Leftover Stuffing Vegan Meatballs
Don't let anything go to waste after Thanksgiving with these Leftover Stuffing Vegan Meatballs! Served up with cranberry sauce on the side.
Ingredients
- 1 pound vegan sausage I used 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
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Combine all of the ingredients in a large bowl and mix together with your hands. Add warm water as needed to bring everything together - I used 1/4 cup.
- Form the meatballs - I used a 3 tablespoon cookie scoop to get them all the same size, then rounded them with my hands. Place on the baking sheet. Cook for 20 minutes, or until cooked through. For a crispier outside, turn the oven to broil and cook for 3-5 more minutes.
- Serve with leftover cranberry sauce or gravy.
Notes
*This is the liquid in a can of chickpeas.
Calories: 117kcal, Carbohydrates: 9g, Protein: 6g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 1mg, Sodium: 396mg, Potassium: 88mg, Fiber: 2g, Sugar: 1g, Iron: 1mg
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