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
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Rainbow Hash
To entice my family to eat outside their comfort zone, I use lots of color. This happy hash combines sweet potato, carrots, purple potato and kale. —Courtney Stultz, Weir, Kansas This vegan steak pairs perfectly with any vegan side dish.
Quinoa with Peas and Onion
Even 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
Grilled Cauliflower Wedges
This side is incredibly easy, yet is packed with flavor and looks like a dish from a five-star restaurant. The grill leaves the cauliflower cooked but crisp, and the red pepper flakes add bite. —Carmel Hall, San Francisco, California
Green Beans in Red Pepper Sauce
For easy veggies, I make a simple sauce of sweet red peppers, almonds and parsley. We also like this sauce with zucchini or roasted cauliflower. —Elisabeth Larsen, Pleasant Grove, Utah
Roasted Fennel and Peppers
Fennel 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
Asian Corn Succotash
Since I’m not a fan of lima beans, I use edamame (green soybeans) in this colorful corn succotash instead. The Asian-inspired dressing alone is addictive. —Dierdre Callaway, Parkville, Missouri
Grilled Brussels Sprouts
During a beach vacation, in an effort to cook our entire meal outside on the grill, I made our not-so-simple veggie choice into a simple grilled side dish. For spicier sprouts, season with red pepper flakes —Tiffany Ihle, Bronx, New York
Asparagus Tofu Stir-Fry
With its flavorful ginger sauce and fresh vegetables, this tasty dish is a favorite. I get rave reviews every time I serve it, and it doesn’t bother my husband’s food allergies. Check out our guide if you’re new to tofu. —Phyllis Smith, Chimacum, Washington
Seasoned Brown Rice
I 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
Grilled Potatoes & Peppers
My husband, Matt, grills this recipe for both breakfast and dinner gatherings. Besides the company, the potatoes are one of the best parts! —Susan Nordin, Warren, Pennsylvania
White Beans and Spinach
This skillet side is a variation of a recipe I received from my Italian mother. I've prepared spinach this way for years—because my children eat it happily! —Lucia Johnson, Massena, New York
Sugar Snap Pea Stir-Fry
Fresh 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
Rosemary Root Vegetables
This heartwarming side dish is sure to get rave reviews! Although the ingredient list may look long, you'll soon see that this colorful fall medley is a snap to prepare. —Taste of Home Test Kitchen
Texas-Style Spanish Rice
The 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 Asparagus
Showcase 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
Fingerling Potatoes with Fresh Parsley and Chives
We use seasonings like adobo, Sazon, fresh parsley and minced chives when we grill potatoes. We have even smoked the potatoes in our portable smoker before grilling. —Teri Rasey, Cadillac, Michigan
Saucy Vegetable Tofu
This is my daughter Tonya's favorite meal. Sometimes we make it with rigatoni and call it "Riga-Tonya." It's a great dinner and a nice way to prepare yummy vegetables for the kids. —Sandra Eckert, Pottstown, Pennsylvania
Lemon Garlic Mushrooms
I 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 Rice
I 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
Scented Rice in Baked Pumpkin
This easy, delicious and healthy side is a showpiece that always delights. You can use grain, squash, fruits and nuts to suit your taste—it's impossible to go wrong! —Lynn Heisel, Jackson, Missouri
Grilled Asparagus Medley
This 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 Squash
With 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
Almond Vegetable Stir-Fry
While broccoli florets and chunks of red pepper give these stir-fry vegetables plenty of color, it's the fresh gingerroot, garlic, soy sauce and sesame oil that round out the flavor. —Mary Relyea, Canastota, New York
Green Beans with Shallots
A package of frozen green beans makes these “dill-icious” green beans a fast and tasty accompaniment to almost any main course. —Linda Rabbit, Charles City, Iowa
Steamed Kale
With this good-for-you steamed kale, it's easy to eat healthy and get out of the kitchen quick. A wonderful accompaniment to most any entree, it is packed with vitamins and is a snap to prepare. I use garlic, red pepper and balsamic vinegar for this side dish that keeps my family coming back for more! —Mary Bilyeu, Ann Arbor, Michigan
Broccoli Cauliflower Combo
Shallots, basil and broth rev up the taste of this nutritious vegetable medley. The brightcolor and fresh flavors will dress up your plate! —Clara Coulston, Washington Court House, Ohio.
