Vegetarian Meatballs are the ultimate comfort food for cooler temps. These vegetarian meatballs are full of veggies, have wonderful texture and can be made in under 30 minutes. Your entire family will love this tasty vegetarian meal. They are great paired with homemade sauces like marinara, spicy tomatoes harissa and more!
Why Make This Recipe.
This recipe is hearty. This recipe has rice and Quaker Oats baked right into it making it a filling vegetarian dish.
It can easily be made gluten
free by swapping the oats for Quaker Oats Gluten Free Oats and you can skip the cheese for those with dairy allergies. -
This recipe is customizable. You can add any sauce you would like to these vegetarian meatballs. They have a savory herbaceous flavor that pairs nicely with red sauce, stroganoff or alfredo sauces.
Quaker Quick Oats. These add a great binder and texture to the meatballs. Quaker
Oats are made from 100% whole grain and there are no artificial preservatives or flavors, which is another reason I love using them. ’s
Eggs. These work as a binder and will keep everything together in a ball form. You do not want to skip these!
Chopped mushrooms. They give the vegetarian meatballs a lot of flavor. I like to use them because they are dry and don’t add too much moisture to the meatball.
Fresh Parsley. This herb does a lot of the heavy lifting with flavor, you don’t want to skip this ingredient!
How To Make This Recipe.
Step 1: Chop up mushrooms, parsley, onions, garlic and shred cheese if needed. Add to a bowl and stir up with all other ingredients (garlic, rice, oats, seasoning). Do not add eggs in until step 3-4.
Step 2: Add to a food processor and pulse.
Step 3 and 4: Add in the eggs and pulse some more. You may need a spatula to clean of the sides and pulse some more. Mixture should still have texture to it.
Step 5 & 6: use a scoop to form 1-inch balls and place on a cooking sheet. Bake on 350 for about 20 minutes.
FAQs And Expert Tips.
Yes! White rice, quinoa or wild rice would be great in this recipe.
Yes, cooked cauliflower would be a great alternative to mushrooms for this recipe.
If you find the meatball dough getting sticky, just coat your hands with a little oil and it should help.
Keep an eye on your meatballs as they may cook quicker than expected since all oven temps vary.
If you make these, be sure to post about it and tag me on Instagram @sailor_bailey and use #SailorBailey so I can see your creations! I always appreciate your feedback. You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!
- 2 cups brown rice Cooked
- 1½ cups Quaker Quick Oats
- ½ cup chopped onions
- 2 eggs
- 2 tbsp garlic
- 3 tbsp italian seasoning
- ½ cup pecorino cheese or parmesan
- 1 cup chopped mushrooms
- 1 tsp salt
- 1 jar of pasta sauce *
- Cook the rice first. Chop up mushrooms, parsley, onions, garlic and shred cheese if needed. Add to a bowl and stir up with all other ingredients (garlic, rice, oats, seasoning). Do not add eggs in until step 3 - 4
- Add to a food processor and pulse.
- Add in the eggs and pulse some more. You may need a spatula to clean of the sides and pulse some more. Mixture should still have texture to it.
- Use a scoop to form 1-inch balls and place on a cooking sheet, if batter is too sticky, coat your hands in olive oil to help. Bake on 350 for about 20 minutes.