Easy Vegan Meatballs

This vegan meatballs recipe is easy to put together, full of protein, and packed with flavor! A perfect go-to plant…

A Couple Cooks – Recipes worth repeating.

This vegan meatballs recipe is easy to put together, full of protein, and packed with flavor! A perfect go-to plant based dinner.

Vegan Meatballs

Here’s a go-to when you need a plant based dinner that’s protein-packed: this Vegan Meatballs recipe! Now, there are two problems with most vegan meatballs recipes. Vegan meatballs take a long time to make, and many recipes don’t have much protein (so you’re hungry an hour later). This vegan meatballs recipe solves both problems. This recipe takes under 30 minutes to make, and it’s packed with protein! Even better: the flavor is outstanding.

The secret to the best vegan meatballs

Ok, you might need to use a new-to-you ingredient for this one. But we promise: this will revolutionize your vegan meatballs game! The key? Tempeh. Here are the particulars on this powerhouse ingredient:

  • Tempeh is a compressed cake of whole soybeans. It can include seeds like millet or grains like rice, wheat, or barley (most brands are gluten-free). It has a nuttier flavor and firmer texture than tofu. Read more about Tempeh vs Tofu here!
  • Tempeh is protein packed. One serving has a whopping 20 grams protein! That’s double the protein in one serving tofu.
  • Wait, are soy products healthy? Soy products in moderation are part of a healthy diet! Per to the Harvard School of Nutrition, soy is a nutrient-dense source of protein that can safely be consumed several times a week.
Vegan meatballs

Consider a double recipe!

Before you start, think about whether you’d like to make a single or double recipe for these vegan meatballs. Here’s what to know:

  • This recipe makes 14 meatballs, about 2 to 3 servings. They’re easy to cook in one skillet and feed a family like ours (2 adults and 1 preschooler).
  • Consider doubling the recipe, because they save well! They hold up very well refrigerated or frozen (without sauce). Instant lunch or dinner!
  • You’ll need a very large skillet for a double recipe. Use the biggest you have to cook them!
  • Use the 2x button in the recipe below. You likely won’t need the full quantity of olive oil: you can likely cook the meatballs in less than 6 tablespoons (start with ¼ cup).

Important: steam the tempeh first

The cardinal rule when using tempeh in recipes: it tastes bitter raw. While it’s completely safe to eat raw, you’ll want to cook it to remove that flavor.

  • Steam the tempeh for just 10 minutes. It gets just the right moistness to the tempeh and removes the bitter flavor.
  • Steaming doesn’t make the recipe take any longer, because you can prep everything while the tempeh steams.
  • You’ll need a steamer basket for this recipe. Don’t have one? Here are a few ways to steam without a steamer.
Vegan meatballs recipe

Tips for cooking vegan meatballs

Once you’ve got your tempeh steamed, you’ll simply mix the dough together with breadcrumbs and spices. When you cook them, here’s the main thing to note: use chopsticks to turn them! It’s hard to use a spatula to flip the balls so they get golden on each side. Chopsticks make it much easier! Of course, you can use whatever method you like. Just try to get each side lightly browned!

Italian breadcrumbs, and how to make them gluten free

Italian breadcrumbs are an important component to these vegan meatballs. It gives them just the right texture so they don’t fall apart. If you eat gluten-free, we’ve got some ideas. Here’s what to know:

  • Italian breadcrumbs are breadcrumbs mixed with herbs and salt.
  • Can’t find Italian style? Mix ½ cup plain breadcrumbs with ⅛ teaspoon kosher salt and ½ tablespoon Italian seasoning (or 1 teaspoon dried oregano and ¼ teaspoon each dried basil and thyme).
  • Try gluten-free panko or homemade. For gluten-free, it’s easy to find gluten-free breadcrumbs these days online or at your grocery. Or use gluten-free bread or crackers to make homemade breadcrumbs, then add the seasonings above.
Vegan meatballs

Make ahead and storage info

This vegan meatballs recipe is genius not only because it tastes great and has lots of protein. These also hold up very well! Here’s what to note about texture:

  • Store leftovers refrigerated for up to 5 days. Don’t store them with sauce, or they will get mushy.
  • Freeze leftovers after you allow them to cool. They’ll hold up in a freezer-safe container for up to 3 months. 

Ways to serve vegan meatballs

Once you’ve made your beautiful vegan meatballs…how to serve ’em? We’ve got ideas.

More vegan dinner recipes

There are lots of more vegan dinner recipes like this one! Here are a few more favorites to try:

This vegan meatballs recipe is…

Vegetarian, vegan, plant-based, dairy-free. For gluten-free, use gluten-free breadcrumbs or see the section above.

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Vegan Meatballs

Easy Vegan Meatballs


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 14 meatballs (2 large or 3 modest)
  • Diet: Vegan

Description

This vegan meatballs recipe is easy to put together, full of protein, and packed with flavor! A perfect go-to plant based dinner.


