Craving the comforting taste of meatballs but looking for a vegetarian twist? You’re in the right place!
This easy vegetarian meatballs recipe combines wholesome ingredients like beans, vegetables, and aromatic herbs to create flavorful, satisfying balls that everyone will love — vegetarians and meat-eaters alike.
Whether you’re a seasoned plant-based cook or just starting to explore meatless meals, these meatballs are simple to prepare, budget-friendly, and perfect for a quick weeknight dinner or a special occasion.
Not only do these meatballs pack a punch of flavor, but they’re also packed with nutrients and fiber, making them a healthy alternative to traditional meat. Pair them with your favorite pasta, slather them in marinara sauce, or enjoy them as a protein-packed snack.
Plus, they freeze beautifully, so you can make a big batch ahead of time and enjoy convenience on busy days.
Ready to dive into this delicious recipe? Let’s get started!
Why You’ll Love This Recipe
This vegetarian meatballs recipe is a winner for many reasons. First, it uses accessible pantry staples like canned beans and oats, making it easy to whip up anytime without a trip to the store.
Second, it’s incredibly versatile. You can customize the herbs and spices to suit your taste or dietary needs, and serve the meatballs with a variety of sauces and sides.
Finally, it’s a healthier alternative to traditional meatballs — lower in saturated fat and cholesterol, but high in fiber and plant-based protein. Perfect for anyone looking to eat more plants without sacrificing flavor!
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Cooked Chickpeas | 1 ½ cups (about 1 can, drained and rinsed) | Or use cooked white beans for a milder flavor |
| Rolled Oats | ½ cup | Use gluten-free oats if desired |
| Grated Carrot | ½ cup | Fresh for sweetness and texture |
| Minced Onion | ¼ cup | Yellow or white onion works well |
| Minced Garlic | 2 cloves | Fresh adds a lovely aroma |
| Ground Flaxseed | 2 tablespoons | Mixed with 6 tbsp water to make flax egg |
| Tomato Paste | 2 tablespoons | For depth of flavor and moisture |
| Fresh Parsley | 2 tablespoons, chopped | Substitute with cilantro or basil |
| Dried Oregano | 1 teaspoon | Classic Italian herb |
| Smoked Paprika | 1 teaspoon | Adds smoky depth |
| Salt | ½ teaspoon | Adjust to taste |
| Black Pepper | ¼ teaspoon | Freshly ground preferred |
| Olive Oil | 2 tablespoons | For frying or baking |
Equipment
- Food processor or blender
- Mixing bowls
- Measuring cups and spoons
- Baking sheet or skillet
- Parchment paper (if baking)
- Spatula or spoon for mixing
- Grater (for carrot)
Instructions
- Prepare the flax egg: In a small bowl, combine the ground flaxseed with 6 tablespoons of water. Stir well and let it rest for 5-10 minutes until it thickens to a gel-like consistency.
- Process the chickpeas: Add the cooked chickpeas to a food processor. Pulse a few times until coarsely mashed but not pureed. You want some texture for the best meatball consistency.
- Add the vegetables and seasonings: To the mashed chickpeas, add grated carrot, minced onion, garlic, tomato paste, parsley, oregano, smoked paprika, salt, and black pepper. Pulse again just until combined.
- Mix in the oats and flax egg: Transfer the mixture to a mixing bowl. Add the rolled oats and the prepared flax egg. Stir well until the mixture holds together. If too wet, add a tablespoon more oats; if too dry, splash a little water.
- Shape the meatballs: Using your hands or a small scoop, form the mixture into 1- to 1.5-inch balls. Place them on a plate or tray as you go.
- Cook the meatballs: You have two options:
- Pan-fry: Heat 2 tablespoons of olive oil in a skillet over medium heat. Cook the meatballs, turning frequently, until golden brown and heated through, about 8-10 minutes.
- Bake: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place the meatballs on it. Bake for 20-25 minutes, flipping halfway through, until firm and slightly browned.
- Serve and enjoy: These meatballs are delicious on their own or served with pasta, rice, or in a sub sandwich. Try topping them with marinara sauce and vegan cheese for a classic treat.
Tips & Variations
“If you want firmer meatballs, chill the mixture for 30 minutes before shaping. This helps the oats absorb moisture and bind better.”
Feel free to experiment with different beans such as black beans or lentils for varied flavors and textures. You can also add finely chopped mushrooms or bell peppers for extra veggies.
For a spicy kick, add chili flakes or cayenne pepper. To make it gluten-free, ensure your oats are certified gluten-free.
Leftover meatballs freeze well — simply place them on a baking sheet to freeze individually, then transfer to a freezer bag. Reheat in the oven or microwave.
Nutrition Facts
| Nutrient | Per Serving (4 meatballs) |
|---|---|
| Calories | 180 kcal |
| Protein | 8 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 6 g |
| Fat | 6 g |
| Saturated Fat | 0.8 g |
| Sodium | 320 mg |
Serving Suggestions
These vegetarian meatballs are incredibly versatile. Serve them over your favorite pasta with marinara sauce for a comforting meal.
For a lighter option, pair them with a fresh salad or steamed veggies.
You can also make meatball subs using crusty bread and vegan cheese, or add them to a grain bowl for a protein boost. For inspiration on more plant-based meals, check out our Vegan Slow Cooker Recipe for Easy, Delicious Meals or try the Vegan Flour Tortilla Recipe Easy, Soft, and Homemade to wrap your meatballs.
Want to explore more vegetarian dishes? The Vegetarian Russian Recipes for Delicious Meatless Meals offer great ideas that are both traditional and plant-based.
Conclusion
Creating delicious, satisfying vegetarian meatballs is easier than you might think. This recipe combines simple, nutritious ingredients to deliver a meal that’s bursting with flavor and perfect for any occasion.
Whether you’re cooking for family, entertaining friends, or meal prepping for the week, these meatballs are a crowd-pleaser that prove plant-based eating can be comforting and hearty.
Beyond their taste and texture, these meatballs offer a great way to increase your intake of fiber and plant protein while enjoying a classic favorite with a vegetarian spin. Don’t forget to experiment with herbs, spices, and serving options to make this recipe your own.
Happy cooking!
📖 Recipe Card: Easy Vegetarian Meatballs
Description: These vegetarian meatballs are quick to prepare and packed with flavor. Perfect as a main dish or appetizer.
Prep Time: PT15M
Cook Time: PT20M
Total Time: PT35M
Servings: 4 servings
Ingredients
- 1 cup cooked lentils
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 2 tablespoons olive oil
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, mash cooked lentils until mostly smooth.
- Add breadcrumbs, Parmesan, onion, garlic, tomato paste, soy sauce, oregano, salt, pepper, and egg. Mix well.
- Form mixture into 12 meatballs and place on a baking sheet lined with parchment paper.
- Brush meatballs with olive oil.
- Bake for 18-20 minutes until golden and firm.
Nutrition: Calories: 180 kcal | Protein: 9 g | Fat: 7 g | Carbs: 20 g
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