Grandma'S Vegetarian Meatballs
Creamy vegetarian meatballs with nuts, oats, and vegetables, simmered in mushroom soup for a hearty, flavorful, meat-free dish suitable for family dinners and gatherings.
Ingredients
- 8 oz. cream cheese ⓘ
- 3 eggs
- 1/2 cup ground pecans or walnuts ⓘ
- 1/2 cup cracker crumbs ⓘ
- 1 large onion ⓘ
- 1 cup uncooked oatmeal ⓘ
- 2 cups bread crumbs ⓘ
- 1/2 cup mashed cooked carrots
- 1/2 cup chopped bell peppers
- 1 teaspoon soy sauce ⓘ
- 1 package George Washington broth ⓘ
- 1 can celery soup ⓘ
- 1 tablespoon parsley ⓘ
- 1 teaspoon sage ⓘ
- 1/4 teaspoon sweet basil ⓘ
- salt to taste ⓘ
Instructions
- Mix all ingredients and let it stand for 5 to 10 minutes.
- Drop by teaspoon into hot vegetable oil and slowly brown on both sides.
- Cover with mushroom soup and dilute with milk if desired.
Tips & Substitutions
For a creamier texture, consider using softened cream cheese instead of cubed. You can substitute ground pecans with walnuts or even sunflower seeds for a nut-free option. If you prefer a gluten-free version, use gluten-free cracker crumbs and bread crumbs. Letting the mixture rest allows the oats to absorb moisture, which helps bind the meatballs together. This recipe can be a fantastic alternative to traditional meatballs in vegetarian recipes.
Serving Suggestions
Serve these vegetarian meatballs with a rich mushroom sauce or alongside a fresh salad. They pair beautifully with creamy mashed potatoes or can be used in a sub sandwich for a hearty meal. For a complete feast, consider serving them with baked pineapple with brown sugar for a delightful contrast of flavors.
Storage & Reheating
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat with a splash of vegetable broth or water to keep them moist. Alternatively, you can microwave them, covered, for about 1-2 minutes, checking to avoid overheating.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Vegetarian Meatballs contains roughly 614 calories, with 31g protein, 87g carbohydrates, and 23g fat. It is an excellent source of iron (216% of the Daily Value), vitamin A (143% of the Daily Value), and vitamin C (116% of the Daily Value). Note that it is relatively high in sodium, at 2605mg per serving (113% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze these meatballs?
Yes, these vegetarian meatballs freeze well! Allow them to cool completely, then place them in a single layer on a baking sheet to freeze. Once frozen, transfer them to a freezer-safe bag or container. They can be stored for up to 3 months. To reheat, bake from frozen or thaw overnight in the refrigerator.
What can I use instead of celery soup?
If you don't have celery soup, you can substitute it with cream of mushroom soup or a homemade white sauce mixed with sautéed celery and onion. This will provide a similar creamy consistency and flavor. Adjust the seasoning as needed to match the original recipe.
How do I make these meatballs spicier?
To add some heat to your meatballs, mix in chopped jalapeños or a dash of red pepper flakes into the mixture. You can also serve them with a spicy dipping sauce or add hot sauce to the soup topping for an extra kick. Adjust according to your heat preference!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).