Easy Vegan Meatballs
These meatballs are a cozy, satisfying meal that reminds me of family dinners growing up, but made entirely with plants! I love how simple they are to whip up and how they soak up any sauce you throw at them.
Whenever I’m in the mood for something hearty yet wholesome, I turn to these Easy Vegan Meatballs.
They bring back memories of gathering around the dinner table with my family, sharing stories and laughs.
I’ve spent years perfecting this recipe, and it’s become a staple in my kitchen.
The best part?
They’re super customizable, and I love experimenting with different herbs and spices based on what I have on hand.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I often use leftover lentils from a previous meal, which makes this even easier. If you don't have chickpea flour, you can use ground flaxseed as a binder instead. Also, feel free to customize the herbs based on what you love!
Tips & Notes
- •I love to keep the leftovers in a glass jar in the fridge - they stay fresh for days and make for an easy lunch.
- •Try serving these meatballs with a homemade marinara sauce for a classic vibe!
Recipe Variations
- •Sometimes, I add a tablespoon of miso paste for an umami kick.
- •You can swap out the lentils for black beans or even quinoa for a different flavor profile.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 5 days. You can also freeze them for a quick meal later on!
Frequently Asked Questions
Can I freeze these meatballs?
Absolutely! Once they’re baked, let them cool completely, then store them in an airtight container in the freezer. They’ll keep for up to 3 months.
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These meatballs are a cozy, satisfying meal that reminds me of family dinners growing up, but made entirely with plants! I love how simple they are to whip up and how they soak up any sauce you throw at them.
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
In a large bowl, combine the cooked lentils, oats, chickpea flour, nutritional yeast, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
- 3
Use a fork or potato masher to mash the lentils slightly, but leave some texture. You want it to be sticky enough to hold together.
- 4
Drizzle in the olive oil and plant-based almond milk, then mix everything until well combined.
- 5
Using your hands, form the mixture into small balls, about 1-2 inches in diameter, and place them on the prepared baking sheet.
- 6
Bake in the preheated oven for about 20-25 minutes, turning halfway through, until they’re golden brown and firm.
- 7
Remove from the oven and let them cool for a few minutes. Serve them with your favorite sauce or pasta!
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