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Italian Veggie Meatballs

January 13, 2016 By Marci Lutsky

Italian Meatballs

It seems unfair that that the new year is all about resolving to eat healthier but yet it’s cold and we crave comfort food.  Typically comfort food is heavy because you want it to fill you up and keep you warm.  Comfort food doesn’t have to be unhealthy.  It is quite possible to fulfill your craving for comfort food while making healthy food choices.

I have always associated meatballs with cold weather.  When my husband eliminated meat a few years ago I needed to come up with creative alternative options for getting protein and eating well.  I came up with this recipe for Italian Veggie Meatballs and they are perfect for a cold night or really any night.  I put the meatballs on top of whole wheat spaghetti and Ragu organic tomato sauce for a delicious meal.

Mushrooms are a great substitute for meat because they have a meaty taste and are filling.  So they are the key ingredient in these meatballs.  You start by sautéing mushrooms, garlic and onions.

Mushrooms

Next you add the cooked mushroom and onion mixture to a food processor along with roasted red peppers and white beans.  You pulse that a few times until the vegetables are chopped but not pureed.  Add that to a bowl along with breadcrumbs, parsley, parmesan cheese, salt and pepper.  Cover that mixture and refrigerate it for about an hour.

Meatball Mixture

Now you are ready to cook your meatballs.  I like using a mini muffin pan for my veggie meatballs.  It helps hold their round form.  Using your hands or a spoon, scoop the mixture into your muffin tin and let it cook for twenty-five minutes.

Veggie Meatballs in Pan

I like to serve these over whole wheat spaghetti with tomato sauce.  Did you know that Ragu makes an organic tomato sauce?  I found it at my local supermarket and loved the taste.  It’s clean with few ingredients and perfect for this recipe.  To learn more about their line of sauces, click here.

Ragu Sauce

So next time you are craving comfort food but don’t want a heavy meal, try these veggie meatballs.  They are delicious!

Print
Italian Veggie Meatballs
Prep time:  30 mins
Cook time:  25 mins
Total time:  55 mins
Serves: 6 servings
 
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 4 cups chopped mushrooms, white or cremini
  • 1 clove garlic, minced
  • ½ cup chopped yellow onion
  • 7 oz jar roasted peppers, drained
  • 15 oz can cannellini beans, rinsed and drained
  • 2 tablespoons chopped parsley
  • ½ cup seasoned breadcrumbs
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 2 tablespoons freshly grated parmesan cheese plus more for garnish
  • whole wheat spaghetti
  • Ragu organic tomato sauce
Instructions
  1. Heat olive oil in a medium skillet. Add onion and cook for about 5 minutes, until translucent. Add mushrooms and cook for about 5 minutes, until mushrooms are softened and juices have released and evaporated. Remove from heat and let cool slightly.
  2. In the bowl of a food processor add beans, peppers and mushroom mixture. Pulse until vegetables are chopped up but not pureed. Spoon this mixture into a bowl. Add breadcrumbs, salt, pepper and cheese. Stir until blended. Cover mixture and refrigerate for an hour.
  3. Preheat oven to 350. Spray a mini muffin pan with cooking spray. Using your hands or spoon, roll 2 tablespoons of the mixture and drop into the muffin tin. Once all the muffin tins are filled, cook for 25 minutes. All to cool. Using a knife, scoop meatballs out of tin. Toss spaghetti with organic Ragu sauce and top with meatballs.
3.5.3208

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Filed Under: Vegetarian Main Dishes

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Comments

  1. Elizabeth Small says

    January 15, 2016 at 09:14

    I'm definitely going to try these!
  2. alison shaffer says

    January 15, 2016 at 12:08

    looks really good. I'm not a big meatball fan, so this version looks great!
  3. Jill Wilkinson says

    January 20, 2016 at 14:02

    can't wait to try these too!
  4. mummy do it says

    January 24, 2016 at 04:07

    This looks like a great recipe. I've chosen this as my favourite from last week's Blog Fair. Thanks so much for sharing. Hope you can visit again this week. Party starts again in about 9 hours, and you can pick up a 'featured' button!

Trackbacks

  1. Sunday Sips Week 2 - Wine in Mom says:
    January 17, 2016 at 15:14
    […] friend Marci, who is a real life friend turned blogger, has this great recipe for Italian Veggie Meatballs. It’s a great recipe for enjoying winter comfort food without all the extra […]
  2. Not Your Momma’s Meatballs | says:
    February 23, 2016 at 16:51
    […] few days ago I came across a recipe for Italian Veggie Meatballs. It was on the same site as the Ginger Chewies (LOVE THESE) and the Pumpkin Ricotta Chocolate Chip […]

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