Vegetarian Meatballs

This meatball recipe can be modified to your taste and made your own. The main ingredients are the nuts and breadcrumbs, which most times we have hanging around in our cupboards. Have fun and don't be afraid to season them how you like.


2 Cups Almond or Walnut meal

2 Cups Italian Bread Crumbs

1/2 Cup Red Onions (or whatever kind of onions you like)

1 tsp Italian Seasoning

1/2 tsp Garlic Powder

1/2 tsp Salt (or to taste)

1/2 can Crushed Tomatoes

1/2 Cup Green peppers

1/4 Cup Vegetable Oil

1/2 Cup Shredded Cheese (Optional)

1 egg (Optional)


Mix all ingredients together in a bowl. Again, you are free to season this recipe to what you would like. The great thing about this is if you leave out the egg, you can taste this mixture before you roll your meatballs, to make sure you like the seasoning. The egg just acts as a binder, and the cheese really is optional. If you wish to leave it out, it won't change that fact that these meatballs are awesome!

Once you are satisfied with the mixture, you then take a small spoon or ice-cream scoop, and form your meatballs. You can either cook them right away in an over pre-heated to 350 degrees for about 12 mins (turning them every 6 minutes), making sure they are cooked evenly. Or you can take the meatballs and freeze them for another day. Freezing them actually just makes the flavors melt together better, and also makes the meatballs easier to handle when cooking in sauces. I prefer to bake them first before freezing them, but you don't have to. Also, you can cook them on the top of the stove in a non-stick skillet, with a bit of oil if needed, browning on all sides.

Some options for sauces:

  • Marinara sauce for spaghetti

  • Swedish meatball sauce (Recipe forthcoming)

  • Sesame Maple Teriyaki Glaze (See below)


1/4 Cup Braggs Liquid Aminos

1 Cup Water

1/2 tsp ground ginger

1/4 tsp garlic powder (or 2 fresh garlic gloves minced)

4 - 5 Tbsp brown Sugar

1 - 2 Tbs maple syrup

2 Tbsp corn starch (Agar Agar)

1/4 Cup cold water


Mix all but the cornstarch and 1/4 c. of water, in a sauce pan and warm on stove.

In a separate container, mix together cornstarch and cold water until it dissolves.

Once the sauce is boiling, add the cornstarch and water mixture, and whisk together until sauce thickens. You can continue to allow it to cook, and it will thicken, it's up to you what your preference of sauce texture is. The long it cooks, the thicker it will become. If it gets too thick, just add some water to it.

Thanks for coming and visiting my blog! I am truly excited about you trying this recipe. Please come back and visit anytime!