Vegan Freezer Meatballs
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Learn more →Ingredients
6 servings
- ½ cup plain breadcrumbs
- ⅓ cup whole milk
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes. - 1 lb ground beef (80/20)
- ½ lb ground pork
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ½ cup finely grated parmesan cheese
Chef's tipChoose a grated-style vegan parmesan and use the same amount. - 3 cloves garlic, minced
- ¼ cup fresh flat-leaf parsley, finely chopped
- 1 tsp dried oregano
- 1 tsp kosher salt
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 1 tbsp olive oil
Instructions
- 1
Stir the breadcrumbs and milk together in a large mixing bowl and let stand for 5 minutes until the breadcrumbs have absorbed the milk and formed a soft paste (a panade).
- 2
Add the ground beef, ground pork, eggs, Parmesan, garlic, parsley, oregano, salt, black pepper, and red pepper flakes, if using, to the bowl. Mix with your hands just until the ingredients are evenly combined — stop as soon as no streaks of egg or breadcrumb remain; do not overwork the mixture.
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