Incredible high-protein seitan meatballs are Greek-inspired through and through — lemon, dill, and mint folded into a seitan and cottage cheese mix that stays shockingly juicy. A pinch of cinnamon and the baking soda do quiet, important work in the background.
Looking for a vegetarian meatball that actually satisfies? Your search is over! These incredible seitan meatballs are a true game-changer. By blending high-protein seitan with creamy cottage cheese (or ricotta), we create a texture that’s unbelievably tender and ‘meaty.’ Seasoned with fresh herbs and warm spices, they’re simmered in a rich tomato sauce and are perfect for convincing even the most dedicated meat-eaters. This recipe makes a generous batch, so get ready for amazing leftovers all week long!
Ingredients
• 24 ounces / 680g (24 oz) plain seitan, rinsed and drained
• 8 ounces / 225g (7.9 oz) low-fat cottage cheese or ricotta
• 1 cup / 120g (4.2 oz) unseasoned breadcrumbs
• 1 small onion, finely chopped, about 1 cup or 150g (5.3 oz)
• 1 large egg, lightly beaten
• 3 tablespoons (45 ml / 1.5 fl oz) fresh lemon juice
• 2 tablespoons (30 ml / 1 fl oz) finely chopped fresh dill
• 2 tablespoons (30 ml / 1 fl oz) finely chopped fresh mint or parsley, plus more for garnish
• 2 teaspoons (10 ml / 0.3 fl oz) ground cumin
• 1 teaspoon (5 ml / 0.2 fl oz) baking soda
• ½ teaspoon allspice
• ¼ teaspoon ground cinnamon
• 2 tablespoons olive oil
• 25 ounces / 700g (24.7 oz) jarred tomato sauce
• 1 cup / 150g crumbled feta cheese, optional
• Salt and freshly ground black pepper, to taste
Instructions
1. In a food processor, pulse the rinsed and drained seitan until it’s finely ground. Transfer the ground seitan to a large mixing bowl. Add the cottage cheese, breadcrumbs, onion, egg, lemon juice, dill, mint/parsley, cumin, baking soda, allspice, and cinnamon. Using your hands or a potato masher, mix and mash everything together until well combined and the mixture holds its shape. Season with salt and pepper to taste. Cover and chill the mixture in the refrigerator for at least 30 minutes.
2. Preheat your oven to 350°F / 175°C. Lightly coat a large baking dish with olive oil. Roll the chilled seitan mixture into golf ball-sized meatballs (this makes about 48) and arrange them in a single layer in the prepared dish. Bake for 20 minutes until they are lightly browned and firm.
3. Carefully remove the dish from the oven. Pour the tomato sauce evenly over the meatballs. If using, sprinkle the crumbled feta cheese on top. Return the dish to the oven and bake for another 30 minutes, or until the sauce is hot and bubbly. Garnish with extra fresh herbs before serving.
Nutritional Information
• Nutrition Information
• Calories: 168
• Protein: 21 g
• Total Fat: 4 g
• Saturated Fat
• Carbohydrates: 14 g
• Cholesterol: 16 mg
• Sodium: 684 mg
• Fiber: 2 g
• Sugar: 4 g
Pro Tips
• To make this recipe vegan, use crumbled firm tofu instead of cottage cheese, a flax egg in place of the chicken egg, and omit the feta.
• These meatballs freeze beautifully. After the initial 20-minute bake, let them cool completely. Freeze them on a baking sheet before transferring to a freezer-safe bag. Reheat from frozen in tomato sauce.
• Don’t over-process the seitan; a coarse, ground texture is perfect. Chilling the mixture for at least 30 minutes is crucial for helping the meatballs hold their shape while rolling and baking.
• For a flavor boost, try sautéing the chopped onion in a little olive oil until soft and fragrant before adding it to the meatball mixture.
FAQ
Q: Can I make these seitan meatballs vegan
A: Yes, absolutely! To make this recipe vegan, use 8 ounces of crumbled firm tofu instead of cottage cheese, a flax egg (1 tbsp / 15 ml ground flaxseed + 3 tbsp / 45 ml water) in place of the chicken egg, and omit the optional feta cheese. They will be just as delicious.
Q: What makes these vegetarian meatballs so high in protein
A: The fantastic protein content comes primarily from the seitan, which is made from vital wheat gluten. With 21 grams (0.74 oz / 21 g) of protein per serving, these meatballs are a satisfying and powerful plant-based protein source, perfect for a filling meal.
Q: How should I store and reheat leftover seitan meatballs
A: These meatballs are perfect for meal prep. Store them in their sauce in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them after the initial 20-minute bake (before adding sauce). Let them cool completely, freeze on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat directly from frozen by simmering in tomato sauce.
Q: My meatball mixture is too wet what should I do
A: If your mixture feels too wet to hold its shape, try adding a few more tablespoons of breadcrumbs until it becomes more firm. Also, don’t skip the crucial 30-minute chilling step, as this helps the mixture firm up significantly, making the meatballs much easier to roll.
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Incredible High-Protein Seitan Meatballs
Ingredients
Method
- In a food processor, pulse the rinsed and drained seitan until it's finely ground.
- Transfer the ground seitan to a large mixing bowl.
- Add the cottage cheese, breadcrumbs, onion, egg, lemon juice, dill, mint/parsley, cumin, baking soda, allspice, and cinnamon.
- Using your hands or a potato masher, mix and mash everything together until well combined and the mixture holds its shape.
- Season with salt and pepper to taste.
- Cover and chill the mixture in the refrigerator for at least 30 minutes.
- Preheat your oven to 350°F / 175°C. Lightly coat a large baking dish with olive oil.
- Roll the chilled seitan mixture into golf ball-sized meatballs (this makes about 48) and arrange them in a single layer in the prepared dish.
- Bake for 20 minutes until they are lightly browned and firm.
- Carefully remove the dish from the oven.
- Pour the tomato sauce evenly over the meatballs. If using, sprinkle the crumbled feta cheese on top. Return the dish to the oven and bake for another 30 minutes, or until the sauce is hot and bubbly.
- Garnish with extra fresh herbs before serving.
- Don't over-process the seitan; a coarse, ground texture is perfect.
- Chilling the mixture for at least 30 minutes is crucial for helping the meatballs hold their shape while rolling and baking.
