meatless meatballs

Looking for a delicious meatless meal? Zucchini “Meatballs” from Delish.com are the best!

Zucchini "Meatballs"

zucchini

Kosher salt,

garlic,

c. basil

Egg, lightly beaten

c. panko breadcrumbs

c. Parmesan, divided

black pepper

olive oil

marinara sauce

Super easy and delicious. As a meat eater I enjoyed them a lot!

These zucchini meatballs are delicious......they came out great.......

Make smaller balls for more even cooking. I made them too big and the outside was crispy while the inside was still gooey. I gad to smash them to evenly cook. Still delicious.

These are easy to make and delicious! Just make sure you squeeze out as much liquid as possible or they will be to moist and fall apart easily.

These are awesome!  Most veggie meatballs fall apart but these didn’t.  A big hit in our mostly vegetarian household.

I guess I didn't squeeze mine enough, it was a slimy mess on the inside. Squeezing the zucchini is the most important part apparently yet the most vague in the video

What else would one serve with the balls?

https://streaming.hearstdigitalstudios.com/delish/577d1c12d55930236c5dc034/mp4/Zucchini_Meatballs_V4_1467816997_4000_hd_v3.mp4

Going meatless is easy when these Zucchini "Meatballs" are on the menu - they're amazeballs!

The Ultimate Vegan Meatballs ~ hearty, meaty and bursting with Italian-style flavors! They bake up perfectly and they won't fall apart!

Vegan Meatballs

ground flax meal (+ 5 tablespoons water)

grapeseed oil oil

onion (, diced)

garlic (, minced or crushed)

mushrooms (, chopped (about 4.5 cups))

Italian seasoning

fennel seed (, crushed (optional but recommended))

red pepper flakes

tamari (, low sodium (sub soy sauce))

chickpeas

oats

breadcrumbs (, Italian-style)

Worcestershire Sauce ((a vegan variety))

tomato paste

Salt and pepper (,

Preheat oven to 400 °F (200 °C). Line a rimmed baking sheet with parchment paper and set aside.&nbsp;

Combine the ground flax and water in a small bowl. Set aside for 10 min. It will thicken and gel up a bit.&nbsp;

Heat oil in a large skillet over medium heat. Add onion and sauté until softened and lightly browned. About 3-5 minutes.

Add garlic and sauté for 1 minute. Now add Italian seasoning,&nbsp;crushed fennel, and red pepper flakes. Sauté for 30-60 seconds until fragrant.

Add mushrooms and sauté until softened and slightly&nbsp;browned. Cook for 5-7 minuted until they reduce in size and release their moisture. You want the pan to be dry. Now add the tamari and cook for 1 minute. Remove from heat.

Add the chickpeas to a large food processor container. Pulse a few times to break down beans.

Now add the cooked mushrooms, oats, breadcrumbs, flax egg,&nbsp; Worcestershire Sauce, tomato paste, salt, and pepper to the processor. Process until well combined and it ALMOST forms a paste (about 30-60 seconds). You don't want it completely smooth so leave some texture. You just want the ingredients to stick together well (see process photos above for example). Taste and add more seasoning if needed. Place mixture uncovered in the freezer for 20-30 minutes (or in the fridge for 1-2 hours).

Remove mixture from freezer and form into balls using your hands. Roll them until smooth. To keep the size uniform, use about 1.5 tablespoons of mixture (use a small cookie scoop or measuring spoon). Place on baking sheet and repeat until mixture is gone. Spray or brush with oil and place in the oven for 30-40 minutes until golden brown and the outside is dry and firm. Flip the meatballs midway through. Remove from oven and let them cool for 10 minutes on the baking sheet. This helps firm them up. You can now serve them with warm spaghetti sauce or cook them in the sauce&nbsp;for 5 minutes to warm them up. Enjoy!&nbsp;

https://embed.mediavine.com/videos/c5sqx2lwwn7bpkc9mwku

The Ultimate Vegan Meatballs ~ hearty, meaty and bursting with Italian-style flavors! They bake up perfectly and they won’t fall apart!

The Ultimate Vegan Meatballs

30 Minute Vegetarian Meatballs - cauliflower, quinoa, brown rice, garlic, and spices. SUPER versatile - recipe makes a huge batch so you can stockpile them in your freezer for easy meals later!

