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Vegan Mozzarella-Stuffed 'Neatball' Meatballs

Serve this supremely tasty and easy-to-make neatball recipe for your next dinner party!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Keyword: Meatballs, Mozzarella, Neat
Servings: 12 neatballs
Calories: 35kcal
Author: Jackie Sobon


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 – 1/2″ cubes of vegan mozzarella cheese

For the marinara

  • 1 cup tomatoes, chopped
  • 1 tablespoon tomato paste
  • 1/2 teaspoon Italian seasoning
  • Salt & Pepper to taste
  • Fresh basil, chiffonade cut for garnish


For the stuffed neatballs

  • Preheat an oven to 350F and line a baking sheet with parchment paper.
  • 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.
  • Take the neat meat out in 1 1/2 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.
  • 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.
  • 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

  • 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.
  • 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.