The Perfect Vegan Meatball
Equipment
- Mixing Bowl
- Measuring Spoons
- Frying Pan
- Stove
- Spatula
- Sauce Pan
Ingredients
- 12 Ounces Vegan Ground Meat Raw
- 3 Tablespoons Nutritional Yeast optional
- 1 Tablespoon Onion Powder
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Flaxseed for flax egg that will be your binder
- 1 Tablespoon Italian Seasoning
- 1 Teaspoon Salt optional
- 1/5 Cup Bread Crumbs or Panko
- 3 Tablespoons Water you will be mixing this with the flaxseed
Instructions
- Mix your tablespoon of flaxseed with the 3 tablespoons of water to make a flax egg and let sit for 5 minutes.
- Make sure your vegan ground is thawed and take out of the container
- In a mixing bowl add all of your seasonings and remember the amount of salt that you use is completely up to you.
- Begin assembling the vegan meatballs, the size will depend on your preference, I made mine pretty big. Cuz I'm extra like that. The size was around a Roma tomato.
- In a pan at medium heat place a tablespoon of neutral oil and fry for 2 minutes on each side for the next 15. Move them around gently so they can cook evenly.
- Your meatballs should have a nice golden brownish color
- Here is a little close up.
- Grab a jar or can of marinara sauce so you can plate your meatballs.
- I used a vegan marinara sauce from a jar in a sauce pan and mixed the meatballs around until they were completely coated.
- Plate the perfect vegan meatballs
Notes
If you will be packing these meatballs for lunch try it in 30 second intervals so that they do not dry out. They will quickly heat up so be careful. Want more easy vegan recipes like this subscribe to my weekly newsletter because there is so much more coming your way.
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