30 Minute Vegetarian Meatballs

cauliflower florets (roughly 1 head of cauliflower)

quinoa

eggs

salt

Cauliflower

Cook the cauliflower florets in a pot of boiling water for about 5 minutes, till fork-tender. Drain well.

Pulse the quinoa and cauliflower through a food processor until semi-smooth (see pictures for texture). Transfer mixture to a large mixing bowl and combine with all other ingredients. Stir until everything is incorporated. Roll into small balls (about one heaping tablespoon per ball was best for me).

Cook

Heat a thin layer of olive oil in a skillet over medium heat &#8211; add the balls and cook for a few minutes on each side &#8211; they will need to be gently turned every so often to get browned all the way around. Serve with yummy sauces, salads, bowls, or freeze for later!

Wondering if these freeze well? They look delicious.

I would love to see the nutrition info on these yummy looking meatballs if you have the chance to post it! thanks for all your mouth-watering recipes!

These look just like some vegetarian meatballs I had at an Indian restaurant in vegetarian kofta. It tasted wonderful, but it wasn't as clean as this looks! I would love to use this if I were to ever recreate that recipe. It would be amazing!

https://content.jwplatform.com/videos/zMxse3o7.mp4

30 Minute Vegetarian Meatballs: made with cauliflower, quinoa, brown rice, garlic, and spices. SUPER versatile – recipe makes a huge batch so you can stockpile them in your freezer for easy meals later!

These Meatless Meatballs are made with lentils and wild rice, and topped with marinara sauce and melted cheese. Great, healthy dinner!

<span class="fn">Cheesy Meatless Meatballs

prepared brown and wild rice,

lentils

garlic clove,

cumin

flour

breadcrumbs

marinara or tomato sauce

cheese

Mix rice and lentils in a bowl with the garlic and cumin. Add the flour and breadcrumbs. The mixture will be crumbly.

Fill a bowl with warm water. Dip your hands in the water; with wet hands, form the crumbly mixture into small egg shaped balls. Add a few drops of oil or water to each meatball as you shape it to help it stick together. Place meatballs on a baking sheet and top each with a knob of oil.

Bake for 20 minutes, turning and adding more drizzles of oil as necessary.

When toasted on the outside and warmed through, remove from oven and place individual oven-safe bowls. Cover with tomato sauce and cheese and bake on high broil (or microwave) until heated through and cheese is melted.

These actually sort of reminded me of your bean burgers!  Although the texture is definitely different.

I made these for dinner tonight.  They tasted good with the sauce I made with the pasta. My only beef was as soon as they sat in the sauce for 5 minutes they fell apart.  One child at them and one wouldn't touch them.  My husband said they tasted like meat but I'm sure it's because they were soaked in sausage sauce.  =)  Thanks for the recipe.  It certainly was a nice change of the norm around here.

I made these today with few modifications. They are delicious. I am not going with the red sauce and using a yogurt dip instead. I'll be posting this soon. Thank you for the inspiration. Have a great day!

We don't top these with cheese. Not right away, anyway. Into the sauce they go to get nice and hot and softened.  Then into a hoagie bun and THEN along comes the cheese. Those get broiled till the cheese (provolone) gets malted and slightly browned. 

Yum!

These flavorful Lentil Meatballs (Vegan, Gluten-Free) are smothered in a creamy cashew gravy will surely be a big hit at your dinner table especially during the holidays!

Lentil Meatballs (Vegan, Gluten-Free)

onion

garlic

parsley

thyme

paprika

vegetable broth

walnuts

oat flour

flax seeds

nutritional yeast flakes

Bragg's liquid aminos

cashews

water

onion powder

arrowroot powder

Bragg's liquid aminos Start

Cayenne pepper

Heat oil in a saucepan over medium-high heat. Add onion and cook until soft, about 3 minutes. Stir in garlic, thyme, parsley, paprika, and lentils to coat.

Add water and bring to boil over medium heat. Reduce heat to simmer and cover the pot. Cook until lentils are tender and water has completely evaporated about 30 minutes. (Make sure lentils are dry and not soggy)

Transfer lentil mixture to a large bowl and set aside. Using a food processor, process/pulse walnuts until finely chopped. Stir walnuts into lentils along with the *oat flour, flaxseeds, yeast flakes, Bragg's Liquid Aminos and salt.

Preheat oven 400 degrees F. Prepare baking sheet with lightly greased parchment paper.

