A satisfying texture that rivals traditional meat – perfect meatless option for pastas, subs, or as a hearty appetizer!

Vegetarian Mock Meatballs

It’s voting season, which means we are inundated with political ads. I don’t know about you, but I’ve never changed my vote based on an oversized postcard I get in the mail, pop-up ads on my screen, or repetitive migraine inducing commercials!

In this season of voting, please don’t let differences in opinions cause conflict in your life. I know sometimes it’s easier said than done, but you can and should still love (or at least be kind to) the people you disagree with! There are no two people in this world who perfectly agree with each other about everything.

Just like your family may not agree what to serve these Mock Meatballs with! Some may want them with a side of Creamy Mashed Potatoes & Easy Garlic Knots and some may want Scalloped Potatoes & Cloverleaf Dinner Rolls!

What You’ll Need:

• 5 Eggs
• 1 cup Cheese, Shredded
• 1/2 cup Cottage Cheese
• 1/2 cup Onion, Diced
• 1 tsp Sweet Basil
• 1/2 tsp Salt
• 1/2 tsp Sage
• 2 cups Pepperidge Farm Herbed Seasoned Classic Stuffing Crumbs
• 1 cup Walnuts, Chopped
• 1 can Mushroom Soup
• 1 cup Water

How to Make Mock Meatballs

• Preheat oven to 350 degrees. Spray 8 x 8 pan with non-stick spray.
• In a large bowl, beat together 5 eggs, 1 cup shredded cheese, 1/2 cup cottage cheese, 1/2 cup diced onion, 1 tsp sweet basil, 1/2 tsp salt, and 1/2 tsp sage.
• Add 2 cups Pepperidge Farm Herbed Seasoned Classic Stuffing Crumbs and 1 cup chopped walnuts and mix until well combined.
• Shape into 24 meatballs and place into prepared pan.
• Combine 1 can mushroom soup with 1 cup water and pour over meatballs.
• Bake for 35-40 minutes.

More Vegetarian Meatballs:

• Vegetarian Swedish Meatballs
• Vegetarian Spaghetti & Meatballs
• Rice Krispie Vegetarian Meatballs
• Sweet & Sour Tofu Meatballs
• Saucy Vegetarian Meatballs

Continue to Content

Yield: 24

Mock Meatballs

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Mock Meatballs, a satisfying texture that rivals traditional meat - perfect meatless option for pastas, subs, or as a hearty appetizer!

Prep Time 25 minutes

Cook Time 35 minutes

Total Time 1 hour

Ingredients

• 5 Eggs
• 1 cup Cheese, Shredded
• 1/2 cup Cottage Cheese
• 1/2 cup Onion, Diced
• 1 tsp Sweet Basil
• 1/2 tsp Salt
• 1/2 tsp Sage
• 2 cups Pepperidge Farm Herbed Seasoned Classic Stuffing Crumbs
• 1 cup Walnuts, Chopped
• 1 can Mushroom Soup
• 1 cup Water

Instructions

1. Preheat oven to 350 degrees. Spray 8 x 8 pan with non-stick spray.
2. In a large bowl, beat together eggs, shredded cheese, cottage cheese, diced onion, sweet basil, salt, and sage.
3. Add stuffing crumbs and chopped walnuts and mix until well combined.
4. Shape in 24 meatballs and place into prepared pan.
5. Combine mushroom soup with water and pour over meatballs.
6. Bake for 35-40 minutes.