How to Make the Best Vegan Meatballs from Scratch
Updated: Aug. 21, 2023
Serve these hearty vegan meatballs with spaghetti and marinara sauce for a quick, healthy dinner.
These delicious vegan meatballs are healthy, easy to make and packed with Italian flavor. Since plant-based meats freeze well, consider making a supersized batch and storing some for the next time you crave pasta! This same recipe can be used to make veggie burgers, too.
How to Make Vegan Meatballs
This recipe makes 16 meatballs, which is perfect for four servings.
Ingredients
- 1 can (15 ounces) black beans, rinsed and drained
- 6 teaspoons olive oil, divided
- 1 large shallot, minced
- 1 garlic clove, minced
- 1/3 cup quick-cooking oats
- 2 tablespoons tomato paste
- 1/2 teaspoon ground fennel seed
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic salt
Directions
Step 1: Bake the beans
Preheat the oven to 350°F. Spread the beans evenly on a rimmed baking pan lined with parchment. Bake until the beans start to split open, 6-8 minutes.
Why bake the beans? It causes some of the moisture to evaporate, which means that your meatball mix will have a nicer texture. Don’t have black beans? Substitute another type of canned beans, like cannellini beans.
Step 2: Cook your shallot and garlic
Meanwhile, in a large skillet, heat 2 teaspoons oil over medium heat. Add the shallot; cook and stir until tender, about 5 minutes. Add garlic; cook, stirring, one minute longer. If you can’t find a shallot, substitute red onion or sweet onion.
Step 3: Blend the ingredients
Transfer beans to a food processor. (If you don’t have a food processor, mash the beans with a potato masher or pastry blender.) Add shallot mixture, oats, tomato paste and spices. Pulse until mixture is just combined.
Editor’s Tip: Want to transform your vegan meatballs to serve them with something other than pasta? Use one of these amazing spice blends in place of the spices called for in this recipe.
Step 4: Shape your meatballs
Shape level teaspoons of dough into balls. If you don’t want any of the mixture to stick to your hands, coat them with a little bit of olive oil.
Step 5: Cook the meatballs
Heat the remaining 4 teaspoons oil in the same skillet that you used for the shallots. If the skillet can comfortably hold all of the meatballs, do one batch. If not, divide them into two batches. Turn the meatballs occasionally and cook until browned on the outside and heated through, 6-8 minutes.
Tips for Making Vegan Meatballs
How can you keep vegan meatballs from falling apart?
As the recipe is written, the meatballs should hold together; however there is always some variability in ingredients. If your dough is too loose, try grinding more oats into flour and add them to the mixture. For dough that’s dry and crumbly, introduce a little more moisture. If you’re not vegan, an egg is a perfect way to do this. If you are, use chia seeds soaked in water, or flax meal mixed with water, to make a goopy egg substitute for your mixture.
How else can you cook vegan meatballs?
To use a bit less fat in your cooking, bake the vegan meatballs at 350° on a greased rack in a 15x10x1-in. baking pan. They should be lightly browned and cooked through in 10-12 minutes. Or, use an air fryer! Oil the air fryer and preheat to 325°. Working in batches, place the meatballs in a single layer and cook until lightly browned, around 8-10 minutes.
What can you serve with vegan meatballs?
These meatballs have an Italian flavor, and are perfect baked into a pasta casserole, in a vegan cheesy meatball sub or on top of spaghetti, all covered with vegan cheese and marinara. (You know the kids song! Nobody sneeze!) The meatballs are gluten-free, so you can also serve them with gluten-free pasta or zoodles. You can also try tacking them on to one of our delish vegan pasta recipes.
How should you store leftover vegan meatballs?
Cooked meatballs can be stored in a glass container with a tight-fitting cover, and should be used within 3 days for best quality.
Can you freeze vegan meatballs?
Absolutely! Vegan meatballs are an excellent candidate for freezing. Just place the meatballs on waxed paper-lined baking sheets until firm. Transfer to freezer containers and return to freezer. Cook as directed in the recipe.
