Vegan Meatballs

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Who said meatballs had to be made with meat?! These vegan meatballs are bursting with rich, juicy flavors! This recipe features plant-based ground ‘meat,’ aromatic herbs, and savory seasonings, creating the perfect balance of tastes in each bite. Serve them covered in tomato sauce, with pasta, on a sub roll, or with a sprinkling of vegan Parmesan.

❤️ Why you’ll love this recipe

• Incredibly savory: The combination of Beyond Beef, tamari, and seasonings creates rich and complex flavors that are sure to satisfy.
• Versatile: Whether you’re serving them with spaghetti, inside a sub roll, or on their own, these vegan meatballs shine in any setting.
• Quick & easy: With a prep time of just 15 minutes and a bake time of 20 minutes, you can have a gourmet meal on the table in no time.
• Freezer-friendly: Make a big batch and freeze some for later! Seriously, these vegan meatballs reheat perfectly.

If you love vegan meatballs, you should definitely check out our vegan chicken, vegan fried chicken, cauliflower steaks, vegan meatloaf, vegan Spam, and fried oyster mushrooms.

🍝 What are vegan meatballs?

Meatballs are a world-renowned dish from Italy, traditionally made from ground meat like beef, veal, or pork. In this vegan version, we’ve closely emulated the basics of the classic dish, replacing animal products with plant-based alternatives. Don’t worry though, they turn out just as rich, savory, and tender!

Beyond Beef plant-based ground provides a meaty texture and flavor, while tamari or vegan Worcestershire sauce adds a savory umami kick. The addition of Italian seasonings, fresh herbs, and vegan Parmesan cheese enhances the flavors even more, making these vegan meatballs absolutely irresistible.

We love to serve ours with San Marzano tomato sauce or marinara sauce. You can add them to the top of spaghetti, inside a warm sub roll, or just enjoy them on their own with a sprinkling of vegan Parmesan cheese!

🌿 Bean-based vs plant-based “meat” meatballs

Navigating the various options for vegan meatballs can be a bit of a challenge, but we’re here to clear things up. Here are the differences between bean or legume-based meatballs and those made from plant-based “meats” like Beyond Meat or Impossible Foods:

• Taste & texture: Bean-based meatballs often have a more rustic, hearty texture and a slightly nutty flavor. On the other hand, plant-based “meat” meatballs mimic the taste and texture of traditional meatballs more closely, making them a great choice for those new to vegan cuisine or for the times you want to impress your non-vegan friends.
• Nutrition: Legume-based meatballs are typically high in fiber and contain a good amount of protein. They’re often lower in fat compared to their plant-based “meat” counterparts. That said, plant-based “meats” like Beyond Meat and Impossible Foods tend to be higher in protein.
• Ingredients: With bean-based meatballs, you typically have more control over the ingredients since they’re made from scratch. Plant-based “meat” products are much more convenient, but they may contain additives and preservatives.

In the end, both types of vegan meatballs offer their own unique advantages. The best choice for you will depend on your taste preferences, dietary requirements, and need for convenience. We suggest experimenting with both to find out which one suits you the best!

🛒 Ingredients & substitutions

• Flax egg: Acts as a binder to keep the meatballs together, similar to the role of eggs in a traditional meatball recipe. You can substitute flax with chia seeds or a store-bought vegan egg replacer if you prefer.
• Beyond Beef Plant-Based Ground: This gives the meatballs their meaty texture and flavor. If you can’t find Beyond Beef ground round, try other brands or vegan ‘beef’ patties like Beyond Burgers or Impossible Burgers.
• Vegan Worcestershire: Adds a deep savory, umami flavor to the meatballs. You can also substitute vegan Worcestershire with tamari, soy sauce, or liquid aminos.
• Breadcrumbs: Help to absorb moisture, add bulk, and give the meatballs their classic texture. Gluten-free breadcrumbs can be used for a gluten-free version.
• Plant milk: Depending on how dry your vegan ground beef is, you may need to add a touch of plant milk. We suggest plain, unsweetened soy milk.
• Onion: Provides a slight sweetness and depth of flavor to the meatballs. Use white or yellow onion, or substitute it with shallots for a milder flavor.
• Garlic: Imparts savory, aromatic notes that hold up well to ground ‘meat.’ If fresh garlic is too potent for you, try a quarter of the amount of garlic powder instead.
• Vegan Parmesan: Brings a sharp, cheesy, tangy flavor to the meatballs. We recommend store-bought Parmesan for this recipe since it blends better with the mixture, but you can try homemade vegan Parmesan or nutritional yeast.
• Fresh herbs: We like to use either basil or parsley to brighten up the flavor of the meatballs. If fresh herbs aren’t available, use a tablespoon of dried herbs instead.
• Italian seasoning: Adds an earthy, herbal flavor to the meatballs. If you don’t have Italian seasoning, use a mix of dried basil, oregano, and thyme.
• Salt and pepper: To bring out the flavors of the other ingredients and add a kick!

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

📝 How to make vegan meatballs

Step 1: Make the flax egg

Start by preheating the oven to 400F (or 375F convection) and line a pan with parchment paper or a silicone baking mat. In a small bowl, combine the flax meal with water to create a flax egg. Allow it to thicken for a few minutes until it gelatinizes.

