Name: Vegan Meatballs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 1/2 cups cooked lentils or chickpeas; 1/2 cup breadcrumbs; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 tbsp ground flaxseed; 2.5 tbsp water; 2 tbsp olive oil; 2 tbsp tomato paste; 1 tbsp soy sauce; 1 tsp dried oregano; 1/2 tsp paprika; 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp fresh parsley, chopped

I make these vegan meatballs when I want something hearty, flavorful, and completely plant-based. They come out tender on the inside with a satisfying texture, perfect for pairing with pasta, sandwiches, or enjoying on their own.

Why You’ll Love This Recipe

I love how these meatballs deliver classic comfort without using any meat. They’re packed with flavor, easy to prepare, and work well in so many dishes. I also enjoy how I can make a batch ahead of time and use them throughout the week. Vegan Meatballs

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cooked lentils or chickpeas
breadcrumbs
onion
garlic
ground flaxseed
water
olive oil
tomato paste
soy sauce
dried oregano
paprika
salt
black pepper
fresh parsley

Directions

I start by mixing ground flaxseed with water and letting it sit for a few minutes to form a flax egg.

In a pan, I heat a little olive oil and sauté finely chopped onion until soft, then I add minced garlic and cook briefly.

In a large bowl, I mash the cooked lentils or chickpeas until mostly smooth but still slightly textured. I add the sautéed onion and garlic, breadcrumbs, tomato paste, soy sauce, oregano, paprika, salt, pepper, and fresh parsley. Then I mix in the flax egg until everything is well combined.

I form the mixture into small balls and place them on a baking sheet. I bake them at 375°F (190°C) for about 20–25 minutes, turning halfway through, until they are firm and lightly browned.

I serve them with my favorite sauce or dish.

Servings and timing

I usually get about 4 servings from this recipe.
Preparation takes around 15 minutes, and cooking takes about 25 minutes, so I have everything ready in about 40 minutes total.

Variations

I sometimes add grated vegetables like zucchini or carrots for extra moisture. I can also use oats instead of breadcrumbs or include spices like cumin for a different flavor profile. For a richer taste, I occasionally pan-fry the meatballs after baking. Vegan Meatballs

storage/reheating

I store the meatballs in an airtight container in the refrigerator for up to 4 days. When reheating, I warm them in the oven or on the stove. I can also freeze them for longer storage and reheat them directly from frozen.

FAQs

Can I fry these instead of baking?

Yes, I can pan-fry them in a little oil until they are browned on all sides.

What can I use instead of flaxseed?

I can substitute chia seeds or a store-bought egg replacer.

How do I keep the meatballs from falling apart?

I make sure the mixture is well combined and not too dry. Adding a bit more binder helps if needed.

Can I make these gluten-free?

I use gluten-free breadcrumbs or oats to keep the recipe gluten-free.

What sauces go well with vegan meatballs?

I like serving them with tomato sauce, barbecue sauce, or even a creamy dairy-free sauce.

Conclusion

I find these vegan meatballs to be a delicious and versatile option for any meal. They’re easy to make, full of flavor, and a great plant-based alternative that I can enjoy in many different ways.