Ingredients

  • 8 ounces tempeh*, finely chopped
  • ¼ cup minced white onion
  • 2 cloves garlic, minced
  • ½ cup Italian breadcrumbs
  • ½ teaspoon fennel seeds
  • 2 teaspoons dried oregano
  • 1 ½ tablespoons soy sauce or tamari
  • ¼ cup olive oil, divided*
  • ½ teaspoon kosher salt
  • Fresh ground black pepper
  • 2 to 3 cups favorite marinara sauce

Instructions

  1. Steam the tempeh: Place 1 ½ cups water into a saucepan with a steamer basket: the water surface should be right under the basket. Bring the water to a boil. Chop the tempeh into small pieces. Once boiling, add it to the steamer basket and steam it for 10 minutes while you prep the remaining ingredients.
  2. Mix the meatballs: Mince the white onion. Mince the garlic. Add them to a medium bowl with the breadcrumbs, fennel seeds and dried oregano. Once the tempeh is cooked, remove it from the steamer and add it to the bowl with the breadcrumbs. Stir in the soy sauce or tamari and 1 tablespoon of the olive oil and mix. Once the tempeh cools slightly, use your fingers to mash it together into a uniform dough.
  3. Form the meatballs: Use your fingers to form the dough into golf-ball sized balls, about 13 to 14 total, placing them on a plate. 
  4. Cook the meatballs: Heat the remaining 3 tablespoons olive oil in a non-stick large skillet over medium high heat. Add the meatballs and cook, turning them occasionally with chopsticks, until lightly browned on all sides, about 5 to 6 minutes. Reduce the heat to medium if it starts to smoke.
  5. Serve: Once cooked, you can remove the meatballs from a pan and refrigerate up to 5 days until serving if you’d like. Or serve immediately: turn off the heat and add the marinara sauce to the pan (beware of spitting). Simmer for about 1 minute until warm, then top with chopped basil or parsley and serve. Store leftovers refrigerated without sauce for 5 days, or allow to cool then freeze in a freezer-safe container for up to 3 months.

Notes

*The meatballs save well, so we recommend making a double recipe and refrigerating or freezing leftovers! Click the 2x button for quick doubled quantities.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Vegan

Keywords: Vegan meatballs, vegan meatballs recipe

A Couple Cooks - Recipes worth repeating.

Spaghetti and Meatballs

Our boys love pasta nights and their absolute favorite meal is Spaghetti and Meatballs. Juicy, tender meatballs covered in rich marinara sauce and served over a big plate of spaghetti. What’s not to love? This classic Italian dish is always a fav…

Our boys love pasta nights and their absolute favorite meal is Spaghetti and Meatballs. Juicy, tender meatballs covered in rich marinara sauce and served over a big plate of spaghetti. What’s not to love? This classic Italian dish is always a favorite. This spaghetti and meatballs recipe is easy to make at home and is…

The post Spaghetti and Meatballs appeared first on Two Peas & Their Pod.

Chicken Romano Meatballs. (an Everyday Dinners sneak peek!)

Oh hiiiii chicken romano meatballs! I’m so excited to bring you this recipe today – an exclusive sneak peek into one of the new recipes in my book Everyday Dinners! Everyday Dinners will be released on May 4, but you can preorder a copy now and get the free bonus cookbook when you do. To […]

The post Chicken Romano Meatballs. (an Everyday Dinners sneak peek!) appeared first on How Sweet Eats.

Oh hiiiii chicken romano meatballs!

chicken romano meatballs

I’m so excited to bring you this recipe today – an exclusive sneak peek into one of the new recipes in my book Everyday Dinners!

everyday dinners cookbook

Everyday Dinners will be released on May 4, but you can preorder a copy now and get the free bonus cookbook when you do. To get the free bonus, click here!

You can also order a SIGNED COPY (!!!) here.

I am so insanely pumped for you guys to get your hands on Everyday Dinners. It is chock full of 30 minute weeknight meals. It’s based on my 10 minute meal prep strategy, which is truly the only way I get dinner on the table during the week. The meals are flavorful, stress-free and the best to come out of my kitchen! 

chicken romano meatballs prepped

And, I can’t believe I’m going to say it, but the chicken romano meatballs are one of my favorites recipes.

pan sauce with lemons and shallots and garlic

Every time I’ve done press for a book, someone always asks what my favorite recipe in the entire book is. This is SUCH a hard question for me because we eat very seasonally. I’m a seasonal eater who loves to enjoy what is fresh *right now*, so my answer will change depending on the month. 

However, this is one of those recipes that can be made the entire year and is incredible.

chicken romano meatballs

Chicken romano was one of my mom’s special dishes when we were growing up. She didn’t make it nearly as often as her chicken marsala – only a few times a year. But we all absolutely loved it. So much so, that I put that recipe in my first cookbook! It’s a classic that we adore. Majorly comforting, so satisfying and one easily served with pasta or an array of sides.