Step 2: Mix the meatballs

In a large bowl, combine the Beyond Beef, tamari, breadcrumbs, onion, garlic, Parmesan, fresh herbs, Italian seasoning, salt, and black pepper. Mix well until everything is fully combined.

Stir in the prepared flax egg until it’s fully incorporated into the Beyond Beef mixture. Remember, this helps bind all the ingredients together to form a meatball that holds its shape.

Step 3: Shape and bake the meatballs

Using clean hands or a small cookie scoop, shape the mixture into balls. Transfer them to the prepared baking pan, making sure they are evenly spread out. This recipe should yield about 15-20 meatballs.

Bake the meatballs for 20-25 minutes, or until they are golden brown and fully cooked. The baking time can vary depending on the size of your meatballs, so keep an eye on them towards the end!

Step 4: Serve the meatballs

To serve your vegan meatballs with tomato sauce, add the baked meatballs to a large skillet and pour the sauce over the top. Heat everything over low-medium until the sauce is warmed to your liking. Happy eating!

If you have questions about this vegan meatballs recipe, check out our FAQs or leave a comment down below!

🍕 What to serve with vegan meatballs

Just like regular meatballs, you can pair vegan meatballs with a variety of sides or main dishes! Here are some of our favorite ideas:

• Pasta: Serve your meatballs over a bed of spaghetti or your favorite pasta, covered in tomato sauce and a sprinkle of Parmesan for a classic Italian meal.
• Sub: Place the meatballs in a warm sub roll, and top them with marinara sauce and melted vegan mozzarella for a flavor-packed vegan meatball sub.
• Other sides: Pair your vegan meatballs with air fryer eggplant, vegan garlic bread, and air fryer pizza rolls for a side dish spread.

🌡️ Storage & reheating

The beauty of these vegan meatballs lies not just in their taste, but also in their shelf-life and reusability. Here are some tips for storing and reheating:

• Fridge: Keep the cooled vegan meatballs in an airtight container in the fridge. They will stay fresh for up to 4-5 days this way.
• Freezer: These vegan meatballs freeze well too! Just let them cool completely, then freeze them in a single layer on a lined tray. Once they’re solid, transfer them to a freezer bag or container where they will last for up to 3 months.
• Reheating: Reheat the meatballs in a skillet over medium heat with some sauce, or in a preheated oven at 350F for 10-15 minutes until heated through.
• Prep ahead: You can also make these vegan meatballs in advance. Just store them in the fridge until you’re ready to bake them, and remember to add a few extra minutes to the baking time.

♻️ Variations

• Spicy: Add a teaspoon of red pepper flakes or cayenne to the mix for a spicy kick.
• Greek-style: Substitute Italian seasoning with Greek seasoning and serve them with vegan tzatziki sauce.
• BBQ: Instead of marinara sauce, dip your vegan meatballs into BBQ sauce.
• Mushroom: Add finely chopped mushrooms to the mixture for an earthy flavor.
• Asian-Style: Use hoisin sauce instead of tamari, and add some grated ginger for an Asian-inspired flavor profile.

🧑‍🍳 Top tips

• Use quality ingredients: The better the quality of your ingredients, the tastier your meatballs will be. Use fresh produce and good-quality vegan meat brands.
• Thicken the flax egg: Allow the flax egg to sit for at least 5 minutes until it thickens. This step helps bind the meatball mixture better.
• Size of the meatballs: Make sure your meatballs are all the same size for consistent cooking. We find one and a half to two tablespoons is the perfect size. 
• Baking time: The baking time will vary depending on the size of your meatballs and your oven, so keep an eye on them towards the end of baking.
• Let them cool: Let your meatballs cool for a few minutes before serving. They will continue to firm up as they cool.
• Herb freshness: Using fresh herbs will enhance the flavor profile of your meatballs significantly. If you’re using dried herbs, remember that they’re more concentrated, so use less.
• Don’t over-mix: While proper mixing is important, be sure not to over-mix as it can result in dense and tough meatballs. You want the mixture to be just combined.
• Season generously: Don’t be shy with your seasonings. Remember, vegan ‘meat’ needs a bit of help in the flavor department, so don’t hold back on the salt, pepper, and Italian seasoning.
• Test cook a mini meatball: Before baking the whole batch, try cooking a mini version to taste. This way, you can adjust the seasoning or breadcrumbs if needed.
• Hands off: Resist the urge to move or flip the meatballs too much while they’re baking. This can cause them to break apart. Just once is enough!
• Make them saucy: Meatballs love sauce! They’ll soak up all the flavors and become even more delicious. Whether it’s a simple marinara or a spicy arrabbiata, a good sauce can make all the difference.

💬 FAQ

🍴 More vegan meat replacements

If you loved these vegan meatballs, try some more of our most popular plant-based renditions of meat recipes like these:

• Vegan Sloppy Joes: A lentil-based version of a childhood classic. 
• Vegan Tuna: An easy plant-based alternative to fish that’s ready in 20 minutes.
• Vegan Fish: Crispy beer-battered vegan “fish” made with hearts of palm.
• Vegan Chorizo: Spicy Mexican chorizo made with TVP.
• Vegan Pot Pie: All the same great flavors of chicken pot pie, but meat-free!