Chloe Coscarelli Vegan Meatball Recipe Made Easy

If you’re searching for a delicious, wholesome, and entirely plant-based alternative to traditional meatballs, look no further than Chloe Coscarelli’s vegan meatball recipe. Chloe, a celebrated vegan chef and cookbook author, is known for her creative and approachable dishes that satisfy both vegans and non-vegans alike.

These vegan meatballs are packed with flavor and texture, making them perfect for a comforting dinner or a party appetizer. Made from simple ingredients like lentils, oats, and fresh herbs, they come together quickly and offer a satisfying chewiness that mimics the classic meatball experience, without any animal products.

Whether you’re new to vegan cooking or a seasoned plant-based foodie, this recipe is sure to become a favorite. Plus, it’s versatile enough to pair with your favorite pasta sauces or to enjoy on their own.

Get ready to impress your family and friends with a dish that’s as nutritious as it is tasty!

Why You’ll Love This Recipe

Chloe Coscarelli’s vegan meatballs stand out for several reasons. First, they’re incredibly easy to make, requiring no fancy ingredients or complicated techniques.

The recipe uses pantry staples like lentils and oats, which makes it budget-friendly and accessible.

Second, the texture is spot-on — these meatballs hold together well and have a satisfying bite that many vegan alternatives lack. The flavor is rich and savory, enhanced with garlic, onion, and herbs, making it a crowd-pleaser.

Lastly, these meatballs are not only vegan but also gluten-free if you substitute gluten-free oats, and packed with protein and fiber, supporting a healthy diet without sacrificing taste.

Ingredients

• 1 cup cooked brown lentils (well drained and mashed)
• 1/2 cup rolled oats
• 1/4 cup ground flaxseeds
• 1/4 cup nutritional yeast
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons soy sauce or tamari
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 tablespoons olive oil, for frying

Equipment

• Large mixing bowl
• Food processor or potato masher
• Frying pan or skillet
• Baking sheet (optional for oven baking)
• Measuring cups and spoons
• Spatula or wooden spoon

Instructions

1. Prepare the lentils: Cook your brown lentils according to package instructions until tender but not mushy. Drain well, then mash them in a large bowl with a fork or potato masher, leaving some texture.
2. Mix the dry ingredients: Add the rolled oats, ground flaxseeds, nutritional yeast, oregano, basil, smoked paprika, salt, and pepper to the mashed lentils. Stir well to combine.
3. Sauté the aromatics: Heat 1 tablespoon of olive oil in a pan over medium heat. Add the chopped onion and minced garlic, sautéing until translucent and fragrant (about 5 minutes). Allow to cool slightly, then add to the lentil mixture.
4. Add the wet ingredients: Stir in the soy sauce and tomato paste into the mixture. Mix everything thoroughly until the mixture is sticky and holds together when pressed.
5. Form the meatballs: With your hands, shape the mixture into 1 1/2-inch balls. You should get about 12-14 meatballs depending on size.
6. Cook the meatballs: Heat the remaining tablespoon of olive oil in the skillet over medium heat. Add the meatballs carefully and cook for 3-4 minutes on each side, turning gently to brown all sides evenly. Alternatively, for a lighter version, place meatballs on a greased baking sheet and bake at 375°F (190°C) for 20-25 minutes, flipping halfway through.
7. Serve hot: Once browned and cooked through, remove from heat. Serve immediately with your favorite pasta sauce, or let cool slightly for use in sandwiches or appetizers.

Tips & Variations

For extra binding power, you can soak the flaxseeds in 3 tablespoons of water for 10 minutes before adding them to the mix.

Feel free to experiment with herbs and spices to customize the flavor. Adding fresh parsley or basil can brighten the taste.

For a smoky twist, try adding a pinch of cayenne pepper or chipotle powder.

If you want gluten-free meatballs, make sure to use certified gluten-free oats. You can also add finely chopped mushrooms or walnuts for extra texture and umami depth.

Leftover meatballs freeze well. Store them in an airtight container or freezer bag and reheat in the oven or microwave.

Nutrition Facts

Serving Suggestions

These vegan meatballs are incredibly versatile. Serve them over your favorite pasta with marinara sauce for a classic Italian experience.

They also work beautifully in a vegan sub sandwich with melted vegan cheese and fresh basil.

For a lighter meal, serve the meatballs atop a bed of zoodles or spiralized vegetables. You can also pair them with a hearty grain salad or roasted vegetables for a balanced dinner.

Don’t forget to check out other delicious recipes on the site like Thelma Sanders Squash Recipe and for a meaty twist try the Bariatric Meatloaf Recipe. For a tangy side, the Pickled Cherry Pepper Recipe pairs wonderfully with these meatballs.

Conclusion

Chloe Coscarelli’s vegan meatball recipe is a standout dish that brings the comfort of traditional meatballs into the plant-based world without compromising on taste or texture. It’s easy to prepare, packed with nutritious ingredients, and perfect for a variety of meals.

Whether you’re hosting a dinner party or looking for a quick weeknight dinner, these meatballs will satisfy everyone at the table — vegan or not.

By incorporating wholesome ingredients and simple preparation, this recipe helps make vegan eating approachable and delicious. Don’t hesitate to tweak the flavors to suit your taste and enjoy the benefits of a plant-based diet.

Happy cooking!

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