Vegetarian Meatball (Beanball) Recipe

Posted on August 9, 2010


Beanball Sub with Kiwi Strawberry Baby Spinach Salad

My vegetarian meatball recipe (or beanballs as we call them) was adapted from an October 2008 Vegetarian Times recipe for “Neat”balls.  I changed up the binding agents a bit and added some herbs among a few other things.

Something interesting about this meatball recipe is that at the same time I was working on perfecting a quick and easy one, a girlfriend of mine from college contacted me about the restaurant she was opening in the New Orleans area called East of Italy.  She was working on the menu at that time and needed a few vegetarian ideas.  I sent her a few suggestions along with this recipe.  Even though the beanballs did not make the final cut for the menu, I still can’t wait to make it up there to have a glass of wine with my friend and try her Roasted Red Pepper Hummus with Baked Focaccia.

My favorite ways to serve beanballs are in a sub with marinara sauce and a little vegan cheese sprinkled on the top or “on top of spaghetti” (of course singing the song with my kids while we’re eating them).

Vegetarian Meatballs (aka Beanballs)

  • 1 C Garbanzo Beans
  • 2 Tbs Olive Oil, plus more for frying
  • 1/4 C Vital Wheat Gluten
  • 1/8 C All Purpose Flour
  • 1/2 C Breadcrumbs
  • 2 Tbs Tamari or Soy Sauce
  • 2 Cloves Garlic
  • 1/2 tsp Lemon Juice
  • 1 tsp (or 1/2 tsp dried) Fresh Parsley
  • 1 tsp (or 1/2 tsp dried) Fresh Thyme
  • 1 tsp (or 1/2 tsp dried) Fresh Basil
  • 1/2 tsp dried Oregano
  • 1/4 C water

Mash beans and 2 Tbsp olive oil in large bowl, leaving some lumps.  Stir in remaining ingredients.  Knead 2-3 minutes or until well incorporated and sticky.  Shape into bite-size balls.  Heat oil over medium heat.  Cook beanballs approximately 7 minutes or until browned, turning only once or twice.  Yields 8.

Posted in: Dinner, Vegan Recipes