Scoop mixture, using about 1-2 tablespoons. Form into balls and placing them on prepared sheets in a single layer until mixture is all gone. Bake for 30 minutes or until brown and crispy on the outside.

Combine cashews, water, yeast flakes, onion powder, garlic, arrowroot, Bragg's Liquid Aminos in a high-speed blender and process until smooth.

Pour sauce into a saucepan and add thyme, Italian seasonings, paprika. Heat on medium-high, stirring constantly with a wire whisk until sauce thickens.

Place meat balls in serving plate. Pour gravy on top and garnish with chopped parsley.

Loved these and the gravy was similar to cream gravy.  Many thanks for sharing your recipe.

My husband, who is a huge meat eater, LOVED these! My vegan eaters loved them too!!Thank you!

This has become one of the family favorites. Thank you so much for sharing!

Thank you for this recipe! I’ve cooked this every Thanksgiving for the past 4 years. My 5 year old loves it and the bigger he gets the more of it he eats. This year I wasn’t expecting him to eat so much of the Lentil balls I didn’t get to eat much and now I’m left with a lot of gravy. I’m going to freeze the gravy. How long do you think it will last in the freezer?

I almost deleted this email until I saw the word Lentil!  I've been wanting to try a Lentil recipe, but hadn't the time to research.   I promise I'll work on this soon!    I give it 5 stars just because I found it!!!

I made this a month or two ago and loved it. It was also well received by my husband and brother in law, both carnivores! Thank you for this recipe!

This is the most amazing gravy I have ever had!  Even prior to WFPB eating!  My whole family adores it, even my two boys, 7 and 12 years old!

Every time I see this recipe it makes me want to consume it right then and there

It's really good to know that you have healthy meatballs.

I doubled the recipe and the water was way too much.  I just drained it when the lentils were the right consistency though.

This is a recipe on which I definitely have to try very soon.

How much water do I add to cook the lentils? Every time I cook lentils I feel like they get mushy. Do you cover the pan?

what brand of Italian seasoning do you use, or what is in it so I can make my own? so far have loved all your recipes that I've tried. haven't made this one yet.

I made this tonight and it turned out wonderful!  Thank you for sharing this recipe!

My favorite veggie meatballs! It’s my current pregnancy craving. Making a double batch to be able to freeze for postpartum!

This vegan meatball recipe is the BEST I've ever had!!!!  WOW, it's really amazing!  I will always double the recipe from now on.  Thank you so much!   Looking forward to trying out more of your recipes.  I did leave a comment earlier on your vegan split pea recipe, that one also was AMAZING!!!  Again thank you!!

This is SO GOOD!!! I followed the suggestion to cook mushrooms in white wine and added that to the gravy. I think that makes the gravy so decadent. This recipe is definitely a keeper!

This looks delicious!   Can't wait to try.   Question: could I substitute the walnuts with something else?   Would GF breadcrumbs work?

Hi Michelle, 

Love, love love this recipe!
My 18 year old son is a vegan, I’m vegetarian and my beloved husband is a meatatarian (we’re working on him.) I have made meatballs before using vital wheat gluten and we found them to be too ‘wheaty.’ However, this recipe is delicious. I doubled it so that I could freeze some.  My son has never liked gravy even before he was a vegan. He calls it meat sweat! Lol. I made a marinara sauce instead and they were so yummy.

Thank you for this recipe. I intend to put it in our meal rotation.

Loved this recipe! Made it twice this week.  On my first attempt at the gravy I found the cashews never fully blended down so I ended up with gritty deliciousness 😁 The second time I blended the cashews down to a paste before adding the other ingredients and it was perfect. My husband loved it as well. Thanks!

Really yummy! I made this tonight for myself and two Greek meat lovers... even they approved! Lick-the-dish delicious! Thank you :)

Omg 😱 this recipe is amazing! Thank you. Can’t wait until I get them out of the oven.

OMG these are stupidly good! I cannot stop eating them. Definitely keeping these to make over and over.

Oops!  I just saw the picture with green lentils.  Thanks!

Hi Michelle, I really enjoyed your pumpkin soup recipe the other day and want to try this one too...what kind of lentils should I use?  Red or green/breown?

