Bravo Vegetarian Meatballs Recipe That Everyone Will Love

Looking for a delicious, hearty, and wholesome vegetarian dish that even meat lovers will rave about? Our Bravo Vegetarian Meatballs recipe is the perfect answer.

These meatballs are packed with plant-based protein and bursting with bold flavors, making them a satisfying option for family dinners, potlucks, or meal prepping. Crafted with wholesome ingredients like lentils, mushrooms, and oats, these meatballs mimic the texture and taste of traditional meatballs without any compromise on taste or nutrition.

Whether you’re a committed vegetarian or just looking to add more plant-based meals to your week, this recipe delivers a savory punch that pairs beautifully with your favorite pasta or dipping sauce. Plus, they’re easy to make and freezer-friendly, so you can enjoy them anytime with minimal effort.

Let’s dive into the details of why these meatballs deserve a spot in your recipe rotation!

Why You’ll Love This Recipe

These Bravo Vegetarian Meatballs are a crowd-pleaser for many reasons. First, they are nutrient-dense, offering a great source of protein and fiber thanks to lentils and oats.

Second, the combination of sautéed mushrooms and herbs creates a rich umami flavor that is both satisfying and comforting.

Additionally, the recipe is incredibly versatile. You can bake, pan-fry, or even air-fry the meatballs, making it suitable for different cooking preferences.

They’re also perfect for meal prep as they freeze beautifully and reheat well without losing texture or flavor.

Lastly, these meatballs are a wonderful bridge for those transitioning to vegetarian eating, offering a familiar texture and taste that makes plant-based meals exciting and approachable.

Ingredients

• 1 cup cooked lentils (brown or green)
• 1 cup finely chopped mushrooms (cremini or button)
• 1/2 cup rolled oats
• 1/4 cup grated Parmesan cheese (optional for vegetarians)
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon smoked paprika
• 1 tablespoon soy sauce or tamari
• 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
• Salt and black pepper to taste
• 2 tablespoons olive oil (for sautéing and cooking)

Equipment

• Large mixing bowl
• Food processor (optional, for finely chopping mushrooms and lentils)
• Skillet or frying pan
• Baking sheet lined with parchment paper
• Measuring cups and spoons
• Spatula or wooden spoon
• Oven preheated to 375°F (190°C)

Instructions

1. Prepare the flax egg: In a small bowl, combine 1 tablespoon ground flaxseed with 3 tablespoons water. Stir and let it sit for 5-10 minutes until it thickens.
2. Sauté the vegetables: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and garlic and cook until translucent, about 3 minutes.
3. Add mushrooms: Stir in the finely chopped mushrooms and cook until most moisture evaporates, about 5-7 minutes. Set aside to cool slightly.
4. Mix the base: In a large mixing bowl, combine the cooked lentils, sautéed vegetable mixture, rolled oats, tomato paste, soy sauce, dried oregano, basil, smoked paprika, and Parmesan cheese if using.
5. Add the flax egg: Incorporate the flax egg into the mixture. Season with salt and black pepper. Mix everything thoroughly. If the mixture feels too wet, add a little more oats; if too dry, a splash of water or vegetable broth.
6. Form the meatballs: Using your hands or a small scoop, form the mixture into 1.5-inch meatballs and place them on the prepared baking sheet.
7. Bake: Brush or lightly drizzle the meatballs with olive oil. Bake in the preheated oven for 25-30 minutes, turning halfway through, until firm and golden brown.
8. Serve or store: Serve immediately with your favorite sauce or store in an airtight container in the fridge for up to 4 days. They can also be frozen for up to 3 months.

Tips & Variations

For a gluten-free option, substitute rolled oats with gluten-free oats or use cooked quinoa.

To boost the protein content, add a tablespoon of nutritional yeast or finely ground walnuts to the mix.

Tip: If you want a crispier exterior, pan-fry the meatballs in olive oil for 2-3 minutes on each side after baking.

You can also experiment with spices like cumin, coriander, or red pepper flakes to add warmth and a little heat. For a vegan version, omit the Parmesan cheese or replace it with a vegan cheese alternative or nutritional yeast.

Nutrition Facts

Serving Suggestions

Bravo Vegetarian Meatballs are wonderfully versatile. Serve them atop your favorite spaghetti with a rich marinara or a creamy sauce like our Classico Sun Dried Tomato Alfredo Sauce Recipe for a decadent twist.

They also work great as a filling for hearty sandwiches or sliders. For a fun appetizer, pair the meatballs with toothpicks and a tangy dipping sauce like barbecue or a spicy chipotle ranch.

Pair with a fresh side salad or steamed vegetables for a balanced meal. If you’re craving something sweet after, try the Cinnamon Pecan Ice Cream Recipe for a perfect finish.

Conclusion

Bravo Vegetarian Meatballs offer a delightful combination of flavor, texture, and nutrition that makes vegetarian meals exciting and satisfying. Their hearty nature and umami-rich profile make them an excellent substitute for traditional meatballs, perfect for anyone wanting to enjoy plant-based dining without sacrificing taste.

They’re simple enough for beginners but versatile and tasty enough to please even the pickiest eaters. Whether served with pasta, as a sandwich, or as a party appetizer, these meatballs will quickly become a family favorite.

Don’t forget to check out other delicious recipes on our site, like the savory Clam Chowder San Francisco Recipe or the indulgent Chocolate Heaven Cake Recipe to round out your menu.

Happy cooking and enjoy your Bravo Vegetarian Meatballs!

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