Vegan Sides to Serve with Dinner
Quinoa with Peas and OnionEven picky eaters will love this protein-packed dish. If you have freshly shelled peas on hand, substitute them for the frozen. —Lori Panarella, Phoenixville, Pennsylvania
Roasted Fennel and PeppersFennel makes for a tasty change of pace in this versatile side that goes nicely with grilled meats. Best of all, it's full of flavor and easy to do—and it doesn't seem light at all! —Taste of Home Test Kitchen
Seasoned Brown RiceI serve the stir-fry over the rice for a tasty no-fuss meal. For maximum flavor, use your fingertips to crumble the dried basil directly into the cooked rice.—Betsy Larimer, Somerset, Pennsylvania
Sugar Snap Pea Stir-FryFresh ginger, balsamic vinegar, soy sauce and sesame oil provide a nice blend of flavors in this Asian-inspired recipe for fresh sugar snap peas. This quick-to-cook recipe will complement most any entree, including ham, lamb, chicken or fish. Best of all, it's easy to double for large crowds. —Taste of Home Test Kitchen
Texas-Style Spanish RiceThe original version of this recipe was given to me by a Mexican friend, but I've modified the spices to suit my family's tastes. It's become a favorite at our house—see if it doesn't do the same at yours! —Melissa Pride, Plano, Texas
Rosemary Roasted Potatoes and AsparagusShowcase asparagus when you dress it in fresh rosemary and red potatoes for an earthy counterpoint to the fresh, green spears. Add minced garlic and you get a gorgeous, flavorful side dish. —Trisha Kruse, Eagle, Idaho
Lemon Garlic MushroomsI baste whole mushrooms with a lemony sauce to prepare this simple side dish. Using skewers or a basket makes it easy to turn them as they grill to perfection. —Diane Hixon, Niceville, Florida
Spinach RiceI like to serve this Greek-style rice dish alongside steaks with mushrooms. It makes an elegant side that can be doubled for guests. —Jeanette Cakouros, Brunswick, Maine
Grilled Asparagus MedleyThis colorful veggie recipe happened by accident. One evening , I didn't have room on the grill for all the things I wanted to prepare, so I threw two of the dishes together and came up with this medley. It goes great with any grilled meat. —Pam Gaspers, Hastings, Nebraska
Maple-Glazed Acorn SquashWith a maple syrup and brown sugar glaze, this squash becomes pleasantly sweet. This is comfort food—easy to prepare and a tasty pairing with a pork entree. —Nancy Mueller, Menomonee Falls, Wisconsin
Pea Pod Carrot MedleyWe grow pea pods, and I wanted to use them in something other than stir-fries. This fit the bill! I've carried it to church potlucks and received compliments on its pretty orange glaze and fresh taste. —Josie Smith, Winamac, Indiana
Lemon Herb QuinoaMy family is turning to quinoa more and more these days. It's a super grain that's packed with protein and vitamins. Plus, it can be paired with any kind of main course. —Jenn Tidwell, Fair Oaks, California
So-Sweet Squash PicklesThese crisp crunchy slices, seasoned with celery seed and mustard seed, have a sweet-sour taste that everyone is sure to relish! The colorful blend of yellow squash, sweet red pepper and chopped onion makes a beautiful presentation.
-Eleanor Sundman
Farmington, Connecticut
Grilled Zucchini with OnionsWondering what to do with all your garden-grown zucchini in the summer? Give it a sizzle and a little heat with this healthy side. It’s also an easy recipe to double or triple for summer cookouts. —Alia Shuttleworth, Auburn, California
Harvard BeetsThis pretty side dish’s bright, citrusy flavors are an ideal companion for down-to-earth entrees—and are perfect for people who usually shy away from beets. —Jean Ann Perkins, Newburyport, Maryland
Fall Garden MedleyI like to make this recipe in the fall and winter for special occasions because it's very colorful, tasty and healthy. It's a hearty side that complements many different meat dishes. —Krystine Kercher, Lincoln, Nebraska
Skillet Red PotatoesWhen I'm in a hurry to prepare potatoes, I resort to this recipe for skillet potatoes that I created myself. The mix of seasonings is just right and makes a delicious, attractive side dish. It's been a family favorite for a long time and fits with most any meal. —Lois Collier, Vineland, New Jersey
Mediterranean Mashed PotatoesIt's hard for our family to imagine eating mashed potatoes any other way but this. It tastes great on its own or drizzled with tahini sauce. —Nikki Haddad, Germantown, Maryland
Originally Published: June 27, 2023
