Which meatballs are the best?

I’m not sure if you’ve heard of the Pioneer Woman Meatballs.

They’ve been on the market for decades and have become one of my all-time favourite foods.

But now they’re back with another new name and this time they’re vegan. 

If you’re a vegetarian and haven’t tried them yet, they’re not for you. 

But if you do like meatballs, you might like these vegan meatballs. 

These are the same meatballs that I made in the previous post. 

They’re light and fluffy, which I love about meatballs as I tend to be a heavy eater. 

It’s also the meatballs in this post that I recommend to vegetarians because they’re so healthy. 

You can find the vegan meatball recipe at this link. 

Ingredients: 1/2 cup almond milk, divided 1 cup raw cashews, divided 1 tablespoon olive oil, divided (about 3 tablespoons) 1 tablespoon salt 1/4 cup vegan shortening 1 tablespoon maple syrup 1/2 teaspoon vanilla extract 1 (15-ounce) package vegan meatless meatballs Directions: To prepare the meatball mixture, combine the almond milk and cashews in a medium bowl.

Set aside. 

Place the remaining ingredients in a food processor and process until the mixture is very smooth. 

Add the shortening, maple syrup, vanilla and salt and process to combine. 

The meatballs should be slightly crumbly and have a slight texture. 

Transfer to a bowl and refrigerate for up to 1 hour. 

Once you’re ready to eat, you’ll want to make sure that you don’t over-mix the mixture. 

Drain the meat balls, rinse them in cold water, and transfer them to a food storage container. 

In a large bowl, mix together the remaining ground beef, maple sugar, and ground cinnamon until well-combined. 

Serve the meatless pork meatballs with the rest of the ingredients. 

I personally enjoy this vegan meat meatballs over the meaty meatballs made with almond milk. Enjoy!