Homemade Vegan Meatballs Recipe
Okay, I have to be honest with you. When I first went vegan, meatballs were one of those foods I quietly grieved. Sunday sauce. IKEA trips. Spaghetti night at my mom’s house. They all came with a side of nostalgia that felt impossible to recreate.
And then I made these vegan meatballs, and honestly? I stopped missing the original.
I know that sounds dramatic, but hear me out. These aren’t those sad, crumbly little balls that fall apart the second they hit the pan. These ones are hearty, flavorful, truly delicious vegan meatballs that have convinced more than a few skeptical family members at my dinner table. My brother ate six of them before asking if they were truly vegan. That felt like a win.
Like the regular meatballs you likely already know, these ones are flexible and can be paired with quite a lot of other dishes. Toss them into a big pot of marinara and serve over spaghetti for a proper weeknight dinner. Pile them into a hoagie roll with melty vegan cheese for a meatball sub that will ruin you for all other sandwiches. Serve them as an appetizer with a dipping sauce and watch them disappear at a party. They also have a great reheat/rewarm potential, which makes them a meal prep dream on a Sunday afternoon.
There’s something about a good meatball that just feels like comfort food. Cozy, satisfying, the kind of thing that makes you want to eat at the table instead of standing over the kitchen sink. These hit that spot every single time.
I’ve made this recipe more times than I can count, and I’m really proud of where it landed. I’m very convinced you’d love it just as much as I do.
Homemade Vegan Meatballs Recipe
Equipment
- Food processor or blender
- Baking sheet or skillet
- Parchment paper if you're baking
- Mixing bowls
- Measuring cups and spoons
Ingredients
- 1 cup cooked lentils brown or green, drained well
- 1 cup rolled oats blended into a coarse flour
- 1/2 cup walnuts finely chopped
- 1/2 small onion finely chopped
- 2 garlic cloves minced
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- Salt & pepper to your taste
- 1 tablespoon ground flaxseed + 2.5 tbsp water flax egg
- Olive oil spray for baking or pan-frying
Instructions
Preheat oven
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper (if baking).
Make the flax egg:
- Combine ground flaxseed and water in a small bowl. Let it sit for 5 to 10 minutes until thickened.
Prepare the base:
- In a skillet, heat a teaspoon of oil over medium heat. Sauté onions for 3 to 4 minutes until soft. Add garlic and cook for another minute. Remove from heat.
Combine ingredients:
- In a food processor, pulse lentils, oats, walnuts, sautéed onion and garlic, tomato paste, soy sauce, herbs, paprika, flax egg, and salt & pepper.
- Pulse until the mixture holds together but still has some texture (not a paste).
Form meatballs:
- Roll the mixture into 1.5-inch balls using your hands or a cookie scoop.
Cook options:
Bake:
- Place on baking sheet, lightly spray with oil, and bake for 25 to 30 minutes, flipping halfway.
Pan-fry:
- Heat oil in a skillet and fry meatballs over medium heat, turning to brown all sides (about 10 to 12 minutes total).
Serve:
- Serve with your meatballs marinara sauce and pasta, on subs, or with a side of roasted veggies.
Obi
