vegan meatballs

The Ultimate Vegan Meatballs ~ hearty, meaty and bursting with Italian-style flavors! They bake up perfectly and they won't fall apart!

Vegan Meatballs

ground flax meal (+ 5 tablespoons water)

grapeseed oil oil

onion (, diced)

garlic (, minced or crushed)

mushrooms (, chopped (about 4.5 cups))

Italian seasoning

fennel seed (, crushed (optional but recommended))

red pepper flakes

tamari (, low sodium (sub soy sauce))

chickpeas

oats

breadcrumbs (, Italian-style)

Worcestershire Sauce ((a vegan variety))

tomato paste

Salt and pepper (,

Preheat oven to 400 °F (200 °C). Line a rimmed baking sheet with parchment paper and set aside.&nbsp;

Combine the ground flax and water in a small bowl. Set aside for 10 min. It will thicken and gel up a bit.&nbsp;

Heat oil in a large skillet over medium heat. Add onion and sauté until softened and lightly browned. About 3-5 minutes.

Add garlic and sauté for 1 minute. Now add Italian seasoning,&nbsp;crushed fennel, and red pepper flakes. Sauté for 30-60 seconds until fragrant.

Add mushrooms and sauté until softened and slightly&nbsp;browned. Cook for 5-7 minuted until they reduce in size and release their moisture. You want the pan to be dry. Now add the tamari and cook for 1 minute. Remove from heat.

Add the chickpeas to a large food processor container. Pulse a few times to break down beans.

Now add the cooked mushrooms, oats, breadcrumbs, flax egg,&nbsp; Worcestershire Sauce, tomato paste, salt, and pepper to the processor. Process until well combined and it ALMOST forms a paste (about 30-60 seconds). You don't want it completely smooth so leave some texture. You just want the ingredients to stick together well (see process photos above for example). Taste and add more seasoning if needed. Place mixture uncovered in the freezer for 20-30 minutes (or in the fridge for 1-2 hours).

Remove mixture from freezer and form into balls using your hands. Roll them until smooth. To keep the size uniform, use about 1.5 tablespoons of mixture (use a small cookie scoop or measuring spoon). Place on baking sheet and repeat until mixture is gone. Spray or brush with oil and place in the oven for 30-40 minutes until golden brown and the outside is dry and firm. Flip the meatballs midway through. Remove from oven and let them cool for 10 minutes on the baking sheet. This helps firm them up. You can now serve them with warm spaghetti sauce or cook them in the sauce&nbsp;for 5 minutes to warm them up. Enjoy!&nbsp;

https://embed.mediavine.com/videos/c5sqx2lwwn7bpkc9mwku

The Ultimate Vegan Meatballs ~ hearty, meaty and bursting with Italian-style flavors! They bake up perfectly and they won’t fall apart!

The Ultimate Vegan Meatballs

Amazing, 10-ingredient vegan meatballs infused with sun-dried tomato and fresh basil! Savory, tender, and loaded with protein and fiber. The perfect healthy, plant-based meal!

Vegan Sun-Dried Tomato &amp; Basil Meatballs

flax egg

Tbsp olive oil ((divided // plus more for sautéing))

garlic,

panko bread crumbs ((gluten-free for GF eaters))

basil ((chopped))

sun-dried tomatoes ((dry, not in oil))

vegan parmesan cheese

oregano

((drained,

cheese

Tbsp panko bread crumbs ((gluten-free for GF eaters))

Preheat oven to 375 degrees F (190 C) and prepare flax egg in your food processor or high speed blender.

Heat a large metal or cast iron skillet over medium heat. Once hot, add half of the olive oil (1 Tbsp or 15 ml as original recipe is written // adjust if altering batch size) and minced garlic. Sauté until slightly browned, stirring often - about 3 minutes. Remove from heat and cool slightly, then add to food processor or blender with flax egg.

Next add panko bread crumbs, basil, sun-dried tomatoes, vegan parmesan cheese, salt + red pepper flakes, dried oregano, and 1 Tbsp olive oil (15 ml). Pulse/blend until small bits remain, scraping down sides as needed.

Next add rinsed/dried chickpeas (see notes for tempeh) and blend/pulse until a moldable “dough” is formed, scraping down sides as needed. You don’t want the chickpeas to turn into a paste, but you also don’t want any left whole.

Taste and adjust seasonings as needed. I added a bit more basil, salt, and panko bread crumbs.