So, naturally, I turned those flavors into meatballs!

I love the idea of a chicken romano meatball, because the chicken romano dish is a bit labor intensive. Here, we throw all the flavors together in a meatball and make a quick pan sauce.

The lemony pan sauce for my mom’s chicken romano has always been so wonderful, so I wanted to mimic that but keep it simple at the same time!

chicken romano meatballs

The pan sauce is really just some shallots, garlic, wine, lemon and stock. It creates the best base for the meatballs and adds moisture and flavor. 

I do note in the book – if the pan sauce isn’t your thing, these are also really great with marinara! They are so versatile. 

chicken romano meatballs

Like most of my other meatballs, I love that you can serve these in a variety of ways. You can put them on a sandwich, serve them with pasta or even throw them on a salad. Leftovers are so good – they get better as they sit. 

I hope you try ’em, love ’em and get your hands on a copy of Everyday Dinners!

chicken romano meatballs

Chicken Romano Meatballs

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Chicken Romano Meatballs

These chicken romano meatballs are loaded with flavor and cooked to perfection. Served with a lemony pan sauce, they're next level.
Course Main Course
Cuisine American
Cook Time 30 minutes
Total Time 30 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 1 pound ground chicken
  • 2 garlic cloves, minced
  • 1 large egg, lightly beaten
  • ½ cup seasoned bread crumbs
  • cup romano cheese
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon salt
  • ½ teaspoon pepper

pan sauce:

  • 1 shallot diced
  • 2 garlic cloves, minced
  • ½ cup dry white wine, like chardonnay
  • 1 cup chicken stock
  • 1 lemon, sliced

Instructions

  • Preheat the oven to 350 degrees F.
  • In a bowl, combine the ground chicken with the garlic, egg, bread crumbs, cheese, parsley, dried basil, oregano, pepper flakes, salt and pepper. Mix with clean hands until just combined - do not overmix.
  • Shape the mixture into meatballs that are 1-inch in size - or slightly less.
  • Heat an oven-safe skillet over medium heat and add 1 tablespoon of olive oil. Add the meatballs in a single layer (you may need to do this in batches), browning on all sides, cooking about 5 to 6 minutes in total. You don’t need to cook them fully because we will put them in the oven - just brown them. Transfer the meatballs to a plate.
  • In the same skillet over medium heat, add the shallots and garlic with a pinch of salt and stir. Cook until softened, about 5 minutes. Stir in the white wine, scraping any brown bits from the bottom of the pan with a wooden spoon. Let it simmer for 2 minutes. Add in the sliced lemons and chicken stock. Add the meatballs back into the pan.
  • Bake for 10 to 15 minutes, or until the meatballs are cooked through to 165 degrees F. Serve on sandwiches or with pasta, rice or your favorite vegetable.

Notes

recipe reprinted from my cookbook Everyday Dinners

chicken romano meatballs

Soooo delish!

The post Chicken Romano Meatballs. (an Everyday Dinners sneak peek!) appeared first on How Sweet Eats.

Chicken Meatball Pitas with Roasted Red Pepper Whipped Feta.

These chicken meatball pitas have to happen in your kitchen tonight! Juicy, flavorful meatballs, soft and fluffy pita spread with roasted red pepper feta, refreshing crunchy cucumbers, a drizzle of tzatziki sauce… I mean, are you hungry yet? I could eat this every single day. It’s wonderful. Filling. Flavorful. A major hit all around!  In […]

The post Chicken Meatball Pitas with Roasted Red Pepper Whipped Feta. appeared first on How Sweet Eats.

These chicken meatball pitas have to happen in your kitchen tonight!

chicken meatball pitas with roasted red pepper whipped feta

Juicy, flavorful meatballs, soft and fluffy pita spread with roasted red pepper feta, refreshing crunchy cucumbers, a drizzle of tzatziki sauce… I mean, are you hungry yet?

I could eat this every single day. It’s wonderful. Filling. Flavorful. A major hit all around! 

chicken meatballs

In 2020, I made my fair share of meatballs. And meatballs aren’t even my thing! Eddie loves them though, and often he is my muse in the kitchen. The kids love them now too, so I’m always looking for fun ways to make them new and exciting.

These meatballs are best made with chicken or turkey. I tried to impart a bit of mediterranean flavor in them – just some lemon, dill and parsley. You could even add some feta right into the meatballs too. Cook until super golden brown on the outsides and they will be perfect. I prefer smaller meatballs for these pitas, but really you can make them any size you’d like! Whatever you prefer to eat – make them like that. 

I love the mini chicken meatballs in my mini meatball soup, so I went with ones similar to that size.

roasted red pepper whipped feta

When it comes to pita bread, many times I make my own. I can’t find good store-bought pitas – they always just seem so tough and almost stale compared to my homemade ones. The homemade ones are bubbly, fluffy, soft and just wonderful. I’ve made them for a long time! I don’t always make them when we eat a meal like this – but I try to if possible.

