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4 September, 2015

Italian “no-Meat” Balls

Posted in : Recipes on by : Dani Pipkins Tags: , , , , , , , , , , , , , , , , , , ,

meatballspicmonkeyI love having meatballs in my spaghetti, and I also love meatball subs! Can you imagine still being able to eat those things on a plant based diet? Well, you can, and here is an amazing recipe that you’re going to want to save!

These are baked and leave a bit of a flat bottom, but, does that even matter? If you want to get fancy and make sure they stay round, you can always wrap with foil into a ball, twist the ends and steam them. I tried doing that, but, I just couldn’t get them wrapped correctly! Anyhow, It’s the tastethat truly matters! However, I think they look pretty delicious! They are just crispy on the outside and soft on the inside. Perfect!

You can serve them right away after cooking them, keep in the fridge for up to a week, or freeze for up to 6 months.

UPDATE: I have removed the oil from this recipe!


Please join me over at Dani’s Kitchen on Facebook as well, where a community has just begun. I’d like for this to be a community where others share their recipes and commune with eachother in a positive atmosphere!

Please invite anyone who is interested in learning more about plant based eating, anyone who is already a vegan, vegetarian, or may be transitioning from the standard American diet that includes animal products. Thanks!

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Italian no-Meatballs
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Italian no-Meatballs
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  1. Preheat oven to 425 degrees. Line a baking sheet with either foil or parchment paper.
  2. In a large bowl, crush the pinto beans until completely mashed.
  3. Add all other ingredients EXCEPT for the vital wheat gluten and mix well together with a fork. (You want to make sure that the vital wheat gluten is added LAST otherwise you will wind up with a chewy gluey mess...blech!)
  4. Finally, add in the vital wheat gluten and stir together with a fork.
  5. Immediately make into little balls. This will make around 30 regular sized meatballs. Obviously, it is up to you how large to make them.
  6. Place about 1 inch apart on your non stick foil or parchment paper. Cover loosely with another piece of non stick foil or oiled parchment paper.
  7. Put in oven and bake for 25 to 30 minutes. When done, they will be a bit crispy on the outside and softer on the inside. This is perfect. For a crispier meatball, uncover for the last 3 to 5 minutes.
  8. Enjoy.
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