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Vegan meatballs, made with 8 ingredients and a delicious homemade marinara sauce. They’re gluten-free and so easy to make.
These vegan meatballs will blow your mind. They’re SO good! Super flavorful and rich, this recipe sure is a keeper. Besides, they only require 8 ingredients and go so well with the marinara sauce.
It is a pretty simple way of making meatballs and you can incorporate any veggies, spices, herbs, or ingredients you want. Hope you like them!
Ingredient tips
- Oats: I used quick oats, but any kind will do.
- Black beans: feel free to use canned black beans or cook them from scratch. Any other beans are also okay.
- Nutritional yeast: if you can’t find it, you could also use brewer’s yeast. However, nutritional yeast is the best choice.
- Flax egg: it’s an egg replacer made with flaxseeds and water. It’s so easy to make and ready in 5 minutes.
- Vegetable stock or water: I prefer vegetable broth because it enhances the flavor of this dish. However, water is okay too. I do suggest you make your own vegetable stock at home, but store-bought will also work.
Dietary variations
- Make it gluten-free: use gluten-free oats.
- Make it oil-free: feel free to sautée the meatballs with no oil if you use a non-stick skillet. You could also add a little bit of vegetable stock or water instead.
Pro tips
- Feel free to customize your vegan meatball recipe with your favorite spices or herbs, such as dried oregano, fresh basil, or thyme.
- Marinara sauce goes really well with meatballs, but any other sauce will do.
- You could also incorporate ingredients like onions, mushrooms, tomatoes, or even panko breadcrumbs.
How to make vegan meatballs
- Add the oats to a regular blender and pulse until they are ground into a powder-like consistency. Set aside.
- Add all the meatball ingredients to a food processor and blend until well combined. If you don’t have a food processor, add them to a large mixing bowl and mash with a potato masher, a fork, or use an immersion blender.
- Get the mixture and make balls with your hands (I made 30). Add to a plate and refrigerate for 15 minutes.
- Heat a little bit of oil in a large skillet or frying pan and sautée the meatballs over medium-high heat until golden brown.
- Incorporate the marinara sauce and the vegetable stock, stir, and bring to a boil.
- Cook the meatballs in the sauce over medium-high heat for about 20 minutes, stirring occasionally.
- Serve your vegan meatballs immediately.
How to store vegan meatballs
- Fridge: store the leftovers in an airtight container in the refrigerator for 5-7 days.
- Freezer: keep them in an airtight container in the freezer for up to 1 month. Thaw in the fridge overnight.
- Reheat: reheat in the microwave or in the oven at 375ºF or 190ºC until warmed through.
Are vegan meatballs healthy?
As always, it depends on the ingredients used. This recipe, though, is healthy and nutritious!
Serving suggestions
Feel free to serve your vegan meatballs with pasta like spaghetti and top it with vegan Parmesan cheese.
Looking for more vegan meat recipes?
Did you make this vegan meatball recipe?
Please leave a comment and rate it below. We’d love to hear from you!
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Vegan Meatballs
-
Prep:
30 mins -
Cook:
35 mins -
Total:
1 hour 5 mins -
30 meatballs 1x -
Main dish -
Italian -
Vegan
Servings 30 meatballs 1x
Scale
Tap or hover over number to scale servings
Vegan meatballs, made with 8 ingredients and a delicious homemade marinara sauce. They’re gluten-free and so easy to make.
Ingredients
For the vegan meatballs:
- 2 15-ounce cans pinto beans (850 g), drained and rinsed
- 1 cup breadcrumbs (110 g), you can use gluten-free or oat flour instead
- 1/2 cup nutritional yeast (8 tbsp)
- 2 cloves of garlic, minced
- 1 tbsp fresh parsley, finely chopped
- 1/2 tsp salt
- 1/8 tsp ground black pepper
- 1 flax egg
For the sauce:
Instructions
- Add all the meatball ingredients to a food processor and blend until well combined. If you don’t have a food processor, add them to a large mixing bowl and mash with a potato masher, or a fork, or use an immersion blender.
- Make balls with your hands (I made 16). Add to a plate and refrigerate for 15 minutes.
- Heat a little bit of oil (I used 1 tbsp of extra virgin olive oil) in a skillet or frying pan and sautée the meatballs over medium-high heat until golden brown. If you don’t consume oil, bake them at 350ºF or 180ºC until golden brown. Set aside.
- Add the marinara sauce and the vegetable stock to the skillet or frying pan, stir and bring to a boil.
- Cook the meatballs in the sauce over medium-high heat for about 20 minutes, stirring occasionally.
- Serve your vegan meatballs immediately (I added some chopped fresh parsley on top), and store the leftovers in an airtight container in the fridge for 5-7 days, or in the freezer for 1 month. Thaw overnight in the fridge.
Notes
- Add your favorite fresh or dried herbs and spices.
- Marinara sauce goes really well with meatballs, but any other sauce will do.
- You could only use the marinara sauce instead of a combination of vegetable stock and marinara sauce, but I prefer my sauce not to be too thick, so I’m in love with this combo.
- Nutritional info has been calculated by using 1 tbsp of extra virgin olive oil to cook the meatballs.
Nutrition
- Serving Size: 5 meatballs
- Calories: 355
- Sugar: 6.4 g
- Sodium: 1259 mg
- Fat: 8.6 g
- Saturated Fat: 1.7 g
- Carbohydrates: 53.4 g
- Fiber: 15.6 g
- Protein: 21.2 g
Update Notes: This post was originally published in December of 2018, but was republished with new photos, step-by-step instructions, and tips in September of 2022.
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