This is not necessary if you love a good store-bought pita bread! We also have used store-bought naan on occasion which works too. 

chicken meatball pitas with roasted red pepper whipped feta

Ooooh now this whipped feta!

Whipped feta was a game changer for us. When I discovered it back in 2013, I think our entire family fell in love with it. It’s been a constant ever since. I’ve made a basil version, an avocado version and even a beet (hot pink!) version. But never one with roasted red pepper. Which is crazy since it’s one of our favorite things. 

chicken meatball pitas with roasted red pepper whipped feta

In order to keep the lovely whipped texture, I only added a few tablespoons of the roasted red peppers. I use the ones that are marinated in olive oil. Slightly pat them dry, dice them up and throw them in! Instead of the feta being red, it turns this lovely little peach shade.

Also, tastes like heaven. I mean it is SO DARN GOOD.

Not only do I spread it on these pitas, but dipping pita chips in it? Oh my. Try it. It’s incredible! 

chicken meatball pitas with roasted red pepper whipped feta

I also like to drizzle some tzatziki sauce on these. It adds a wonderful tang! This is certainly something you can buy at the store but I included my recipe below too, just in case. I usually have all the ingredients on hand and it’s pretty simple to make.

This whole meal comes together so well and just tastes like HEAVEN. I can’t explain how much we love it. So many complementary flavors and textures. 

chicken meatball pitas with roasted red pepper whipped feta

Chicken Meatball Pitas

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Chicken Meatball Pitas with Roasted Red Pepper Whipped Feta

These chicken meatball pitas are so flavorful and such a great meal. Serve with red pepper whipped feta, tzatziki and cucumbers. YUM!
Course Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

chicken meatballs

  • 1 pound ground chicken, or even ground turkey
  • ¼ cup seasoned bread crumbs
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon freshly grated lemon zest
  • 1 teaspoon dried oregano
  • ½ teaspoon dried dill weed
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon olive oil
  • 4 to 6 pita breads
  • sliced red onion, for serving
  • sliced cucumbers, for serving
  • tzatziki sauce, for serving

roasted red pepper whipped feta

  • 6 ounces feta cheese
  • 3 tablespoons chopped roasted red peppers, I use the ones marinated in olive oil

tzatziki sauce

  • 1 cup plain greek yogurt
  • ¼ cup grated cucumber
  • 1 teaspoon dried dill
  • 2 garlic cloves, minced
  • 1 lemon, juiced and zest freshly grated
  • kosher salt and pepper

Instructions

chicken meatballs

  • In a bowl, combine the chicken with the breadcrumbs, garlic, parsley, lemon zest, oregano, dill, salt and pepper. Mix until just combined and form the mixture into small meatballs. (Or large meatballs! Whatever you prefer!)
  • Heat a skillet over medium heat and add the olive oil. Add the meatballs in a single layer and brown on all sides. Once browned on all sides, I cook on medium-low until the internal temperature of the meatballs reaches 165 degrees F. You can also pop them in a 350 degrees F oven for 10 minutes to cook through. I usually just keep them on the stove.

roasted red pepper whipped feta

  • Place the feta and the red peppers in a food processor and blend until smooth and creamy. This will take a few minutes and scrape down the sides as you go! Blend until it resembles a whipped cream cheese. This recipe can easily be doubled. You can make it ahead of time too and it will last a few days in the fridge.

tzatziki sauce

  • Whisk all ingredients together with a big pinch of salt and pepper. Taste and season more if needed. I like to make this ahead of time and store it in the fridge - it’s so flavorful!

chicken meatball pitas with roasted red pepper whipped feta

Hello lover!

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Cheeseburger Meatballs with Special Sauce.

Meet my new obsession: cheeseburger meatballs! Seriously, cue all the exclamation points. !!!!!!! Oh my gosh. I cannot even EXPLAIN how delish these are. Like… wow.  I’m actually stumped for words. I have to tell you how this recipe came about! My cousin Lacy who works with me always gives me the best recipe ideas. […]

The post Cheeseburger Meatballs with Special Sauce. appeared first on How Sweet Eats.

Meet my new obsession: cheeseburger meatballs!

cheeseburger meatballs with special sauce

Seriously, cue all the exclamation points.

!!!!!!! (more…)

The post Cheeseburger Meatballs with Special Sauce. appeared first on How Sweet Eats.

Coconut Curry Pork Meatballs.

These pork meatballs are sponsored by the National Pork Board! We are living for these coconut curry pork meatballs! This sauce… oh my gosh – this sauce. The juicy meatballs. Everything served over fragrant jasmine rice. It’s absolutely perfect and a wonderful weeknight meal to introduce some flavor into your kitchen! Yes oh yes oh […]

The post Coconut Curry Pork Meatballs. appeared first on How Sweet Eats.

These pork meatballs are sponsored by the National Pork Board!

