Vegan Meatballs

Why You’ll Love This Recipe

These Vegan Meatballs are full of flavor and texture without relying on meat or eggs. They hold together beautifully, taste satisfying, and can be used in countless dishes. Whether served with marinara sauce over spaghetti, added to subs, or enjoyed with creamy gravy, they bring comfort food vibes to any meal. Plus, they’re freezer-friendly, meal-prep friendly, and loaded with plant-based protein and fiber.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked lentils or black beans (well-drained)
• Rolled oats or breadcrumbs
• Onion, finely chopped
• Garlic cloves, minced
• Soy sauce or tamari
• Tomato paste or ketchup
• Ground flaxseed (for binding)
• Italian seasoning or dried oregano
• Salt and black pepper
• Olive oil (for cooking)

Optional additions:

• Nutritional yeast (for a cheesy, umami boost)
• Fresh parsley or basil
• Red pepper flakes (for spice)

Directions

1. Preheat oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the mixture: In a food processor, add lentils or beans, oats, onion, garlic, soy sauce, tomato paste, flaxseed, and seasonings. Pulse until combined but not completely smooth—leave a bit of texture.
3. Shape the meatballs: Scoop out about 1–2 tablespoons of the mixture and roll into balls. Place them on the prepared baking sheet.
4. Bake: Brush or spray lightly with olive oil. Bake for 20–25 minutes, turning halfway, until golden brown and firm on the outside.
5. Serve: Toss with your favorite sauce (such as marinara, BBQ, or gravy) and serve hot with pasta, rice, or in a sandwich.

Servings and timing

This recipe makes about 18–20 meatballs (4 servings).
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes

Variations

• Tofu-based meatballs: Use crumbled firm tofu instead of beans or lentils for a lighter texture.
• Gluten-free version: Use certified gluten-free oats or breadcrumbs and tamari instead of soy sauce.
• Spicy version: Add chili flakes, cayenne, or a dash of hot sauce for extra heat.
• Italian-style: Add fresh basil, oregano, and vegan parmesan for a classic flavor.
• Asian-inspired: Toss with teriyaki sauce or hoisin glaze instead of marinara.

Storage/Reheating

Store leftover vegan meatballs in an airtight container in the refrigerator for up to 5 days. To reheat, bake or pan-fry over medium heat until warmed through. You can also freeze the meatballs (cooked or uncooked) for up to 3 months. Reheat directly from frozen in the oven at 375°F (190°C) for about 20 minutes.

FAQs

What are vegan meatballs made of?

They’re made from beans, lentils, tofu, or a combination of grains and vegetables that provide both texture and protein.

How do I make them hold together better?

Adding ground flaxseed, oats, or breadcrumbs helps bind the mixture, and chilling the mixture before shaping can improve firmness.

Can I fry them instead of baking?

Yes, pan-fry them in a bit of oil over medium heat for 8–10 minutes, turning occasionally, until golden and crisp.

Are vegan meatballs healthy?

Yes! They’re rich in protein, fiber, and nutrients from plant-based ingredients, with no cholesterol or saturated animal fats.

Can I use canned beans?

Definitely—just drain and rinse them well before blending.

What sauces go well with vegan meatballs?

Marinara, BBQ, tahini, teriyaki, or creamy mushroom sauces all complement these meatballs beautifully.

Can I use a food processor substitute?

If you don’t have one, mash the ingredients with a fork or potato masher until combined.

Why are my meatballs too soft?

If the mixture is too wet, add more oats or breadcrumbs and let it rest for 10 minutes before shaping.

Can I make them ahead of time?

Yes, prepare the mixture or shape the meatballs up to a day ahead and refrigerate until ready to bake.

Can I freeze cooked meatballs?

Yes! Let them cool completely, then freeze in a single layer before transferring to a freezer-safe bag.

Conclusion

Vegan Meatballs are a comforting, flavorful, and protein-rich dish that proves plant-based eating can be both satisfying and delicious. With their tender texture and bold, savory taste, they’re perfect for pasta night, meal prep, or a wholesome family dinner. Easy to customize and freezer-friendly, these meatballs are sure to become a go-to favorite in your vegan recipe collection.

Vegan Meatballs

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Vegan Meatballs are hearty, savory, and packed with plant-based protein. Made with lentils, beans, or tofu, these tender-on-the-inside, crispy-on-the-outside meatballs are perfect for pasta, wraps, or grain bowls. They’re easy to make, meal-prep friendly, and freezer-ready for quick weeknight meals.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 18–20 meatballs (4 servings)
• Category: Main Course
• Method: Baked
• Cuisine: American, Italian-Inspired
• Diet: Vegan

Ingredients

• 2 cups cooked lentils or black beans, well-drained
• 1/2 cup rolled oats or breadcrumbs
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon soy sauce or tamari
• 1 tablespoon tomato paste or ketchup
• 1 tablespoon ground flaxseed
• 1 teaspoon Italian seasoning or dried oregano
• Salt and black pepper, to taste
• 1 tablespoon olive oil (for cooking)

Optional additions:

• 1 tablespoon nutritional yeast
• 2 tablespoons chopped fresh parsley or basil
• 1/4 teaspoon red pepper flakes

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Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a food processor, combine lentils or beans, oats, onion, garlic, soy sauce, tomato paste, flaxseed, and seasonings. Pulse until mostly smooth but still textured.
3. Scoop 1–2 tablespoons of mixture and roll into balls. Arrange on the prepared baking sheet.
4. Lightly brush or spray the meatballs with olive oil.
5. Bake for 20–25 minutes, turning halfway through, until golden brown and firm on the outside.
6. Serve warm with your favorite sauce such as marinara, BBQ, or gravy, over pasta or in wraps.

Notes

• Chilling the mixture for 15 minutes before shaping helps firm it up.
• Adjust moisture by adding more oats if the mixture feels too wet.
• Pan-fry instead of baking for a crispier exterior.
• Freeze cooked or uncooked meatballs for up to 3 months.
• Reheat from frozen at 375°F (190°C) for 20 minutes.

Nutrition

• Serving Size: 5 meatballs
• Calories: 210
• Sugar: 2g
• Sodium: 310mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 8g
• Protein: 11g
• Cholesterol: 0mg