Scoop out rounded 1 Tbsp amounts of dough (I used this 1.5 Tbsp scoop from Amazon) and gently form/roll into balls - about 15 total (amount as original recipe is written // adjust if altering batch size). Then roll in additional vegan parmesan cheese-panko bread crumb mixture to coat (see photo).

Heat the same skillet you used earlier over medium heat. Once hot, add enough olive oil to form a thin layer on the bottom of the skillet (~2 Tbsp | 30 ml), then add meatballs in two batches, as to not crowd the pan. Add more oil as needed.

Brown for about 5 minutes total, shaking the pan to roll them around to brown all sides. Turn down heat slightly if browning too quickly.

Add sautéed meatballs to a bare baking sheet and transfer to the preheated oven and bake for 15 minutes.

At this time, prep any pasta you want to serve with your meatballs, as well as your favorite marinara sauce (I love this sauce, warmed up in a saucepan).

Once meatballs are golden brown and fairly firm to the touch, remove from oven. Let cool briefly before serving. They will firm up the longer they cool.

To serve, top cooked pasta with marinara sauce and desired number of meatballs. Top with another sprinkle of vegan parmesan cheese and fresh basil (optional).

Leftover meatballs will keep in the refrigerator for 3-4 days, though best when fresh. Reheat in a 350 degree F oven until warmed through, or in the microwave.

To freeze, sauté meatballs as instructed, then transfer to a baking sheet and freeze until completely firm. Then transfer to a freezer safe bag or airtight container and store in the freezer for up to 1 month. Reheat in a 350-degree F (176 C) oven until completely warmed through.


Voted "Best Vegan Recipe" on Food 52, this Vegan Lentil Meatball Recipe with Indian Coconut Curry Sauce is a delicious healthy meal infused with fragrant Indian spices. Vegan and Gluten Free! Watch the video!




Vegan Lentil Meatballs with Indian Coconut Curry Sauce 

black caviar lentils

fennel seed

quinoa

———

tsp kosher salt

granulated garlic

⅓ Cup chopped cilantro

oz firm tofu, pressed down

olive oil

garlic-

T fresh ginger, grated

tsp fresh turmeric, grated (or ½ teaspoon ground turmeric)

tomato,

fenugreek leaves

13.5 oz coconut milk (not lite)

lime juice

brown sugar

salt,

cayenne,

cracked pepper

On high heat, bring lentils and fennel seeds to a boil in a small pot with 3 cups water. Cover, turn heat to low and simmer 25 minutes. Drain well.

On high heat, bring quinoa to boil in a small pot with 1 cup water. Cover, turn heat to low, simmer 15 minutes, turn heat off, leave covered.

Make the sauce

In a skillet or saute pan, over medium heat, saute garlic and ginger in olive oil,  until just golden, stirring often to prevent scorching. Add turmeric ( root, or ground)  sauté 1 more minute. Add diced tomato, sauté until most of the juices evaporate about 5-8 minutes. Stir in coconut milk, fenugreek leaves, lime, brown sugar, salt, cayenne and pepper. Taste for salt. Bring to a simmer, then turn off heat until ready to serve.

d=&#8221;instruction-step-5&#8243;>4.Make the vegan lentil meatballs. Pre-heat oven to 400F. In a food processor, place the cooked  quinoa, and half of the lentils, and pulse until texture of coarse sand. Place in a large bowl. Add the remaining lentils, salt, granulated garlic, chopped cilantro to the bowl and mix well.
In the same food processor add the tofu (blotted well, borken apart) and 1 T olive oil. (The tofu will bind the mixture and oil will keep them from drying out.) Pulse tofu and oil until a smooth paste, scraping down the sides as necessary. Scoop it into the lentil mixture and mix it in well.
Prepare a parchment lined baking sheet. With your hands, kneed lentil mixture briefly so it&#8217;s thoroughly mixed and salt and spices are evenly distributed. With wet hands form small ping pong sized balls. Place on baking sheet and place in the 400 F oven for 20-25 minutes.

struction-step-6&#8243;>5.Warm the sauce and place lentil meatballs in the sauce, and sprinkle with cilantro. Serve immediately.

 Enjoy!!!

The taste of notte the lentil balls and he sauce are good. But after 40 min in oven the inside Of the balls was still mush. I made 25 meatballs from the 1x recipe above and that was with them being pretty sizeable. If I made them golf size I would have had 33/34. What should the inside look like??? I figure it’s okay since all the ingredients were cooked ahead of time but still would be helpful to know. Plus there’s no way to search your comments to know if someone else had this problem.

