These flavorful, protein-packed Vegan Meatballs might just outshine their meat-based counterparts.
These vegan meatballs boast a flavor and texture that’s arguably even better than the meaty variety, not to mention they’re also incredibly nutrient-dense and more affordable to make. Give them a try, and you might just discover a new vegan favorite.
You’ll love the simple ingredients and how easy it is to prepare. I often look at the number of ingredients before deciding whether to use a certain recipe. This one includes a variety of seasonings but nothing too unusual or hard to find. These vegan meatballs can also be customized according to taste. These days, most grocery stores carry pre-made spice mixes that will offer a smokier or sweeter flavor profile, so you can choose the one that best suits your taste.
Are Vegan Meatballs Healthy?
These meatballs contain many nutrient-dense foods such as beans, flax, walnuts, onion, and garlic. Beans are an excellent source of plant-based protein and iron. Flax is packed with fiber. Walnuts provide omega-3 fatty acids. Onion and garlic are both alliums that contain a host of nutrients.
How to Get the Right Texture
For this recipe, careful measuring is key to achieving the right texture. Even a small extra splash of tomato sauce can make the mixture too wet, leading to mushy meatballs. So, measure ingredients precisely, and check the texture of the mixture as you go. If it’s too mushy, they won’t firm up well in the oven.
Also, be cautious not to over-process the mixture. Gently mix and shape the balls with minimal handling to avoid a dense texture. The flax helps bind everything, but adding too much can make them dry. Aim for a mixture that just holds together in a ball, and if you have time, let them chill in the fridge while the oven preheats to help them set.
How to Make Ahead and Store?
I often prep these meatballs ahead of time. Place them on a baking tray lined with parchment paper, cover tightly with plastic wrap, and refrigerate for up to 2 days until you’re ready to bake.
Freezing Before Baking: Arrange the meatballs on a parchment-lined baking sheet and freeze them until solid. Once frozen, transfer them to a freezer-safe container or bag. This way, my meatballs won’t stick together. They’ll keep in the freezer for up to 3 months.
Storing Cooked Meatballs: After baking, store the cooked meatballs in an airtight container in the fridge for up to 4 days. You can also freeze the cooked meatballs in a freezer-safe container or bag for up to 3 months.
Serving Suggestions
I serve these with noodles and sauce or as part of a ravioli dish. They can also be crumbled into bits to use for biscuits and gravy. Try with Mushroom Pasta or Delicious Angel Hair Pasta. Remember to have vegan Parmesan on hand for authentic flavor. And here’s a delicious vegan dessert to top off your meal—Paleo Vegan Apple Crisp with Coconut Flour.
Some other easy vegan recipes you might like to give a whirl include Vegan Coconut Sweet Potato Curry With Sweet Potato Noodles or Vegan Rainbow Peanut Tofu Noodles.
Ingredients
- 1 cup black beans cooked and drained
- 1/2 cup walnuts
- 1/4 cup diced onion
- 2 cloves garlic minced
- 1 tablespoon soy sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon sea salt
- 1/2 cup breadcrumbs
- 2 tablespoons ground flaxseed mixed with 6 tablespoons water flax egg
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a food processor, combine black beans, walnuts, onion, and garlic. Pulse until coarsely ground.
- Add soy sauce, tomato paste, oregano, thyme, fennel seeds, red pepper flakes, black pepper, and sea salt to the food processor. Pulse until the mixture is well combined but still has some texture.
- Transfer the mixture to a bowl, add breadcrumbs and flax egg, and mix until well incorporated.
- Form the mixture into 1-inch balls and place on the prepared baking sheet.
- Bake in the preheated oven for 25-30 minutes, or until the meatballs are firm and have a golden crust.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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