Vegan Meatballs Recipe


Meatball Base:

  • 1 cup cooked lentils (brown or green)
  • 1/2 cup rolled oats
  • 1/2 cup walnuts
  • 1/4 cup nutritional yeast
  • 8-ounce package of mushrooms (cremini or button), finely chopped
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced

Binders and Seasonings

  • 2 tablespoons ground flaxseed + 5 tablespoons water
  • 2 tablespoons tomato paste
  • 1 tablespoon olive oil
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Optional add-ins

  • 1/4 cup fresh chopped parsley
  • 1/4 cup vegan parmesan cheese

For cooking:

  • Olive oil
  • Your favorite marinara sauce


  • Make the flax egg: Combine the ground flaxseed and water in a small bowl and let sit for 5 minutes to thicken.
  • Sauté the veggies: Heat the olive oil in a large skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and mushrooms and cook for another 5 minutes, or until the mushrooms have released their liquid and are soft.
  • Pulse the base: In a food processor, pulse the walnuts until finely chopped. Add the lentils, oats, nutritional yeast, sautéed vegetables, tomato paste, flax egg, Italian seasoning, oregano, salt, and pepper. Pulse until combined but still slightly chunky (don’t make a paste).
  • Form the meatballs: Scoop out about 2 tablespoons of the mixture at a time and roll into balls. You should have about 15-18 meatballs.

Cook the meatballs:

  • Pan-frying: Heat a thin layer of olive oil in a large skillet over medium heat. Brown the meatballs on all sides, cooking in batches if needed, about 5-7 minutes total per batch.
  • Baking: Preheat your oven to 400°F (200°C). Lightly grease a baking sheet. Place the meatballs on the sheet and bake for 20-25 minutes, or until cooked through.
  • Simmer in sauce (optional): Add your favorite marinara sauce to a skillet or saucepan. Carefully add the cooked meatballs and simmer over low heat for 10-15 minutes to infuse them with sauce flavor.

Serve and Enjoy! Serve your vegan meatballs over pasta, zucchini noodles, in sandwiches, or on their own with a side of vegetables.


  • Don’t overwork the dough. Pulse the food processor just until the mixture is combined to avoid dense meatballs.
  • Customize with your favorite flavors. Add a pinch of red pepper flakes for spice, other herbs you enjoy, or even a little vegan Worcestershire sauce.
  • Make ahead: Prepare the meatball mixture through forming the balls. Refrigerate for up to a day or freeze for longer storage. Cook from chilled or frozen (will need a bit more cooking time if frozen).


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