Meatballs are very versatile and can be used in a lot of ways. I will be sharing several recipes with meatballs soon, but wanted to show how to make the basic version first. First, you will need ground “meat,” and I explained how to make it with step-by-step photos in my post on How to Make Vegan Burgers (or use my Italian sausage recipe for spicier meatballs). Follow that recipe through the mixing directions, then come back here.
Preheat your oven to 375 degrees and spray a baking sheet liberally with non-stick spray:
Use a number 40 scoop if you have one, or weigh 1 oz pieces, or measure 1 1/2 TBS for each “meatball.” A full recipe will make 64, but I only made half into meatballs so I got 32.
You need to firmly press the mixture into the scoop, or roll the mixture firmly into a ball in your hands:
If you are scooping or measuring, level off the scoop or measuring spoon.
Put the “meatballs” on your prepared pan:
Bake the “meatballs” at 375 degrees Fahrenheit for 30 minutes, then let them cool for at least 15 minutes before using them.
Here is a close up:
Now, use the “meatballs” in your recipe. I stuck with the basics and made spaghetti and “meatballs”!
I also added some homemade vegan parmesan cheeze!
