Meal components: protein + veggie
- Mix everything together in a large bowl. Use your hands to blend the ingredients well.
- You can link the muffin tin with parchment paper or muffin liners to make sure the meatballs don’t stick to the tin if you like. Used a small ice cream scoop or tablespoon to scoop the meat mix into a mini muffin tin, filling each cup about ¾ of the way full. There should be enough mix for about 10 meatballs.
- Bake for 20-25 minutes until browned in a preheated 350-degree oven. The meatballs should pull away from the size of the muffin cups and look browned on the outside.
- Immediately remove from muffin tin while hot so the meatballs do not stick to the pan. Enjoy while hot!
- You can also roll the meatballs with your hands into a ball shape and bake on a sheet pan. A mini muffin tin just makes uniform meatballs that hold their shape better. - Place on long skewers alternating with veggies for a full meal- grilled fennel, mushrooms, or bell peppers would work well.
OMG! I made these and froze them. They aren’t very pretty….BUT they are fantastic. I wanted to take a picture to show you how I served them but I couldn’t stop eating! I cut a large bell pepper in half, roasted it, and peeled the blistered skin away. I placed 3 meatballs (made 6 mini muffin size) on each pepper half, sprinkled with nutritional yeast and a couple drops of Simple Girl BBQ sauce, folded the pepper half in half like a taco and devoured it! Totally yummy! Thanks so much for this recipe.
Those sound amazing Sally! thank you for writing in! So glad you loved the pickle meatballs. Who knew right?
OMG! Absolute fave! I used a silicone mini muffin tin and they essentially cooked in their own juice. Tender, flavorful umami flavor from the pickles AND the tomato paste. No need for dipping sauce, these encompass their own flavor! Didn’t have fresh onion so I used dehydrated/dried onion instead. So perfect and delish!