This was amazing!! I added some chopped spinach to the sauce and put it over cauliflower rice for some extra veggies. I didn’t have tofu so used one egg and breadcrumbs and the “meatballs” held up perfectly! Your recipes are so delicious! My husband and I can’t wait for the leftovers tomorrow 😋

I just made this and it is wonderful! I love the medling of flavors. Enjoying every bite. Will definately be making again. Thank you!

INCREDIBLE! The “meatballs” came out even better than I expected. Crispy and delicious.

Next time I’d try a different sauce though.

Any suggestions on how to make the meatballs more moist. They came out very dry. I was thinking of using chickpea water to act like an egg.

Just made this for dinner and I think it’s one of the best recipes I’ve ever made! I doubled the sauce and my boyfriend said I should’ve tripled it because he loved it so much :) It sort of reminded us of Malai Kofta we’ve had at restaurants. Delicious!!

Just made it for a first time, substituted tofu for 1 whole egg. Turned out perfect, flavours are epic!!! It will be one of my regular recipes to make. Thank you sooo much 🌺💝

The coconut curry sauce was great, but the meatballs were mushy and bland. I cooked for longer than recommended to try and firm them up, but it didn't work.

I'm back again 3 years later to rave about this sauce. 
I've made big batches of it and frozen it for later use, it thaws beautifully.
I've never used the meatball recipe again but we've used the sauce as a methi malai matter, we used it with cauliflower or potatoes, we've used it with spinach and paneer...
My husband is from Sri Lanka so we jazz it up with chilies, cumin and garam masala, but when our (white like me) friends come over we make it true to the recipe. 
I will say this sauce is so much better with fresh fenugreek, but even just the dried is awesome. I know fresh fenugreek is hard to find in some places.

I love all your vegan recips but this one is a favourite. Sometimes the lentil balls go a bit mushy when added to the sauce. Still taste great but wondered is it essential to cook in the oven or could they be added directly to the sauce??  Thank you for all the inspiration ❤️

The carnivore boyfriend was skeptical, but when we took the first bite of these meatballs we were in LOVE!!! They were so tender and moist (and wonderfully light, mysteriously somehow?) without the claggy texture I've gotten from lentil/bean meatballs in the past, and I was eating the sauce straight from the pan after supper. I'll be making these again soon and doubling the batch so we'll have enough for another full meal. To those reading: I wish I'd doubled the sauce as she suggests, since we ended up with more meatball than sauce, after serving with rice. I also bought the type of lentil she suggests, and it was so very worth it, as they are really delicious.

I don’t think this recipe is all that. Sauce was nice but far too sweet, the balls took over double the time to cook and still mushy and not very tasty. This sounded right up my street and I’m disappointed because the reviews were all amazing but I won’t be cooking again

https://content.jwplatform.com/videos/Y8M7oyQa.mp4

Vegan Lentil Meatballs with Coconut Curry Sauce- a delicious healthy meal infused with fragrant Indian spices. Vegan and Gluten Free!

 Vegan Lentil Meatballs Video

These Easy Vegan Meatballs and Spaghetti are infused with amazing Italian dried herb and flavor. These are oil-free, dairy-free and made with chickpeas and couscous for amazing texture.&nbsp;

Easy Vegan Meatballs (Baked, Oil-free)

couscous +

15 oz can chickpeas, drained & rinsed & patted dry

(75 grams) chopped onion

ketchup pizza sauce

liquid smoke

chili

black pepper

(80 grams) brown rice flour

My amazing 5 Minute Pizza Sauce which I always use as spaghetti sauce

spaghetti

First, make your couscous. Add the water to a small pot and bring to a boil, AS SOON as it starts bubbling, stir in the couscous quickly and remove from the heat. Cover and let sit for 5 minutes.

I created this recipe using salsa for a wonderful depth of flavor, but some readers have subbed that with my pizza sauce, so that is an option too, for a more Italian flavor. If doing my pizza sauce, then reduce the Italian seasoning listed above from 2 tablespoons to only 1 (but following the exact recipe of my pizza sauce).

In a food processor, add your chickpeas and onion and pulse to break up the mixture for a few seconds. Add all of the remaining ingredients, starting with just 6 tablespoons of the salsa or pizza sauce (you&#039;ll likely need 8 for the pizza sauce since it&#039;s thicker), except the couscous and brown rice flour.

