Vegetarian Meatballs / Vegballs!


Yes Yes I know what you’re thinking… How can these possibly be good without the meat? WELL I dare you to try them then!! These were SO EASY and so stinkin’ delicious I couldn’t even believe it. Absolutely packed with flavor, and the texture is so similar to meatballs you could serve it and no one would even know!DSCI0291

I made this recipe a few weeks ago, and threw them in the crock, but missed a crucial step… the baking process… This is what firms them up, and also cooks the eggs. After you bake them you can do a few different things:

-Throw them in sauce for 30min-1 hr, this is perfect for day-of eating. These were nice and firm and got great flavor from the sauce. I would recommend this technique.

-Freeze them for later. Then you can throw them frozen in the crock, or thaw them out and throw in sauce.

-Bake them for an hour submerged in broth… This makes them SUPER moist, but they set after a day and become a firmer texture. (picture below) Just make sure that you empty whatever broth wasn’t absorbed before you throw it in the fridge.


I can’t believe how awesome these turned out and I can’t wait to make another batch! I make slightly larger meatballs so I ended up with 14. I would definitely double the recipe next time!

The basic recipe calls for 5 ingredients, plus the broth if you choose that method. I ended up throwing dried basil, oregano, cayenne, crushed red pepper and ground black pepper in there. It has plenty of salt with the Liptons onion soup mix. So play with it and make it your own! I also used Roasted Garlic breadcrumbs which were delish!


  • 4 eggs, slightly beaten
  • 1 (1-1/4oz) envelop Lipton onion soup mix
  • 2 cups grated Cheddar cheese
  • 1 cup dry Italian breadcrumbs
  • 1 cup crushed walnuts
  • ~2 cups vegetarian broth (for additional baking method only)
  • cayenne
  • crushed red pepper
  • dried basil


  1. Mix eggs, breadcrumbs, onion soup mix, cheese and seasonings together in bowl.
  2. Let it set in fridge for 30 mins.
  3. Preheat oven to 400F.
  4. Form 1-1/2″ balls and place on  sprayed baking sheet. Cook 20-25 mins until meatballs are brown.
  5. May be frozen now, or throw in sauce for 30 mins-1hr. Then serve.
  6. OR For moist option, place in casserole dish with vegetarian broth and balls within 1/2″ of being completely submerged in broth. 
  7. Bake, covered, 350F for 1 hour. Pour out excess broth and serve!
  8. WARNING! Your house is going to smell delicious 😉

5 Comments Add yours

  1. Mom says:

    Can’t wait to try these!
    I’ll bet some nuts would be good too!

  2. Ali says:

    look SO good!!! yum!! cant believe i forgot to bake them!! oh well they still tasted good!! love you!

  3. Laura says:

    Very good, I made my own “soup mix” but they were still a little too salty- i might try a cheese that is lower in salt-content next time such as mozzarella. Alarmingly meat-like. Made the house smell blissful. Mmmmm…

  4. mangocheeks says:

    I am really liking your blog. although not a vegetarian blog, there are so many delicious recipes here for vegetarians like me. Oh Thank you Marielle.

  5. Vegetables says:

    I realy like this recipe. This “Meatballs” are very delicious. Thanks

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