Hello There!
Just made this last night! My daughter and I are not vegans, or vegetarians, but Plant-Forward eaters focusing on the nutrition derived from Plant based foods, but not eliminating animal products entirely. We have a diet-blended family...super challenging to be 100% vegan. Anyway, these lentil-balls were amazing! Your recipe was easily adapted for us by using one egg as a binder (flax and I don't mix on the digestive level). I did use chicken broth instead of veggie broth. But your gravy I made straight up like you listed--and that gravy? Oh My! Absolutely divine! So savory and flavorful. I can see using the gravy for other recipes as well.

My husband and I love this. It is vegan comfort food! We decided to make it for family this Christmas. Thank you!!!

Super yummy! I was pleasantly surprised how well the meatballs held together while baking.

Hi ! I'm intrested in your mushroom sauce ! Sounds lovely

These are SO delicious!  I used regular flour since I’m not GF.  I threw the left over “meatballs” on my salad the next day.   Such an awesome find for this die hard vegan!!  Thank you!♥️

Thank you Michelle for another great recipe!  These were delicious!  We added a little liquid smoke.  Unfortunately, I don't usually use dry beans so my lentils were a little too firm, but still loved them! I wonder if they would be as flavorful using canned lentils?  Currently enjoying the leftover meatballs in a big salad!  Definitely a new favorite!

I love these recipes.  

The Cashew Gravy and Lentil Ball were delicious.

This is definitely a winner recipe. I have doubled it as I like to freeze meals to help me with my busy schedule.   I also chose to make a mushroom sauce which I did with vegetable broth.    Thank you for sharing this recipe.

Made these for the first time tonight and loved it! Thank you:)

I love this meatball recipe, even though mine don't ever look quite like meatballs. Ha! I have abandoned trying to get a "ball" out of them and instead just spread them out and bake it like a thin loaf. The cashew sauce is so savory, but sometimes I just skip the sauce and make buddha bowls with the meatballs, hummus, veggies, and brown rice. I didn't even realize how much I love lentils until this recipe. They are so tasty!

Excited to try your recipe! What can I substitute for flax seeds?

These meatballs are delicious! 5 stars! Flavorful with a crispy exterior. Like you, I hate bland food. I love how you use spices. My mom was also an excellent cook. This meal reminds me of her. Thank you!! The gravy is delicious too. I served the meatballs and gravy with rice and an even more simplified version of your curry cabbage. My husband loved it too!

So... I am 2 weeks in to being vegan. I LOVE the flavor of meat! I thought vegan food would be so hard to cook and honestly thought the taste just wouldn’t measure up. What a pleasant surprise! This recipe is fantastic! Delicious! And as a true compliment... my husband (who is meat and potatoes all day long) LOVED THIS!!! I cannot tell you what a miracle that is. He keeps saying, “but don’t tell anyone I like vegan food.” Ha! Busted. Thank you for the yummy recipe.

Dear Michelle,  I just made this today and had it for dinner.  It was really good!  I hadn't made anything with lentils to substitute meat.  I've been on a WFPBNO way of eating for about 3 1/2 weeks.  A meat dish sounded good (without meat) but wasn't sure where to start.  Someone on the Forks Over Knives Facebook page posted a link to this recipe and it sure looked yummy.  I printed out the recipe and made this my project for today.  The gravy is fantastic and I want to make that for other meals as well! I really liked how the meat balls were crunchy and looked like actual meatballs when cut open.  My tastes are still adjusting, so I held off on 5 stars.  Nothing against this recipe, but wanted to reserve the 5th one for the BEST one ever!
Thank you for making this available.  This is a winner!

These look really good. I  am betting they have a great texture too! Can't wait to try these for meatless monday!

What a lovely recipe!  This looks like a big bowl of pure comfortfood! I'm loving that cashew gravy! It sounds amazing!

Lentils are amazing! We love to use them in many dishes, and these are such great looking lentil meatballs! Going to make them soon all smothered in cashew gravy!

Mmm what a wholesome and delicious meal! This looks so good and I love this idea for lentils...definitely need to make lentil meatballs soon!

You have used a lot of great flavors in this recipe! That cashew gravy has me very intrigued! It looks amazing!

These lentil meatballs look amazing! I'm a huge fan of lentils and use them in spaghetti sauce and tacos, but I've never tried making meatballs with them. I love the creamy cashew gravy too. Pinning to make ASAP!

These Lentil Meatballs looks really scrumptious! I am so excited to try that creamy cashew gravy. I wish dinner will come soon!

