Veggie Meatballs: Quick and Easy Recipe

This plant-based veggie meatballs recipe is easy-to-make and highly versatile. Try these delicious vegetable-based balls on an Italian sub, on top of spaghetti or as an appetizer. Enjoy the flavor with less the guilt. The meatball base can be made with zucchini or eggplant. Freeze these off and reheat them on the fly to make a quick vegetable-infused dish!

In my quest of transforming animal-meat recipes into nutritious and plant-based meals, I found a decent recipe to use as a basis. Like all my recipes, this is tailored to my family’s taste. You can modify this to your liking. And this veggie meatballs recipe will become your own family secret when cooking vegetarian Italian food.

The best part of this recipe is that not only can you use different vegetable bases. Also, this recipe complements many dishes such as an Italian hoagie with sauce and cheese, pasta or even as a finger food.

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Veggie Meatball Recipe Tips

Recommended Equipment and Kitchen Utensils

• Colander
• Food processor or cheese grater
• Mixing bowls
• Scooper
• Baking pan
• Aluminum foil or parchment paper
• Spatula
• Oven or toaster oven

The Vegetable Meatballs Base

• This meatball base recipe calls for zucchini, however, eggplant complements Italian-styled cooking and also can be used to create these delicious morsels. Eggplant imparts a lovely flavor. The zucchini is more bland and relies on the spices you use.

Zucchini or Eggplant Shreds

• There are several ways to shred the vegetable. I use a food processor with the shredding blade engaged. Kitchen-Aid food processor is a great recommendation. I have had mine for over ten years and it works like new. You can also use a cheese grater as well. Use one that is comfortable when grating hard foods for about five minutes. This OXO Good Grips may do the trick.

Breading Types

• This recipe calls for plain breading so you can seasoned and salt it to your desire level. However, you can also use seasoned breadcrumbs which will shave some time during preparation.

Vegetable Ball Binder

• Egg is used to help bind the food material. Also, egg creates a firmer bite once the veggie meatballs are baked. I have made these vegetable balls without egg. The ball will still form and stay compact during the baking step. However, the texture is mushier and even more so after freeze/thaw. In other words, if texture is not a deal breaker, then try making them without eggs to make it vegan.

Forming the Vegetable Balls

• I use a one (1) ounce cookie scooper to measure out my vegetable ball before rolling. The cookie scooper can be any size. The recipe calls for two (2) ounce balls. However, you an also use a spoon and a good eyeball to do the same.

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Italian Subs Ideas

• My family’s favorite veggie meatball dish is the Italian sub. I recommend cutting the hoagie or baguette in half lengthwise almost all the way. Leave just enough bread connected so that you can layer it. Place the bread in the toaster inside faced up. Toast it on high for about 2-3 minutes depending on your toaster. I use my oven broiler set on high.

• Layer the bread with the baked veggie balls. Next, pour some marinara sauce on top so that the veggie balls are covered. Lastly, shred some plant-based cheese on top. Broil on high for about 2 minutes or until the cheese melts. Remove the tray of subs and sprinkle fresh basil on top. Serve hot.

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Benefits of this Vegetable Meatball Recipe

• Lower calories
• Uses vegetables (e.g. zucchini, eggplant, etc.)
• Many uses including in stews, sandwiches, pasta
• Easy to make
• Quick recipe
• Meatless Monday option

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Other Veggie Ball Uses

Below are other ways to use these veggie balls:

• Veggie ball and spaghetti
• Indian dishes like Korma
• Appetizer: place toothpicks in them and serve them with tomato-based sauces or dips

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Other Zucchini Recipes

• Spiraled Zucchini and Farro Salad