But in the end I just couldn’t. All that rolling. And would you guys even be into a book just about vegan meatballs? And could I even come up with that many meatball recipes? Well, in hindsight, I think the answer to at least that last question is a resounding “yes.” I’m not sure if I just had more meatball recipes in me than I thought, or if my discussions with those guys infected me with the meatball bug, but I’ve been rolling them out ever since. (<– Yup. Pun intended.) You all actually seem to respond really well to any recipe involving meatballs I post on this site, so I’ve got no plans of letting up. It’s time for some more vegan meatballs, Ikea style. Be careful not to overblend the mixture or your meatballs will be mushy. Tip: To save time on the day of serving, you can blend up the meatball mixture up to a day in advance, then just roll and bake when you’re ready to serve. After a few minutes you can whisk in the broth, coconut milk, and Worcestershire sauce. Simmer the sauce until it thickens, then remove it from heat and season it with salt to taste.
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