What do you call vegan meatballs?
It’s not my intention to recreate meat-meatballs with this (or other) recipes. Yet, these take the traditional form of a meatball, so it makes sense to call them vegan meatballs.
And, pretty much any veggie burger recipe can also be scooped to serve as vegan meatballs.
I guess I just shy away from using the term “meat” – for obvious reasons. Any time I try to come up with a clever new name for a vegan meatball, I feel like I’m tapping into the Schweddy skit. Yep.
So, what’s a recipe developer to do?
Ask her instagram followers for help!
I posted the picture on IG, mentioning they were nut-free with a pumpkin seed base. Caption: “any recipe name ideas”?
Someone suggested: Pumpkin Seed Poppers!
Isn’t that a great name? Thank goodness for you guys. I was *this close* to calling them “Nut-free balls”.
Kidding.
Kind of. They really are nut-free balls. (Good gawd, this post is going off-track.) But let’s call them Pumpkin Seed Poppers.
Thank goodness for instagram. #phew
Vegan Meatballs: Pumpkin Seed Poppers
Pumpkin Seed Poppers
Ingredients
- 1 cup precooked/cooled brown rice or 1 cup, packed, precooked/cooled quinoa, see note
- 1 cup roasted pumpkin seeds see note
- 1/2 cup packed roasted red peppers (can use jarred, just drain)
- 1 tbsp tomato paste
- 1/4 - 1/3 cup green onions
- 1 1/2 tbsp balsamic vinegar
- 1 medium clove garlic
- 1 tsp dried oregano
- 1 tsp dried basil
- 3/4 tsp sea salt
- 1/2 tsp blackstrap molasses
- 1/2 cup rolled oats
- 2 tbsp pumpkin seeds to pulse in, optional
Instructions
- In a food processor, add all ingredients except oats and 2 tbsp pumpkin seeds. Puree until well combined, scraping down the bowl as needed. en add oats and pulse through several times to incorporate. Add the pumpkin seeds, and pulse in again, just to slightly incorporate but keep some texture. If possible, refrigerate for about hour. When ready to bake, preheat oven to 375°F. Take scoops of mixture (about 1–1 tbsp), and place on a baking sheet lined with parchment paper. Bake for 17–20 minutes, until golden on just rm to the touch (do not over-bake, they will dry out). Remove, and serve with pasta and tomato sauce, or with baked potatoes. Makes 18–20 balls, serving 4-5.
Recipe Notes
- Note: You can toast up the pumpkin seeds yourself, or purchase them roasted. To roast yourself, use raw pumpkin seeds and place on a baking sheet lined with parchment paper. Bake at 400 degrees for about 7-9 minutes, stirring once and watching closely - they turn from golden to burned quickly. If using store-bought, many brands are salted when roasted. If so, reduce the salt in the ingredients to a rounded 1/4 teaspoon.
- Note: Brown rice is naturally more sticky so helps hold the mixture together. Quinoa can be used if you aren't able to use the brown rice. Process a little more using quinoa to assist forming the balls.
- Idea: Try forming patties with this mixture for burgers.
- Serving Suggestions: Make the balls a little smaller, bake for a few minutes less, and use as mini-bites to top salads and soups.
images credit to: Nicole Axworthy
Christy
I’ve made these multiple times through the years. This is my favorite “meatball” recipe. We don’t like bell peppers so I replaced it with sun dried tomatoes and it gives it a very rich umami flavor. These are amazing in a sub with some cashew mozzarella on top! If you’re sick of tofu and bean based recipes you’ve got to give this one a try.
Dreena
Thank you for sharing this with others, Christy. I’m so happy you love the recipe, and I too love sun-dried tomatoes – that’s a fabulous sub! And the sub sandwich sounds incredible!
Andy
Loooove these! Super tasty, nut-free(good for daycare lunches) and bean-free (for variety). The recipe seems very adaptable – I didn’t have roasted red peppers so I added a little steamed broc and a couple handfuls of spinach to amp the nutrition. Made mini sized balls and my toddler lived the taste and the novel size. This one is goong in rotation. A thousand thanks, Dreena, for all your reliable and delish recipes. You’re a genius! Much respect.
Dreena
Thank you so much, Andy. I appreciate the kind words, and also delighted the recipe was easy to modify for you. TY!
Tammy Blomsterberg
These look delicious! I’m looking forward to making them for my family. Thank you for sharing so many wonderful and healthy recipes!
Dreena
thanks so much Tammy, hope you all enjoy!
Kit Ontko
Yummy, and like most things pasta, are even better the next day. The only change I would make would to not leave the two tablespoons of pumpkins seeds only partially ground. I like a uniform consistency with things like that, it’s disconcerting to bite into a partially ground seed.
Melissa @ Insider The Kitchen
Hi Dreena,
Made this as your recipe for my family last night. We really love it!!! Thanks
Megan
I would have never thought of this–way to turn such a classic meat dish into something vegan!
Amanda
These look delicious! I love a these for a different spin on meatballs! We have quite a few friends who don’t eat meat and I’m always looking for options.
Sharon @ what the fork
A great meal for Meatless Monday!
yoga Lynn
Hey Dreena,
Calling them “meat” is actually accurate. Because the seed is the “meat” of the shell… right?
On another note I love your cookbooks. Every recipe I’ve tried has been fantastic!
Dreena
good point, Lynn!… and I believe the origin of the word is ‘article of food’… it’s the more current use/understanding of the word that complicates it. Thanks so much, delighted to hear you’re enjoying my books. 🙂
Laura
Pepita. poppers!! Love that. This looks nummy!
Tasting page
I love the name – and the recipe. So healthy and delicious!
Chrystal @ Gluten-Free Palate
Such a clever way to have meatballs w/o the meat! They look scrumptious.
Dreena
thanks Chrystal!
Sarah
I definitely prefer the brown rice for this recipe as it adds a little texture and “stickyness” to help roll these.
I have just started making these now and can attest to the value of rice. lol.
I’ve got everything but the molasses, but I think they’ll turn out great. We grow our own tomatoes, so that sauce will have some fresh tomtoms 🙂
I’m pretty partial to veggie balls, so I was excited to try these out. Thanks for the recipe.
Dreena
Thanks Sarah! Yep, brown rice most certainly adds extra stickiness. Sometimes an extra pulse or two in the processor helps as well. Hope you enjoy them!
Regina Lord
This post just reminded me of a horribly embarrassing moment when I asked a grocer guy if he had any nut bags (ya-know, for making nut milk) Of course, my friend who was with me started snort laughing loudly which in turn made me start laughing hysterically. Poor guy just started slowing stepping away as we had our fit. You would have thought we were 12 instead of 40+ year old women. Gah! Anywhoo…. can’t wait to try these. 😀
Dreena
I just literally laughed out loud reading that, Regina. Poor guy, hah! Those laughing fits do us a world of good. 🙂
Honey
That’s hilarious!
I love the name pumpkin seed poppers. Pepita poppers would be a fun name, too! Maybe for a date/pumpkin seed energy ball. Anyway, totally going to make these soon!
Dreena
Pepita Poppers! #whydidntithinkofthat?? That’s so spot on! Next recipe. 😉 Thanks Honey.
Melissa
I want to make these for an upcoming church function. If I bake and freeze, how do you think they’ll hold up in the slow cooker marinating for 3 hrs in my bbq sauce?
Dreena
Hi Melissa, that might be too long. You could keep the BBQ sauce warm in the slow cooker and then add the poppers before serving.