These wholesome vegan meatballs are hearty, flavorful, and simple to make — just five main ingredients and no eggs required.
The best recipe for vegan meatballs
These homemade vegan meatballs deliver a satisfying texture and savory flavor that both kids and adults enjoy. Each serving provides a good amount of protein and works well for weeknight dinners, sandwiches, or a vegan pasta night.
What makes this recipe handy: it uses no oil if you bake, and it avoids common binders or allergens like flax eggs, soy, nuts, mushrooms, and meat substitutes — just simple whole-food ingredients.
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Flavor variations
Italian: Add up to 1 teaspoon each dried oregano and parsley flakes, and an optional pinch of dried basil. Swap the oats for toasted or panko breadcrumbs for a different texture.
Cheesy: Stir in 1–2 tablespoons vegan Parmesan or Romano before processing, or press a small cube of vegan cheese into the center of each ball after shaping.
Teriyaki: Add 1/4 teaspoon powdered ginger to the dry ingredients. After baking or pan-frying, toss or brush the balls with teriyaki sauce and garnish with sesame seeds and chopped green onions.
Sausage-style: Add 1 teaspoon fennel seeds, 1/2 teaspoon dried basil, and a pinch of black pepper to the mixture before blending.
Sweet & sour: Add 1/4 teaspoon powdered ginger and coat the cooked balls in sweet-and-sour sauce. Mix in diced pineapple and cooked bell peppers if you like.
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Vegan spaghetti and meatballs
For a classic pairing, boil your pasta while the meatballs cook. Salt the water if desired and cook the pasta to al dente, then drain without rinsing. Warm your favorite tomato sauce or use a cream-style vegan sauce, then either toss the pasta with sauce and the meatballs so everything is coated, or plate the pasta and top each serving with meatballs.
If you prefer something other than tomato, try a vegan Alfredo or cauliflower-based sauce for a creamy alternative.
Ways to use these meatballs
Serve them on top of spaghetti, make meatball subs or sliders, or pair them with rice, mashed potatoes, or quinoa. Add them to stir-fries, curries, or breakfast scrambles for extra protein. For Swedish-style meatballs, add a pinch of nutmeg and serve with mushroom gravy.
They also make great fillings for sandwiches or additions to hearty salads and bowls.
Ingredients
This recipe is built from five main ingredients: a can of beans (or 1 1/2 cups cooked beans), quick oats or almond flour, chopped onion, salt, and minced garlic or garlic powder. Optional seasonings and variations are listed above.
You can use black beans, pinto beans, or white beans such as cannellini. Kidney beans can be used but have a slightly earthier flavor. If you try chickpeas or lentils, expect a different texture and flavor.
If you need grain-free or gluten-free meatballs, use almond flour to keep them grain free and gluten free. Quick oats are naturally gluten free but may be processed in facilities that handle wheat; choose certified gluten-free oats if needed.
To swap rolled oats for quick oats, pulse rolled oats a few times in a food processor before combining with the other ingredients. If you prefer to use flour instead, start with 1/4 cup and add more only if the mixture feels too soft.
FAQ
Can I use dried beans? Yes. Use about 1 1/2 cups of cooked beans to replace a 15-ounce can.
Can I freeze them? Absolutely. Cool the cooked meatballs, then store in an airtight container in the refrigerator for 4–5 days or freeze up to 3 months. Thaw and reheat in the oven, microwave, or on the stovetop.
Do they taste like traditional meat? These are not meant to mimic the exact taste of meat. They’re a delicious plant-based alternative with their own texture and flavor — call them black bean balls, veggie balls, or meatless balls if you prefer.
Where can I buy ready-made vegan meatballs? Brands such as Impossible, Beyond, Gardein, Morningstar, and others offer meatball-style products that aim to replicate the taste and texture of meat. Many grocery stores and some restaurants carry them.
How to make vegan meatballs
Step One: Gather ingredients. Drain and rinse canned beans well. If baking, preheat the oven to 350°F and line a baking tray with parchment.
Step Two: Combine the beans, oats or almond flour, chopped onion, salt, and garlic in a food processor. Pulse until the mixture is well blended but still has some texture — avoid over-processing to keep structure.
Step Three: Shape the mixture into small balls; smaller sizes cook more evenly.
Step Four: Pan-fry briefly in a little oil for a crisp exterior, or bake on the center rack for 10 minutes, turn, then bake another 10 minutes or until the desired texture is reached.
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Nutrition notes
These meatballs are high in protein and fiber, low in saturated fat and cholesterol-free. They also provide iron and potassium with no added sugars. Exact nutrition values will vary by ingredient choices and serving size.
The recipe is adapted from a veggie burger base and makes a nutritious, versatile addition to many meals.
Recipe video
Watch the step-by-step video above for a visual guide to making these meatballs.
Vegan Meatballs
Ingredients
- 1 can pinto beans or black beans
- 1/2 tsp salt
- 1/3 cup quick oats or almond flour
- 1 tsp minced garlic or 1/4 tsp garlic powder
- 1/2 cup chopped onion
- See flavor options above for additional seasonings
Instructions
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To make the meatballs, preheat the oven to 350°F if baking. Drain and rinse the beans well. Combine all ingredients in a food processor and pulse until evenly blended but still slightly textured. Shape into small balls. Either pan-fry briefly in a little oil for a crisp finish or bake on a parchment-lined tray on the center rack for 10 minutes, turn, and bake another 10 minutes, or until the desired texture is reached.
Video
Notes
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