I’ve never been a big fan of meatballs on their own. Something about a big ball of meat just doesn’t appeal to me- long before I decided to eat a mostly Vegetarian diet. However, when I did eat meatballs it was usually on a soft roll with parmesan or mozzarella cheese. I used to love meatball subs.
As I am always on the hunt for a great veggie-based recipe, I was given a book called Veganomicon: The Ultimate Vegan Cookbook
– a huge book of nothing but Vegan recipes, and this one recipe really stood out to me. Beanballs.
These are so easy to make. So simple that I have made them a lot lately. And they are delicious. Hearty and filling. I promise you- give these a try and you will not miss your meatballs.
I first made these to go on top of my Avocado Pasta– just to add a little something extra to an already amazing dish.
Then we used the leftovers for beanball subs the next afternoon. This time slathered in marinara sauce and sprinkled with shaved parmesan. Fully satisfying and I am not craving my ol’ meatball sub anymore. I’ve got my Vegetarian fix.
We also have roasted a batch of leftover veggies and added beanballs to them for extra protein.
I’ve heard of many different recipes for Vegetarian meatballs but this recipe uses kidney beans. And no- these are not gluten-free but I would imagine it would be ok to leave out the wheat gluten and use gluten-free breadcrumbs and they would still turn out ok. Just a bit more crumbly as the vital wheat gluten holds everything together.
I would love to know what you think of this recipe- let me know in the comments below!