Meatless Balls
Submitted by Waldine
Vegetarian meatless balls made from crumbled veggie burgers with sauteed onion, breadcrumbs, soy sauce, and parsley. Pan-fried until browned for spaghetti, subs, or appetizers.
YIELD
2 dozenPREP
20 minCOOK
35 minREADY
1 hrsVeggie burgers get a second life here. Crumble them up, mix with breadcrumbs, sauteed onion, egg, milk, and a hit of soy sauce, then roll the mixture into small balls and fry until crispy on all sides.
The soy sauce is the ingredient that bridges the gap between “vegetable ball” and something that actually tastes savory and satisfying. It adds the umami depth that plant-based proteins sometimes lack. Parsley keeps things fresh and the sauteed onion brings sweetness.
These hold together well and brown beautifully in a frying pan. Serve them over pasta with marinara, stuff them into a sub roll, or skewer them as appetizers.
Pro Tips
- Crumble the veggie burgers thoroughly. Big chunks won’t bind with the breadcrumbs and the balls fall apart.
- Let the mixture rest for 5 minutes after mixing. The breadcrumbs absorb the milk and egg, making it easier to shape.
- Don’t crowd the pan when frying. Too many balls at once drops the oil temperature and you get steamed, soggy surfaces instead of crispy ones.
- Roll them small and uniform, about walnut-sized, so they cook evenly.
Variations
- Add Italian seasoning and garlic powder for a classic Italian-style meatball flavor.
- Bake instead of fry on a greased sheet pan for a lighter version.
- Simmer in marinara sauce after browning for meatball subs or spaghetti and meatballs.
Ingredients
Directions
Crumble the burgers into a mixing bowl and use your fingers to work in the breadcrumbs, salt and pepper.
Set aside.
Melt the butter in a frying pan and sauté the onion until transparent.
Mix the milk and egg together and add, with the parsley and soy sauce, to the dry mix.
Stir well. Add the onion sauté. Stir thoroughly and shape into 24 small balls.
Fry until well browned all over.
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