When I came up with The Perfect Meatless Meatball, I began to realize just how versatile the recipe really was. And one of my favorite holiday foods was always Sweet and Sour Appetizer Balls, so naturally…I had to see if it would work.

These meatless wonders are super easy to make. I actually double the recipe, cook them and then freeze for whenever I want spaghetti or a sub. Because they are pretty neutrally seasoned, they take on whatever flavors you add to them.

The first time I made them, I chopped the mushrooms much finer and they do hold together better that way, but I much prefer the chunkier chopped mushrooms because it really gives that texture I was looking for. Either way, they taste delicious.

I did update the original recipe and added grainy mustard and a vegan-friendly worcestershire. I think it really added to the depth of flavor. You could (and should) use this recipe as a base and add any seasonings that you like to make it your own.

So here they are… They were pretty amazing and I’ll definitely be making them again. For a step-by-step tutorial for the meatballs, you can click here, however the entire recipe appears below for your convenience.

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