Best Vegan Meatballs Recipes

BEYOND BEEF® VEGAN MEATBALLS

Steps:

• Combine frozen spinach and water in a 1-quart microwave-safe casserole dish. Cover and microwave on high for 5 minutes, stirring halfway through the cooking time. Break up any clumps with a fork and cook for 1 more minute. Transfer to a colander to drain. When cool enough to handle, squeeze small handfuls of spinach to release remaining water and place spinach in a large mixing bowl.
• Add Beyond Beef®, nutritional yeast, bread crumbs, tomato paste, minced garlic, oregano, basil, onion powder, salt, and pepper to the spinach. Mix with your hands until all ingredients are thoroughly combined. Roll into 1 1/4-inch diameter meatballs.
• Preheat oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with parchment paper.
• Heat 1 tablespoon olive oil over medium heat in a large Dutch oven. Working in batches, add about 12 meatballs and cook, turning often and being careful not to burn, until browned on all sides, about 5 to 7 minutes. Transfer meatballs to the prepared baking sheet, and repeat with remaining batches.
• Bake in the preheated oven until heated through, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

VEGAN SPAGHETTI AND (BEYOND) MEATBALLS

Steps:

• Dice tomatoes and return them to the can with their juice.
• Heat 2 tablespoons olive oil in a saucepan over medium-high heat. Add onion and garlic to the hot oil and saute, stirring frequently, for 2 minutes. Stir in diced tomatoes and their juice, tomato sauce, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well blended. Bring sauce to a simmer and reduce heat to low. Let simmer while preparing meatballs.
• Combine beef substitute with bread crumbs, parsley, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, garlic powder, and onion powder in a bowl; mix until ingredients are well combined. Roll the mixture into twelve 1 1/2-inch balls.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, heat remaining 2 tablespoons olive oil in a deep skillet or Dutch oven over medium-high heat. Add meatballs to the pan and saute, turning occasionally, until all sides are browned and a bit crisp, about 10 minutes total. Reduce heat to low.
• Pour simmering tomato sauce over the meatballs and mix. Simmer sauce with meatballs for an additional 10 minutes. Serve meatballs and sauce over spaghetti.

VEGAN MEATBALLS

Steps:

• Bring rice and enough water to cover by 3 inches to a boil in a medium saucepan. Reduce heat, season with 1 tablespoon salt, and simmer 20 minutes. Add lentils and continue to simmer until lentils are tender, about 27 minutes. Drain and let cool.
• Meanwhile, pulse mushrooms and onion in food processor until minced. Heat a large skillet over medium-high. Add 1 tablespoon oil and mushroom mixture. Cook stirring occasionally until mushrooms have released most of their moisture and become golden around the edges of the pan, about 4 minutes. Transfer to a large bowl; stir in flaxseed. Let sit at least 5 minutes. Mix in lentils, brown rice, breadcrumbs, and parsley. Stir, pressing mixture against side of bowl with spoon to break up some of the lentils until the mixture clumps together. Season with salt and pepper.
• With wet hands, form mixture into 21 compact meatballs, each 1 1/2-inch in diameter. Chill at least 1 hour and up to overnight.
• Wipe out skillet; heat over medium high. Add remaining 3 tablespoons oil and meatballs. Cook turning frequently until browned all over, turning heat to medium if the pan starts to get too hot, about 10 minutes. Serve warm with pasta and sauce of your choice.

WALNUT MEATBALLS (VEGAN)

Steps:

• In food processor, purée the water and onion until smooth. Pour into large mixing bowl. Add all the remaining ingredients, mixing well until mixture holds together.
• Coat hands with nonstick cooking spray.
• Shape mixture into 1-inch balls.
• Place on a baking sheet and bake for 30 minutes at 375 degrees.
• Remove from oven and place meatballs on a platter. Garnish with fresh parsley. Serve hot with a variety of dipping sauces, such as Sweet and Sour, Marinara, or your favorite.

TOFU WALNUT "MEATBALLS" (VEGAN)

Steps:

• Mix first 4 ingredients in a large bowl.
• Add seasonings and mix until combined.
• Drain tofu and crumble with hands into the meatball mixture, mix.
• Add soy sauce and mix until all ingredients are incorporated.
• With clean hands, roll about a tablespoon's worth of mixture into a ball. If it is too dry to stick together, up to 1/2 cup water can be added. (I don't ever have to add water.).
• Continue to roll mixture into balls, and place onto a greased baking sheet, an inch or two apart. I use a cookie dough scoop to get mine a uniform size.
• Bake at 350 for 30-40 minutes (depending on size), until nicely browned.
• Cool and transfer to container or bag for freezing, or serve hot as desired.
• (These work well as appetizers, or as part of a main dish with barbecue sauce, brown gravy, vegan stroganoff sauce, or Asian sauces.).

