Hey there, fellow food enthusiasts! Let's talk about these plant-based meatballs. I developed this recipe after a friend raved about a similar dish they had at a fancy restaurant—but the price tag? Ouch. So, I set out on a mission to recreate it at home, and let me tell you, the result is heavenly. These meatballs are incredibly flavorful, juicy, and satisfying, and they are surprisingly easy to make. What's more, they're totally adaptable to your preferences.
The creamy alfredo sauce is the perfect complement to the savory meatballs. It's rich, decadent, and utterly irresistible. It’s made with simple, wholesome ingredients—so you won't find any weird, scary stuff lurking in this concoction. And the best part? You can customize it to your liking! Feeling adventurous? Add some spinach or sun-dried tomatoes. Need a bit more zing? Try a dash of red pepper flakes. The options are as boundless as your imagination! I love to experiment with flavors, and I'm sure you’ll be surprised at the combinations you create.
Required Equipments
- Large skillet
- Mixing bowls (2)
- Wooden spoon
- Measuring cups and spoons
- Blender or food processor (optional)
- Baking sheet
- Parchment paper
Plant-Based-Meatballs-with-a-Creamy-Alfredo-Sauce
These plant-based meatballs in a creamy alfredo sauce are a delicious and satisfying meal that's perfect for a cozy night in. It's a restaurant-quality dish easily made at home!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze!
- In a large mixing bowl, combine all the ingredients for the meatballs. Really get in there and mix everything well—it's therapeutic, I swear! If you're using a food processor, pulse until just combined. You want some texture, not a completely smooth paste.
- Roll the mixture into 1-inch meatballs. I usually end up with about 24, but it's totally fine if you get a few more or a few less. Cooking is not an exact science, my friend!
- Place the meatballs on the prepared baking sheet, leaving a little space between each one so they can cook evenly. Don’t overcrowd them or they’ll steam instead of bake and become mushy.
- Bake for 20-25 minutes, or until the meatballs are cooked through and slightly browned. Use a meat thermometer to ensure an internal temperature of 165°F (74°C) if you’re feeling extra cautious.
- While the meatballs are baking, prepare the alfredo sauce. Melt the vegan butter in a large skillet over medium heat. Stir in the flour and cook for 1-2 minutes, forming a roux—it’s going to smell amazing!
- Slowly whisk in the plant-based milk, ensuring there are no lumps. This is key! I always get a little worried, and then, *poof*, no lumps.
- Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly and becomes creamy. Season with salt, pepper, and nutritional yeast to taste. The nutritional yeast adds a cheesy flavor that is seriously game-changing.
- Once the meatballs are baked, gently toss them in the alfredo sauce to coat. You want a happy marriage of meatball and sauce, not a fight!
- Serve immediately over pasta, zucchini noodles, or even mashed potatoes, if you're feeling adventurous. Garnish with fresh parsley or your favorite herbs.
📝 Notes
- If the meatball mixture seems too dry, add a tablespoon or two of water or plant-based milk until it holds its shape.
- For extra flavor, sauté the onion and garlic before adding them to the meatball mixture.
- Don't overbake the meatballs or they'll dry out. A meat thermometer is your best friend here!
🍎 Nutrition
Calories: 350
Protein: 15g
Fat: 10g
Carbohydrates: 45g
Fiber: 8g
Calcium: 50mg
