Vegetarian Meatballs
Photo: Unforgettableid, Public domain
These vegetarian meatballs come together in one bowl, with a pre-cooked meat substitute doing the work that browning raw beef would otherwise do. Hickory smoked barbecue sauce and a little soy sauce add a savory depth that makes the result taste meatier than you would expect. They bake flat on one side rather than round, and a single batch fills a large tray with 30 to 40 small, easy-to-eat pieces.
Instructions
Heat the oven to 350°F. Sauté the chopped onion, then pour off any oil and set the onion aside.
Beat the eggs in a large bowl. Add the ground beef substitute and break it up well with a fork until no large clumps remain.
Add the onion, barbecue sauce, breadcrumbs, paprika and soy sauce if using, and mix thoroughly. Grease a large 12 x 18-inch (31 x 45 cm) baking tray.
Drop the mixture onto the tray in tablespoonfuls, which should give you 30 to 40 meatballs. It does not matter if some of them fall apart a little on the tray.
Bake at 350°F for 22 minutes, then flip the meatballs over. Bake for another 9 minutes.
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