Mock Meatballs - Kraft Recipes Top
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Mock Meatballs

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Make It

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  • Mix all ingredients (in any order) with cooking fork until well mixed and very crumbly. You will have the proper consistency when you grab a handful, squeeze it together, and it remains a ball in your hand. If it does not want to stick together, add additional egg white, mixing well and testing until you have the proper consistency. (If too wet, add extra dry bread crumbs.)
  • Press and form the mixture into round balls and place on greased cookie sheet (or use parchment paper) for best baking results.
  • Bake at 350 for 20-25 minutes. Makes 12 small meatballs.

Special Equipment Needed


* Double or triple recipe for additional quantities. * One cup soft fresh bread crumbs may be substituted for 1/2 cup dry bread crumbs. * I use a small food processor for all my chopping. * I grow my own fresh sweet basil, oregano and parsley. In season, I pull off the fresh leaves/segments and drop the whole leaves in the food processor with the dry bread crumbs. They chop up very fine, and the aroma is heavenly! * Stove Top Option: Meatballs can be cooked in any sauce, but you MUST pack the balls very solid when forming them so they will hold together in the sauce. Adding a little extra grated cheese to the recipe helps as a binder for this cooking option. Stir occasionally and very carefully with large spoon. Simmer for 20-30 minutes to cook through. * Friends, who could not conceive making this recipe without meat, have added ground beef, and say they are the best meatballs they ever ate!

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