VEGAN SWEET AND SOUR MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix warm water and egg replacer together in a large bowl. Stir in vegan cheese, tofu, nutritional yeast, salt, and garlic powder. Add onion, pecans, Italian seasoning, basil, and sage; mix until well combined. Stir in enough bread crumbs to reach a moist, crumbly texture.
• Form mixture into 1 1/2-inch balls and place in an 8-inch baking pan.
• Mix grape jelly, ketchup, olive oil, vinegar, garlic, and oregano in a separate bowl. Pour over meatballs.
• Bake in the preheated oven until meatballs are firm, 35 to 40 minutes.

VEGAN MEATBALLS

Steps:

• Tip the dried porcini into a bowl and cover with boiling water. Leave to soak for 20 mins.
• Meanwhile heat 1 tbsp of olive oil a frying pan. Add the onion and fry over a low heat for 10 mins or until softened and translucent. Add the garlic and paprika and cook for 1 min.
• Tip the black beans and oats into a food processor and blitz until you have a chunky, textured mixture. Tip the beans into a mixing bowl and stir through the miso, breadcrumbs and cooked onion mix. Strain and finely chop the porcini mushrooms and add those (keep the liquid for soup or risottos). Season and roll into 12 balls and chill in the fridge while you make the sauce.
• Heat 2 tbsp oil in a saucepan. Add the onion and fry over a low heat for 10 mins or until softened and translucent. Add the garlic and chilli and cook for 1 min. Stir through the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins.
• Heat the oven to 180C/160C fan/gas 4. Heat the remaining 2 tbsp oil for the meatballs in a non-stick frying pan over a medium heat. Add the balls and fry for 5 mins until evenly brown. Transfer to a baking tray and put in the oven to cook through for 12 mins.
• Add the cooked meatballs to the pan of sauce and toss everything to coat, then scatter with the basil. Serve with spaghetti or soft polenta.

VEGAN MEATBALLS(ISOLATED SOY FREE)

Steps:

• Mix ingredients together in a bowl.
• Preheat oven to 300 degrees.
• Measure out 2 tablespoons of mixture for each meatball and roll into a ball with your hands. Spray cooking sheet and place meatballs on it. Place into oven and cook 15 minutes on one side and roll over and cook 15 minutes on the other side.
• After they are out of the oven, let stand for about 10 minutes to allow them to firm up.
• NOTE:.
• If making Recipe#511822-Vegan Italian Meatball Soup, the meatballs need to be prepared differently. Omit 1 Tablespoon of the olive oil and replace it with 1 tablespoon of water. We want to make the meatballs smaller for this soup so instead of making the meatballs with 2 tablespoons for each meatball measure them out using 1/2 a tablespoon. Also, cook 10 minutes on each side instead of 15 minutes like the recipe originally states.

VEGAN SWEDISH BEYOND MEATBALLS RECIPE - (3.7/5)

Steps:

• Sauté the finely diced onion in 2 tablespoons Earth Balance over medium high heat until soft. Remove and allow to cool. In a mixing bowl, mix the bread cubes with the cashew cream, only adding a bit of the cream (or soy cream) at a time until the bread becomes moist, not saucy. Set aside for about 10 minutes or so. Add the onions to the bread mixture along with all of the remaining ingredients and seasonings for the meatballs. Simply pinch off and round each meatball with your hands. Try and keep them somewhat uniform. Apply medium pressure with balling so they will not break apart while cooking. Heat 6 tablespoons of Earth Balance in a large sauté pan over medium heat. When the butter has melted, start browning your meatballs. DO NOT CROWD! Do the browning in batches. Use care when turning them so they do not fall apart. Sing to them. Tell them how lovely they are. Remove each batch as the are browned on all sides. Use a slotted spoon to remove them as you want to keep the butter and drippings in the pan for the sauce. You may have to add more butter if most is gone or if it tastes burnt. You want to keep the equivalent of 6 tablespoons of butter in the pan. Slowly whisk in your flour. Stir constantly until it looks like a golden caramel color. Remove from heat. Heat your veggie stock. Once it has a light steam to it, replace your butter/flour to the burner and whisk in the veggie stock. Stir constantly. Add in your mushrooms and keep whisking. Reduce the heat and add your meatballs. Cover and simmer until the sauce thickens. If it thickens too much, add a bit of creamer or veg stock by whisking. Keep an eye on it. Turn your meatballs, grab your dry sherry and splash some in while whisking vigorously. Can you smell it? Yum! Now remove from the heat once the gravy is the thickness you desire. Using a slotted spoon, remove the balls and plate them over your pasta or rice. Add the vegan sour cream while still whisking vigorously. Once well blended and gorgeous, ladle over the meat balls and serve with style and grace to your friends or family. I like to top mine with just a whisper of chopped cilantro and some Lingonberry sauce on the side.