We are living for these coconut curry pork meatballs!

coconut curry pork meatballs

This sauce… oh my gosh – this sauce. The juicy meatballs. Everything served over fragrant jasmine rice. It’s absolutely perfect and a wonderful weeknight meal to introduce some flavor into your kitchen!

coconut curry pork meatballs with jasmine rice

Yes oh yes oh yes. 

These flavors are some of my favorite to transport me out of the kitchen. It’s no secret that I love a coconut curry sauce – this thick and creamy, flavorful spiced broth for the meatballs is out of this world. I’d be lying if I told you I didn’t also drag fresh, fluffy sourdough bread through the sauce. 

But that’s neither here nor there. 

ground pork with garlic, ginger and scallions

Today I’ve partnered with the National Pork Board, highlighting their Pork as a Passport campaign to share this delicious meal.

Um, I don’t think it’s any secret that I loooove pork. Pretty sure the base of this blog was built on pork, right? Those were the days. 

browned pork meatballs

Growing up, my mom made pork chops practically once a week. They were one of my favorite meals that she made (I shared them here!) and it was easily the best dinner of the week. Since then, pork has always been a staple for us. Did you know that pork is the number one consumed protein globally? I had no idea, but I’m very excited to be in on that trend. We all know I’m often late to the game.

This time, I’m early! And since it’s the number one protein, it really allows you to explore different flavors and cultures when it comes to cooking!

coconut curry pork meatballs

I love that there are so many different cuts of pork and even more so – a variety of ways to prepare pork. It’s basically an experience that brings people together in the kitchen. Pork is so versatile too. I’ve used an array of flavors here on the blog in my past pork recipes, but adding in a coconut curry twist may be my favorite one yet. Yessss, I know, it just seems that EVERYTHING is my favorite (but really, it is).

These are no different.

coconut curry pork meatballs

The meatballs are flavored with garlic and ginger and green onions. The sauce is made with red curry paste and canned coconut milk, plus a heavy-handed squeeze of lime. It’s seriously the perfect combination. 

coconut curry pork meatballs with coconut rice

Meatballs have definitely been a thing for us this year – I’ve shared a ton on the blog and you have loved them too. They are just so easy, feed many, and you can have fab leftovers. You can also use the meatballs in different ways – like sandwiches or over rice or pasta. Really, the options are endless. 

So hello, dinner tonight! 

coconut curry pork meatballs

Coconut Curry Pork Meatballs

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Coconut Curry Pork Meatballs

These pork meatballs and browned and served over jasmine rice with an incredible coconut curry sauce. Irresistible.
Course Main Course
Cuisine American
Total Time 45 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

meatballs

  • 1 1/2 pounds ground pork
  • 1 large egg
  • cup seasoned panko breadcrumbs
  • ¼ cup chopped cilantro
  • 3 garlic cloves, minced
  • 2 green onions, thinly sliced
  • 1 tablespoon fresh minced ginger
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper

sauce

  • 1 shallot, thinly sliced
  • 2 garlic cloves, minced
  • 1 red bell pepper, thinly sliced
  • 3 tablespoons red curry paste
  • 2 14 ounce cans full-fat coconut milk
  • 2 tablespoons freshly squeezed lime juice
  • ¼ cup fresh cilantro, for topping
  • 2 sliced green onions, for topping
  • 2 cups cooked jasmine rice, for serving

Instructions

  • Place the pork in a large bowl. Add in the egg, breadcrumbs, cilantro, onions, ginger, salt and pepper. Mix until just combined - do not overmix!
  • Heat the oil in a large skillet or saucepan over medium heat. Once the oil is hot, add the meatballs in a single layer. You may need to do this in batches! Brown the meatballs on all sides, cooking about 10 to 12 minutes total. Remove the meatballs with a slotted spoon and place them on a paper towel. Pour out any grease in the skillet except for 1 tablespoon.
  • With the skillet over medium-low heat, stir in the shallot and garlic with a pinch of pepper. Cook until softened, about 2 minutes. Stir in the bell pepper. Stir in the curry paste and let it cook for for 2 minutes. Pour in the coconut milk and stir. Add in the lime juice.
  • Place the meatballs back in the skillet. Bring the sauce to a boil, then reduce it to a simmer. Simmer, uncovered, for 10 minutes. You want the internal temperature of the pork to read 160 degrees before serving.
  • Sprinkle the green onions and cilantro on top. Serve over jasmine rice.

coconut curry pork meatballs

The post Coconut Curry Pork Meatballs. appeared first on How Sweet Eats.

French Onion Meatballs For The Weekend!

Here’s how we’re going to handle the weekend: by making french onion meatballs immediately! Hi. It’s me again. Back with another french onion recipe. I KNOW. I’m sorry? I realize I’ve tried to french onion the entire world this this year but I just can’t help it. I mean, this HAS to be the last […]

The post French Onion Meatballs For The Weekend! appeared first on How Sweet Eats.

