Print

Vegan Meatballs

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

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

Find it online: https://thefamilycooking.com/vegan-meatballs/