Rating: 5 stars
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  • 5 star values: 1
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Despite their complete lack of meat, these “meat” balls taste just like the classic Italian ones. The texture is pleasant, the inside is moist and super tender, and the outside has a flavorful toasted feel from caramelizing in the oven.

Recipe by Well Done

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Read the full recipe after the video.

Recipe Summary

total:
40 mins
active:
15 mins
Yield:
Serves 6 (serving size: 2 “meat”balls)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Stir together half-and-half, Parmesan, onion, parsley, basil, garlic, oregano, and egg in a medium bowl until combined. Add ground “meat”, and sprinkle with salt and pepper. Add breadcrumbs, and use hands to combine mixture. 

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  • Form mixture into 12 (2-inch) balls, and place on a rimmed baking sheet lined with parchment paper. Bake in preheated oven until browned and cooked through, about 15 minutes.  

  • Meanwhile, heat marinara in a saucepan over medium, stirring occasionally until hot, 5 minutes. Add cooked meatballs to marinara, and cook until heated through, about 10 minutes. Garnish with parsley and basil. Serve with polenta, over pasta, in toasted French bread, or as is!

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