Here’s how we’re going to handle the weekend: by making french onion meatballs immediately!

These french onion meatballs are super delicious! All the flavors of french onion soup made into juicy meatballs. Cheesy, saucy goodness!

Hi. It’s me again. Back with another french onion recipe.

I KNOW.

I’m sorry? I realize I’ve tried to french onion the entire world this this year but I just can’t help it. I mean, this HAS to be the last recipe, right? There can be no more french onion-ing of any things in this house. 

Unless… never mind.

These french onion meatballs are super delicious! All the flavors of french onion soup made into juicy meatballs. Cheesy, saucy goodness!

Just this year alone I’ve done french onion sweet potatoes and french onion lasagna roll ups and french onion soup. But I also have a french onion grilled cheese and french onion dip and french onion deviled eggs!

I think I have a french onion problem. But it’s a good problem to have? 

P.S. you can find me making these on instagram today!

These french onion meatballs are super delicious! All the flavors of french onion soup made into juicy meatballs. Cheesy, saucy goodness!

So, as usual, anything french onion-ish is going to take a little bit of time because you have to caramelize those onions! It’s the key to all the flavor. Once that part is done though, these aren’t too difficult to make. 

And bonus, you can make the onions ahead of time. Heck, you can make the meatballs ahead of time!

These french onion meatballs are super delicious! All the flavors of french onion soup made into juicy meatballs. Cheesy, saucy goodness!

Also! You can use ground turkey or chicken for this recipe. You could even use ground beef, but I find that turkey or chicken makes the meatballs taste best – they really allow the flavor to shine. 

After you decide on that, we deal with all the other additions. Basically whatever goes in that soup is going into our meatballs!

Gruyere! Parmesan! Thyme! Breadcrumbs!

Delicious things like that and of course, the onions too. 

Enter all the exclamation points.

These french onion meatballs are super delicious! All the flavors of french onion soup made into juicy meatballs. Cheesy, saucy goodness!

It is nearly impossible to not eat these all out of the pan. You brown the meatballs, then throw a little stock into the pan and bake with some cheese. These practically melt in your mouth. They are divine.

These french onion meatballs are super delicious! All the flavors of french onion soup made into juicy meatballs. Cheesy, saucy goodness!

Now what to serve these with!

Um, can we still be friends once I tell you that I placed mine on top of a piece of toasted sourdough? It was basically the best decision in quarantine (aside from this banana cake) and I essentially made a meatball MELT. Love it.

These french onion meatballs are super delicious! All the flavors of french onion soup made into juicy meatballs. Cheesy, saucy goodness!

Another option is to serve these just like this, out of the skillet, with some roasted vegetables or your favorite side. They are SO good on their own. They have enough flavor and they are juicy enough too! 

These french onion meatballs are super delicious! All the flavors of french onion soup made into juicy meatballs. Cheesy, saucy goodness!

Of course, you could throw them in with some pasta too, whether you do buttered noodles or marinara or whatever! Because the meatballs are so ridiculously flavorful, they don’t need much! They can carry an entire meal, trust me. 

These french onion meatballs are super delicious! All the flavors of french onion soup made into juicy meatballs. Cheesy, saucy goodness!

HELLO.

These french onion meatballs are super delicious! All the flavors of french onion soup made into juicy meatballs. Cheesy, saucy goodness!

Okay so now that I’ve convinced you to stand over the stove and caramelize onions AGAIN, dinner should be great this weekend! xo

These french onion meatballs are super delicious! All the flavors of french onion soup made into juicy meatballs. Cheesy, saucy goodness!

French Onion Meatballs

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French Onion Meatballs

These french onion meatballs are super delicious! All the flavors of french onion soup made into juicy meatballs. Cheesy, saucy goodness!
Course Main Course
Cuisine American
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 16 meatballs
Author How Sweet Eats

Ingredients

  • 2 tablespoons olive oil
  • 2 medium onions, thinly sliced
  • 1 pound lean ground turkey or chicken, I like 94%
  • 2 garlic cloves, minced
  • 1 cup finely grated gruyere cheese, plus extra for topping
  • 2 tablespoons freshly grated parmesan
  • 1/4 cup seasoned bread crumbs
  • 3 tablespoons fresh parsley
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 to 2 tablespoons olive oil, for browning the meatballs
  • 1 ½ cups chicken or beef stock
  • 1 teaspoon flour

