Vegetarian Meatballs

These meatballs are packed with hearty favor for you or your guests with special food needs.  They are easily frozen to be on hand.  Can be stored in the freezer for up to two months


2 teaspoons crushed garlic
½ cup chopped celery
½ cup chopped mushrooms
1 15-oz. can black beans, drained
1 large egg
¼ cup Fischer and Wieser Fig Mustard Dip
1 cup Panko breadcrumbs
¾ teaspoon salt
1/8 teaspoon pepper


In a food processor, pulse celery, beans and mushrooms until coarsely chopped.  Transfer to a large bowl.  Sir in egg, mustard, salt, pepper, and panko.  If they are too wet to form, add a small amount of panko until desired consistency.  Using your hands, roll tablespoonfuls of bean mixture into balls.  Transfer to prepared baking sheet, packing them snugly.  Roast veggie balls, turning halfway through, until firm and cooked through, 25-30 minutes.   Serve over rice, pasta, or veggie noodles.    Try with one of Mom’s Brand Spaghetti sauces for a delicious meatless dinner. 

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