Best 8 Vegan Meatballs Recipes

VEGAN SPAGHETTI AND (BEYOND) MEATBALLS

Steps:

• Dice tomatoes and return them to the can with their juice.
• Heat 2 tablespoons olive oil in a saucepan over medium-high heat. Add onion and garlic to the hot oil and saute, stirring frequently, for 2 minutes. Stir in diced tomatoes and their juice, tomato sauce, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well blended. Bring sauce to a simmer and reduce heat to low. Let simmer while preparing meatballs.
• Combine beef substitute with bread crumbs, parsley, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, garlic powder, and onion powder in a bowl; mix until ingredients are well combined. Roll the mixture into twelve 1 1/2-inch balls.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, heat remaining 2 tablespoons olive oil in a deep skillet or Dutch oven over medium-high heat. Add meatballs to the pan and saute, turning occasionally, until all sides are browned and a bit crisp, about 10 minutes total. Reduce heat to low.
• Pour simmering tomato sauce over the meatballs and mix. Simmer sauce with meatballs for an additional 10 minutes. Serve meatballs and sauce over spaghetti.

BEYOND BEEF® VEGAN MEATBALLS

Steps:

• Combine frozen spinach and water in a 1-quart microwave-safe casserole dish. Cover and microwave on high for 5 minutes, stirring halfway through the cooking time. Break up any clumps with a fork and cook for 1 more minute. Transfer to a colander to drain. When cool enough to handle, squeeze small handfuls of spinach to release remaining water and place spinach in a large mixing bowl.
• Add Beyond Beef®, nutritional yeast, bread crumbs, tomato paste, minced garlic, oregano, basil, onion powder, salt, and pepper to the spinach. Mix with your hands until all ingredients are thoroughly combined. Roll into 1 1/4-inch diameter meatballs.
• Preheat oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with parchment paper.
• Heat 1 tablespoon olive oil over medium heat in a large Dutch oven. Working in batches, add about 12 meatballs and cook, turning often and being careful not to burn, until browned on all sides, about 5 to 7 minutes. Transfer meatballs to the prepared baking sheet, and repeat with remaining batches.
• Bake in the preheated oven until heated through, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

VEGAN MEATBALLS

Steps:

• Bring rice and enough water to cover by 3 inches to a boil in a medium saucepan. Reduce heat, season with 1 tablespoon salt, and simmer 20 minutes. Add lentils and continue to simmer until lentils are tender, about 27 minutes. Drain and let cool.
• Meanwhile, pulse mushrooms and onion in food processor until minced. Heat a large skillet over medium-high. Add 1 tablespoon oil and mushroom mixture. Cook stirring occasionally until mushrooms have released most of their moisture and become golden around the edges of the pan, about 4 minutes. Transfer to a large bowl; stir in flaxseed. Let sit at least 5 minutes. Mix in lentils, brown rice, breadcrumbs, and parsley. Stir, pressing mixture against side of bowl with spoon to break up some of the lentils until the mixture clumps together. Season with salt and pepper.
• With wet hands, form mixture into 21 compact meatballs, each 1 1/2-inch in diameter. Chill at least 1 hour and up to overnight.
• Wipe out skillet; heat over medium high. Add remaining 3 tablespoons oil and meatballs. Cook turning frequently until browned all over, turning heat to medium if the pan starts to get too hot, about 10 minutes. Serve warm with pasta and sauce of your choice.

WALNUT MEATBALLS (VEGAN)

Steps:

• In food processor, purée the water and onion until smooth. Pour into large mixing bowl. Add all the remaining ingredients, mixing well until mixture holds together.
• Coat hands with nonstick cooking spray.
• Shape mixture into 1-inch balls.
• Place on a baking sheet and bake for 30 minutes at 375 degrees.
• Remove from oven and place meatballs on a platter. Garnish with fresh parsley. Serve hot with a variety of dipping sauces, such as Sweet and Sour, Marinara, or your favorite.

TOFU WALNUT "MEATBALLS" (VEGAN)

Steps:

• Mix first 4 ingredients in a large bowl.
• Add seasonings and mix until combined.
• Drain tofu and crumble with hands into the meatball mixture, mix.
• Add soy sauce and mix until all ingredients are incorporated.
• With clean hands, roll about a tablespoon's worth of mixture into a ball. If it is too dry to stick together, up to 1/2 cup water can be added. (I don't ever have to add water.).
• Continue to roll mixture into balls, and place onto a greased baking sheet, an inch or two apart. I use a cookie dough scoop to get mine a uniform size.
• Bake at 350 for 30-40 minutes (depending on size), until nicely browned.
• Cool and transfer to container or bag for freezing, or serve hot as desired.
• (These work well as appetizers, or as part of a main dish with barbecue sauce, brown gravy, vegan stroganoff sauce, or Asian sauces.).

VEGAN SWEET AND SOUR MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix warm water and egg replacer together in a large bowl. Stir in vegan cheese, tofu, nutritional yeast, salt, and garlic powder. Add onion, pecans, Italian seasoning, basil, and sage; mix until well combined. Stir in enough bread crumbs to reach a moist, crumbly texture.
• Form mixture into 1 1/2-inch balls and place in an 8-inch baking pan.
• Mix grape jelly, ketchup, olive oil, vinegar, garlic, and oregano in a separate bowl. Pour over meatballs.
• Bake in the preheated oven until meatballs are firm, 35 to 40 minutes.

VEGAN MEATBALLS (NO TVP OR SOY)

Steps:

• preheat oven to 350 degrees F.
• combine all ingredients in a bowl. With your hands bruise/mash the lentils a bit, but not to the point that there all mushy.
• using a small ice cream scoop (or with wet hands) roll out golfball sized balls. (slightly smaller).
• *continue to dampen hands when doing this -- the mixture is sticky.
• place on a lightly oiled cookie sheet and bake 15 minutes.
• Turn over and bake an addional 15 minutes.
• Serve topped with a nice vegetarian/vegan marinara.

VEGAN BEEFLESS BURGERS OR MEATBALLS

Steps:

• Combine all ingredients.
• Mix well.
• Use large ice cream scoop to measure out 6 patties, or divide mixture into six equal portions.
• Fry, or place on greased baking sheet, bake at 350 degrees 20-30 minutes, turning once.
• Be careful not to over-bake, since it will make the burgers dry.
• These may be brushed with BBQ sauce 5 minutes before removing from oven.
• Serve on a whole wheat bun with all the trimmings, lettuce, tomato, onion, pickles, etc.
• Or use your hands or a 1 ounce ice cream type scoop to form meatballs and bake at 350 degrees for 20 minutes.
• Serve with spaghetti sauce and pasta.