Veggie “Meatballs” by Katie
Perfect for spaghetti
Makes: ~23 meatballs | Last updated:
Ingredients
| Amount | Ingredient | Notes |
|---|---|---|
| 12-oz bag | soy crumbles | i.e. MorningStar Grillers Crumbles |
| 2 | eggs | lightly beaten |
| ¼ cup | bread crumbs | |
| 2 | garlic cloves | minced (or ½ tsp dried) |
| 2 Tbsp | grated parmesean | |
| ½–1 tsp | Italian seasoning | |
| ½ tsp | fennel |
Directions
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Preheat oven to 350°F.
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Defrost soy crumbles in skillet.
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Combine soy crumbles, eggs, bread crumbs, garlic, parmesean, seasoning, and fennel in a medium bowl. Mix well.
-
Using a #50 (small) cookie scoop, make small packed “meatballs” and place on a foil-covered baking sheet.
-
Bake for ~10 minutes.
Adapted from Food.com
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