Pulse for just a few seconds, no more, just until the mixture resembles a wet rough chunky texture similar to a salsa. You don&#039;t want to over-blend and puree it too much or the balls will be too wet/mushy (refer to video for visual). You just want to make sure the chickpeas are no longer whole.

Add the mixture to a large bowl and add the cooked couscous and brown rice flour. Stir for a few minutes until it all comes together in a sticky batter. Press the mixture repeatedly with the back of your spoon to make it come together. If the mixture is not sticking together, add a bit of the remaining salsa only if necessary. Once it is well mixed, place to chill in the fridge for about 20 minutes. This will make it easier to roll into balls.

Preheat your oven to 375 degrees and line a sheet pan with parchment paper. Roll about 14 golf-sized balls with your hands, making sure they are tight and compact and place on the pan. Bake for 15 minutes on the first side, they should easily turn over. I just used my hand to flip them over. Bake another 15 minutes until firm and getting a nice golden brown crust. If you want them super crispy, go another 5 minutes. These balls are very moist inside so they can withstand the crispy exterior.

While they are baking, heat up your pasta and marinara sauce of choice, or I highly recommend my 5 minute pizza sauce which works amazing as a spaghetti sauce! When the balls are done, coat them well with lots of sauce and pasta and enjoy!

This recipe is so quick to put together and super delicious. Few ingredients and it is a good meal to go.

Instant Pot General Tso's Meatball Vegan Recipe

tbsp Cooking Oil

Onion (red

Bell Pepper (Green or red

&1/2 cups or 14.5 ounce General Tso's Asian Sauce

Water

tsp Red chili flakes (optional)

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Peel the onions. Wash onions and Bell peppers. Chop onions and bell peppers into large pieces about 1 inches squares.

Place inner pot inside the Instant Pot. Plug it in

Press Saute and set it on high. Once the screen displays HOT, add oil to it. After few seconds, add chopped onion and bell peppers.

Saute the vegetables for 3-4 minutes. Then add frozen Vegan Meatballs + General Tso&#039;s Sauce + Water to it. Give it a good stir. Make sure to scrape the bottom.

Cancel the Saute. Place the lid and secure it. Press Pressure Cook Mode and set it on HIGH for 5 MINUTES.

Once the timer goes off, follow NPR (natural pressure release). Once the safety pin drops, open the lid and give it a good stir scraping the bottom of the pot.

Vegan General Tso&#039;s Meatballs are ready. Serve these hot with some white rice on the side.

Watch the video. Gather all the ingredients. Always read the notes for recipe options &amp; more tips.

Teriyaki Noodles, Kung Pao Spaghetti, Vegetable Noodles, Thai Curry Noodles

Some more Asian Instant Pot Recipes from the blog -

These vegan meatballs are made from kidney beans. They are really easy to make and super delicious. Serve them with spaghetti for a quick dinner!

Vegan Meatballs with Spaghetti

15 kidney beans

onion, chopped

basil

soy sauce

sunflower seeds

salt

onion,

garlic, minced

carrot,

dry red wine

tomatoes (14,5 oz)

basil leaves,

whole wheat spaghetti

unsalted cashews

nutritional yeast

garlic powder

Cook the spaghetti according to the instructions on the package.

Rinse and drain the kidney beans. Put them in a medium bowl and mash them well with a fork or a potato masher.

In a medium pan, heat some oil and sauté the onions for 3 minutes. Add the minced garlic and cook for another minute.

Put the sunflower seeds in a food processor and pulse until a fine meal is achieved.

Add the sauteed onion and garlic to the mashed beans together with the spices, the tomato paste, the soy sauce, the ground sunflower seeds, and the oats. Season with salt and pepper.

Use your hands to thoroughly mix everything. Then form about 12-14 vegan meatballs. (Please note that I doubled the recipe for the photos, so there are more meatballs).

Preheat the oven to 350 °F bake the vegan meatballs for about 15 minutes. Carefully flip them halfway through the baking time.

Alternatively you could also pan-fry them. In a medium pan, heat some olive oil over medium heat and gently roast the bean balls for about 4 minutes until they are golden.&nbsp;You'll achieve the best results with a cast iron pan.&nbsp; However, I would recommend the baking version. Not only is this version oil-free, they meatballs also become more crispier and firmer this way.

