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Vegan Italian Meatless Balls

Vegan Italian Meatless BallsVegan Italian Meatless Balls - Optional Tomato Topping

Vegan Italian Meatless Balls

Calories 291 (23% from fat)
Fat 7.5 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 562 mg.
Carb. 37 gram
Fiber 5.8 gram
Sugar 9 gram
Sugar Alcohol
Protein 23 gram

Optional Tomato Topping

Calories 30 (0% from fat)
Fat 0 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 10 mg.
Carb. 5 gram
Fiber 3 gram
Sugar 5 gram
Sugar Alcohol 0 gram
Protein 1 gram


6 garden burgers defrosted
(We used Morningstar Farms Veggie Medley with Organic Soy 2.4 oz. each.)

1/2 cup Quaker 1 Minute Oatmeal

2 cups diced tomatoes drained
(We used Del Monte No Salt Added Diced Tomatos.)

4 egg whites

1 cup minced onion

1 minced green pepper

1 stalk minced celery

1 minced carrot

1/2 tsp. basil

1/2 tsp. parsley

2 cloves minced garlic

1/4 tsp. ground pepper

1 Tbsp. soy Parmesan cheese

1 tsp. dijon mustard
(We used Grey Poupon.)

1 tsp. ketchup

fat free cooking spray


2 cups no sodium added strained tomatoes
(We used a 750g box of Pomi strained tomatoes.)

2 Tbsp. chopped fresh basil

1/4 tsp. oregano

1/2 medium onion, chopped

1/2 tsp. minced garlic

1. In a large bowl mix together the defrosted garden burger, oatmeal, tomatoes and egg whites.

2. Preheat over to 375 degrees Fahrenheit.

3. Mince the next 7 ingredients (the onion through the garlic) and put them in the bowl. Then add all the remaining ingredients (ground pepper through ketchup) and mix thoroughly.

4. Spray two 9 x 13 baking dishes with fat free cooking spray.

5. Form the ingredients into 18 balls (approximately 1/4 cup per ball) and put them in the baking dishes. Now bake for 30 minutes.5. Pour all three SAUCE ingredients into a sauce pan and bring to a boil over medium-high heat. Cook for approximately 5 minutes until jam is melted. Then pour about 1 Tbsp. of the sauce over each of the 8 mini meatloaves, serve and enjoy.

The Sauce is Optional

6. Place all of the SAUCE ingredients into a sauce pan, cover and cook over medium heat until it comes to a boil. Once it's boiling, reduce heat and stir occassionally for another 5 minutes. Remove from the heat, it's ready to serve.

7. Once meatballs are done, place them on a plate and cover with sauce. Then serve!

Yield: 4 Servings - 6 Meatless Balls Per Serving - 1 Serving of Sauce is 1/2 Cup
This recipe was created by Charles Nuedling - Personal Chef

Vegan Italian Meatless Balls 

This is a Freezer Friendly Recipe!

Vegan Italian Meatless Balls - Frozen

You can freeze individual portions for easy re-heating later.

Make sure to freeze them in freezer safe tupperware containers.

When you heat them up, microwave for approximately 7 minutes, keeping the bag or container open just a little to allow steam to escape.

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