Meatless Meatballs
Lisa Valastro is making some delicious meatballs that are completely vegetarian.


  • 12 Eggs
  • 5 cloves Garlic, crushed
  • 1-2 cups Pecorino Romano Cheese
  • 1-2 cups Parmesan Cheese
  • 1 cup Seasoned Bread Crumbs
  • ½ cup Fresh Parsley, chopped
  • 2-3 Tbsp. Extra Virgin Olive Oil
  • 1 Tbsp. Pepper
  • 1 Tbsp. Salt
  • Fresh tomato sauce *as linked in description bar

Meatless Meatballs - Home & Family


• Crack the eggs into a bowl

• Add Parmesan and Pecorino Romano cheese

• Add fresh parsley, salt and pepper

• Using garlic press, add cloves of garlic and mix with fork or whisk

• Add 2 Tbsp. extra virgin olive oil and mix well

• Slowly add approximately 5 Tbsp. breadcrumbs to mixture one tablespoon at a time, mixing well as you go

• Add another 3 Tbsp. breadcrumbs to egg mixture and mix well

• Let chill 10-15 minutes in refrigerator until mixture thickens

• Remove from fridge

• In 8-quart saucepot, bring your tomato sauce to a slow boil

• Dip hands in olive oil so palms are covered (remove jewelry beforehand)

• Spoon egg mixture into palms of your hands and roll to make shape of small round balls

• Slowly and gently place each ball into the sauce *do not over fill sauce pot b/c egg balls will expand and you do not want them to stick together

• Fill the bottom layer of saucepot with appx 15-20 egg balls, depending on the size of saucepot

• Cover and cook for ten minutes, raising temp to medium-low until it comes back to a very slow boil

• After the ten minutes, using wooden spoon gently turn egg balls over to make sure they are covered and not sticking together

• Cover and cook another ten minutes

• Spoon egg balls onto a dish or platter and garnish with grated cheese and fresh parsley

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