These Cocktail Meatballs Don't Contain Any Meat, But They're Just As Savory - Tasting Table

"We may receive a commission on purchases made from links. Entertaining for a crowd with mixed dietary requirements can sometimes present challenges. While there are plenty of delicious vegetarian recipes around, it's often the carnivores who don't like to give up their meat. If you're looking for a dish that will satisfy both parties, try these lentil and mushroom meatballs, rich with savory, umami flavors. The meatballs are first pan-fried, then baked with a (vegetarian) barbecue glaze to really replicate the classic cocktail meatball experience."

"By playing with the flavors added to the meatballs, however, you have an incredibly versatile appetizer to work with. By adding Moroccan spices and drizzling the meatballs with a tahini-yogurt sauce, you have the perfect addition to a vegetarian mezze plate. For a Korean-inspired bite, take inspiration from these bulgogi meatballs. Add gochujang to the lentils, brush with bulgogi sauce before baking, and serve in lettuce cups."

Lentils and mushrooms combine to create a chewy, protein-rich meatball with strong umami flavor. Cooked rice, rolled oats, and breadcrumbs form the binder without egg, and using a vegan Worcestershire sauce keeps the bites suitable for vegans. The meatballs are pan-fried then baked with a vegetarian barbecue glaze to maintain moisture and replicate a classic cocktail meatball experience. Serve as skewered canapés or with dipping sauces. Flavor variations include Moroccan spices with tahini-yogurt or Korean-inspired gochujang and bulgogi glaze served in lettuce cups, and smaller versions work as canapé mains.

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