New Italian Meatballs (Vegan + Traditional Versions)

Did you do a double take when you saw “meatballs” in a recipe blog featuring granola? You’ll be delighted by the flavor and texture our crunchy, lightly sweet Cinnamon Raisin granola adds to these hearty meatballs! Find the vegan mushroom-and-veggie variation first, followed by a conventional meaty version.

Vegan New Italian Meatballs

Serves 4

 

1 tsp olive oil

½ yellow onion, chopped

2 cloves garlic, minced

1 cup cremini mushrooms, coarsely chopped

1 - 14.25 oz can cooked Italian lentils

3 tbsp almond milk

1 tbsp flax meal

¾ cup Michele’s Cinnamon Raisin Granola, coarsely ground

1 tbsp ketchup

2 tsp Italian seasoning

2 tbsp nutritional yeast

16 oz of your favorite marinara sauce

Fresh basil

1. Preheat the oven to 375. In a small sauté pan, heat olive oil over medium heat. Add onion, minced garlic and mushrooms. Cook for 3-4 min or until onion, mushrooms, and garlic are softened. Let cool slightly. Blend in a food processor along with lentils.
2. In a large bowl add almond milk and flax meal. Whisk together. Let sit 2 min or until thickened. Add granola, ketchup, Italian seasoning, and nutritional yeast. Sir in lentil/mushroom mixture.
3. Roll into 16 golf ball-sized balls.
4. Bake for 35 min.
5. Warm a saucepan with marinara sauce. When meatballs are done, drop into sauce & let simmer for 5-10 min.
6. Garnish with fresh basil and serve with rice or pasta of choice!

 

New Italian Meatballs

Serves 4

 

1 tsp olive oil

½ yellow onion, chopped finely

2 cloves garlic, minced

3 tbsp milk

1 egg

¾ cup Michele’s Cinnamon Raisin Granola, coarsely ground

1 tbsp ketchup

2 tsp Italian seasoning

1 tsp Worcestershire sauce

2 tbsp grated Parmesan cheese

1 lb. ground beef

16 oz of your favorite marinara sauce

Fresh basil

1. Preheat the oven to 375. In a small sauté pan, heat olive oil over medium heat. Add onion. Sauté about 1 min or until translucent. Add minced garlic. Cook for 3-4 min or until onion and garlic are softened. Let cool slightly.
2. In a large bowl add milk, egg, granola, ketchup, Italian seasoning, Worcestershire sauce, and Parmesan. Sir together and let sit for 1 min to thicken.
3. Add ground beef and cooled onion mixture. Combine lightly.
4. Shape into 16 golf ball-sized balls. Bake at 375 for 20-25 min.
5. Warm 16 oz of marinara in a small saucepan. When meatballs are done, drop into sauce & let simmer for 5-10 min or until sauce is heated through.
6. Garnish with fresh basil, a scoop of ricotta cheese, and serve over rice or pasta of choice!