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Incredible High-Protein Seitan Meatballs – vegetarian recipe
Stav Kogan

Incredible High-Protein Seitan Meatballs

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, we create a texture that's unbelievably tender and 'meaty.' Seasoned with fresh h
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Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings, about 48 meatball
Calories: 168
Ingredients Method Nutrition

Ingredients
  

  • 24 ounces (680 g / 24 oz) plain seitan, rinsed and drained
  • 8 ounces (225 g / 7.9 oz) low-fat cottage cheese or ricotta
  • 1 cup (120 g / 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 (30 ml / 1 fl oz) olive oil
  • 25 ounces (700 g / 24.7 oz) jarred tomato sauce
  • 1 cup (150 g / 5.3 oz) crumbled feta cheese, optional
  • Salt and freshly ground black pepper, to taste
  • 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.
  • 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.

Method
 

  1. In a food processor, pulse the rinsed and drained seitan until it's finely ground.
  2. Transfer the ground seitan to a large mixing bowl.
  3. Add the cottage cheese, breadcrumbs, onion, egg, lemon juice, dill, mint/parsley, cumin, baking soda, allspice, and cinnamon.
  4. Using your hands or a potato masher, mix and mash everything together until well combined and the mixture holds its shape.
  5. Season with salt and pepper to taste.
  6. Cover and chill the mixture in the refrigerator for at least 30 minutes.
  7. Preheat your oven to 350°F / 175°C. Lightly coat a large baking dish with olive oil.
  8. 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.
  9. Bake for 20 minutes until they are lightly browned and firm.
  10. Carefully remove the dish from the oven.
  11. 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.
  12. Garnish with extra fresh herbs before serving.
  13. Don't over-process the seitan; a coarse, ground texture is perfect.
  14. Chilling the mixture for at least 30 minutes is crucial for helping the meatballs hold their shape while rolling and baking.

Nutrition

Calories: 168kcalCarbohydrates: 14gProtein: 21gFat: 4g

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