source https://www.tasteofhome.com/article/vegan-meatballs/
Asian Quinoa
I love to cook and come up with new recipes. I serve this dish at least once a month and sometimes more. For a different twist, I'll occasionally add a scrambled egg or use soy sauce instead of the rice vinegar. —Sonya Labbe, Santa Monica, CaliforniaRed Potatoes with Beans
You can serve this homey blend of fresh green beans, potato wedges and chopped red onion hot or cold. Either way, this easy side dish makes a pleasing accompaniment to Mom's meat loaf or almost any other meat. —Daria Burcar, Rochester, MichiganPea Pod Carrot Medley
We 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, IndianaLemon Herb Quinoa
My 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, CaliforniaSmoky Grilled Corn on the Cob
We love corn and are always looking for new ways to enjoy it. This tastes great right off the grill but leftovers are delicious in salads and tacos. I like to let the corn cool, cut it off the cob, then top it with butter and fresh cracked pepper. —Rachel Smith, Vicksburg, MichiganSo-Sweet Squash Pickles
These 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, ConnecticutRosemary Sweet Potato Fries
A local restaurant got me hooked on sweet potato fries. I started making them at home with different seasonings to match the taste. I'm thrilled with the results! —Jackie Gregston, Hallsville, TexasBeets in Orange Sauce
To ensure your family eats their veggies, why not top your beets with an irresistible orange glaze! —Taste of Home Test KitchenGarlic-Sesame Green Beans
Sauteed bits of garlic and shallot, with a sprinkling of toasted sesame seeds, turn ordinary beans into something special. Keep the recipe in mind for your garden crop in summer. —Deirdre Cox, Kansas City, MissouriGrilled Zucchini with Onions
Wondering what to do with all of 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, CaliforniaMinty Peas and Onions
Mother always relied on peas and onions when she was in a hurry and needed a quick side dish. Besides being easy to prepare, this recipe was loved by everyone in our family. It was handed down to my mother by my grandmother. —Santa D'Addario, Jacksonville, FloridaChili-Spiced Sweet Potato Wedges
These are bound to become your new favorite side for sandwiches. A little chili powder adds a lot of flavor. —Toni Cordova, Pueblo, ColoradoOven-Dried Tomatoes
We owned an organic greenhouse and business where we taught classes. I had 100 tomato varieties to work with, so I started oven-drying them and taught my students how to do it as well. —Sue Gronholz, Beaver Dam, WisconsinSmoky Cauliflower Bites
These healthy little treats work well as a side or as fun bite size appetizers. Roasting the cauliflower adds deep flavor and gives it an irresistible crunch. —Courtney Stultz, Weir, KansasHarvard Beets
This 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, MarylandZesty Sugar Snap Peas
Lemon pepper and garlic make these crisp-tender sugar snap peas flavorful and a nice accompaniment to a variety of entrees. You'll come to rely on this six-ingredient recipe. —Taste of Home Test KitchenRoasted Asparagus and Leeks
No vegetable says spring quite like asparagus. In this recipe, we combine pretty green spears with leeks. Crushed red pepper adds a bit of zest.—Taste of Home Test KitchenFall Garden Medley
I 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, NebraskaOven-Roasted Tomatoes
I love tomatoes, and these are healthy and versatile. You can use them in sandwiches or omelets, or to top broiled chicken. —Julie Gomez, Downey, CaliforniaFire and Ice Tomatoes
You won't miss the salt in this refreshing tomato salad! It's well-seasoned with cayenne pepper, mustard seed and vinegar but not the least bit spicy. This dish is always a hit at potlucks. —Nan Rickey, Yuma, ArizonaSkillet Red Potatoes
When 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 JerseySmoky Cauliflower
The smoked Spanish paprika gives a simple side of roasted cauliflower extra depth. This is definitely a favorite. —Juliette Mulholland, Corvallis, OregonRoasted Sugar Snap Peas
We’re betting you won’t find a faster way to dress up crisp sugar snap peas than this simply scrumptious recipe. It goes with a variety of entrees and is pretty enough to dish up for company. —Taste of Home Test KitchenCilantro Potatoes
Fresh cilantro gives exotic Syrian-style flavor to these easy skillet potatoes. They’re a great complement to Mom’s tangy kabobs. —Weda Mosellie, Phillipsburg, New JerseyRoasted Carrot Fries
Turn carrot sticks into fun "fries" with a happier health profile by popping them in the oven and serving them fry-style. —Taste of Home Test KitchenRoasted Radishes
Radishes aren't just for salads anymore. This abundant springtime veggie makes a colorful side to any meal. —Taste of Home Test KitchenRoasted Green Beans with Lemon & Walnuts
I first tasted roasted green beans in a Chinese restaurant and fell in love with the texture and flavor. This is my Americanized version and it's always a big hit at our holiday table. —Lily Julow, Lawrenceville, GeorgiaSpiced Garlic Carrots
This classic Moroccan side dish is served as often as possible, hot or as a cold salad, in most Sephardic Jewish homes. The natural sweetness of the carrots tempers the garlic and balances the sizzle of the pepper flakes. —David Feder, Buffalo Grove, IllinoisGarlic and Artichoke Roasted Potatoes
I like to put this side into the oven to roast with the main dish. The artichokes give it a gourmet appeal. —Marie Rizzio, Interlochen, MichiganWaffle-Iron Acorn Squash
I love to get the kids involved in cooking, and this squash is so simple even a small child can cook it with minimal adult supervision. The recipe is fun, fast and no-fuss, and doesn't use valuable oven space before big family meals. —Donna Kelly, Orem, UtahGarlic-Chive Baked Fries
Yes, you do want fries with that—especially these crispy, golden fries, full of garlic flavor and just a little bit of heat. —Steve Westphal, Wind Lake, WisconsinMediterranean Mashed Potatoes
It'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, MarylandThe post How to Make the Best Vegan Meatballs from Scratch appeared first on Taste of Home.
source https://www.tasteofhome.com/article/vegan-meatballs/
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