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    Home » Entrees

    Vegan Meatballs

    Published: Aug 24, 2022 Updated: Aug 24, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Meatballs

    These ‘meaty’ vegan meatballs are easy to make, loaded with flavor, perfectly textured and hold their shape perfectly in a sauce!

    Vegan meatballs stacked up on a plate.

    These vegan meatballs pack a ‘meaty’ punch. You won’t be mistaking these for actual meat, but they definitely have a ‘meaty’ taste and texture. And that really is the point, since they’re meatballs.

    They’re really easy to make, and even though they are made with seitan (aka vital wheat gluten, it creates the chewy ‘meaty’ texture) they don’t require any kneading at all. They are just mixed and then baked. 

    You’ll also love our delicious chickpea meatballs and vegan ground beef.

    Ingredients You’ll Need:

    Ingredients for vegan meatballs.

    Ingredient Notes

    • Chickpeas – we used one 15 ounce can of chickpeas (drained). If you prefer to use cooked chickpeas (not canned) then you can use 1 and ½ cups cooked chickpeas.
    • Vital wheat gluten – is the crucial ingredient in these meatballs. They are the ‘seitan’ part of the meatballs. Vital wheat gluten is essentially pure gluten powder, so of course it’s not at all suitable for those on a gluten free diet. It provides the chewy, meaty texture to these meatballs and there isn’t a substitute for it.
    • Vegetable stock – or broth are both fine to use.
    Vegan meatballs stacked up on a plate.

    How To Make Vegan Meatballs

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add walnuts to a food processor and process into crumbs. Transfer the crumbs to a bowl and set aside.
    Walnuts added to food processor and processed.
    • Add drained chickpeas, chopped onion, crushed garlic, nutritional yeast, soy sauce, tomato paste, hoisin sauce, garlic powder, onion powder, salt, cumin, ground coriander, oregano, smoked paprika, liquid smoke and vegetable stock to the food processor and process until smooth.
    Chickpeas, onion, garlic and other ingredients added to food processor and processed.
    • Transfer the mixture to a mixing bowl and add the walnut crumbs. Mix together.
    Wet ingredients in mixing bowl with crushed walnuts and mixed together.
    • Add vital wheat gluten and mix in. The mix will be very thick. Don’t overmix as this will cause the gluten to become tough and chewy. Just mix it until mixed and then stop mixing.
    Vital wheat gluten added to mixing bowl and mixed into a thick dough.
    • Scoop the mixture using a heaped tablespoon measure and roll them into balls. Aim to get around 30 meatballs.
    • Place the meatballs onto a parchment lined baking sheet.
    Scooping the dough and rolling it into balls, placing them on a parchment lined tray.
    • Brush the meatballs with olive oil (optional) and bake at 350°F for 15 minutes, then flip them and bake them on the other side for 15 minutes. They should be browned and crispy on both sides.
    Brushing meatballs with olive oil and then on a parchment lined tray after baking in the oven.
    • Your meatballs are ready to serve!
    Meatballs stacked up on a plate.

    Chef’s Tips

    Don’t overmix. For a perfect texture we don’t want to over-activate the gluten. So they should be mixed until just mixed and then stop mixing.

    Keep the meatballs the same size. It’s ideal if the meatballs are the same size so that they cook evenly. We use a tablespoon measure to measure heaped tablespoons of the dough before rolling it into balls. If you’re really precise with it then you can weigh your dough on a food scale and then divide it by 30. That’s how much each meatball should weigh. You don’t have to be this precise, eyeballing it is fine. But if you’re so inclined.

    Brush with olive oil. This step is optional and can be omitted if you prefer it to be oil-free. But the extra oil adds flavor and helps to prevent the outside from drying out. It’s only a very small difference though so feel free to omit.

    Gluten free. Unfortunately this recipe can’t be adapted for gluten free, but if you need a gluten-free alternative, then this recipe from Minimalist Baker is a winner. 

    Stack of vegan meatballs with the top meatball cut in half.

    Serving Suggestions

    Appetizer. You can serve them as an appetizer with vegan BBQ sauce or vegan ranch dressing for dipping.

    Vegan spaghetti and meatballs. Simply heat up some marinara sauce, place the meatballs into the sauce, top with chopped parsley and serve them over spaghetti along with a sprinkle of vegan parmesan cheese.