VEGAN MEATBALLS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Coat a baking sheet with cooking spray.
• Mix bread crumbs, vegan cheese, pecan meal, tofu, onion, vegan mayonnaise, salt, basil, and sage together in a bowl.
• Combine warm water and egg substitute in another bowl; mix thoroughly and stir into meatball mixture until combined.
• Form into balls and place on the prepared baking sheet.
• Bake, uncovered, in the preheated oven until browned, 20 to 30 minutes.

VEGAN MEATBALLS (NO TVP OR SOY)

Steps:

• preheat oven to 350 degrees F.
• combine all ingredients in a bowl. With your hands bruise/mash the lentils a bit, but not to the point that there all mushy.
• using a small ice cream scoop (or with wet hands) roll out golfball sized balls. (slightly smaller).
• *continue to dampen hands when doing this -- the mixture is sticky.
• place on a lightly oiled cookie sheet and bake 15 minutes.
• Turn over and bake an addional 15 minutes.
• Serve topped with a nice vegetarian/vegan marinara.

VEGAN BEEFLESS BURGERS OR MEATBALLS

Steps:

• Combine all ingredients.
• Mix well.
• Use large ice cream scoop to measure out 6 patties, or divide mixture into six equal portions.
• Fry, or place on greased baking sheet, bake at 350 degrees 20-30 minutes, turning once.
• Be careful not to over-bake, since it will make the burgers dry.
• These may be brushed with BBQ sauce 5 minutes before removing from oven.
• Serve on a whole wheat bun with all the trimmings, lettuce, tomato, onion, pickles, etc.
• Or use your hands or a 1 ounce ice cream type scoop to form meatballs and bake at 350 degrees for 20 minutes.
• Serve with spaghetti sauce and pasta.

WHEAT BALLS WITH TOMATOES (VEGAN MEATBALLS, AKA KIBBEH HEELAH)

Steps:

• For Wheat Balls:.
• Knead with water to form into 1 to 1 1/2" balls.
• Fill a large pot halfway with water, bring to a boil, gently add balls to water and cook for about twenty minutes.
• Check the inside of a ball to make certain that they are done. If so, they should not have clumps of flour on the inside.
• For Sauce:.
• Bring tomato paste and lemon juice to a low boil, then simmer for fifteen minutes.
• Meanwhile, fry onions in oil until cooked; add garlic and coriander and cook for another minute.
• Add to tomato sauce and simmer for half an hour.
• Pour sauce over kibbeh and serve.

VEGAN SPAGHETTI AND MEATBALLS

Steps:

• To use dried beans in this recipe, they must be fully cooked before you begin. You should soak kidney beans in lots of water overnight, then drain. Cover them by 2 inches with fresh water, do NOT add any salt, and gently boil them for 1 hour. Adding a bit of kombu (seaweed) to the water while they cook will improve their digestibility.
• To use canned beans, look for one that doesn't have any salt listed in the ingredients. Before using, rinse and drain the beans.
• Mash the cooked kidney beans and season. Add flour as needed to bind them together. Form this into small balls, and bake at 350 degrees F for 20-30 minutes.
• Saute the garlic in olive oil, then add the tomatoes and seasonings. Leave this to simmer.
• Bring a pot of lightly salted water to a boil and add the noodles. They will take about 10 minutes to cook.
• Drain the noodles, and stir in a small amount of tomato sauce with them. Serve with more sauce and topped with 3-4 'meatballs'.

SIMPLE MEATBALLS - VEGAN

Steps:

• Mix ingredients.
• Shape into approximately 36 1 1/2" balls.
• Cook in greased pan (13x9x2) in 400 degree oven until light brown, about 25 minutes.
• Serve with your favorite pasta and red sauce.

INSTANT POT GENERAL TSO'S MEATBALLS VEGAN RECIPE

Steps:

• HowToSection Watch the video. Gather all the ingredients. Always read the notes for recipe options & more tips. Array
• HowToSection Some more Asian Instant Pot Recipes from the blog - Array