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Vegan Meatballs

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Servings 6

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!

Notes

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 sauce if you like too.
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