    Vegan meatball sub. Heat marinara or pasta sauce, place the meatballs into the sauce and let them get coated in the sauce. Slice submarine sandwich buns or hoagie rolls (check for vegan friendliness) and place around 3-4 meatballs into each roll. Add a little more marinara sauce on top. Place the rolls onto a parchment lined baking sheet, top with vegan cheese shreds and bake for 15-20 minutes at 400°F until the cheese is melted.

    Vegan meatballs in marinara sauce.

    Storing and Freezing

    Keep your vegan meatballs stored in the fridge in a covered container for 4-5 days.

    They also freeze very well for up to 3 months. You can either freeze them after baking (and cooling) or before. If you freeze them before they bake, then you’ll need to bake them a bit longer so that they’re heated through and browned on the outside. 

    If you freeze them after baking, then let them cool first and then freeze and when you’re ready for them, let them thaw in the fridge overnight and then reheat them as you like. 

    Vegan meatball in marinara sauce, sliced in half.

    More Seitan Recipes

    1. Vegan Steak
    2. Vegan Chicken
    3. Vegan Seitan Strips
    4. Vegan Burger
    5. Vegan Bacon
    6. Vegan Ham

    Did you make this recipe? Be sure to leave a comment and rating below!

    Stack of vegan meatballs on a gray plate.

    Vegan Meatballs

    These 'meaty' vegan meatballs are easy to make, loaded with flavor, perfectly textured and hold their shape perfectly in a sauce! 
    5 from 15 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Italian-Inspired
    Diet: Vegan
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Servings: 30
    Calories: 69kcal
    Author: Alison Andrews

    Ingredients

    • 1 cup Walnuts (100g)
    • 15 ounce Can Chickpeas Drained
    • 1 Medium Onion White, Yellow or Brown, Finely Chopped
    • 2 Cloves Garlic Crushed
    • ¼ cup Nutritional Yeast Flakes (15g)
    • 2 Tablespoons Soy Sauce
    • ½ cup Tomato Paste (130g)
    • 1 teaspoon Hoisin Sauce
    • 1 teaspoon Garlic Powder
    • 1 teaspoon Onion Powder
    • 1 teaspoon Salt
    • ¼ teaspoon Cumin
    • ¼ teaspoon Ground Coriander
    • ½ teaspoon Dried Oregano
    • 1 teaspoon Smoked Paprika
    • ¼ teaspoon Liquid Smoke
    • ¾ cup Vegetable Stock (180ml) or Broth
    • 1 ½ cups Vital Wheat Gluten (225g)
    • Olive Oil Extra Virgin, For Brushing, Optional
    Prevent your screen from going dark

    Instructions

    • Add walnuts to a food processor and process into crumbs. Transfer the crumbs to a bowl and set aside.
    • Add drained chickpeas, chopped onion, crushed garlic, nutritional yeast, soy sauce, tomato paste, hoisin sauce, garlic powder, onion powder, salt, cumin, ground coriander, oregano, smoked paprika, liquid smoke and vegetable stock to the food processor and process until smooth.
    • Transfer the mixture to a mixing bowl and add the walnut crumbs. Mix together.
    • Add vital wheat gluten and mix in. The mix will be very thick. Don't overmix as this will cause the gluten to become tough and chewy. Just mix it until mixed and then stop mixing.
    • Preheat the oven to 350°F (180°C).
    • Scoop the mixture using a heaped tablespoon measure and roll them into balls. Aim to get around 30 meatballs.
    • Place the meatballs onto a parchment lined baking sheet.
    • Brush the meatballs with olive oil (optional) and then bake for 15 minutes on one side, then flip them over and bake for 15 minutes on the other side. They should be browned and crispy on both sides.

