Vegan Meatball Parmigiana Hero Made with Neat Italian Mix and Egg Replacer
Recipe type: Sandwich
Cuisine: Italian
  • For the meatballs
  • 2 Tbs. Neat Egg
  • ¾ cup water, divided
  • 2 packages Neat Italian Mix
  • 2 Tbs. gluten=free, vegan Worcestershire sauce
  • 2 Tbs. vegan grated parmesan or nutritional yeast
  • 2 Tbs. fresh parsley, chopped
  • 1 tsp. garlic powder
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1 tsp. kosher salt
  • ¼ cup gluten-free bread crumbs
  • Vegetable oil, for frying
  • For the heroes
  • 4 gluten-free heroes or rolls
  • Marinara sauce
  • Field Roast Chao Slices
  1. Combine the Neat Egg and ¼ cup water and stir. Set aside. In a large bowl, empty the packets of Neat Italian mix and add ½ cup water. Mix together. Add in the Neat Eggs and mix well. Add in the Worcestershire sauce, grated cheese, parsley and seasoning. Mix everything together. You want the mix to feel like it will hold together. If it’s too dry, add more water. If it’s too wet, add bread crumbs until the mix holds when you form a ball. Taste for any seasoning adjustments.
  2. Heat a skillet over medium-high heat and heat a few tablespoons of oil in the skillet. While the oil is heating, roll the Neat mix into balls. I like my meatballs a little bigger than golf balls. Set them on a plate.
  3. When the oil is hot, add the meatballs to the oil in batches. Fry until browned on all sides, about 5 minutes. You could also bake them on a baking sheet in a 350 degree oven for about 15 minutes. Set the meatballs on a paper towel-lined plate until you finish all the mix.
  4. Preheat the broiler. Open the rolls and fill each one with 3 or 4 meatballs. Top with cheese and marinara sauce. Place the heroes on a baking sheet and put them under the broiler for just a few minutes to melt the cheese.
Recipe by The "V" Word at