Last Updated on February 4, 2025 by PorchLightReading
Vegetarian meatball recipe with grape jelly sauce. A sweet and tangy appetizer or side dish for potluck or family gatherings.
Walking into my aunts home I could smell something delicious coming from the kitchen. We were on our way back home to South Carolina after making our way all the way to New England for the holidays. 20 hours (one way) in a vehicle with two kids, a dog, a parakeet, and my husband.
It was quite the road trip and an overnight stop at our aunts house was exactly what we needed.
The kids hopped out of the car in less than 3 seconds and hurried their way into the house where they were met with hugs, giggles, and asking if they were hungry. It took no time at all for all of us to wash up and head to the dinner table where a beautiful spread of comfort food was waiting for us, including this vegetarian meatball recipe.
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- Table of Contents: Vegetarian Meatball Recipe
- Why you’ll love this recipe
- Meatball ingredients
- Cooking directions
- Cooking tips
- Storage directions
- Jump to Recipe
Potlucks were practically a weekly activity growing up, but now that we’ve moved pretty far from home, the potlucks have slowed to almost a halt. Even though we cook mostly with meat, I have a huge appreciation for vegetarian food and it’s normal for us to cook things on each side of the fence. Meat, no meat, comfort food can come in all shapes and these meatballs are no different.
Vegetarian Meatball Recipe
Vegetarian meatballs are a game-changer! Made with Ritz crackers, eggs, cheese, and simple seasonings, they are crispy on the outside and tender on the inside. All finished with a rich BBQ jelly sauce that is both sweet and savory.
Some recipes have you reaching for the plant based meat substitute, but for this recipe we’re keeping it simple with panty friendly ingredients.
Why you’ll love this recipe
- Simple pantry ingredients
- Quick with minimal prep
- Sweet, tangy, and savory flavor
- Perfect for potlucks or parties
Ingredients
- For the meatballs
- 1 ½ cups Ritz crackers, crushed
- 1 cup shredded cheddar cheese
- ¼ cup milk
- ½ cup finely chopped onion
- 3 eggs
- ½ cup pecans, chopped
- 1 tsp. garlic powder
- ½ tsp. Italian seasoning
- ½ tsp. salt
- ¼ tsp. pepper
- 2 TBS oil for frying
- For the sauce
- 1 cup Sweet Baby Ray’s Honey BBQ Sauce
- 1 cup grape jelly
- 1 TSB Dijon mustard
Cooking Directions
Combine ingredients- In a large bowl, mix together crushed Ritz crackers, shredded cheese, milk, chopped onion, chopped pecans, garlic powder, Italian seasoning, salt, and pepper. Stir in beaten eggs and mix until everything is well combined. Mixture should be moist but firm enough to keep its shape. Roll into 1 inch meatballs and set aside.
Pan fry for a crispy crust- Heat 2 tablespoons of olive oil in a skillet over medium heat. Add meatballs in batches, turning them occasionally, until they develop a golden-brown crust. Transfer into baking dish.
Make the sauce- In a saucepan combine BBQ sauce, grape jelly and Dijon mustard. Stir over medium heat until smooth and bubbly.
Bake the vegetarian meatballs- Preheat oven to 375℉. Poor sauce over meatballs and coat evenly. Cook in preheated oven for 20- 25 minutes until meatballs are cooked through and flavors absorb.
Cooking tips
- Crackers vs. Bread crumbs- I love using crackers for this recipe but you can also use bread crumbs if that’s all you have on hand. Try using a cup at first to make sure the mixture isn’t too dry.
- Freshly grated cheese- Freshly grated cheese is really the way to go. Pre-shredded cheese has a light coating to prevent it from sticking. Freshly grated will help these meatballs stick together better.
- Chill before cooking- To help the meatballs bind together better, chill the mixture in the refrigerator 15-20 minutes before searing in the skillet. This will make it easier to form into meatballs and help prevent them from falling apart while frying.
- A splash of milk- The meatball mixture should be moist but firm. You want the meatballs to hold their shape while cooking. If the mixture seems a bit too dry, add an extra splash of milk. If the mixture isn’t holding its shape, add more cracker crumbs until it reaches the desired consistency.
- Don’t overcrowd the pan- Brown meatballs in batches to be sure they cook to a nice golden color on the outside.
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Storage directions
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in skillet until warmed through or pop in the microwave in short bursts until heated.
We sat down to dinner after our 9 hour drive ready to dive into these delicious meatballs. It’s funny how homemade dishes can rotate in your household, and this recipe has made its way back into ours.
With the sweet and tangy sauce and a toothpick for easy grabbing, everyone will love trying this vegetarian meatball recipe made simple with panty ingredients and crackers.
Recipe Card
Vegetarian Meatball Recipe
Ingredients
- 1 ½ cup Ritz crackers, crushed
- 1 cup cheddar cheese, freshly shredded
- ¼ cup milk
- ½ cup onion, chopped
- 3 eggs
- ½ cup pecans, chopped
- 1 tsp. garlic powder
- ½ tsp. Italian seasoning
- ½ tsp. salt
- ¼ tsp. pepper
- 2 TBS cooking oil
Sauce topping
- 1 cup Sweet Baby Ray's Honey BBQ Sauce
- 1 cup grape jelly
- 1 TBS Dijon mustard
Instructions
- In a large bowl, mix together crushed Ritz crackers, shredded cheese, milk, chopped onion, chopped pecans, garlic powder, Italian seasoning, salt, and pepper.
- Stir in beaten eggs and mix until everything is well combined. Mixture should be moist but firm enough to keep its shape.
- Roll into 1 inch meatballs and set aside.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Add meatballs in batches, turning them occasionally, until they develop a golden-brown crust. Transfer into baking dish.
- In a saucepan combine BBQ sauce, grape jelly and Dijon mustard. Stir over medium heat until smooth and bubbly.
- Preheat oven to 375℉. Poor sauce over meatballs and coat evenly.
- Cook in preheated oven for 20- 25 minutes until meatballs are cooked through and flavors absorb.
Notes
Nutrition
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