vegetarian meatballs

30 Minute Vegetarian Meatballs - cauliflower, quinoa, brown rice, garlic, and spices. SUPER versatile - recipe makes a huge batch so you can stockpile them in your freezer for easy meals later!

30 Minute Vegetarian Meatballs

cauliflower florets (roughly 1 head of cauliflower)

quinoa

eggs

salt

olive oil

Cauliflower

Cook the cauliflower florets in a pot of boiling water for about 5 minutes, till fork-tender. Drain well.

Pulse the quinoa and cauliflower through a food processor until semi-smooth (see pictures for texture). Transfer mixture to a large mixing bowl and combine with all other ingredients. Stir until everything is incorporated. Roll into small balls (about one heaping tablespoon per ball was best for me).

Cook

Heat a thin layer of olive oil in a skillet over medium heat &#8211; add the balls and cook for a few minutes on each side &#8211; they will need to be gently turned every so often to get browned all the way around. Serve with yummy sauces, salads, bowls, or freeze for later!

Wondering if these freeze well? They look delicious.

I would love to see the nutrition info on these yummy looking meatballs if you have the chance to post it! thanks for all your mouth-watering recipes!

These look just like some vegetarian meatballs I had at an Indian restaurant in vegetarian kofta. It tasted wonderful, but it wasn't as clean as this looks! I would love to use this if I were to ever recreate that recipe. It would be amazing!

https://content.jwplatform.com/videos/zMxse3o7.mp4

30 Minute Vegetarian Meatballs: made with cauliflower, quinoa, brown rice, garlic, and spices. SUPER versatile – recipe makes a huge batch so you can stockpile them in your freezer for easy meals later!

These soft and moist Mushroom Meatballs are simple to prepare and make a perfect vegetarian dinner!

VEGETARIAN MUSHROOM MEATBALLS

onion

mushrooms,

quick cook oats

breadcrumbs

parsley

garlic

oregano

thyme

tsp salt

tsp pepper

Marinara sauce

Parmesan cheese (optional)

In a large skillet, saute the onion in olive oil on medium-low heat for about 7 minutes. Add mushrooms, increase the heat to medium-high and cook them for 10-15 minutes. You'll need to wait until the water evaporates and then keep cooking the mushrooms until they brown nicely. Add garlic, stir, and transfer the mushrooms into the mixing bowl. Let them cool down.

Add the rest of the ingredients excluding marinara to the mixture. Stir the mixture nicely and cover it with plastic wrap. Refrigerate for at least 2 hours, possibly overnight for the flavors (and texture!) to develop.

When ready to cook, using a tablespoon as a measure, form small balls from the mixture. Fry the balls in a small amount of vegetable oil until they turn brown or bake them in a preheated oven at 400F for 15 minutes.

Add marinara sauce to the medium saucepan. Place the meatballs on top and cook the meatballs in the sauce on a low heat for about 15 more minutes.

Garnish with grated Parmesan or fresh parsley.

These vegetarian meatballs get a triple dose of good fats from luscious walnuts, extra virgin olive oil, and creamy tahini. Serve them as an appetizer, entree, or sandwich!

Vegetarian Walnut Meatballs with Garlic Tahini Sauce

walnut pieces

oat flour

1½ cup cooked chickpeas (1-15 ounce can, rinsed and drained)

tsp smoked paprika

½ tsp ground black pepper

tbsp extra virgin olive oil

tahini, lightly salted, room temperature

water

lemon juice

garlic powder

tbsp honey

toothpicks

Add the onion to the bowl of a food processor. Pulse until finely chopped.

Add the remaining vegetarian meatball ingredients. Pulse until the mixture comes together and is easily formed into a ball. If the mixture is too wet, add a bit more oat flour.

Roll into 1-inch balls. (Tip: add a little olive oil to your hands for a cleaner rolling process.) Refrigerate 30 minutes up to overnight. The vegetarian meatballs can be cooked on the stovetop or baked in the oven.

On the stovetop: Heat the olive oil in a large skillet over medium heat. Add the no-meatballs in batches. Turn to brown evenly on all sides, about 10 minutes.&nbsp;In the oven: Preheat oven to 350°F. Line a baking sheet with parchment or prep with olive oil mister generously. Roll each ball in the olive oil. Place onto the baking sheet about 1 inch apart. Bake 25 minutes, turning once halfway through cook time.

Remove from oven and let cool slightly before assembling.

Add all tahini sauce ingredients to a medium bowl. Whisk until smooth.

Place the walnut meatballs on a serving platter. Drizzle with tahini sauce and serve warm or at room temperature.

Garlic Tahini Sauce &amp; Assembly

These vegan meatballs are made with from-scratch seitan using vital wheat gluten. They’re quick and easy to prepare and are baked for a super-healthy and versatile vegan meatball!

