These veggie meatballs are a delightful and flavorful alternative to traditional meatballs, perfect for any meal.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the right texture for the meatballs.
In a skillet, lightly heat the frozen veggie crumbles until thawed and warmed through.
Stir occasionally to prevent sticking and ensure even heating.
In a mixing bowl, combine the warmed veggie crumbles, egg, minced garlic, grated parmesan cheese, crushed fennel seed, salt, and black pepper.
Mix thoroughly to ensure all ingredients are evenly distributed.
Form the mixture into small balls, about 1 inch in diameter, and place them into a lightly oiled mini muffin pan.
Using a mini muffin pan helps maintain the shape of the meatballs during baking.
Bake in the preheated oven for 15 minutes, or until the meatballs are firm and lightly browned.
Check for doneness by gently pressing on a meatball; it should feel firm.
Serve the meatballs warm with your favorite sauce or as a standalone snack.
Garnish with fresh parsley or grated cheese for an added touch.
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