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–+ servings
Finished vegan meatballs recipe in a bowl, browned and garnished with fresh herbs, served on top of tomato sauce.

Vegan Meatballs Recipe

Tender, flavorful plant-based Vegan Meatballs Recipe made with lentils, chickpeas, mushrooms, and herbs. Holds together beautifully in sauce and works with endless variations. Perfect for meal prep and family dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Appetizer, Main Course
Cuisine: Italian, Mediterranean, Plant-Based, Vegan
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup Cooked lentils - Green or brown
  • 1 cup Chickpeas - Cooked or canned
  • 1 cup Mushrooms - Sautéed until golden
  • ½ cup Walnuts - Or sunflower/pumpkin seeds for nut-free
  • 1 cup Rolled oats - Use gluten-free if needed
  • 2 tablespoon Flaxseed meal - For flax eggs
  • 6 tablespoon Water - Mix with flaxseed
  • ½ cup Breadcrumbs - GF option available
  • 2 tablespoon Nutritional yeast - Adds umami
  • 2 tablespoon Tomato paste - Binding and flavor
  • 2 tablespoon Olive oil - Or broth for oil-free
  • 1 Yellow onion - Diced and sautéed
  • 3 cloves Garlic - Fresh minced
  • 2 tablespoon Fresh parsley - Chopped
  • 1 teaspoon Dried oregano
  • 1 teaspoon Smoked paprika
  • 1 tablespoon Soy sauce - Or tamari/coconut aminos
  • 1 teaspoon Salt - Adjust to taste
  • ½ teaspoon Black pepper - Freshly ground

Equipment

  • 1 Food processor (For chopping and mixing)
  • 1 Large mixing bowl
  • 1 Baking sheet (Rimmed edges preferred)
  • 1 Parchment paper (For non-stick baking)
  • 1 cookie scoop (Or ice cream scoop, for shaping)

Method
 

  1. Preheat the oven, line the baking sheet, make flax eggs, and sauté mushrooms and onions until golden.
    Skillet with golden-brown mushrooms sizzling and steaming during sautéing.
  2. Pulse lentils and chickpeas lightly, then add sautéed vegetables, oats, and walnuts for texture and structure.
    Food processor with chickpeas, lentils, and oats ready to blend, with bowls of mushrooms, onions, and walnuts nearby.
  3. Combine flax eggs, tomato paste, nutritional yeast, and spices, then fold into the base and let it rest.
    Mixing bowl with ground lentil and walnut mixture being combined with tomato paste and liquid, surrounded by spices.
  4. Scoop mixture into balls, place on parchment, brush lightly with oil, and bake until firm and browned.
    Unbaked vegan meatballs on a parchment-lined tray being brushed with olive oil before baking.
  5. Allow meatballs to cool, add to your favorite sauce, and simmer gently for a few minutes before serving.
    Baking tray filled with steaming vegan meatballs coated in rich tomato sauce, fresh from the oven.

Nutrition

Serving: 120gCalories: 220kcalCarbohydrates: 28gProtein: 10gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 310mgPotassium: 540mgFiber: 8gSugar: 3gVitamin A: 450IUVitamin C: 6mgCalcium: 50mgIron: 3mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
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