Vegan Meatballs

(100 grams) cooked white beans (-  0.13)

onion (-  0.13)

soy sauce (-  0.10)

(120 ml) vegetable stock (-  0.12)

(130 grams) vital wheat gluten (-  2.81)

paprika (-  0.20)

oregano (-  0.12)

basil (-  0.18)

nutritional yeast (-  0.12)

red pepper (diced -  0.36)

(240 ml) tomato sauce (-  0.30)

salt (-  0.01)

Pepper (to taste -  0.03)

Preheat the oven to 200°C / 400F°.

Boil the potato until soft. Drain and mash. Set aside to cool.

Meanwhile, combine the beans, one quarter of the onion (roughly chopped), 3 roughly chopped cloves of garlic, the soy sauce and vegetable stock in a blender or food processor and blend until smooth.

In a bowl, combine the vital wheat gluten, paprika, oregano, basil, nutritional yeast, mashed potato and liquid mixture. Mix to combine then use your hands to mash the mixture together into a dough.

Tear off portions of the dough and roll them into meatballs. Place them on a lightly greased or paper-lined pan and bake for 20 minutes, flipping them over at 10 minutes. You can eat them still warm from the oven or you can let them cool and reheat them in the sauce later. I find that letting them cool helps them firm up to a more meaty texture.

Heat a large pan over medium-high heat and dice the remainder of the onion. Cook the onion and remaining 2 cloves of minced garlic in a splash of water until soft. Add the red pepper and fry until soft. Add the sauce, salt, pepper and meatballs. Simmer for a few minutes until the meatballs are heated through then serve.

https://content.jwplatform.com/videos/QKTNSVDI.mp4

Recipe video for vegan meatballs made with seitan.

Vegetarians don't need to miss out on pasta with meatballs, with this no-fuss meat-free version

Herby chickpea balls with tomato sauce

white bread

can chickpea

basil leaves

passata

spaghetti, linguine or tagliatelle

Heat oven to 220C/200C fan/gas 7. Whizz the bread and roughly chopped Parmesan in a food processor to crumbs, then throw in the chickpeas, roughly chopped garlic, half the oregano, a few basil leaves and some seasoning. Pulse until the mixture starts to come together, then add just enough of the egg while the motor is running to bind together. Shape into 18 small balls. Transfer to an oiled baking sheet and cook in the oven for 15 mins, turning halfway.

Meanwhile, in a large pan, fry the crushed garlic in the olive oil for 1 min. Then tip in the passata, remaining oregano and some seasoning and simmer until the chickpea balls are ready. Cook pasta following pack instructions.

When the chickpea balls are cooked, serve over the pasta, with the tomato sauce and the rest of the basil on top. Sprinkle with the grated Parmesan.

Meaty—with no meat at all—savory and oh-so-satisfying, these delicious, lentil-based vegetarian meatballs give regular meatballs a run for their money.

Vegetarian Meatballs

dried lentils (or 2 1/2 cups cooked)

onion,

oz cremini mushrooms, tough part of stems removed

garlic cloves,

panko breadcrumbs

tsp Italian seasoning, divided

cayenne

parmesan cheese

lbs roma tomatoes

basil

pasta

cheese

In a large bowl toss together tomato halves along with 1 tsp Italian seasoning, 1 tsp of salt and 1/4 cup olive oil

Arrange tomatoes on a large baking sheet cut side up, set aside.If using dried lentils, place them into a small saucepan set over medium-high heat

Cover them plenty of with water, about 4 inches

Bring them to a boil before turning the heat to medium-low and simmer, uncovered, for about 20 minutes, until they are tender but not mushy

Drain any excess water and set aside.Pulse the mushrooms in a food processor until they are about the size of peas

Heat 1 tablespoon oil in a large pan set over medium-high heat

When the oil is hot, add the onion and sauté for about 3 minutes, until translucent

Add garlic and the pulsed mushrooms and sauté for 3-4 more minutes until the moisture has burned off and the garlic is fragrant

Remove the skillet from the heat and transfer the contents back into the food processor along with the lentils

Pulse until combined, about 20 pulses scraping down halfway through

In a large bowl combine mushroom lentil mixture along with panko bread crumbs, 2 teaspoons of Italian seasoning, cayenne, 1 ½ teaspoons salt, eggs and parmesan cheese and stir to combine

Roll the mixture into 1 ½ (2 tablespoons) balls, about 24 and arrange them on another baking sheet

Lightly brush or spray the meatballs with about 1 tablespoon of olive oil or cooking spray.Bake the meatballs and tomatoes for 30 minutes, rotating the 2 baking sheets and flipping the meatballs at the 15 minutes mark.Once tomatoes and meatballs are roasted toss them together with cooked spaghetti, ¼ cup of olive oil, fresh basil and freshly grated parmesan cheese.

