nowadays, there a tons and tons of ways to recreate meatballs sans the actual meat. this is my fun little carb-y twist. The Best Spicy Veggie “Meatballs” are packed with the goods.
from tons of vegetables to spelt and oat flour, these “meatballs” are loaded. they’re dense and totally flippin’ scrumptious because my spicy sauce just takes this over the top.
the sauce is good enough to eat by the spoonful and you can absolutely use if for other things like a sweet potato fry dipping sauce, or mixed with pasta. YUM.
so, what is all packed into this vegan “meatball?”
- red onion
- vegan shredded cheese
- spelt flour (if you don’t have, just replace with oat flour, they’re pretty similar)
- oat flour
- onion powder
- nutritional yeast
- sea salt
sounds pretty dang healthy doesn’t it?! so easy too! the “meatball” dough is kind of wet but not sticky and it’s easy to form into a meatball! i made these ones on the larger side, but go ahead and make them smaller but monitor the baking time.
as you likely know, a good sauce makes or breaks dishes. the veggie “meatballs” are good by themselves but nowhere near achieving the level of perfection they do without the spicy sauce.
while the sauce can just be whipped up in a blender or mixing cup, the veggie “meatballs” are baked. then, you can add them to a pot along with the sauce and cook for just a few minutes until the sauce starts to boil!
this will ensure they’re warmed through and ready to serve! just store them in an airtight container and enjoy throughout the week!
marinara, tahini, barbecue sauce, sriracha and vegetable broth are all you’re going to need! super simple, right?!
if you want a really smooth sauce, just throw everything into the blender, it will be really creamy and no clumps from the tahini. i did not do this because it didn’t cross my mind in the moment haha, but go for it!
if you are not a tahini fan, i do believe sunflower seed butter or peanut butter would be great replacements. the peanut butter will have a stronger taste of course but i adore peanut sauces, depends on your preference tbh!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business. also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!
i’m trying my best to use Pinterest more and more, so definitely check out my page to see what i’m pinning. super into vegan home decor and fashion lately.
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
The Best Spicy Veggie “Meatballs”Course: 30 Minutes, Lunch & Dinner, Main DishesDifficulty: Easy
- veggie “meatballs”
1 cup cubed zucchini
8 oz baby Bella mushrooms (washed mine)
1/4 cup chopped red onion
1/3 cup vegan shredded mozzarella
1 tbsp nutritional yeast
1 cup spelt flour (can use just oat flour they are similar)
1 cup oat flour
1 tbsp minced garlic
1 tsp onion powder
1/2 tsp sea salt or to taste
- spicy sauce
1/4 cup store-bought marinara
1/4 cup barbecue sauce
1/4 cup runny tahini- trader joe’s is good
1 tsp sriracha or to taste
1 cup vegetable broth
- pre heat the oven to 350 degrees.
- add all the veggie “meatball” ingredients except the flours to a food processor and blend until everything is very well combined. the mixture should be dark and grainy.
- add to a mixing bowl and mix well with the oat + spelt flour.
- use a smaller ice cream scoop to evenly distribute the mixture and form into a ball. it’s a wet batter but not sticky.
- bake at 350 for 30 minutes.
- add the sauce ingredients to a blender. when the veggie “meatballs” are done, add them to a large pan, pour the sauce on top and heat until the sauce starts to boil. you just want to warm them all the way through.
- serve and enjoy!!