well rinsed quinoa into the simmering basket, and with 1.2L water in the bowl. Cook 18 minutes/100/speed 4/MC on.


Serving: 1serve | Calories: 406kcal | Carbohydrates: 43g | Protein: 16g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 84mg | Sodium: 871mg | Potassium: 1213mg | Fiber: 8g | Sugar: 14g | Vitamin A: 1475IU | Vitamin C: 53mg | Calcium: 257mg | Iron: 5mg

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.

Tried this recipe?Please rate it and leave feedback in the comments section below, or mention @Thermobexta or tag #Thermobexta on Instagram.
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2 years ago

5 stars
I made the meatballs and subbed the feta for firm tofu, left out the salt and served on mashed potatoes with an IKEA-style gravy. So yum! Enjoyed by me and hubby and our 1 year old (she didn’t have the gravy – too salty!)

bec bio shot website

Hi, I'm Bec

I specialise in great tasting vegetarian Thermomix recipes and cater for a wide range of dietary needs. I love sharing here and in my cookbooks my healthy, delicious recipes (of course the odd treat too!) Whether you’re looking to ignite your thermo mojo, or just after some new, really tasty family friendly recipes, there really is something here for everyone



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