Easy Vegan Meatballs- these vegetarian meatballs are so simple to make and perfect for delicious weeknight meals!

Easy Vegan Meatballs

white onion, chopped

rice rice

all-purpose flour

bread crumbs

Italian seasoning

sea salt

black pepper

Heat the olive oil in a large skillet over medium heat and saute the onion and mushrooms until soft, about 5 minutes. Add in the garlic and saute for an additional 2 minutes.

Add the onion mixture to a food processor along with the rice, flour, bread crumbs, italian seasoning, salt and pepper. Pulse until everything is combined and comes together.

Form the mixture into golf ball sized meatballs and set aside.

TO FRY

In the same skillet pour in enough oil to fully cover the bottom of the skillet (I end up using about 1 1/2- 2 tablespoons of oil). Set over medium heat. Once hot, add in the meatballs so that they&#8217;re not overcrowded. Cook until browned on all sides, about 4 minutes per side. Add more oil as needed so that skillet has a thin layer covering it.

TO BAKE

Place the uncooked meatballs on a large baking sheet lined with parchment paper. Bake at 400 degrees F. for 10 minutes, flip, and bake an additional 8-10 minutes.

Serve with spaghetti or however you enjoy your meatballs :D

yay so glad that you liked them! YES I need to get working on that baked version for sure!

yay! SO glad that you liked them! I've been meaning to try these in masala sauce and totally agree about trying them with different flavoring! YUM

This meatballs are INCREDIBLE.    I have tried a lot of these recipes and these win the prize.    I had to double the batch because my family liked them so much.    WOW!!    Home Run!     Great recipe!!!     Thank you so much.    

Great recipe! I ended up tweaking it a tad bit because they did come out so sticky. I tried letting the rice and mushroom mixture cool before adding it into the blender. I also cooked the mushroom mixture with Worcester’s Sauce and added a No Beef Bullion cube to the blender for that extra meaty flavor. Came out excellent! 

My family LOVES these meatballs and gobbles them up anytime I make them! This is our go-to vegan meatball recipe.

This recipe is so delicious. It almost tastes like stuffed mushrooms but better because of the pizza sauce. My meatballs turned out sticky; however, I used 1.5 cups of quinoa instead of rice, and I didn’t let the quinoa or mushroom and onions cool before adding them to the fruit processor. I recommend cooling these ingredients before processing. I also added more Italian seasoning than what the recipe calls for to get some extra flavor! Overall, this is an easy to follow and delicious recipe with minimal ingredients! I would definitely make it again! 

I made these with quinoa, they were very sticky so I couldn't use my hands and used an ice cream scooper instead. They were more like nuggets than meatballs but had a very good taste!! :)

Extremely hard to blend in blender :( I baked it like a previous reviewer mentioned and it was bland, so I sauteed it in a frying pan with my homeade tomato sauce and some onions....OH MY!! What a great taste, thank you!!!

Great recipe thank you! I was just worried if I can freeze them? I always have way too many for what I can eat 

I don't have a food processor. Us there a way to bring the ingredients together without having one?

They were quite bland and nothing I would make again. 

These are simple delicious. My daughter has decided to be a vegetarian and she loves them, super easy to make, even my husband enjoyed them. Definitely adding to my recipe list.  Thank you.

These are extremely good! So easy to make. Even my son eat them - and he’s not big on vegan substitutes. Thanks for sharing!

I made this with quinoa (which I let cook for an extra 2 mins so it’d be stickier) and it turned out so delicious and amazing in texture. Next time i think I would try with 50% more mushrooms as their taste was a bit overpowered by quinoa but overall this dish is amazing and would definitely make it again. 

Really tasty!  Have made them a couple of times now.  
Have you got a recipe for a pasta sauce that goes well with them?
Cheers!

These are amazing! I don’t have a food processor, so used a magic bullet, which required that I add a little bit of liquid to get it to blend/stick together, but it still turned out really well! 
I don’t even want to “ruin” them with pasta sauce, I’m eating them straight! 
Thank you for this recipe! 

These meatballs are so delicious and versatile!!! The rice made them taste so
chewy***.My adult son loved them, my meat eater friend enjoyed them. I will
definitely will be making them one of my signature dishes. Thank you!!!!

Hi! I was wondering if you could use gluten free flour instead of regular flour or what would be another good gluten free flour I could use to replace it ?

Looking for a meatball recipe with no meat? That may be a contradiction but these vegetarian eggplant meatballs are flavorful and satisfying.