    Notes

    1. Chickpeas – we used one 15 ounce can of chickpeas (drained). If you prefer to use cooked chickpeas (not canned) then you can use 1 and ½ cups cooked chickpeas.
    2. Vital wheat gluten – weigh it on a food scale for best accuracy. If using only the cup method then this is based on a level, packed cup.
    3. Keep the meatballs the same size. It’s ideal if the meatballs are the same size so that they cook evenly. We use a tablespoon measure to measure heaped tablespoons of the dough before rolling it into balls. If you’re really precise with it then you can weigh your dough on a food scale and then divide it by 30. That’s how much each meatball should weigh. You don’t have to be this precise, eyeballing it is fine. But if you’re so inclined.
    4. Brush with olive oil. This step is optional and can be omitted if you prefer it to be oil-free. But the extra oil adds flavor and helps to prevent the outside from drying out. It’s only a very small difference though so feel free to omit.
    5. Storing: Keep them stored in the fridge in a covered container for 4-5 days.
    6. Freezing: They also freeze very well for up to 3 months.

    Nutrition

    Serving: 1Meatball | Calories: 69kcal | Carbohydrates: 5g | Protein: 6g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.4g | Cholesterol: 0.004mg | Sodium: 246mg | Potassium: 108mg | Fiber: 1g | Sugar: 1g | Vitamin A: 116IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Mia Turner (Australia) says

      November 19, 2022 at 5:04 am

      Excellent recipe. I added the following extras – 1 tbspn lemon juice, chopped parsley. Instead of baking them, I rolled them in flour then pan fried.5 stars

      Reply
      • Alison Andrews says

        November 19, 2022 at 1:25 pm

        Sounds awesome! Thanks so much for sharing Mia!

        Reply
    2. Jeanette Willard says

      April 20, 2021 at 12:03 pm

      Thanks so much for this recipe!! Most people think ditching cheese is the hardest, for me it is meatballs. I have been trying so many recipes and I think I finally found the recipe I’ve been looking for. These “neatballs” are delicious! Most vegan meatballs have a funny flavor and texture and fall apart. The texture is perfect and I love that they hold up in sauce, as most seitan does. I substituted pomegranate molasses for the hoison (didn’t have any) and Aleppo pepper for the smoked paprika as I’m not a fan. and left out the oregano (never liked it in real meatballs) and I am so pleased with the result. I made 2 tbsp size balls and had to bake them about twice as long, but oh so good! I also love that they can be oil free as I am transitioning to a WFPB lifestyle. These will be kept on hand in my freezer always when I need to treat myself!5 stars

      Reply
      • Alison Andrews says

        April 20, 2021 at 1:30 pm

        Thanks so much Jeanette! I’m so happy to hear they were a success!

        Reply
    3. Sheri L Barry says

      December 29, 2020 at 6:06 pm

      This recipe has been great. We have already made it several times. This time though I don’t have enough walnuts. Can I mix them with oatmeal to make up the difference? The only other nuts we have are cashews, and I noticed you had mentioned that they weren’t preferable as a substitute.5 stars

      Reply
      • Alison Andrews says

        December 31, 2020 at 10:34 am

        Hi Sheri, I think oatmeal could work!

        Reply
    4. H says

      December 14, 2020 at 2:56 am

      I love your technique. I have never worked with chickpeas before for meatballs with vital wheat gluten combined. Ended up with 26 meatballs, trial and error for first time on my part, I can’t wait to make these meatballs again and perfect it, Thank you for sharing your recipe, absolutely delicious!5 stars

      Reply
      • Alison Andrews says

        December 14, 2020 at 10:34 am

        So glad you enjoyed it! thanks for the review!

        Reply
    5. Margaret says

      May 27, 2020 at 8:19 pm

      These were FANTASTIC…but I highly recommend taking the extra 10-15minutes to simmer them in any sauce of choice, to make them more tender and juicy! I made mine in a roasted red pepper – tomato sauce and they were divine! P.S. I would be grateful for a metric recipe version! Would love to save the recipe to make it more often!

      Reply
      • Margaret says

        May 27, 2020 at 8:22 pm

        My bad, you have a metric version for most of the ingredients 😀
        Sorry!

        Reply
      • Alison Andrews says

        May 28, 2020 at 11:29 am

        So glad you enjoyed them! Thanks for sharing Margaret.

        Reply
    6. Chris says

      April 10, 2020 at 4:51 am

      I have to admit I was not suprised…

      …its another great recipe 🙂5 stars

      Reply
      • Alison Andrews says

        April 11, 2020 at 11:31 am

        Thanks Chris! 🙂

        Reply
    7. Ash says

      April 08, 2020 at 7:41 am

      Delicious! Omni flatmate said they have an “almost meaty taste”. I loved them! taste was really good and texture was good too. It’s the best seitan I’ve made. Thanks for sharing 🙂5 stars

      Reply
      • Alison Andrews says

        April 08, 2020 at 10:42 am

        Awesome! So happy to hear that Ash! Thanks a million.

