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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Bake the meatballs: Bake the meatballs in the preheated oven for 20 minutes, or until they are cooked through and firm to the touch.
- 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.
- 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
