Meatless Meat balls 4 Ways

Mushroom “Meat”balls

Ingredients
for 4 servings

cooking oil, or water
24 oz white mushroom, finely chopped
1 medium onion, diced
3 cloves garlic, minced
1 cup whole wheat breadcrumb
½ cup quick-cook oats
¼ cup fresh parsley, chopped
2 tablespoons grated parmesan cheese
½ teaspoon dried oregano
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon pepper
½ teaspoon cayenne, optional
2 eggs

Preparation

1. Preheat oven to 375°F (190°C).
2. In a skillet over medium heat, add cooking oil or water and mushrooms. Cook down until mushrooms begin to brown, stirring occasionally.
3. Add the onion and cook until onions are translucent. Add the garlic and stir until fragrant. Transfer to a large bowl.
4. To the mushroom mixture, add breadcrumbs, oats, parsley, Parmesan, oregano, rosemary, thyme, salt, pepper, and cayenne, and stir to combine.
5. Add eggs and mix well.
6. Cover and refrigerate for at least 2 hours, or overnight.
7. When ready, use your hands to form 1-inch (2-cm) balls from the mushroom mixture. Place in rows on a parchment paper-lined baking sheet.
8. Bake for 20 minutes, or until golden, flipping halfway.
9. Enjoy!

Chickpea Garlic “Meat”balls

Ingredients
for 4 servings

water, or cooking oil
1 small onion, diced
4 cloves garlic, minced
15.5 oz chickpea, 1 can, rinsed and drained
½ cup whole wheat breadcrumb
2 teaspoons fresh parsley, chopped
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon pepper
½ teaspoon red pepper flake, optional
1 egg

Preparation

1. Preheat oven to 375°F (190°C).
2. In a skillet over medium heat, add cooking oil or water and onions. Cook until onions are translucent, stirring occasionally.
3. Add the garlic and stir until fragrant. Transfer to a blender or food processor.
4. To the food processor, add the chickpeas, breadcrumbs, parsley, oregano, salt, pepper, red pepper flakes, and egg. Pulse until a dough forms.
5. Use your hands to form 1-inch (2-cm) balls from the chickpea mixture. Place in rows on a parchment paper-lined baking sheet.
6. Bake for 20 minutes, or until golden, flipping halfway.
7. Enjoy!

Eggplant “Meat"balls

Ingredients
for 4 servings

1 water, or cooking oil
1 eggplant, cut into 1-in (2-cm) cubes
1 water, or vegetable broth, as needed
1 small onion, diced
1 celery stalk
3 cloves garlic, minced
1 cup whole wheat breadcrumb
¼ cup grated parmesan cheese
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon pepper
1 egg

Preparation

1. Preheat oven to 375°F (190°C).
2. In a skillet over medium heat, add cooking oil or water and eggplant. Cook until eggplant begins to brown, stirring occasionally and adding water or vegetable broth as needed. Transfer to a blender or food processor.
3. To the same skillet, add more oil or water and the onion and celery. Cook until onions are translucent, stirring occasionally.
4. Add the garlic and stir until fragrant. Transfer to the food processor with the eggplant.
5. Pulse the food processor until the eggplant mixture is mostly combined, but still chunky. Transfer to a large bowl.
6. To the bowl, add the breadcrumbs, parmesan, parsley, basil, oregano, salt, and pepper and combinel. Add the egg and mix until a dough forms.
7. Use your hands to form 1-inch (2-cm) balls from the eggplant mixture. Place in rows on a parchment paper-lined baking sheet.
8. Bake for 20 minutes, or until golden, flipping halfway.
9. Enjoy!

Black Bean & Tofu “Meat”balls

Ingredients
for 4 servings

1 firm tofu, 1 package, patted dry
15.5 oz black bean, 1 can, drained and rinsed
1 red onion, diced
1 cup spinach
3 cloves garlic, minced
1 tablespoon tomato paste
1 dried oregano
½ teaspoon salt
½ teaspoon pepper
1 teaspoon paprika
2 cups whole wheat breadcrumb
1 egg

Preparation

1. Preheat oven to 375°F (190°C).
2. In a blender or food processor, add tofu, black beans, onion, spinach, garlic, and tomato paste, and blend until smooth. Transfer to a large bowl.
3. To the bowl, add the oregano, salt, pepper, paprika, breadcrumbs, and egg. Mix well until a dough forms.
4. Use your hands to form 1-inch (2-cm) balls from the black bean and tofu mixture. Place in rows on a parchment paper-lined baking sheet.
5. Bake for 20 minutes, or until golden, flipping halfway.
6. Enjoy!