Vegan Meatballs Recipe
Hearty, protein-packed vegan meatballs loaded with savory spices and perfect for pasta night or party platters.
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Why Vegan Meatballs Are a Game Changer
Let’s be honest—there’s nothing quite as satisfying as biting into a really well-made meatball. But what truly took me by surprise about this vegan version is how juicy, filling, and flavorful they are. I’m constantly searching for meatless recipes that don’t sacrifice on taste or texture, and these hit the mark.
Using lentils as the base gives the perfect savory, toothsome bite. Oats hold everything together without making things dense. And the mix of oregano, basil, and smoked paprika means the flavor is all there—no need for meat or eggs. What I like most is how adaptable this recipe is for whatever scenario is on hand.
Here are a few ways I love to serve these up:
- With spaghetti and marinara, classic style
- Piled in sub rolls with plenty of sauce
- Pan-fried and skewered with toothpicks for snacks or party bites
If you’re looking for a plant-based recipe that holds its own, delivers on big flavor, and doesn’t take ages to put together—these will absolutely become a staple. You might even have a hard time convincing folks they’re actually vegan.
Savory Vegan Meatballs
Savory vegan meatballs made from lentils, oats, and spices—perfect for pasta, subs, or appetizers.
Ingredients
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a large bowl, combine the mashed lentils, rolled oats, breadcrumbs, chopped onion, garlic, oregano, basil, smoked paprika, salt, pepper, and nutritional yeast. Mix until well combined.
- 3
Using your hands, shape the mixture into small meatballs (about 1 inch in diameter).
- 4
Place the meatballs on a lined baking sheet and bake for 20-25 minutes, turning halfway through, until they are golden brown and slightly crispy on the outside.
- 5
Enjoy the meatballs with marinara sauce, in a sub, or on their own as a tasty snack.
Notes
Mixture may be slightly sticky—dampen your hands for easier rolling.
Store leftovers in the refrigerator for up to 4 days.
Great for meal prep and batch cooking.
Nutrition Facts
Serves: 4 servings
Calories Per Serving: 180
Frequently Asked Questions About This Recipe
Yes, these vegan meatballs freeze very well. Simply bake them, let them cool, and freeze in a single layer. When ready to use, reheat in the oven or on the stovetop.
They can be gluten-free if you use certified gluten-free oats and breadcrumbs.
You can use other cooked beans like black beans or chickpeas, but the texture may change slightly.
Classic marinara works great, but you can also try BBQ sauce, tahini, or a creamy vegan gravy.
