As the resident vegetarian in my family, I sometimes have to make alternative meal arrangements at family dinners. When I was home for Christmas, my younger sister wanted meatball subs for dinner, which sounded good to me too. So, I decided to make my own vegetarian meatballs for a “meat”ball sub.

I’ve followed other recipes before that usually call for a lot of spices, but I decided to just wing it this time and put together my own ingrediants. They came out so well, even my mom was impressed! As usual, I decided to share my vegetarian meatballs recipe with all of you!

Vegetarian Meatballs

First, preheat the oven to 350.

Then, combine 1 egg, 1 ½ cups of kidney beans, 1 cup Italian breadcrumbs, and 1 cup of meat substitute/ veggie burger in a food processor. I like using Italian breadcrumbs because they already have seasoning. Your mixture should be moist but able to form together in a ball. If it doesn’t, add more breadcrumbs.

Then, form the vegetarian meatballs on baking on a baking sheet. I was feeling lazy and just spooned the meatballs on the sheet without much form, but you can put oils on your hands to make rolling the vegetarian meatballs easier.

Bake for 20 minutes. Flip meatballs over and bake for another 10 minutes. Done!

I placed my meatballs in tomato sauce and heated the sauce. In the meantime, I toasted a bun. Then, I put the meatballs in the bun and baked with mozzarella cheese on top to make a vegetarian meatball sub. Delicious!

Add to any meal that calls for traditional meatballs. These vegetarian meatballs work great in spaghetti, meatball subs, and Swedish Meatballs (I enjoy this recipe!)