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Vegan Meatballs (Neatballs)

Updated: Apr 17

  • 2 2/3 cups vegetable broth

  • 3/4 cup uncooked Arborio rice

  • 2 cups baby bella mushrooms

  • 4 cloves garlic grated

  • 1 onion, diced

  • 1 vegan egg (I used Bob's Red Mill Egg Replacer)

  • 1 cup dried bread crumbs (I used Trader Joes Panko)

  • 1/3 cup nutritional yeast

  • 1/4 cup chopped fresh parsley

  • 1 tsp. salt

  • 1/2 tsp. freshly ground pepper


Directions for Neatballs

  1. In a large saucepan, bring broth to a simmer over high heat. Add rice, reduce heat to medium and simmer, uncovered, stirring occasionally, until rice is tender and mixture is creamy, 18 to 20 minutes. Stir almost constantly during las 5 minutes of cooking. Transfer to large bowl.

  2. In food processor, pulse mushrooms in batches until finely chopped.

  3. In large nonstick skillet, heat 2 tbsp water over medium. Add onion, grated garlic and cook, stirring often, until softened, 2-3 mins. Add mushrooms and cook, stirring, until tender and most of the liquid has evaporated, 3-5 mins. Add to bowl with rice; let cool.

  4. Preheat oven to 400F. Put silicone mat or parchment paper on baking tray.

  5. Add vegan egg, breadcrumbs, nutritional yeast, parsley, salt and pepper to cooled rice mixture and mix well. Form mixture into about 24 round shaped balls, each about 2 inches or so.

  6. Bake @ 400F 15-20 mins then turn and another 15-20 mins.

  7. Cook pasta while the neatballs are baking.

  8. Put 3-5 neatballs on each bowl of pasta with sauce, serve hot.

Link to YouTube video: https://youtu.be/FdQM3qHNZa0








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