Cookbook:Meatballs (Vegetarian)

Meatballs (Vegetarian)
Category	North American recipes
Yield	30–40 tiny meatballs
Time	Prep: 20 minutes Baking: 31 minutes
Difficulty

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This recipe for Vegetarian Meatballs is delicious and easy to prepare. The meatballs don't come out spherical; they are more of squished hemispheres, flat on one side.

• 1 large onion, chopped
• 1 package (340 g) Yves "Veggie Ground Round" ground beef substitute
• 3 Tbsp hickory smoked barbecue sauce (recommended) OR barbecue sauce OR tomato sauce OR ketchup
• 2 eggs
• 3 Tbsp breadcrumbs
• ⅛ tsp dried paprika
• Low-sodium soy sauce to taste (optional)

1. Preheat oven to 350°F.
2. Sauté onion; pour off oil and set aside.
3. In a large bowl, beat eggs. Add the ground beef substitute, and break up well with fork.
4. Add all remaining ingredients and mix well.
5. Grease a large 12 x 18-inch (31 x 45 cm) baking tray.
6. Drop mixture onto the tray in tablespoonfuls. You should get 30–40 meatballs. Don't worry if the mixture falls apart a little on tray.
7. Bake at 350°F for 22 minutes.
8. Flip meatballs over.
9. Bake for an additional 9 minutes.

• The barbecue sauce and/or soy sauce add an umami taste to the meatballs, which makes them taste more like real meat.
• Any other pre-cooked ground meat substitute should also work.