Mozzarella-stuffed neatballs
Recipe type: Appetizer
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 12 neatballs
Serve this supremely tasty and easy-to-make neatball recipe for your next dinner party!
For stuffed neatballs
  • 1 package Italian mix neat
  • 2 Ener-G eggs (or The Vegg, homemade flax eggs, etc.)
  • 3 tablespoons nutritional yeast
  • 1 tablespoon water
  • Pinch of salt
  • 12 - ½" cubes of vegan mozzarella cheese
For the marinara
  • 1 cup tomatoes, chopped
  • 1 tablespoon tomato paste
  • ½ teaspoon Italian seasoning
  • Salt & Pepper to taste
  • Fresh basil, chiffonade cut for garnish
For the stuffed neatballs
  1. Preheat an oven to 350F and line a baking sheet with parchment paper.
  2. Place the Italian neat mix, Ener-G egg replacers, nutritional yeast, water and salt into a mixing bowl and knead together until combined. This will create a thick "dough" of sorts.
  3. Take the neat meat out in 1½ tablespoon-sized clumps at a time, and using moist hands mold it into a small patty. Holding the patty in the palm of one hand, press your other thumb into the center to create a large dimple.
  4. Place the cheese cube in that dimple and mold the neat meat around it, making sure that there are no holes for the mozz to leak out of.
  5. Repeat until all of the neat meat is used and place all neatballs on the baking sheet. Bake for 15-18 minutes or until the tops are starting to brown.
For the marinara
  1. While the neatballs are baking, place the all of the marinara ingredients into a blender and puree until smooth. Pour the sauce into a saucepan and bring to a simmer. Cook for 10 minutes or until the sauce has thickened.
  2. Once the neatballs are done baking, place each one in a small dish or appetizer spoon, then pour a little marinara over the top and garnish with basil. Serve immediately.
Recipe by Vegan Cuts at