Leftover Stuffing Vegan Meatballs Recipe
Introduction
Transform your holiday leftovers into a delicious new dish with these Leftover Stuffing Vegan Meatballs. Packed with flavor and easy to make, they’re perfect for using up stuffing and vegan sausage in a creative way.
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
- Step 1: Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Step 2: In a large bowl, combine the vegan sausage, leftover stuffing, aquafaba, vegan parmesan, and salt. Mix with your hands until well combined. Add warm water gradually, about 1/4 cup, until the mixture holds together easily.
- Step 3: Use a 3-tablespoon cookie scoop or your hands to form evenly sized meatballs. Place them on the prepared baking sheet.
- Step 4: Bake for 20 minutes, or until cooked through. For a crispier exterior, switch the oven to broil and cook the meatballs for an additional 3-5 minutes.
- Step 5: Serve warm with leftover cranberry sauce or gravy for dipping.
Tips & Variations
- Use aquafaba from canned chickpeas as an egg substitute to help bind the meatballs.
- If your stuffing is very dry, add extra warm water slowly to achieve the right consistency.
- Try different vegan sausages to vary the flavor profile.
- For added texture, fold in chopped nuts or sautéed mushrooms before forming the meatballs.
Storage
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350 degrees for 10-15 minutes or microwave until heated through. These meatballs can also be frozen for up to 1 month; thaw overnight in the fridge 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 with cooked lentils, mashed beans, or crumbled tofu to add protein and texture, though the flavor will be different.
What is aquafaba and why is it used?
Aquafaba is the liquid from canned chickpeas, used as a plant-based egg replacer. It helps bind the ingredients and adds moisture to these vegan meatballs.
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Leftover Stuffing Vegan Meatballs Recipe
- Total Time: 30 minutes
- Yield: Approximately 12 meatballs 1x
- Diet: Vegan
Description
These Leftover Stuffing Vegan Meatballs are a creative and delicious way to transform your Thanksgiving leftovers into a savory vegan dish. Made with vegan sausage, leftover stuffing, and a few pantry staples, these meatballs are baked to perfection and served with cranberry sauce or vegan gravy for a comforting and flavorful meal.
Ingredients
Meatballs
- 1 pound vegan sausage (e.g., 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 (about 1/4 cup)
For Serving
- Leftover cranberry sauce or vegan gravy
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Prepare the mixture: In a large bowl, combine the vegan sausage, leftover stuffing, aquafaba, vegan parmesan, and salt. Mix everything thoroughly using your hands. Gradually add warm water, about 1/4 cup, to help the mixture bind together.
- Form the meatballs: Use a 3-tablespoon cookie scoop to portion out the mixture, then roll each portion into a round meatball by hand. Place the meatballs evenly spaced on the prepared baking sheet.
- Bake the meatballs: Bake in the preheated oven for 20 minutes, or until cooked through and firm to the touch.
- Optional broil for crispiness: For a crunchier exterior, turn the oven to broil and cook the meatballs for an additional 3–5 minutes, keeping a close eye to avoid burning.
- Serve: Remove from the oven and serve warm with leftover cranberry sauce or vegan gravy for dipping.
Notes
- Aquafaba, the liquid from canned chickpeas, acts as a vegan binder in these meatballs. If you don’t have aquafaba, you can try flax egg as a substitute.
- Adjust the salt according to the saltiness of your leftover stuffing and vegan sausage.
- Using a cookie scoop ensures uniform meatballs for even baking.
- For extra flavor, consider adding fresh herbs like sage or thyme to the mixture.
- These meatballs can be frozen before baking; just thaw and bake as directed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: vegan meatballs, leftover stuffing recipe, vegan sausage meatballs, Thanksgiving leftovers, plant-based meatballs, holiday recipe, vegan comfort food
