These Italian style Easy Vegan Meatballs are savory and filling. They’re easy to make, super versatile and uses wholesome ingredients that’ll make you feel good.
I’ve circled back to this recipe time and time again because it's just so good! These Vegan Meatballs are made with chickpeas, have a great dense texture and is packed with savory flavor. You’ll be surprised at how simple they are to make!
Although they don't have the exact same texture as a real meatball, they’ll definitely satisfy your spaghetti and meatball craving. You can also get creative doing just about anything with them. The best part is, the ingredient list for this recipe is pretty short. No hard to find or fancy ingredients and you can find all of the ingredients in any regular grocery store.
What I love about these Vegan Meatballs:
- Versatility: The meatballs can be used in various ways. You can use them in a meatball sub, as a substitute in a pita for a gyro, and of course in spaghetti. I’m sure there’s a dozen of other ways to get creative with them.
- The Ingredients: There are so many ways to make vegan meatless meatballs using various grains, veggies, beans, and legumes. Below is a list of the ingredients in this recipe:
- ground flax
- Italian breadcrumbs
- nutritional yeast
- garlic powder
- onion powder
- salt and pepper
- Timing: 35 minutes in the oven. That’s it! The prep work is super simple: blend up the chickpeas, add all the ingredients to 1 bowl, roll up the meatballs and into the oven they go!
Tips to making the Vegan Meatballs:
- Make sure you use ground flaxseed (not whole flaxseeds) for the flax egg.
- If you don't have a food processor or blender, you can still make these vegan meatballs. Just mash the chickpeas with a potato masher, then add them to the bowl.
- I prefer to bake the vegan meatballs in the oven. This way they become a lot crispier. Besides, the texture is firmer and you don’t need any oil.
- You can store the leftover meatballs in an airtight container in the fridge for 4-5 days. You can also freeze the meatballs for future meals.
More Meatless Comfort Food Recipes:
Easy Vegan Meatballs
- 3 tablespoons ground flaxseed
- 1/2 cup water
- 3 cups chickpeas drained (about 2 cans)
- 1/2 cup Italian breadcrumbs
- 1/4 cup nutritional yeast
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/2 teaspoon salt or more to taste
- 1/2 teaspoon pepper or more to taste
- 8 ounces spaghetti noodles
- 2 cups marinara sauce extra if necessary
- Preheat oven to 425 degrees.
- In a small bowl, mix together the ground flax and 1/2 cup of water. Let the mixture sit for about 5 minutes.
- In a food processor or blender, add the chickpeas and pulse until there are almost no whole beans left. Then add the processed chickpeas to the mixing bowl with the flax and water. If you don't have a large food processor or blender, no worries. You can breakdown the chickpeas in two batches then add it to the bowl.
- Now add to the bowl the breadcrumbs, nutritional yeast, garlic powder, onion powder, salt and pepper. Stir until well combined. The meatballs should look and feel al little bit sticky.
- Roll into balls (about a small cookie scoop size, or larger) and place on a parchment-lined or greased baking sheet.
- Place them in the oven and bake for 30-35 minutes, rotating or turning the meatballs halfway through to allow them to brown evenly.
- While the meatballs are baking, prepare the spaghetti noodles according to package instructions.
- When the meatballs are done cooking, carefully place them in a pan with the marinara sauce. Gently stir to coat, but be careful not to break apart, remember they aren't as firm as regular meatballs.
- Serve the warm vegan meatballs and marinara sauce over the spaghetti noodles.
- The meatballs will keep well in a covered container, in marinara or not, for 4-5 days.
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