I’m an unlikely vegetarian. I actually love and miss meat, but I can’t bring myself to eat it, so I’m always trying to make vegetarian versions of meaty things I used to love in my past life… cheesesteak, pulled pork, buffalo chicken, bacon, and especially this vegetarian meatballs recipe!
Meatball grinder day was my favorite school lunch day. When I got to junior high, meatball grinders were an alternative lunch choice every day, and I ate one pretty much every school day for three years.
In retrospect, those meatballs were pretty gross, and they probably came out of a can. But there were also a fair number of great pizzerias in my hometown, which made delicious toasted and smothered in cheese grinders with meatballs that most definitely did not come out of a can.
I’ve been trying to re-create that magic in a vegetarian meatballs recipe for awhile, and now I’ve hit on a homemade vegetarian meatballs recipe that I love! It uses TVP but will also work with soy crumbles… it also happens to be a vegan meatballs recipe ; -)
Vegetarian Meatballs Recipe
Let the TVP mixture cool slightly, then form it into balls and place them on a greased cookie sheet. I use a cookie scoop to make them a uniform size.
I’m not a huge spaghetti and meatballs fan, so when I make this vegetarian meatballs recipe, I eat them in a toasted baguette with marinara (recipe below) and a bit of Grana Padano.
Easy Marinara Recipe
The jarred sauce scene in Denmark is substandard, so I make my own quick marinara using this recipe:
1 T sugar
3/4 t salt
3/4 t oregano
3/4 t basil
1/2 t onion powder
1 t garlic powder
Empty the tomato paste into a saucepan and whisk in a can’s worth of water. Whisk in the remaining ingredients and a bit more water, until it’s a consistency that makes you happy, then simmer it over medium heat for 5-10 minutes.