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Delicious Vegan Meatballs Recipe: A Plant-Based Twist on a Comfort Classic

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These hearty vegan meatballs are the perfect plant-based alternative to the classic comfort food. Packed with protein from lentils and chickpeas, they’re ideal for pasta night, meatball subs, or as a standalone appetizer. Flavorful, satisfying, and easy to make, they’re a must-try for anyone exploring meatless meals.

Ingredients

Scale

  • 1 cup cooked lentils (green or brown)

  • 1 cup cooked chickpeas (or canned, drained and rinsed)

  • 1/2 cup rolled oats

  • 1/4 cup nutritional yeast

  • 1/2 cup finely chopped onion

  • 3 cloves garlic, minced

  • 1 tablespoon tomato paste

  • 2 tablespoons soy sauce or tamari (for gluten-free)

  • 1 tablespoon olive oil (plus more for sautéing)

  • 2 tablespoons ground flaxseed + 5 tablespoons water (flax egg)

  • 1 teaspoon smoked paprika

  • 1 teaspoon dried oregano

  • 1/2 teaspoon dried thyme

  • Salt and pepper to taste

  • Optional: 1/4 cup chopped fresh parsley or basil

  • Optional: 1 tablespoon vegan Worcestershire sauce

  • Optional: red pepper flakes (to taste)

Instructions

  • In a small bowl, mix the ground flaxseed with water and let sit for 10 minutes to create a flax egg.

  • Heat olive oil in a skillet over medium heat. Sauté the chopped onions and minced garlic for about 5 minutes, or until translucent and fragrant.

  • In a food processor, add cooked lentils, chickpeas, rolled oats, nutritional yeast, tomato paste, soy sauce, olive oil, sautéed onions and garlic, herbs, and spices. Pulse until the mixture is combined but still textured.

  • Add the flax egg to the food processor and pulse again to incorporate. If the mixture is too wet, add a bit more oats; if too dry, add a splash of vegetable broth.

  • Use your hands or a scoop to form the mixture into 1-inch balls and place them on a parchment-lined baking sheet.

  • To bake: Preheat oven to 400°F (200°C). Bake meatballs for 25–30 minutes, flipping halfway through, until golden brown and firm.

  • To pan-fry: Heat oil in a nonstick skillet over medium heat. Cook meatballs in batches, turning to brown all sides evenly.

  • Let meatballs rest for 5–10 minutes before serving to help them firm up and enhance flavor.

  • Serve with spaghetti and sauce, in subs, with gravy, or as an appetizer with dipping sauce.

Notes

  • For gluten-free meatballs, use certified gluten-free oats and tamari instead of soy sauce.

  • Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.

  • You can double the recipe for meal prep or freeze half for later use.

  • Add chili flakes for a spicier version or chopped fresh herbs for added brightness.

Find it online: https://cookingworthy.com/delicious-vegan-meatballs-recipe-a-plant-based-twist-on-a-comfort-classic/