Instructions

  • Heat a large oven-safe skillet over medium-low heat and add the olive oil. Stir in the onions with a big pinch of salt. .Cook, stirring often, until the onions caramelize, about 30 to 40 minutes. Once the onions are golden and caramelly, transfer them to a plate. (Note: if you’re really in a rush, you can add 1 teaspoon of sugar, honey, maple syrup, etc to speed along the caramelization process. Be sure to stir often and check on the progress!)
  • Preheat the oven to 350 degrees F. Take half of the cooled caramelized onions and chop them up a bit - just so they easily mix into the meatballs.
  • In a bowl, stir together the turkey, garlic, ½ cup gruyere, all the parmesan, the breadcrumbs, parsley, thyme, salt and pepper. Add in the chopped caramelized onions. Mix until the meatballs are just combined - do not over mix!
  • Use your hands to form the mixture into 1-inch meatballs. It helps if you wet your hands with water before rolling. It’s okay if the meatballs are not perfect rounds!
  • Heat the same skillet over medium heat and add a drizzle of olive oil. Add the meatballs in a single layer and brown them on all sides - let them cook for 1 to 2 minutes, before flipping.
  • Once the meatballs are completely browned, fill a shaker cup or water bottle with the stock and flour. Shake it for 30 seconds. Pour the mixture into the skillet with the meatballs. Add in the remaining caramelized onions. Top the meatballs with the remaining gruyere cheese.
  • Bake for 20 to 25 minutes, or until cooked through (you want the internal temp to read 165 degrees F). Serve immediately! I love serving these on sourdough bread, like a meatball melt!

These french onion meatballs are super delicious! All the flavors of french onion soup made into juicy meatballs. Cheesy, saucy goodness!

This is mind blowing comfort food!

The post French Onion Meatballs For The Weekend! appeared first on How Sweet Eats.

Greek Turkey Meatballs

Greek Turkey Meatballs-these easy baked meatballs are full of great flavor and make a delicious healthy dinner! Serve the meatballs gyro style, over rice, or on top of a salad! Greek Turkey Meatballs My boys LOVE classic Italian meatballs, they are a v…

Greek Turkey Meatballs-these easy baked meatballs are full of great flavor and make a delicious healthy dinner! Serve the meatballs gyro style, over rice, or on top of a salad! Greek Turkey Meatballs My boys LOVE classic Italian meatballs, they are a very popular dinner at our house. They also love these Greek Turkey Meatballs.…

The post Greek Turkey Meatballs appeared first on Two Peas & Their Pod.

Italian Meatballs

These classic Italian-American style meatballs are huge and pillowy soft! They’re mixed with ground beef and pork, loaded with herbs and cheese, and served with a traditional tomato sauce. Make them baseball-sized for a dinner entree, or roll…

These classic Italian-American style meatballs are huge and pillowy soft! They're mixed with ground beef and pork, loaded with herbs and cheese, and served with a traditional tomato sauce. Make them baseball-sized for a dinner entree, or roll them smaller for an appetizer.

Continue reading "Italian Meatballs" »

Baked Chicken Parmesan Meatballs with Roasted Garlic Spaghetti.

Meet one of the loves of my life: chicken parmesan meatballs. That’s saying a lot because we have chicken AND tomato sauce here. Perhaps I should say newer loves of my life. Newer as in… the last few years. I still don’t LOVE tons of tomato sauce. And as you’ll see here, I like to […]

The post Baked Chicken Parmesan Meatballs with Roasted Garlic Spaghetti. appeared first on How Sweet Eats.

Meet one of the loves of my life: chicken parmesan meatballs.

Chicken parmesan meatballs are baked and super flavorful! Serve with roasted garlic spaghetti for the best dinner ever! You can make them ahead of time too!

That’s saying a lot because we have chicken AND tomato sauce here. Perhaps I should say newer loves of my life. Newer as in… the last few years.

chicken meatball mix

I still don’t LOVE tons of tomato sauce. And as you’ll see here, I like to bake my meatballs in a thin layer of sauce, so that sauce thickens even more and gets almost caramelized in a baking dish! In the recipe below, I suggest adding a second jar of sauce if you LOVE sauce. And I’m guessing that most of you will. 

I’m always the odd man out in my lack of love for tomato sauce. 

Chicken parmesan meatballs are baked and super flavorful! Serve with roasted garlic spaghetti for the best dinner ever! You can make them ahead of time too!

If you’re a longtime reader, then you’ll remember that I love to serve something tomato-sauce based in December. It’s comforting, but not like the holiday flavors and food we eat at parties. I’ve done a meat lovers pizza, slow cooker short rib sauce and lasagna bolognese just to name a few. 

They make for the best December meals!

Chicken parmesan meatballs are baked and super flavorful! Serve with roasted garlic spaghetti for the best dinner ever! You can make them ahead of time too!

So the chicken parmesan meatballs.

Let’s talk. 

Take some ground chicken and mix in a bunch of herbs. An egg, a bread crumb shower, some seasonings and lots of parmesan cheese. I like it finely grated so it flavors the chicken but doesn’t come seeping out of all the meatballs while you bake them.

Chicken parmesan meatballs are baked and super flavorful! Serve with roasted garlic spaghetti for the best dinner ever! You can make them ahead of time too!

Oh yeah! That’s another thing. These are baked! You can bake them on a baking sheet by themselves. You can stick them in a baking dish and cover them with sauce and do it that way.

And the best part is that you can make these ahead of time AND freeze them.