        Reply
    8. Yolande Labbe says

      December 12, 2019 at 2:58 am

      Hi! I made your meatballs and absolutely loved it. Easy to make and very Good. The Vital Wheat Gluten works miracles. I cook my seitan 45 min on low heat in liquid (any tasty broth). I make it into a ball or little patty and they are always tasty, moist and keep a solid shape you almost think that you are eating meat but without the suffering. You are a blessing, being vegan has opened a world of goodness, often because of you and all your nice recipes. Thank You! Have a Great Day!5 stars

      Reply
      • Alison Andrews says

        December 12, 2019 at 9:52 am

        Awesome Yolande, thanks so much for sharing and the wonderful review. So glad you like our recipes! 🙂

        Reply
    9. Brigitte says

      December 08, 2019 at 10:06 pm

      I made the meatballs today, I ground the walnuts but forgot to add it to the mix! I added half of diced red pepper 4 garlic and no cumin, I wanted Italian taste, extra Italian seasoning salt free …it was the best Italian balls. My husband said keep the recipe. I served it with a marinara sauce made from scratch with anchovies. Best meal ever.5 stars

      Reply
      • Alison Andrews says

        December 10, 2019 at 9:29 am

        Hi Brigitte, so happy they worked out even without the walnuts! Thanks so much for sharing and the awesome review. 🙂

        Reply
      • Yolande Labbe says

        April 23, 2020 at 6:30 pm

        Hi! Make sure to make another try with the nuts. They add a nice touch.

        Reply
    10. Jane says

      November 06, 2019 at 10:20 pm

      I am allergic to walnuts and pecans but want to try this recipe. Can I use other nuts like cashews?

      Reply
      • Alison Andrews says

        November 07, 2019 at 8:29 am

        Hi Jane, I’m sure you can. I’m not sure how well cashews would work in this recipe. Are you okay with almonds? I think that might be a better fit here. 🙂

        Reply
    11. Sarah says

      November 01, 2019 at 9:29 pm

      I’ve been trying a lot of vegan meatballs and a lot of gluten recipes, but this is the first one that is easy and not weirdly chewy! I’ll definitely make it again.5 stars

      Reply
      • Alison Andrews says

        November 03, 2019 at 10:26 am

        Awesome! Thanks for the great review Sarah! 🙂

        Reply
    12. Yolande Labbe says

      October 09, 2019 at 12:20 am

      Very Good, I had it with sweet and sour sauce, they are addictive. Thank You! for the Great recipe. It is a Keeper! Have a Great Day!5 stars

      Reply
      • Alison Andrews says

        October 09, 2019 at 9:08 am

        So glad you liked the recipe! Thanks for the awesome review. 🙂

        Reply
    13. Yvette Barton says

      October 05, 2019 at 3:21 am

      These are awesome. I’ve never used wheat gluten before and have to admit it had me worried. But it was seriously easy to make and the meatballs are so good that my 8 year old literally couldn’t stop eating them straight from the oven (forget sauce or pasta lol). I also froze some and found that after a quick defrost in the microwave and then heated in a sauce they were equally awesome.5 stars

      Reply
      • Alison Andrews says

        October 05, 2019 at 9:20 am

        Thanks Yvette! So happy to hear they turned out well! 🙂

        Reply
    14. Karen says

      September 28, 2019 at 8:13 pm

      I love your recipes. They are the best!
      I cook for a celiac and we can’t have gluten. So I thank you for the Minimalist Baker suggestion.

      Reply
      • Alison Andrews says

        September 30, 2019 at 3:12 pm

        Thank you so much Karen!

        Reply
        • Ebony says

          June 26, 2021 at 3:40 pm

          I’m amazed at the texture of these meatballs!! I’m curious to know if they could be used as a “ground beef” for a vegan lasagna? And how would I go by doing that if so?

          Reply
          • Alison Andrews says

            June 28, 2021 at 9:09 am

            Hi Ebony, I’m not sure actually! We do have a recipe for vegan mince that would work great in a lasagna.

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