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–+ servings
Vegan meatballs.

The Best Vegan Meatballs (You'll Ever Try)

Justine Drosdovech
Who said meatballs had to be made with meat?! This vegan meatballs recipe features plant-based ground 'meat,’ aromatic herbs, and savory seasonings, creating rich, juicy flavors in each bite.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Main
Cuisine Italian, Vegan
Servings 20 meatballs
Calories 70.9 kcal

Equipment

  • Large bowl
  • Baking pan
  • Cookie scoop
  • Silicon baking mat

Ingredients
 

US Customary - Metric
  • 1 flax egg (1 tablespoon flax meal + 3 tablespoons water)
  • 1 pound Beyond Beef Plant-Based Ground
  • 1 tablespoon vegan Worchestershire (or tamari)
  • ¾ cup regular breadcrumbs
  • ½ small-medium white or yellow onion (grated)
  • 2 cloves garlic (minced)
  • ¼ cup vegan Parmesan cheese (store-bought)
  • 3 tablespoons fresh basil or parsley
  • 1 ½ teaspoons Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Sauce

Instructions
 

  • Preheat the oven to 400°F (or 375°F 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. Set aside for about 5 minutes until it thickens.
  • In a large bowl, add the Beyond Beef, tamari, breadcrumbs, onion, garlic, Parmesan, fresh herbs, Italian seasoning, salt, and black pepper. Mix well to combine.
  • Add the prepared flax egg to the Beyond Beef mixture. Stir until it is just incorporated, but don't over-mix.
  • Using clean hands or a small (1 ½ - 2 tablespoon) cookie scoop, shape the mixture into balls. Transfer them to the prepared baking pan, making sure they are spread out evenly. You should get about 15-20 meatballs.
  • For extra crispy outsides, lightly spray the meatballs with neutral cooking spray. Bake them for 20-25 minutes, flipping them halfway, or until they are golden brown and fully cooked.
  • To serve them with tomato sauce, add them to a large skillet and pour the sauce over top. Heat everything over low-medium until the sauce is warmed to your liking.
  • Serve your vegan meatballs hot with pasta, on a sub roll, or on their own with a sprinkling of vegan Parmesan cheese. Happy eating!

Notes

  • 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.
  • Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

Serving: 1meatball | Calories: 70.9kcal | Carbohydrates: 5.1g | Protein: 4.8g | Fat: 3.5g | Saturated Fat: 1.2g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 1.3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 288.8mg | Potassium: 87.1mg | Fiber: 0.9g | Sugar: 0.3g | Vitamin A: 53.4IU | Vitamin C: 0.9mg | Calcium: 33.9mg | Iron: 1.2mg
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