First, you can make them ahead of time and cook them and the leftovers are fab.

Chicken parmesan meatballs are baked and super flavorful! Serve with roasted garlic spaghetti for the best dinner ever! You can make them ahead of time too!

But to freeze, this is one of my go-tos. I have a recipe for perfect freezer meatballs in Seriously Delish and they are a lifesaver. 

Make the meatballs and place them on a parchment-lined baking sheet. Flash freeze them for 30 minutes or so, then stick them in a resealable bag (I love stasher bags!) and toss them in the freezer. 

When you’re ready to cook, I suggest throwing them in a slow cooker with lots of sauce and heating on low for eight hours or so. Everyone LOVES them. SO easy.

Chicken parmesan meatballs are baked and super flavorful! Serve with roasted garlic spaghetti for the best dinner ever! You can make them ahead of time too!

Guess what we’re going to serve these on? A bed of roasted garlic spaghetti. OHHH YES.

Roast a few heads of garlic until caramely. Make a pound of whole wheat spaghetti and toss it with olive oil, parmesan and the golden cloves. It’s not a saucy pasta, but that thickened tomato sauce from the meatballs adds a ton of flavor.

I don’t know what is better!

But together? This meal is insane.

Chicken parmesan meatballs are baked and super flavorful! Serve with roasted garlic spaghetti for the best dinner ever! You can make them ahead of time too!

Baked Chicken Parmesan Meatballs

Chicken Parmesan Meatballs with Roasted Garlic Spaghetti

Chicken parmesan meatballs are baked and super flavorful! Serve with roasted garlic spaghetti for the best dinner ever! You can make them ahead of time too!

  • 2 heads of garlic
  • Olive oil for drizzling the garlic and spaghetti
  • 1 pounds ground chicken
  • 1 large egg, (lightly beaten)
  • 1 tablespoon olive oil
  • 2 garlic cloves, (minced)
  • 1/2 cup finely grated parmesan cheese, (plus extra for topping)
  • 1/4 cup seasoned bread crumbs
  • 3 tablespoons fresh herbs, (like basil, parsley, thyme, oregano)
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup of freshly grated mozzarella/provolone cheese
  • 1 pound whole wheat spaghetti
  • ¼ cup finely grated parmesan cheese
  • 1 to 2 24 ounce jar(s) of your favorite marinara sauce (add a second jar if you LOVE sauce)
  • fresh basil for topping
  1. Preheat the oven to 375 degrees F.
  2. Slice off the top portion of the garlic head to reveal the cloves. Lightly rub back and forth to remove the paper on the sides and peel any excess paper off. Drizzle about a 1/2 teaspoon of olive oil on top the garlic cloves. Wrap the garlic head up in foil and place it on a baking sheet. Roast for 45 minutes. You can stick it in the oven now and then keep it in there while you bake the meatballs!
  3. Spray a 9 x 13 inch baking dish (or a large baking sheet) with nonstick spray.
  4. In a large bowl, combine the chicken, egg, olive oil, garlic, parmesan, bread crumbs, basil, parsley, salt and pepper. Gently combine the mixture (don’t overmix!) until it’s combined. Roll the mixture into meatballs about 1-inch in diameter. If you wet your hands slightly, it helps to roll the meatballs!
  5. Add half of the jar of tomato sauce to the bottom of a 9×13 inch baking dish (or a baking sheet, or oven-safe skillet). Place the meatballs in the sauce, about 1-inch apart.
  6. Place the meatballs in the baking dish. Cover each meatball with a bit more sauce and top with the grated mozzarella or provolone.
  7. Bake the meatballs for 25 to 30 minutes, or until the center of the meatballs reach 165 degrees F.
  8. While the meatballs are baking, prepare the spaghetti. Cook the spaghetti in salted water as the directions call for, then place it in a large pot or bowl. Drizzle to 2 to 3 tablespoons of olive oil. When the garlic cloves have finished roasted and they are caramely, squeeze the cloves out of the paper and into the spaghetti. You can gently mash them with a fork if you wish. Stir in the ¼ cup of parmesan cheese. Serve with the meatballs once they are finished!
  9. You can also top the meatballs with extra sauce if you’d like, extra parmesan cheese and fresh basil.
  10. To make fully and freeze: prepare the meatballs as instructed, then let them cool completely. Place them in a freezer safe container and freeze for up to 3 months.
  11. To prepare and freeze: make the meatballs and roll them into balls. Place them on a parchment paper-lined baking sheet. Flash freeze (stick it in the freezer, uncovered) for 30 to 60 minutes. Remove the meatballs and stick them in a resealable bag. To cook, place them in a pot or slow cooker and cover with sauce. Cook on low for 6 to 8 hours until cooked through!

Chicken parmesan meatballs are baked and super flavorful! Serve with roasted garlic spaghetti for the best dinner ever! You can make them ahead of time too!

Gimme the garlic bread.

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