These vegetarian meatballs are high in protein, baked rather than fried and can be altered based on what ingredients and spices you have in your cupboards. These freeze well and are delicious added to a pasta sauce or formed into veggie burgers.
25 people made this
400ml boiling water
225g soya mince
1 3/4 tablespoons soy sauce
2 tablespoons vegetable oil
1 onion, finely chopped
1 tablespoon finely chopped fresh red chilli pepper
1 tablespoon freshly minced ginger
1 tablespoon freshly minced garlic
1 tablespoon freshly chopped coriander
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
75g wholemeal breadcrumbs
1 egg, beaten
3 tablespoons wholemeal flour, or as needed
freshly ground black pepper to taste
Method Prep:25min › Cook:30min › Ready in:55min
Preheat oven to 220 C / Gas 7. Lightly grease a baking tray.
Pour boiling water over soya mince in a bowl. Add soy sauce. Let sit until rehydrated, 5 to 10 minutes.
Heat oil in a large pan over medium-low heat. Cook and stir onion until very soft, 7 to 10 minutes. Add chilli pepper, ginger and garlic; cook until fragrant, about 3 minutes more.
Stir coriander, oregano and basil into the mince. Stir with a fork; add breadcrumbs and beaten egg. Stir in the onion mixture and wholemeal flour. Grind black pepper liberally over the mixture.
Scoop mixture by tablespoons into 2cm meatballs and place on the prepared baking tray.
Bake in the preheated oven for 10 minutes. Turn the meatballs and continue to bake until thoroughly browned, about 10 minutes more.