These vegan meatballs can be made with barbecue sauce and served as an appetizer or main dish. Or replace the barbecue sauce with marinara for a delicious dish of spaghetti and meatballs. Whichever way you decide to make them, they’re delicious!
This recipe was inspired from my No-Meat Loaf recipe. One day while I was making the no-meat loaf, I happened to notice that the firm consistency of it reminded me of meat balls due to the bulgur used. I decided to give it a try, and I’m so glad that I did.
What is Bulgur
Bulgur is a whole wheat grain that is cooked exactly like rice in about 15 minutes. (Follow package directions).
I like to make a big batch of it and store in freezer to use in recipes like tacos, stews, chili beans, etc. because bulgur adds a ground beef texture and soaks up flavors of dish you’re preparing.
Nutrition in Bulgur
Eating bulgur wheat may help to alleviate chronic inflammation, thereby protecting against some diseases.
In a clinical study published in the February 2008 issue of the “American Journal of Clinical Nutrition,” researchers found that people who consumed higher amounts of betaine, a metabolite found in whole wheat, had lower concentrations of homocysteine, a marker of chronic inflammation that has been linked to heart disease, osteoporosis, Alzheimer’s disease and type 2 diabetes.–LiveStrong
The bulgur give these veggie balls a great firm texture that will work great in a number of different ways. Whether used with barbecue sauce as an appetizer or with marinara for spaghetti and ‘no meatballs,’ these hold together very well.
They are terrific served with marinara and pasta, along side a salad and crusty bread. Other times I bake them with barbecue sauce, and we have them as an appetizer.
Whether served as an appetizer, main dish, or on a sub sandwich, these fabulous veggie barbecue balls will be a hit! Last week, I took a batch to a company dinner and a family reunion, and they got rave reviews!
To adjust the serving sizes of any of my recipes, simply go to the ‘Servings’ listed in the recipe card right above the ingredients list. Hover over the number of servings, and a sliding bar will appear. Slide to the number of servings you would like, and the ingredients will automatically adjust the amounts.
Other Great Recipes to Try:
- 2 cups cooked bulgur this is a whole wheat grain that cooks just like rice
- 1-1/2 cups whole wheat bread crumbs (equals 2-3 slices of bread)
- 1-1/2 cups rolled oats
- 1 can fire roasted tomatoes (with juice drained and reserved)
- 1 small onion, diced
- 2 sticks celery, diced
- 1/2 green pepper, diced
- 1/4 cup chopped walnuts (optional)
- 3 Tbsp soy sauce
- 1/2 cup tomato sauce
- 2 tsp Dijon mustard
- 1/2 tsp thyme
- 1/4 tsp dried sage
- 1/4 tsp ground black pepper
- sea salt to your taste
- barbecue sauce your favorite
Line 2 large baking pans with parchment paper. Preheat oven to 350. Parchment paper makes clean up so much easier with this recipe.
Mix all ingredients, EXCEPT barbecue sauce, in a very large bowl. You can use a spoon, but I prefer to use my hands to thoroughly blend ingredients.
Form into balls and place on baking sheet. If the mixture seems too wet, add a few more oats. If it seems too dry, add a little bit of the juice drained from tomatoes or water. These should hold together to form balls pretty well.
Bake at 350 degrees for approximately 30 minutes.
Remove from oven. Drizzle barbecue sauce over top and bake an additional 15 minutes.
Remove from oven and serve.