Did you do a double take when you saw “meatballs” in a recipe blog featuring granola? You’ll be delighted by the flavor and texture our crunchy, lightly sweet Cinnamon Raisin granola adds to these hearty meatballs! Find the vegan mushroom-and-veggie variation first, followed by a conventional meaty version.
Vegan New Italian Meatballs
Serves 4
1 tsp olive oil
½ yellow onion, chopped
2 cloves garlic, minced
1 cup cremini mushrooms, coarsely chopped
1 - 14.25 oz can cooked Italian lentils
3 tbsp almond milk
1 tbsp flax meal
¾ cup Michele’s Cinnamon Raisin Granola, coarsely ground
1 tbsp ketchup
2 tsp Italian seasoning
2 tbsp nutritional yeast
16 oz of your favorite marinara sauce
Fresh basil
- Preheat the oven to 375. In a small sauté pan, heat olive oil over medium heat. Add onion, minced garlic and mushrooms. Cook for 3-4 min or until onion, mushrooms, and garlic are softened. Let cool slightly. Blend in a food processor along with lentils.
- In a large bowl add almond milk and flax meal. Whisk together. Let sit 2 min or until thickened. Add granola, ketchup, Italian seasoning, and nutritional yeast. Sir in lentil/mushroom mixture.
- Roll into 16 golf ball-sized balls.
- Bake for 35 min.
- Warm a saucepan with marinara sauce. When meatballs are done, drop into sauce & let simmer for 5-10 min.
- Garnish with fresh basil and serve with rice or pasta of choice!
New Italian Meatballs
Serves 4
1 tsp olive oil
½ yellow onion, chopped finely
2 cloves garlic, minced
3 tbsp milk
1 egg
¾ cup Michele’s Cinnamon Raisin Granola, coarsely ground
1 tbsp ketchup
2 tsp Italian seasoning
1 tsp Worcestershire sauce
2 tbsp grated Parmesan cheese
1 lb. ground beef
16 oz of your favorite marinara sauce
Fresh basil
- Preheat the oven to 375. In a small sauté pan, heat olive oil over medium heat. Add onion. Sauté about 1 min or until translucent. Add minced garlic. Cook for 3-4 min or until onion and garlic are softened. Let cool slightly.
- In a large bowl add milk, egg, granola, ketchup, Italian seasoning, Worcestershire sauce, and Parmesan. Sir together and let sit for 1 min to thicken.
- Add ground beef and cooled onion mixture. Combine lightly.
- Shape into 16 golf ball-sized balls. Bake at 375 for 20-25 min.
- Warm 16 oz of marinara in a small saucepan. When meatballs are done, drop into sauce & let simmer for 5-10 min or until sauce is heated through.
- Garnish with fresh basil, a scoop of ricotta cheese, and serve over rice or pasta of choice!