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
- 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.
- Stir in the onion, garlic, soy sauce, tomato paste, olive oil, and seasonings. Mix until everything is evenly coated.
- 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.
- Roll the mixture into small balls (about 1 to 1½ inches). You should get around 16.
- 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.
- 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.
Vegan Meatballs
Course: Dinner RecipesDifficulty: Easy16
small meatballs20
minutes25
minutes190
kcalIngredients
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)
Directions
- 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.
- Stir in the onion, garlic, soy sauce, tomato paste, olive oil, and seasonings. Mix until everything is evenly coated.
- 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.
- Roll the mixture into small balls (about 1 to 1½ inches). You should get around 16.
- 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.
- Serve with spaghetti and marinara sauce, in a sub roll with vegan cheese, or on top of mashed potatoes.
