Kosher Vegan Italian-Style Meatballs

This is an Easy Bulk-Cooking Recipe that takes under 1 hour to fully prepare!

Prepare meatballs just like Nonna used to make, except meatless!

Putting this recipe together brought me back to summers with my grandparents; making meatballs and shucking lupini beans in the cantina with my Nonna, of blessed memory. I haven’t eaten meat in almost 20 years and I thought it was time to recreate her recipe.

Recipe

What you will need


  • an oven
  • boiling water
  • parchment paper
  • 2 baking sheets
  • 1 mixing bowl
  • silicone spatula
  • a knife and cutting board (or food processor)

Ingredient List


  • 2 cups of TVP (textured vegetable protein)
  • 2 tablespoons of ground flax seed combined with 6 tablespoons of warm water, or substitute with 2 eggs if you don’t need a vegan recipe (I have not yet tried this recipe with egg-replacement powder, let me know if you do!)
  • ¾ cup of glutinous flour (this is the most important ingredient, do not skip this)!
  • 1 medium-size onion, any kind (diced)
  • 2 tablespoons of olive oil
  • 1 tablespoon of dried basil
  • ½ a tablespoon of Garlic Powder
  • ½ a teaspoon of salt
  • ¼ a teaspoon of pepper

Cooking Instructions


  1. Re-hydrate the TVP by adding 2 cups of boiling water to 2 cups of TVP. Combine with dried basil, garlic, salt, and pepper and let it stand for 10-15 minutes.
  2. Combine 2 tablespoons of ground flax seed with 6 tablespoons of warm water to create a “flax egg” mixture. Let it stand for 10-15 minutes, stirring occasionally.
  3. Preheat the oven to 425 degrees Fahrenheit and line 2 baking sheets with parchment paper.
  4. Dice the onion. Once the TVP is hydrated and the flax egg has formed, combine the TVP, flax egg, olive oil and onion in a mixing bowl.
  5. Slowly add glutinous flour to avoid clumps and mix well until the mixture forms a large sticky ball.
  6. Using wet hands, form meat balls approximately 1 ½ inches in diameter and place 1 inch apart on a lined baking sheet.
  7. Bake meatballs at 425 degrees Fahrenheit for 12 minutes on one side, then flip and bake for another 5 minutes.
  8. Use as desired. Store in the freezer for up to 3 weeks. Store in the fridge for up to 1 week.

Cooking Instructions with Photos


  • Re-hydrate the TVP by adding 2 cups of boiling water to 2 cups of TVP. Combine with dried basil, garlic, salt, and pepper and let it stand for 10-15 minutes.
  • Combine 2 tablespoons of ground flax seed with 6 tablespoons of warm water to create a “flax egg” mixture. Let it stand for 10-15 minutes, stirring occasionally.
    • Dice the onion. Once the TVP is hydrated and the flax egg has formed, combine the TVP, flax egg, and onion in a mixing bowl.
    • Slowly add glutinous flour to avoid clumps and mix well until the mixture forms a large sticky ball.
    • Using wet hands, form meat balls approximately 1 ½ inches in diameter and place 1 inch apart on a lined baking sheet.
    • Bake meatballs at 425 degrees Fahrenheit for 12 minutes on one side, then flip and bake for another 5 minutes.

    I hope you try these meat-free balls for your next meatless meal. Looking for something to go with it? Try throwing these in my Easy Vegan Jambalaya Recipe!

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