Vegan Meatballs
Making Vegan Meatballs is easy as pie, and so much better than store-bought frozen meatballs! Perfect on pasta or a sub sandwich!
I’ve made Vegan Meatballs a few times, like in my SpaghettiOs recipe, but these are so good they deserve their own page! I’ve been eating these all week, mostly in a Meatball Sub, but also on top of Spaghetti!
I am using store-bought Vegan Meat to make these, but I also have a Lentil Meatball recipe if that floats your boat too!
ingredients for vegan Meatballs
- The Meat – You can use something like Impossible or Beyond Meat for these Meatballs. Or make my Lentil Meatball recipe!
- Seasonings – We’ll be using some pretty typical Meatball seasonings, onion powder, minced garlic, fresh parsley, and Nutritional Yeast of course! Feel free to add or subtract any seasonings you wish!
- Binders – I’ve recently found that the store-bought vegan meat doesn’t really need as many binders as normal meatballs. We’re gonna do some breadcrumbs, but I found I didn’t need any liquids, and in fact, they can sometimes result in softy and mushy meatballs.
how to make vegan Meatballs
Add everything to a large mixing bowl, and mix with clean hands, until well incorporated.
Scoop out a portion and roll it into a ball.
Bake for 8 – 12 minutes. The longer you bake, the firmer they will be, but be careful not to dry them out. You can also test bake 1 or 2 first to figure out the right heat level.
Once meatballs are cooked to your liking, enjoy immediately on pasta, or in a sandwich, or just eat them on their own!
Instead of baking, you can cook these in a pan on the stovetop like I do in my SpaghettiOs recipe. Smaller meatballs work great in a pan! You can also cook them in Marinara Sauce if you like too.
storage
These are best fresh, but you can store leftovers in the fridge for 2 – 3 days. Reheat on the stovetop or microwave.
more Recipes you’ll Dig!
Vegan Meatballs
Ingredients
- 1.5 lb Vegan Ground Beef (Beyond, Impossible etc)
- 6 cloves Garlic (minced)
- 1 tsp Onion Powder
- 3 Tbsp Chopped Parsley
- 2 Tbsp Nutritional Yeast
- 1 Tbsp Italian Seasoning
- 1 Tbsp Vegan Worcestershire
- 1/4 cup Bread Crumbs
- Salt & Pepper (to taste)
- 1 – 2 tsp Red Pepper Flakes or Calabrian Chilies (optional, for spicy)
Instructions
- Pre-heat oven to 375 F / 190 C.
- Add everything to a large mixing bowl, and mix with clean hands, until well incorporated.
- Scoop out about 1 – 2 oz (30 – 60g) depending on how big you want your meatballs. I like to go 1.5 oz (45g) for a Meatball Sub or Spaghetti and Meatballs.
- Roll into a ball. If it’s too dry to roll into a ball, add a little liquid (unsweetened plant milk works) until it comes together. However, i’ve found it doesn’t need it, and adding unnecessary liquid can result in mushy meatballs.
- Roll all your meatballs and add to parchment lined baking tray. Bake for 8 – 12 minutes. The longer you bake, the firmer they will be, but be careful not to dry them out. You can also test bake 1 or 2 first to figure out the right heat level.
- Once meatballs are cooked to your liking, enjoy immediately on pasta, or in a sandwich, with some Marinara or just eat them on their own!
