Enjoy the rich taste of meatballs without any of the guilt with this recipe for Vegan Meatballs. It’s sure to satisfy your Italian comfort food cravings!
As someone who is trying more and more to incorporate vegan recipes into my repertoire, I’ve come to a somewhat controversial opinion on the matter. To my mind, most vegan recipes that attempt to mimic a meaty dish often fall flat. That’s not to say there aren’t great exceptions to that opinion, as I’ve had some vegan jackfruit BBQ in the Carolinas that truly tasted like pork belly (don’t ask me how they did it; they wouldn’t tell me). I’ve also sampled some vegan “pastrami,” vegan “smoked fish,” and vegan “ground beef” that really emulated their meaty inspiration to an impressive degree.
But more often than not, if I’m eating a vegan dish, I don’t really want it to taste like some meat substitute. Vegan cooking on its own merits is delicious, and I see no reason why I should have to coerce a beet or torture a carrot into pretending it’s something it is not. Grains, root vegetables, beans, sprouts, leafy greens and so on – they’re all great on their own, and so my favorite kind of vegan cooking is that which embraces its plant-based roots, letting the beauty of the ingredients shine through on their own.
But wait! Having said all that, sometimes a recipe crosses my path that subverts my expectations to a degree that I have to admit I am wrong, at least in this case. Take this recipe for Vegan Meatballs. Everything about this dish hits me in all the right spots. From the presentation (they look like traditional meatballs), to the texture (they pull apart like regular meatballs), to the flavor (they taste like regular meatballs), this dish seems to have mastered the ability to trick my tastebuds and senses into believing I’m eating something rich and meaty. In reality, of course, it’s simply a creative blend of beans, nuts, onions and other ingredients. But with additional elements like tomato paste, soy sauce, breadcrumbs and garlic, plus a good amount of seasonings, these “meatballs” are practically indistinguishable from regular meatballs.
So next time you have a friend over who swears against all things vegan, try serving them this dish and see what they say. You might just make a convert out of them yet.
Are vegan meatballs healthy?
Yes, they are! The rich combination of walnuts, beans and herbs will offer plenty of nutrients, and because you’re opting for a meat-free dish, you’ll get far fewer of the saturated fats that you would find in a regular beef or turkey meatball.
Vegan meatballs are also rich in fiber and will leave you feeling full despite having consumed fewer calories than you would otherwise consume if eating a traditional meatball. That means those attempting to lose a few pounds might find dishes like this are helpful on their weight loss journey, allowing them to enjoy comfort-style cooking without the guilt.
Ingredients
- 1 cup black beans, cooked and drained
- 1/2 cup walnuts
- 1/2 cup breadcrumbs
- 1/4 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
How to Make Vegan Meatballs
Step 1: Preheat the oven to 375°F and line a baking sheet with parchment paper.
Step 2: In a food processor, combine black beans, walnuts, breadcrumbs, onion, and garlic. Pulse until the mixture is coarsely ground.
Step 3: Transfer the mixture to a bowl and add soy sauce, tomato paste, oregano, thyme, fennel seeds, red pepper flakes, salt, and pepper. Mix until well combined.
Step 4: Using your hands, form the mixture into 1-inch balls and place them on the prepared baking sheet.
Step 5: Bake in the preheated oven for 30 minutes, turning the meatballs halfway through, until they are firm and have a crispy exterior.
Step 6: Serve the vegan meatballs with your favorite marinara sauce and pasta, or enjoy them in a meatball sub sandwich.
FAQs & Tips
How to Make Ahead and Store?
These vegan meatballs are a perfect meal prep. Just store them in an airtight container in the fridge for up to 3 or 4 days and heat them up in the microwave whenever you’re ready to serve!
How to Stop My Vegan Meatballs from Falling Apart?
If you want your vegan meatballs to stand a better chance of keeping their ball shape, try rolling up your balls and storing them in the fridge ahead of their cooking time – an hour or two will do it. This allows the mixture to really adhere, making the balls more likely to remain whole.
What Happens If My Meatball Falls Apart?
Don’t worry! When making vegan meatballs, there’s always a good chance at least one of them will crumble and fall apart. This is normal, and a split ball will taste just as good. You can always embrace it and crumble the entire ball and disperse it evenly among the sauce, imparting little tasty chunks with each bite.
Serving Suggestions
These vegan meatballs are great on their own, especially at a dinner party. Simply leave them in a covered bowl alongside a tray of toothpicks and allow your guests to spear and eat them as they please! But if you’re looking to create a more classical dish, I recommend this recipe for a Traditional Spaghetti and Meatballs. Just swap out the meatball recipe in this dish for the vegan meatballs you’ve made.
You could also use your vegan meatballs to top this Baked Feta Pasta – the one that went viral on TikTok – or add them to this green and creamy Broccoli Alfredo recipe.
Vegan Meatballs
Ingredients
- 1 cup black beans cooked and drained
- 1/2 cup walnuts
- 1/2 cup breadcrumbs
- 1/4 cup onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon soy sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a food processor, combine black beans, walnuts, breadcrumbs, onion, and garlic. Pulse until the mixture is coarsely ground.
- Transfer the mixture to a bowl and add soy sauce, tomato paste, oregano, thyme, fennel seeds, red pepper flakes, salt, and pepper. Mix until well combined.
- Using your hands, form the mixture into 1-inch balls and place them on the prepared baking sheet.
- Bake in the preheated oven for 30 minutes, turning the meatballs halfway through, until they are firm and have a crispy exterior.
- Serve the vegan meatballs with your favorite marinara sauce and pasta, or enjoy them in a meatball sub sandwich.
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