Make the marinara sauce: In a medium pan, heat the olive oil over medium heat. Sauté the onions for 3 minutes, then add the garlic and the carrot. Cook for another 2-3 minutes. Stir in the tomato paste and cook for 2 minutes.&nbsp;

Then deglaze with red wine and allow to evaporate. Add diced tomatoes and simmer for about 10 minutes. Season with oregano, salt, and pepper. Before serving add some fresh basil leaves.

Make the cashew Parmesan: Put the cashews, nutritional yeast, salt, and garlic powder in a food processor and pulse until a fine meal is achieved.

Serve the spaghetti with the marinara and vegan meatballs and sprinkle with Parmesan and fresh basil leaves.

Tender, flavorful, 10-ingredient vegan meatballs made with quinoa and black beans! Infused with fresh herbs, tomato paste, and spices for big flavor. The perfect meatless meatball for pasta, sandwiches, and more!

The Best Vegan Meatballs

black beans* ((rinsed, drained, dried))

Tbsp water ((or sub olive or avocado oil))

garlic ((minced))

shallot

tsp sea salt ((plus more to taste))

tsp oregano

tsp red pepper flake ((reduce for less heat))

fennel seeds ((optional))

vegan parmesan cheese ((plus more for serving))

Marinara sauce

If you haven’t prepared your quinoa yet, do so now (make sure it’s cooked and cooled completely before use). 1/3 cup uncooked quinoa will yield ~1 cup cooked. *Prep/cook time does not include preparing quinoa.

Preheat oven to 350 degrees F (176 C). Add rinsed, dried black beans to a parchment-lined baking sheet. Bake for 15 minutes or until beans appear cracked and feel dry to the touch (see beans in food processor photo). Remove beans from the oven and then increase oven heat to 375 degrees F (190C).

Heat a large (oven-safe) skillet over medium heat. Once hot, add water (or oil), garlic, and shallot. Sauté for 2-3 minutes, or until slightly softened, stirring frequently. Remove from heat (and reserve pan for later use).

Add black beans to a food processor along with garlic, shallot, sea salt, oregano, red pepper flake, and fennel (optional) and pulse into a loose meal (DON'T overmix). Then add cooked/cooled quinoa, vegan parmesan cheese, tomato paste, fresh basil or parsley, and Worcestershire (optional). Pulse to combine until a textured dough forms (you're not looking for a purée, but it should be semi-tacky).

Taste and adjust flavor as needed, adding more salt for saltiness/depth of flavor, red pepper flake for heat, herbs for earthiness, or Worcestershire (optional) for more depth of flavor. If it’s too tacky or wet, add more vegan parmesan cheese and pulse to combine (we added a bit more).

Scoop out heaping 1 1/2 Tbsp amounts (using this scoop or a Tablespoon) and gently form into small balls using your hands. Add to a plate and refrigerate for 15 minutes.

Heat an oven-safe metal or cast-iron skillet over medium heat. Once hot, add a small amount of oil to prevent sticking, then add the meatballs. Sauté for a few minutes, gently turning the meatballs to get a slight crust on either side. Then transfer to the oven and bake for 20-30 minutes or until golden brown on the edges and slightly dry to the touch. 

These meatballs are delicious as is, or you can add some marinara to the pan and heat over medium heat for 5 minutes (or until bubbling / hot) to infuse more flavor.

Serve with marinara and additional vegan parmesan cheese (optional)! These are also delicious atop any pasta. Leftover meatballs keep for 4-5 days in the refrigerator or 1 month in the freezer. Reheat in the microwave or in a 375-degree F (190 C) oven until warmed through.

https://www.youtube.com/watch?v=mXCCL9Hxyq8

Tender, flavorful, 10-ingredient vegan meatballs made with quinoa and black beans! Infused with fresh herbs, tomato paste, and spices for big flavor. The perfect meatless meatball for pasta, sandwiches, and more!

Full Recipe: https://minimalistbaker.com/the-best-vegan-meatballs/

These days, meatballs are enjoyed all over the world and come in many different forms. But it’s believed that the idea originated from Persian meatballs known as kofta.

Our plant-based take on meatballs most closely resembles the flavors of Italian-American meatballs which are made with breadcrumbs and herbs. The story of Italian-American meatballs says that Italian immigrants served them with spaghetti and tomato sauce to make the dish more filling without much additional cost.
 
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The Best Vegan Meatballs | Minimalist Baker Recipes

These vegan meatballs are made with from-scratch seitan using vital wheat gluten. They’re quick and easy to prepare and are baked for a super-healthy and versatile vegan meatball!

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