Vegan Italian Meatballs in Marinara

Total time1 hr

Prep time25 min

Cook time35 min

4.9

(12)

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Ingredients

8 servings

For the meatballs

⅓ cup plain breadcrumbs
¼ cup whole milk
Chef's tip
Use an unsweetened variety so it won't add sweetness, especially in savory dishes.
1 large egg
Chef's tip
For 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.
2 cloves garlic, minced
¼ cup fresh flat-leaf parsley, finely chopped
¼ cup parmesan cheese, finely grated
Chef's tip
Choose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
1 tsp dried oregano
¾ tsp kosher salt
¼ tsp black pepper
½ lb ground beef (80/20)
½ lb ground pork
Chef's tip
Use a plant-based ground product and cook according to package directions; add oil only if needed.
2 tbsp olive oil

For the marinara

2 tbsp olive oil
4 cloves garlic, thinly sliced
½ tsp red pepper flakes
1 can (28 oz) crushed tomatoes
1 tsp dried oregano
½ tsp sugar
½ tsp kosher salt
4–5 fresh basil leaves, torn

For serving

fresh flat-leaf parsley, chopped (optional)
parmesan cheese, grated (optional)
Chef's tip
Choose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.

Instructions

1
In a small bowl, combine the breadcrumbs and milk and let stand for 2 minutes until the breadcrumbs have absorbed the milk and formed a soft paste (a panade).
2
In a large mixing bowl, combine the soaked breadcrumb panade, egg, minced garlic, parsley, Parmesan, oregano, salt, and black pepper. Mix until uniform, then add the ground beef and ground pork. Using your hands, mix just until the ingredients are evenly combined — stop as soon as no streaks of meat remain to keep the meatballs tender.

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