According to scientists, we should not eat meat every day or more than 600 grams per week. While some see meat as the main part of the meal, for others it is just a nice side dish and the vegetarian diet has become increasingly popular in recent years. So it's no surprise that there are numerous vegetarian or vegan alternatives to classics such as sausages, steaks and the like. The range of vegan substitute products on the market is now huge, but unfortunately many of them contain industrial additives and are anything but healthy. And that's why we're going to make delicious meatballs ourselves without meat. Whether made from beans, lentils, leftover bread or couscous meatballs – our recipes are in no way inferior in taste to the original and can also be prepared quickly and easily. What are you waiting for? Read on and get to the stove!
Recipe for meatballs made from leftover bread
Do you have some stale bread left over and are wondering if you could do something with it? Beautifully fluffy on the inside and wonderfully crispy on the outside - these meatballs made from leftover bread are ready in no time and are ideal for using up dry bread.
Ingredients for 10-12 meatballs:
- 200 grams of stale bread (any type of bread will work)
- 1 medium onion, chopped finely
- 1 No
- Fresh chives, chopped finely
- Vegetable oil for frying
- 1 teaspoon paprika powder
- Salt and pepper
Preparation:
- Cut the old bread into large pieces and cover with water in a bowl.
- Soak for 10-15 minutes and drain the water.
- Squeeze the bread vigorously with your hands and place it in a bowl.
- Add onions and chives and mix well.
- Add the egg and season with the spices.
- Knead the mixture with your hands into a smooth dough and form 10-12 meatballs.
- Heat some oil in a pan over medium heat and fry the bread meatballs in batches for 3-4 minutes per side until golden brown.
- Garnish the meatballs made from leftover bread with a salad and enjoy!
Crispy couscous meatballs without meat
These vegetarian couscous meatballs are ready in under 20 minutes. Plus a delicious onePumpkin shaped bunsand you have the perfect filling and quick weeknight dinner.
Ingredients for 12-14 meatballs:
- 450 grams of cooked couscous
- 3 Owner
- 2 spring onions, finely chopped
- 3 cloves of garlic, finely chopped
- 1 red pepper, diced
- 30 grams of oat flour or whole wheat flour
- 30 ml olive oil
- 1 teaspoon Ras el-Hanout or smoked paprika powder
Preparation:
- Put all the ingredients except the olive oil in a bowl and mix well until you get a homogeneous mixture.
- Form meatballs.
- Heat olive oil in a large skillet over medium-high heat and fry the couscous meatballs for 2-3 minutes per side until golden brown and crispy.
- Remove from the pan and drain on kitchen paper.
- For a lighter alternative, you can bake the couscous meatballs in the oven at 180 degrees for 20-25 minutes.
- Serve with tahini or yogurt sauce and enjoy warm!
Vegan kidney bean meatballs
Would you like a burger or spaghetti with meatballs for dinner? Then you should definitely remember our recipe for these vegan meatballs made from kidney beans!
Ingredients for 10-12 meatballs:
- 1 can kidney beans, drained and rinsed
- 50 grams of fine oat flakes
- 30 grams of sunflower or pumpkin seeds
- 1 medium onion, chopped finely
- 2 cloves of garlic, finely chopped
- 20 grams of tomato paste
- 1 tsp soy sauce
- 1 teaspoon each dried oregano and basil
- Salt and pepper
Preparation:
- Place kidney beans in a bowl and mash with a fork or potato masher.
- Heat some olive oil in a large pan over medium heat and sauté the onions for 3-4 minutes until translucent.
- Add garlic and sauté for 1 minute.
- Finely grind the sunflower seeds in a blender.
- Add onions, garlic, oat flakes, sunflower seeds, tomato paste and soy sauce to the beans and season with spices.
- Preheat the oven to 170 degrees and line a baking tray with baking paper.
- Mix everything thoroughly with your hands into a homogeneous mass and form around 10-12 meatballs.
- Bake for 15 minutes until golden brown and you're done - that's how quickly you can make meatless meatballs!
Vegan chickpea patties
Super soft on the inside and wonderfully crispy on the outside – even meat lovers will love these chickpea meatballs! Enjoy them with pasta, as a burger or with a salad for a healthy vegetarian meal.
Ingredients for 10 meatballs:
- 1 can chickpeas, drained and rinsed
- 50 grams of breadcrumbs or almond flour for a low-carb version
- 2 Owner
- 30 grams of Parmesan, grated
- 1 tbsp Italian seasoning
- 1 teaspoon each garlic powder and smoked paprika
- Fresh parsley, chopped finely
- 2 tbsp olive oil
- Salt and pepper
Preparation:
- Add all ingredients except the oil to the blender and blend until you get a smooth mixture.
- Heat the olive oil in a pan over medium heat and fry the chickpea meatballs in batches for 3-4 minutes per side until golden brown.
- Enjoy warm!
Lentil meatballs without meat
For just 115 calories and a whopping 10 grams of protein per serving, these lentil meatballs are perfect for a light, low-calorie dinner. Of course, you can also prepare these on the weekend and enjoy them as meal-pres for the office.
Ingredients for 18 meatballs:
- 150 grams of green lentils
- 200 ml vegetable broth
- 1 medium onion, chopped finely
- 2 cloves of garlic, finely chopped
- 2 Karotten, grated
- Fresh parsley, chopped finely
- 50 grams of fine oat flakes
- 20 grams of tomato paste
- 1 No
- Salt and pepper
Preparation:
- Rinse the lentils and place them in a medium-sized pot with the vegetable stock.
- Bring to the boil, reduce heat and simmer for about 20-25 minutes until the lentils are soft. Drain off excess water and set aside.
- Meanwhile, heat olive oil in a skillet over medium heat and sauté onions for 6-7 minutes.
- Add carrots and garlic and fry for another 3-4 minutes.
- Put the oat flakes and parsley in the blender and grind.
- Add the lentils, onion mixture, tomato paste, salt and pepper and mix well.
- Add the egg and stir until smooth.
- Wrap the mixture with cling film and place in the fridge for 10 minutes.
- Preheat the oven to 200 degrees and line a baking tray with baking paper.
- Form meatballs and bake for 10 minutes.
- Turn over and bake for another 10 minutes until golden brown.
- Serve the lentil meatballs with salad or pasta and enjoy.
Crispy vegetable fritters
Can't manage to eat more vegetables? Then we have the perfect recipe forvegetarian meatballs without meatfor you! Packed with vitamins and nutrients and super delicious - you're guaranteed to make these vegetable fritters several times.
Ingredients for 8-10 fritters:
- 360 grams zucchini, grated
- 400 grams of potatoes, grated
- 1 carrot, grated
- 1 onion, finely chopped
- 120 grams canned sweetcorn, drained
- 3 eggs, separated
- 80 grams of whole wheat flour
- 1 teaspoon each of oregano and paprika powder
- 2 tbsp olive oil
- Salt and pepper
Preparation:
- Mix the grated vegetables, onions, sweetcorn, egg yolks, flour and spices well in a bowl.
- Beat the egg whites in a separate bowl with a hand mixer until stiff.
- Add the vegetable mixture to the egg whites and stir until smooth.
- Heat the olive oil in a large pan over medium heat and fry the vegetable meatballs in batches for 5-6 minutes per side until golden brown.
- Enjoy!
