Vegan Meatball Recipe Easy and Delicious in 30 Minutes

Craving the rich, comforting taste of meatballs but want to keep your meal plant-based? You’re in the right place!

This easy vegan meatball recipe brings all the classic flavors you love, without any animal products. Whether you’re vegan, vegetarian, or just looking to add more plant-based meals to your diet, these meatballs are sure to satisfy.

Made with wholesome ingredients like lentils, oats, and a blend of savory herbs and spices, these balls are packed with protein, fiber, and flavor.

Perfect for weeknight dinners, meal prep, or impressing friends at your next gathering, these vegan meatballs are simple to make and versatile enough to pair with your favorite pasta, sub sandwiches, or even as a protein-packed snack.

Plus, they freeze beautifully, so you can enjoy them anytime. Ready to get cooking?

Let’s dive into this delicious and approachable recipe that will quickly become a staple in your kitchen!

Why You’ll Love This Recipe

This vegan meatball recipe is a game-changer for anyone who misses the hearty texture and savory flavor of traditional meatballs but wants a cruelty-free alternative. Here’s why you’ll adore it:

• Quick and easy: No complicated techniques or hard-to-find ingredients.
• Healthy and nutritious: Packed with plant-based protein and fiber.
• Versatile: Use them in pasta dishes, sandwiches, or as appetizers.
• Kid-friendly: Mild flavors that appeal to all ages.
• Freezable: Make a batch ahead and store for busy days.

Plus, making your own meatballs means you control what goes inside—no preservatives or additives, just pure goodness.

Ingredients

Equipment

• Large mixing bowl
• Food processor or blender
• Measuring cups and spoons
• Large skillet or frying pan
• Baking sheet (optional for oven-baking)
• Parchment paper (if baking)
• Spatula or wooden spoon

Instructions

1. Prepare the flax egg: In a small bowl, combine the ground flaxseed and water. Stir well and let it sit for 5-10 minutes until it thickens to a gel-like consistency. This will act as your binder.
2. Sauté aromatics: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
3. Process the oats: In a food processor, pulse the rolled oats a few times until they reach a coarse flour texture. This helps bind the meatballs and adds a nice texture.
4. Combine ingredients: In the large mixing bowl, mash the cooked lentils with a fork or potato masher until mostly smooth but still a bit chunky. Add the processed oats, sautéed onion and garlic, flax egg, tomato paste, soy sauce, nutritional yeast, Italian seasoning, smoked paprika, salt, pepper, and fresh parsley. Mix well until fully combined.
5. Form meatballs: Using your hands or a small cookie scoop, shape the mixture into 1 ½-inch meatballs. You should get about 15-18 meatballs depending on size.
6. Cook the meatballs: Heat the remaining 1 tablespoon of olive oil in the skillet over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Cook for 3-4 minutes on each side until golden brown and firm. Alternatively, you can bake them on a parchment-lined baking sheet at 375°F (190°C) for 20-25 minutes, flipping halfway through.
7. Serve and enjoy! These meatballs are delicious right away or can be added to your favorite sauce and simmered for a few minutes to soak up extra flavor.

Tips & Variations

“If you want extra crispy meatballs, try baking them first and then pan-frying for a minute or two on each side.”

• Gluten-free option: Use gluten-free oats instead of regular rolled oats.
• Spicy twist: Add ¼ teaspoon cayenne pepper or chili flakes for a bit of heat.
• Herb swap: Fresh basil or oregano can replace parsley for different flavor profiles.
• Binding alternatives: If you don’t have flaxseed, chia seeds work similarly.
• Make it meaty: Add finely chopped mushrooms for a “meatier” texture and umami boost.
• Freeze ahead: After cooking, let the meatballs cool completely, then freeze in a single layer on a baking sheet. Transfer to a freezer-safe container for up to 3 months.

Nutrition Facts

Serving Suggestions

These vegan meatballs are incredibly versatile and pair well with many dishes. Here are some ideas to elevate your meal:

• Serve over your favorite pasta with marinara sauce for a classic Italian dinner.
• Make a cozy meatball sub sandwich with vegan cheese and fresh basil.
• Add them to a hearty tomato soup or vegetable stew for extra protein.
• Try them with a side of garlic mashed potatoes and steamed greens for a comforting feast.
• Use them as a protein topping on a fresh salad for a light, nutritious meal.

For even more delicious plant-based recipes, check out our Vegan Slow Cooker Recipe for Easy, Delicious Meals and Vegan Flour Tortilla Recipe Easy, Soft, and Homemade. You might also love the flavors in our Vegan Cuban Recipes: Delicious Plant-Based Island Flavor.

Conclusion

Creating delicious vegan meals that everyone enjoys doesn’t have to be complicated or time-consuming, and these vegan meatballs prove just that. With simple ingredients, easy-to-follow steps, and a flavor profile that rivals traditional meatballs, this recipe is perfect for anyone looking to enjoy a hearty, plant-based dish.

Whether you’re new to vegan cooking or a seasoned pro, these meatballs can become a staple in your kitchen, ready to satisfy cravings anytime.

Don’t hesitate to experiment with herbs and spices to make this recipe your own, and remember that cooking plant-based doesn’t mean sacrificing taste or texture. If you loved this recipe, explore more tasty options on our site to expand your vegan repertoire and keep your meals exciting and nourishing.

Happy cooking!

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