Ingredients
Veggie Meatballs
- 2 Tbs. flaxseed meal + 6 Tbs. warm water OR 2 eggs, mixed
- 4 Hilary’s Veggie Burgers thawed (OR one 12-ounce pack of Hilary's Veggie Bites)
- ¼ cup red onion or scallions diced
- ¼ cup red pepper diced fine
- ½ Tbs. olive oil
- ¼ cup almond meal or gluten free bread crumbs make sure bread is vegan if needed
- 1 Tbs. gluten free nutritional yeast or parmesan cheese
- 1 tsp. dried Italian seasonings or ½ tsp. each dried oregano and basil
- 1/4 cup fresh parsley or cilantro optional
- marinara or tomato sauce
- parmesan or vegan parm. for finished dish optional
- salt & pepper to taste
- 1-2 Tbs. olive oil for sautéeing “meatballs”
- gluten-free pasta pictured: black bean noodles & rice noodles
Breading
- 1/2 cup gluten free bread crumbs make sure bread is vegan if needed
- 1 Tbs. gluten free nutritional yeast or parmesan
- 1 tsp. dried Italian seasonings or ½ tsp. each dried oregano and basil
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment or foil.
- Mix flaxseed meal and water in a small dish and set aside to thicken.
- Thaw four Hilary’s veggie burgers (any flavor) in the microwave or oven just until soft. Mash with a potato masher or fork until no large chunks remain.
- Sauté onion and peppers in ½ tablespoon olive oil (use more or less, depending on whether you have a non-stick pan) over medium heat until soft - about 3-5 minutes, stirring frequently.
- Add sautéed veggies to the mashed Hilary’s Veggie Burgers, flaxseed meal mixture, almond meal/GF bread crumbs, nutritional yeast and seasonings, stirring with a fork to blend until all ingredients are incorporated and the mixture holds together when squeezed between your fingers. If it is too crumbly to hold together, either add another recipe of flaxseed + water mixture or an egg.
- Scoop out one tablespoon of the mixture in your hands and roll into approximately 15-20 tight balls, depending on size.
- In a small bowl, combine the breading ingredients, processing one slice of dry or frozen gluten free bread into bread crumbs, if needed. Roll each “meatball” in the breading mixture, then set aside, ready to cook.
- Heat a skillet with 1-2 tablespoons olive oil to medium heat, just covering the bottom of the skillet. Add breaded “meatballs” to brown for about 5 minutes, rolling them around after 2-3 minutes to brown other sides.
- When all the “meatballs” are cooked, place them on the lined baking sheet and bake for 15 more minutes while you prepare your gluten free pasta and marinara sauce.
- Serve over cooked gluten-free pasta and marinara sauce, topping with vegetarian parmesan cheese and fresh herbs, if desired.
- * This sponsored post was created in partnership with Hilary's Eat Well. As always, all opinions are my own. See my disclosure policy for more information. Working with select brands I love allows me to keep bringing you free recipes, and I hope that in the process, you'll learn about some of the safe gluten free products I choose for my family. Thanks so much for your support!
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.