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!
“These meatballs are flavorful as fk” was my immediate reaction… They are SO good even my meat eating boyfriend loved them!!!