These looks so good and totally like meat (thinking of making my hubby try without telling him)! This velvety sauce has me drooling and it's not even lunch time yet!

You can never go wrong with a great meatball recipe. Meat based or meatless. Makes a great appetixer, stuffed into subs or added to a pasta dish.

I LOVED the flavor of these, but I must’ve done something wrong because the lentils were crunchy! Any idea what could’ve caused this?? Thanks for sharing this great recipe!

What can I use to sub walnuts for the meatballs ? I don’t have any on hand.

This is my new favorite!!!! I added a little too much water, lentils were a little on the soggy side so I added almond flour about 2tbl, turned out wonderful! Served with brown rice and steamed zucchinI!!

I really liked these! Thank you for the recipe 😀

These are so delicious! I started a plant based diet a few weeks ago and was trying to find a recipe to eat more lentils and this is it! I used gluten free flour in place of the oat flour, and I didn’t make the gravy. The only issue I noticed was the nooch has a distinctive smell when preparing. But I can’t smell it after they cooked so that is good! I am fairly new to the nutritional yeast use too 🙂 I am going to pair these with my chickpea pasta and basil tomato sauce for lunches! Thank you for the recipe!

I got reacquainted with these babies this weekend and they are as delicious as ever! I doubled the batch and my, my, my, I’ve been away too long!!!

I also discovered that the extra gravy is DIVINE as a vegan pot pie filler. 

I miss being able to cook often so when I had a small window to do so, I had to return to my tried and true favorite recipe site for Michelle’s PHENOMENAL recipes!

**Note pistachios are GREAT in this recipe too!! I’ve done walnuts, cashews, pecans, Brazil nuts (soaked first), and pistachios - all delicious. Maybe one day I’ll try macadamia nuts too. Michelle your recipes are so versatile! Delicious as is, and adaptable as well! You have a gift and I hope you get your just dessert - vegan of course :)

I am infatuated with this recipe.  It satisfies my cravings for warm, savory meals!  I have prepared this more than once, and actually love the liquid consistency.  I wind up pouring it all over a couple of cups of white or brown rice, and my whole family devours it!  I often double the recipe for lunches-thank you so much for this tasty meal 🤗

This recipe is a staple in my home and approved by my elderly, non-vegan parents. I always use canned lentils and omit the broth, adjust the tamari as needed, and it tastes great every single time. I usually make it into a loaf, but the balls are a family favorite too. Of all the meatless loaf/ball recipes on the web, this is my very favorite.

Made this for Dinner tonight and sooooo tasty ! Will be making this on a regular basis The liquid of the lentils wouldn’t completely evaporate so I drained the excess &amp; the ingredients did bind it all together well &amp; held together in the sauce - very happy with results &amp; amazing taste - thank you for this lovely recipe!

I love this recipe!!! The First time I made this, the lentils still had a lot of water in them and the meatballs came out somewhat dry, so I cut back on both the water and the oven cooking time and it came out perfectly. I just made these again and I accidentally blended the lentils in with the food processor instead of stirring them into the walnut mixture, and it came out super mushy but after baking them they were actually more like meatballs so it was a happy accident. Will definitely be making this again!

This recipe was delicious!!! I served it over noodles! The lentil balls held up and the sauce was so tasty!

I was a little skeptical when making this. I have to see it was so delicious. Best cashew sauce to date. I added mushrooms to mine. My daughter even loved it. She was so surprised when I told her there wasn’t dairy in the gravy.

These look amazing, Michelle!  I'm always on the lookout for a good vegan or vegetarian "meatball."  I'm really looking forward to making these!

Thanks for the yummy recipe! I have been eyeing it for a while. I made it for our Sabbath meal and it was absolutely delicious 😋 
I tripled the recipe, made the meatballs small to medium sized and got about 54 meatballs so we can have leftovers for the weekend! 
The gravy, I doubled the recipe, looking forward to eating it again tomorrow, this will definitely be my go to for meatballs!!

Oh my this is delicious. I am eating this as I type. I will making this again for sure.

Wonderful recipe!! I will make this over and over. Thank you so much!!

This the BEST gravy I’ve EVER had! It is so flavorful, thick, creamy...everything you expect in a fantastic homemade gravy, but without the use of animal products. It’s just perfect. 5 stars isn’t enough 😊

Second time making this recipe this week. Had to double it because hubby really loved. I didnt use the Braggs but it still turned out great!!!!

