Leftover Stuffing Vegan Meatballs Recipe

Introduction

Transform your leftover stuffing into delicious vegan meatballs with this easy recipe. Perfect for using up holiday extras, these savory bites are packed with flavor and pair wonderfully with cranberry sauce or gravy.

Ingredients

• 1 pound vegan sausage (such as Beyond Sausage Spicy Italian)
• 2.5 cups leftover stuffing
• 2 tablespoons aquafaba*
• 1/4 cup vegan parmesan
• 1/2 teaspoon salt or to taste
• Warm water as needed
• Leftover cranberry sauce or gravy for serving

Instructions

1. Step 1: Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, combine the vegan sausage, leftover stuffing, aquafaba, vegan parmesan, and salt. Mix everything together using your hands.
3. Step 3: Add warm water little by little to help bind the mixture, using about 1/4 cup or as needed until the mixture holds together well.
4. Step 4: Form the mixture into meatballs using a 3-tablespoon cookie scoop or by hand for uniform size. Place the meatballs evenly on the prepared baking sheet.
5. Step 5: Bake for 20 minutes until cooked through. For a crispier exterior, switch the oven to broil and cook the meatballs for an additional 3-5 minutes while watching closely.
6. Step 6: Serve warm with leftover cranberry sauce or gravy for a perfect finishing touch.

Tips & Variations

• If you don’t have aquafaba, you can substitute with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
• Use any variety of vegan sausage you prefer to adjust the spice level and flavor profile.
• For extra moisture, a splash of vegetable broth can be added along with the warm water.
• Try adding fresh herbs like sage or thyme to enhance the savory notes.

Storage

Store leftover vegan meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. These meatballs can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs without vegan sausage?

Yes, you can substitute the vegan sausage with seasoned vegan ground meat or crumbled tofu mixed with your favorite spices to maintain flavor and texture.

What is aquafaba, and why is it used here?

Aquafaba is the liquid from cooked chickpeas or canned chickpeas. It helps bind the ingredients together, similar to eggs, making it a great vegan binder for these meatballs.

Leftover Stuffing Vegan Meatballs Recipe

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★★★★★

5 from 110 reviews

• Author: Simon
• Total Time: 35 minutes
• Yield: Approximately 12 meatballs 1x
• Diet: Vegan

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Description

These vegan meatballs are a creative and delicious way to reinvent your leftover stuffing and vegan sausage. Combining the hearty flavors of spicy Italian Beyond Sausage with classic savory stuffing, aquafaba for binding, and vegan parmesan for a cheesy touch, these meatballs are oven-baked to crispy perfection. Perfect served with leftover cranberry sauce or gravy, they make a satisfying plant-based meal or appetizer.

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Ingredients

Scale 1x2x3x

Meatballs

• 1 pound vegan sausage (Beyond Sausage Spicy Italian recommended)
• 2.5 cups leftover stuffing
• 2 tablespoons aquafaba (liquid from canned chickpeas)
• 1/4 cup vegan parmesan
• 1/2 teaspoon salt or to taste
• Warm water as needed (about 1/4 cup)

For Serving

• Leftover cranberry sauce or gravy

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Instructions

1. Preheat the oven: Set your oven temperature to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Mix the ingredients: In a large mixing bowl, combine the vegan sausage, leftover stuffing, aquafaba, vegan parmesan, and salt. Use your hands to thoroughly mix together, adding warm water gradually—approximately 1/4 cup—to help bind the mixture without making it too wet.
3. Form the meatballs: Use a 3-tablespoon cookie scoop or spoon to portion the mixture into evenly sized balls, then gently shape with your hands into round meatballs. Place each meatball on the prepared baking sheet, spacing them evenly to allow baking.
4. Bake the meatballs: Bake the meatballs in the preheated oven for 20 minutes, or until they are cooked through and firm to the touch.
5. Broil for crispiness (optional): For a crispier exterior, switch your oven to the broil setting after baking and broil the meatballs for an additional 3 to 5 minutes, keeping a close eye to prevent burning.
6. Serve: Enjoy these vegan meatballs warm, paired with leftover cranberry sauce or gravy for a flavorful finishing touch.

Notes

• Aquafaba acts as a binder in place of eggs and helps hold the meatballs together.
• If your stuffing is dry, adding warm water is key to achieve the right consistency for forming meatballs.
• Broiling is optional but recommended for extra crispiness.
• These meatballs can be stored in the fridge for up to 3 days and reheat well.
• Feel free to swap the Beyond Sausage with any other plant-based sausage you prefer.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: vegan meatballs, leftover stuffing recipe, vegan sausage meatballs, plant-based meatballs, holiday leftovers, Beyond Sausage recipe