Even though I’m not vegan, I’ve found myself needing to cook for vegan friends more often and honestly, it’s been fun experimenting. Meatballs are one of my go-to comfort meals, so I wanted to learn how to make a vegan version that still tastes amazing and has that same hearty texture. After a few tries (and a few too-mushy disasters), this recipe finally hit the spot. These vegan meatballs are flavorful, and hold together perfectly whether you serve them with pasta, in a sub, or with a simple tomato sauce.

Why You’ll Love This Vegan Meatballs Recipe

• You don’t need fancy ingredients, just pantry staples.
• They’re rich, hearty, and not dry or bland like some vegan options can be.
• You can bake or pan-fry them depending on your mood.
• Great for meal prep as they store and reheat well.

Recipe Details

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 (makes about 16 small meatballs)
Calories: around 190 per serving

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cooked brown lentils
• ½ cup breadcrumbs (use gluten-free if needed)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon tomato paste
• 1 tablespoon olive oil
• ½ teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley (optional but nice for freshness)

How to Make Vegan Meatballs

1. In a large bowl, mash the chickpeas and lentils together using a fork or potato masher until well combined. You want some texture but not a smooth paste.
2. Stir in the onion, garlic, soy sauce, tomato paste, olive oil, and seasonings. Mix until everything is evenly coated.
3. Mix in the breadcrumbs a bit at a time until the mixture can be easily shaped into balls. It should feel slightly sticky but firm enough to hold.
4. Roll the mixture into small balls (about 1 to 1½ inches). You should get around 16.
5. Cook
   • Bake option: Preheat oven to 400°F (200°C). Place the meatballs on a parchment-lined baking sheet and bake for 20–25 minutes, flipping halfway through.
   • Pan-fry option: Heat a little oil in a pan over medium heat. Fry the meatballs for about 10 minutes, turning often, until golden brown on all sides.
6. Serve with spaghetti and marinara sauce, in a sub roll with vegan cheese, or on top of mashed potatoes.

Tips and Tricks

• If the mixture feels too soft, chill it in the fridge for 15 minutes before rolling.
• You can swap chickpeas for black beans for a deeper flavor.
• These meatballs freeze beautifully, just reheat in the oven or air fryer.
• For extra richness, mix a bit of ground flaxseed into the batter.