I am SO glad I stumbled on this recipe! It is simple and delicious and, as someone else said, was a big hit at one of my church suppers. It’s going to be my  vegan option at Christmas dinner this year. For the church I assembled it all in a crockpot to make it easier to serve.

This dish was a hit! Very delicious, thank you. I didn't have enough walnuts so I did half pumpkin seeds and it was terrific. I'm glad I tripled the recipe because now we have enough for our family tomorrow!

My family really loved these meatballs! I should’ve doubled the recipe because we didn’t have enough for seconds. I also loved the gravy as well! I omitted the walnuts altogether and just added a bit more oat flour- didn’t miss the nuts! I will be making this often!

Hi Michelle, you did it again!  This recipe was fantastic!  I have missed the taste of meatballs since changing my eating habits and this definitely met my expectations!  I made enough to bring for lunch tomorrow and I'm sure it will taste even better!  Thank you.

Hey.. i just want to ask if lentils are soaked in water and dried or just dried from the beginning without soaking in water... thank u so much

Michelle, this recipe is to die for! I have made it several times and taken it to church potluck and the people love it! It disappears fast and I always bring home an empty dish. The gravy is a really nice complement to the meatballs.

Hi i dont have walnuts, what can i use instead? Don’t want to make a trip to the store just for one thing.. :) thanks

Made this for dinner tonight and it was amazing!! Will definitely be making again. Thanks for your hard work in giving healthy and great tasting recipes😊

This was so good, even my meat eating family members enjoyed it! The gravy was a bit saltier than what we’re used to so next time (and there will definitely be a next time!), I will decrease the measure of aminos by about half. Thank you for sharing this recipe!

What amount of lentils tp use?? I don’t see it listed...

The gravy is delicious by the spoonful! I took these to Christmas dinner. The meat eaters were asking for the recipe! The gravy recipe makes more than  enough to gobble some up with a spoon, which i did. Thank you!

Michelle you are still the undefeated, super-chef champion of the net! These are yum yum!!! 

The show must go on.....the air! Yours, next week - PrimeTime.. I will give you the rest of the week and beginning of the next off for the holiday, but come Wednesday, I expect to see Healthier Steps the TV show on my guide. 

You are the Vegan Van Gogh! These are savory and delicious! Thanks for another great holiday meal :)

Tackling the curry cabbage now ;)

The meatballs and gravy we're great. I overcooked the meatballs so they were a bit crunchy, but I enjoyed them anyway. This may be my new go to gravy. I usually make portobello mushroom gravy.  With red wine and broth added...corn startch and yeast etc. This is richer and creamier...

I have made this recipe before and it is delicious. However, it's been a while and I'm thinking of making this for a party. About how many meatballs does this recipe yield? I only see that it serves 6.

Fantastic recipe!!! Fairly quick dinner on a Wednesday night. Thanks for sharing.

Wow! these are soo good. Made the 'meatballs' today, will bake them tomorrow. I put the 'dough' for 15 seconds in my blender. Love the gravy!

I used canned lentils because I had them on hand. It was super quick and they basically just needed to be heated in the pan. It took about one extra tablespoon oat flour because they are a little moist. This meal was super tasty with a really satisfying texture. I'm excited to start making the gravy for everything. Thanks Michelle!

I made my own version of this and made gravy with barbecue sauce but I got the concept here and I enjoyed.

Do you leave lentins as a whole or you crushed it after they are cooked?

Amazing this is delicious every time!! I double the recipe and freeze the extra meatballs!

This is one of our favorite vegan dinners. I accidentally didn't make them firm enough the second time so I shaped it into a loaf. Serving Xmas eve. You rock!  Fuhrmans Creamed Kale is also really good.

I've made these several times and both my husband and I love them!! Thank you so much for this awesome recipe!!

This recipe is on my menu for Thanksgiving and your pumpkin pie, they are the best vegan versions I have ever tried. I have a list of your recipes to try, thank you.

This is a fantastic recipe! I made this recipe for my wife (who is vegan) and I. I grew up vegetarian but do eat meat a few times a week. These taste better than real meatballs. Since we did not have walnuts in the house, we substituted the cup of walnuts for 1/2 cup cashews and 1/2 cup almonds. Turned out great!
Thanks for sharing.

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