These quick and delicious "meatball baguettes" have become one of our family's favorite dishes. Sometimes the children do these, sometimes I do them myself. For a long time, it was not even revealed to the youngest of the family, a little picky eater, that these were not real meatballs. Now he already knows and doesn't care anymore. The taste is what counts!

The recipe is a variation K-food's meatball baguettes, but as it is, it is already quite far from the original.

You can try different pasta sauces and pestos for the recipe according to your taste. Arrabbiata sauce is our favorite, and the end result is by no means too hot even for children (who don't eat hot food). But a pasta sauce flavored with basil works almost as well. For pesto, I recommend Pirka's paprika-cashew pesto - it's definitely the best and goes well with the Arrabbiata sauce. Other red pestos are also suitable.

We have used either Muu veggie balls or Bolts for this recipe, but other veggie balls are certainly suitable as well. If you're using Arrabbiata sauce, it's not necessarily a good idea to choose chili-seasoned Bolts, unless you deliberately want more kick to your food. However, that combination was a bit too much for the children!

For cheese, I recommend grated Nurishh veggie cheese (e.g. Cheddar & Mozzarella Style), which tastes good and melts surprisingly well into veggie cheese. Another good option is Porlammi veggie cheese because of its good taste. However, it doesn't melt as expected and looks like this after baking:

Vegan meatball baguette
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Vegan meatball baguette

Vegan meatball baguettes

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  • Author: almost vegan
  • Total time: 22 minutes
  • Portions: 4 1x
  • Diet: Vegan

Reseptin kuvaus

These delicious veggie round baguettes are ready in about half an hour.


  • 4 pcs of small pre-fried baguettes
  • 210 g vegetable balls (approx 12 pcs per package)
  • 1 tlk Arrabbiata pasta sauce
  • 135 g A dollop of paprika-cashew pesto
  • 2 dl grated veggie cheese (e.g. Nurishh Cheddar & Mozzarella)


  1. Preheat the oven to 200 degrees Celsius (400 Fahrenheit).
  2. Split the baguettes lengthwise with a knife. The upper half can preferably be slightly thinner than the bottom. Place the bottoms of the baguettes on a baking sheet on baking paper. Leave the cover parts waiting, e.g. on a plate.
  3. Split the vegetable balls.
  4. Pour the pasta sauce and the split rounds into the pot. Stir. Cook them on medium heat for about 5 minutes.
  5. Spread the pesto sauce on the Patong halves, on each inside surface.
  6. With a large spoon, lift the vegetable balls out of the pan and line them up on top of the Patong bases, about 6 halves each.
  7. Spoon the rest of the pasta sauce over the vegetable balls.
  8. Sprinkle the grated veggie cheese over the vegetable balls.
    Making filled baguettes
  9. Bake in the oven for 10-12 minutes until the baguettes are golden brown. Serve warm.
  • Prep time: 10
  • Cooking time: 12
  • Category: Warm breads
  • Cooking method: In the oven
  • Cuisine: American

Keywords: children cook, filled baguettes, warm breads, vegan meatball baguette

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