Eggplant Meatballs

olive oil, divided

eggplant, ends trimmed and cut into large cubes

shallot,

garlic cloves, roughly chopped

(15.5 oz.) cannellini beans, rinsed and drained

breadcrumbs (use gluten-free if desired)

Pecorino Romano or Parmesan cheese

Preheat oven to 375°F. Lightly grease a baking sheet with cooking spray, or line pan with parchment paper.

Place 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add cubed eggplant and water. Season with salt and pepper. Stir and cook for about 10 minutes until eggplant is softened and starting to caramelize.

Push eggplant to one side of the skillet. Add remaining olive oil to the pan and place shallots and garlic in the pan. Cook until softened, about 3-4 minutes.

Transfer eggplant, shallots and garlic to a food processor.

Add the beans, parsley, basil and oregano, process until combined. Mixture should be finely chopped but not pureed. Check for seasoning and add more salt and pepper, if needed.

Transfer the mixture to a large bowl. Add the breadcrumbs and cheese (if using). Stir together with a spatula until well combined.

Using a medium cookie scoop (about 2 tablespoons), form mixture into balls and place on the prepared baking sheet.

Bake for 25-30 minutes, until browned around the edges.

If desired, add 2 cups marinara sauce to a skillet and heat through. Place cooked meatballs in the sauce and toss to coat before serving over noodles of choice.

https://embed.mediavine.com/videos/g8umexcllk2o9ec4wrge

Looking for a meatball recipe with no meat? That may be a contradiction but these vegetarian eggplant meatballs are flavorful and satisfying. Give them a try!

Moroccan Lentil Meatballs with Roasted Red Pepper Sauce is made with simple ingredients and comes together in just 30 minutes. These veggie meatballs are kid-friendly and great for meal prep lunch or easy weeknight dinners.

Moroccan Lentil Meatballs with Roasted Red Pepper Sauce

lentils,

red onion

parsley leaves (no need to chop)

egg (*sub flax egg if making vegan)

tomato paste

soy sauce

smoked paprika

(12-oz.) jar roasted red peppers, drained

harissa ((I use Mina brand))

Tbsp. garlic

couscous

Start by preparing the Lentil Meatballs: In the bowl of a food processor, combine the lentils, breadcrumbs, onion, parsley, egg, tomato paste, soy sauce, garlic, oregano, paprika, salt and pepper. Pulse, mixing until combined, but not puréed, leaving a little texture. (The texture should be similar to dough. If it feels too wet to roll, mix in extra breadcrumbs.) Transfer mixture to a bowl and wipe the food processor clean. 

Prepare the Roasted Red Pepper Sauce: Add roasted red peppers, olive oil, harissa, garlic, salt and pepper to the food processor. Blend the mixture until smooth; set aside.

Use a medium cookie dough scoop to scoop out Tablespoon amounts of lentil meatball mixture and roll into 18 balls. In a large skillet, heat 2 Tbsp olive oil. Once hot, add the lentil meatballs and cook for 5 to 7 minutes, until golden-brown and slightly crisp. Shake the pan or use a wooden spoon to roll the balls around to cook evenly on all sides. (Note: if you&#039;re using a smaller pan, cook the meatballs in two batches.)

Pour the roasted red pepper sauce into the skillet with the cooked lentil meatballs. Garnish with fresh chopped parsley, if desired, and serve with your side(s) of choice. 

These vegetarian meatballs are incredibly easy and super versatile! Packed with cauliflower, quinoa, brown rice, garlic, and spices. Stockpile these in your freezer and your future self will thank you. 

cauliflower rice cauliflower florets

spices

teaspoon salt

Cauliflower and Rice

Preheat the oven to 400 degrees. Steam the cauliflower rice according to package directions in the microwave. Do the same for the rice so it&#8217;s warm and soft. (If using cauliflower florets, boil until tender and drain.)

Pulse the cauliflower and quinoa through a food processor until semi-smooth (see pictures for texture). Transfer mixture to a large mixing bowl and combine with all other ingredients. Stir until everything is incorporated. Roll into small balls (about one heaping tablespoon per ball was best for me).

Brush generously with olive oil and bake for 20 minutes. Serve with yummy sauces, salads, bowls, or freeze for later!

https://content.jwplatform.com/videos/pJ45oVN3.mp4

These vegetarian meatballs are incredibly easy and super versatile! Packed with cauliflower, quinoa, brown rice, garlic, and spices. Stockpile these in your freezer and your future self will thank you. 

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The most viewed vegetarian meatballs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

30 Minute Vegetarian Meatballs

VEGETARIAN MUSHROOM MEATBALLS

Vegetarian Walnut Meatballs with Ga...

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Herby chickpea balls with tomato sa...

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Easy Vegan Meatballs

Eggplant Meatballs

Moroccan Lentil Meatballs with Roas...

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The most viewed vegetarian meatballs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine