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–+ servings

Vegan Italian Meatballs

The original recipe for Vegetarian Italian Meatballs was my moms. Since becoming vegan I had to find a way to alter it and make it my own. I am very proud to share this recipe with you. It has great taste and very filling. It passed my husband and kids test, and even had the approval of the ladies at my bookclub.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 26 meatballs
Course: Main Dish
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 8 ounces vegan cream cheese
  • 1 pkg tofu extra firm
  • 1 cup pecan meal
  • 2 cups Ian's Gluten Free breadcrumbs Italian seasoned
  • 1/4 tsp Oregano dried
  • 1/2 tsp salt
  • 1/2 tsp parsley dried
  • 1/4 tsp cumin
  • 1/2 tsp sage
  • 1 Tbs olive oil extra virgin

Method
 

  1. Mix all ingredients in a stand alone mixer making sure all ingredients are well incorporated.
  2. Form into small balls and place in a medium sized pan with 1 tablespoon of olive oil. Brown on all sides.
  3. Serve warm

Notes

When you fry these meatballs in a pan use 1 tablespoon of olive oil for each batch that you place in the pan. They are done when all sides are brown.

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