Vegan Meatballs | Easy Plant-Based Meatballs

PUBLISHED July 24, 2025· MODIFIED July 24, 2025 · by the author listed in the recipe card 1303 words. · About 7 minutes to read this article.· This post may contain affiliate links · As an Amazon Associate, I earn from qualifying purchases· Leave a Comment

If you’re searching for a satisfying, hearty dish that fits your plant-based lifestyle, you’re in the right place. These Vegan Meatballs are savory, packed with protein, and hold together beautifully. No eggs or dairy required.

Why You’ll Love This Magnificent Meatless Recipe

Wholesome. Made with nourishing ingredients like lentils, oats, and mushrooms.
Flavorful. Seasoned with garlic, herbs, and a touch of umami from nutritional yeast or soy sauce.
Versatile. Perfect for pasta night, meal prep, or meatball subs.
Easy to Make. Simple steps, no fancy equipment, and ready in under an hour.

Whether you’re serving them with pasta, in a sub sandwich, or as an appetizer with dipping sauce, this recipe is sure to please vegans and non-vegans alike.

What Do Vegan Meatballs Taste Like?

These vegan meatballs are a favorite among plant-based eaters and omnivores alike. They’re tender on the inside, slightly crisp on the outside, and hold up well in sauces.

Plus, they’re packed with protein and fiber, making them as nutritious as they are delicious.

Ingredients You’ll Need

Cooked Lentils– These form the hearty, protein-rich base of the meatballs. They provide bulk and texture, mimicking the chew of traditional meat while keeping the recipe plant-based.
Mushrooms– Add rich umami depth and natural moisture. When sautéed, mushrooms help balance the density of the lentils and enhance savory flavor.
Onion & Garlic– Essential aromatics that build a flavorful foundation. They add depth, complexity, and a comforting savory note to the mixture.
Rolled Oats– Used to help bind the mixture together and add structure. They also absorb excess moisture, preventing the meatballs from falling apart.
Panko Breadcrumbs– Contribute to the firm, slightly crumbly texture expected in a meatball. They work with oats to ensure the meatballs hold their shape during cooking.
Ground Flaxseed + Water– This acts as a plant-based egg substitute. When mixed with water, flaxseed gels and binds the ingredients, preventing them from crumbling.
Soy Sauce or Tamari– Adds salinity and umami to boost the savory quality of the meatballs. Tamari is a gluten-free option with a slightly richer taste.
Nutritional Yeast– Optional, but it introduces a subtle cheesy flavor and boosts the umami profile without dairy.
Italian Seasoning– A blend of herbs like oregano, basil, and thyme that gives the meatballs their classic Italian flavor.
Salt & Pepper– Simple but essential seasonings that enhance the overall taste and help balance all the other ingredients.
Olive Oil (optional)– Used for sautéing and/or baking, it helps create a golden-brown exterior and adds richness to the finished meatballs.

How To Make Vegan Meatballs

Sauté the Vegetables. In a skillet, heat a little olive oil. Add chopped mushrooms, onions, and garlic. Cook until softened and most of the moisture has evaporated, about 6–8 minutes.
Make the Flax Egg. In a small bowl, combine ground flaxseed with water. Let sit for 5–10 minutes to gel.
Mix the Meatballs. In a food processor, combine the sautéed vegetables, cooked lentils, oats, breadcrumbs, flax egg, soy sauce, and seasonings. Pulse until well mixed but not completely smooth. You want a bit of texture.
Form the Meatballs. Use your hands or a small scoop to form the mixture into 1.5-inch balls.
Cook the Meatballs. You can either:
- Bake at 400°F for 25–30 minutes, flipping halfway, or
- Pan-fry in a bit of olive oil over medium heat until browned on all sides.
Serve. Serve with marinara sauce and pasta, on hoagie rolls with melted vegan cheese, or as cocktail meatballs with toothpicks.

Tips And Tricks

If you’re aiming for perfectly textured, flavorful vegan meatballs every time, a few simple tips and tricks can make all the difference. Here’s how to elevate your plant-based meatball game:

Don’t skip the sauté. Cooking the mushrooms and onions before mixing enhances their flavor and helps with texture.
Use a food processor. It helps create a uniform texture, but avoid over-blending or they may become mushy.
Chill before cooking. If your mixture feels soft, chill for 30 minutes to help them firm up before baking or frying.
Double the batch. These freeze beautifully and are perfect for meal prep.

Variations

If you’re looking to change things up or tailor your vegan meatballs to different tastes or dietary needs, there are plenty of delicious variations to try. Here are some creative ways to customize them:

Gluten-Free– Use gluten-free oats and breadcrumbs, and ensure your soy sauce or tamari is gluten-free.
Spicy– Add red pepper flakes or a splash of hot sauce to the mix.
Cheesy– Add vegan parmesan or more nutritional yeast for a richer flavor.
BBQ Meatballs– Skip the marinara and toss them in your favorite BBQ sauce instead.

What To Eat With Vegan Meatballs

Vegan meatballs are incredibly versatile and pair beautifully with a wide range of dishes, from classic comfort foods to fresh, vibrant sides. Here are some delicious ideas for what to eat with them:

Spaghetti or Linguine– The classic pairing. Toss your favorite pasta with marinara or arrabbiata sauce and top with vegan meatballs for a hearty, Italian-inspired meal.
Zoodles or Spaghetti Squash– For a low-carb or gluten-free twist, serve meatballs over spiralized zucchini or roasted spaghetti squash with tomato sauce.
Mashed Potatoes– A cozy, comforting option. Pour mushroom gravy or a vegan brown sauce over everything for the ultimate comfort food.
Rice or Quinoa– Serve over a bed of whole grains with roasted veggies or a Mediterranean sauce like tahini or chimichurri.
Sub Sandwiches– Pile vegan meatballs into a toasted hoagie roll with marinara sauce and vegan cheese for a delicious meatball sub.

How Long Do They Last?

Once cooked, vegan meatballs will keep in an airtight container in the refrigerator for 3 to 4 days. Reheat your leftovers gently in the oven, skillet, or microwave.

Can You Freeze Them?

Yes! These meatballs freeze wonderfully. Here’s how to freeze them no matter how you choose to prepare them:

Before Cooking– Freeze raw, uncooked meatballs on a baking sheet until solid. Transfer to a freezer-safe bag and freeze for up to 3 months.
After Cooking– Let them cool completely, then freeze. Reheat directly from frozen in the oven or a skillet until warmed through.

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