Birds Eye Vegan Meatballs Recipe Made Easy and Delicious

Looking for a delicious, convenient, and plant-based twist on the classic meatball? Look no further than these homemade Birds Eye vegan meatballs!

Perfectly seasoned and packed with protein, these meatballs deliver all the comforting flavors you crave without any animal products. Whether you’re a longtime vegan or simply wanting to cut back on meat, this recipe offers a quick and satisfying meal option that pairs beautifully with your favorite pasta, sub sandwiches, or even as a party appetizer.

With just a few simple ingredients and easy-to-follow steps, you can whip up a batch of these tender, flavorful vegan meatballs in no time. They’re a crowd-pleaser and freeze well, making them ideal for meal prepping or last-minute dinners.

Plus, they’re a fantastic way to introduce plant-based eating to family and friends without compromising on taste or texture. Get ready to enjoy comfort food that’s kind to animals and the planet!

Why You’ll Love This Recipe

This Birds Eye vegan meatballs recipe is a game-changer for plant-based home cooks. Here’s why it stands out:

• Easy and Quick: Ready in under 30 minutes, perfect for busy weeknights.
• Authentic Flavor: Uses a blend of herbs and spices to mimic the savory taste of traditional meatballs.
• Versatile: Great for pasta, sandwiches, or as a party snack with your favorite dipping sauces.
• Nutritious: Packed with protein from plant-based sources like lentils and chickpeas.
• Freezer Friendly: Make a big batch and freeze for convenient future meals.

Ingredients

• 1 cup cooked lentils (brown or green, well-drained)
• 1 cup cooked chickpeas, mashed slightly
• 1/2 cup breadcrumbs (use gluten-free if preferred)
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax egg)
• 2 tablespoons nutritional yeast
• 1 tablespoon soy sauce or tamari
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt (adjust to taste)
• 2 tablespoons olive oil (for cooking)
• Fresh parsley, chopped for garnish (optional)

Equipment

• Mixing bowl
• Food processor or potato masher
• Baking sheet lined with parchment paper
• Large skillet or frying pan
• Measuring cups and spoons
• Spatula or wooden spoon
• Small bowl (for flax egg)

Instructions

1. Prepare the flax egg: In a small bowl, combine the ground flaxseed with water and stir well. Let it sit for 5-10 minutes until it thickens.
2. Mash the legumes: In a large mixing bowl, mash the cooked lentils and chickpeas together using a potato masher or pulse briefly in a food processor. You want a chunky but combined texture.
3. Add aromatics and dry ingredients: Stir in the finely chopped onion, minced garlic, breadcrumbs, nutritional yeast, smoked paprika, oregano, salt, and black pepper.
4. Mix in the flax egg and soy sauce: Pour the prepared flax egg and soy sauce into the mixture. Mix everything well until it forms a sticky dough. If too wet, add more breadcrumbs; if too dry, add a splash of water or vegetable broth.
5. Shape the meatballs: Using your hands, form the mixture into 1 1/2-inch balls. You should get about 15-18 meatballs depending on size.
6. Cook the meatballs: Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook for 3-4 minutes on each side until browned and slightly crispy. Be gentle when turning to prevent them from breaking.
7. Optional baking step: For extra firmness, transfer browned meatballs to a parchment-lined baking sheet and bake at 375°F (190°C) for 10-12 minutes.
8. Serve: Garnish with fresh parsley and enjoy with your favorite vegan marinara sauce or pasta.

Tips & Variations

“For even more flavor, try adding a teaspoon of smoked chipotle powder or a splash of balsamic vinegar to the mixture.”

• Make it gluten-free: Use gluten-free breadcrumbs or crushed gluten-free crackers.
• Extra protein boost: Add a tablespoon of chia seeds or hemp hearts.
• Different legumes: Substitute black beans or kidney beans for lentils and chickpeas.
• Spice it up: Add chili flakes or cayenne pepper for a spicy kick.
• Make it Italian-style: Mix in fresh basil and oregano, and serve with Classico Sun Dried Tomato Alfredo Sauce Recipe for a rich pasta dish.
• Freeze for later: Place uncooked meatballs on a tray lined with parchment paper, freeze until solid, then transfer to a zip-top bag for up to 3 months.

Nutrition Facts

Serving Suggestions

These vegan meatballs are incredibly versatile and pair well with a variety of dishes. Here are some ideas to inspire your next meal:

• Serve over spaghetti with marinara sauce for a classic Italian dinner.
• Make vegan meatball subs with toasted hoagie rolls, vegan cheese, and your favorite sauce.
• Skewer and serve as appetizers with a side of tangy dipping sauce.
• Add them to a hearty vegan stew or soup for extra protein and texture.
• Pair with creamy mashed potatoes and steamed greens for a comforting meal.
• Try them alongside a fresh salad and a drizzle of balsamic glaze.

For a sweet treat after your savory meal, check out this delightful Cinnamon Pecan Ice Cream Recipe or indulge in the rich Chocolate Heaven Cake Recipe.

Conclusion

Crafting your own Birds Eye vegan meatballs at home is a rewarding and delicious way to enjoy plant-based comfort food. This recipe balances wholesome ingredients with robust flavors, making it a perfect choice for vegans, vegetarians, and anyone looking to eat healthier without sacrificing taste.

The texture is satisfyingly meaty, and the seasoning profile ensures every bite is bursting with flavor.

Whether you’re serving these meatballs for a casual family dinner or a special occasion, they’re guaranteed to delight. Plus, with tips for freezing and customizing the recipe, you can make these meatballs your own and enjoy them again and again.

Don’t forget to explore other creative recipes like our Clam Chowder San Francisco Recipe or the indulgent Cheese Penny Recipe to round out your meal planning.

Happy cooking and enjoy your delicious, cruelty-free meatballs!

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