Portions: 6 servings Calories: 419kcal |
This Vegan “Meatballs” recipe will not disappoint. Whether you are a meat lover searching for good party food, or a vegan seeking a great alternative to meat dishes, these are perfect as appetizers. But you can do more with them, so read on to get inspired.
By - Last revised . Published Jul 1, 2013.
Why I ❤️ it Recipe Ingredients Preparation
Vegan meatballs.
Why I ❤️ it
If you are a meat lover, please don't tune out just yet. Just because you love your meat doesn't mean that you can't enjoy a good, tasty, gluten-free, vegan dish. And for those occasions, or to serve to your vegetarian and vegan friends, I have just the dish: Vegan "meatballs."
Easy vegan meatballs recipe
This free recipe contains Amazon affiliate links, and I receive a small commission when you purchase, at no cost to you. Thank you!
Utensils and tools
- Food processor
- Large mixing bowl
- Skillet or pan
Ingredients
- 3 slices whole-wheat bread
- ½ red bell pepper
- 1 small white onion
- 2 cloves of garlic
- 1 tablespoon of soy sauce or tamari
- 3 tablespoons of minced fresh parsley
- ¼ teaspoon freshly cracked pepper
- 1½ teaspoon of salt
- 2 cups dry of chickpeas, boiled soft
- 2 tablespoons of instant oats
- 2 cups boiled lentils
- ⅓ cup of olive oil
Preparation
Before you start, make sure you have all the ingredients and utensils ready.
Step 1: Grind bread
Pulse the bread in the food processor until it has the texture of coarse sugar. Set aside.
Step 2: Grind seasoning
Mix bell pepper, onion, garlic, soy sauce, parsley, pepper, and salt and pulse in the food processor until you obtain a coarse paste. Reserve.
Step 3: Grind chickpeas
Pulse the chickpeas in the food processor just long enough to break them into smaller pieces (a quarter of their original size).
Step 4: Make mixture
In a large bowl, combine chickpeas, oats, lentils, breadcrumbs, and seasoning paste you previously processed. Mix well. Taste and add salt to taste if you find it necessary.
Make the paste into balls about 1½ inches [4 centimeters] in diameter. Reserve.
Step 5: Cook
Heat oil over medium heat in the skillet.
Pan fry the balls long enough to turn brown on the outside. Rest on a baking tray lined with a paper towel to absorb excess oil.
Top tips
- If you want to save some of these, it's best to store them before pan-frying them. Store them in an airtight container in the freezer for up to a month or in the refrigerator for up to three days.
- Add a couple of tablespoons of tomato paste to the seasoning mixture if you'd like to give them a reddish tone inside.
Serving suggestions
Serve them alongside a dip of your preference. This vegan avocado mayo is great with it, but you can also serve them with a roasted eggplant dip, or this amazing roasted pepper sauce.
You can also serve them with pasta in marinara sauce (perfect with spaghetti or fettuccini). Just remember to add mix them into the pasta after the pasta is mixed with the tomato sauce so the balls don't get soggy. Sprinkle the pasta with vegan parmesan cheese.
Nutritional information
Calories: 419kcal | Carbohydrates: 52g | Protein: 17g | Fat: 17g | Saturated Fat: 2g | Sodium: 843mg | Potassium: 848mg | Fiber: 19g | Sugar: 10g | Vitamin A: 1148IU | Vitamin C: 48mg | Calcium: 82mg | Iron: 5mg
FAQs
What are vegan meatballs made of?
These vegan meatballs are made mainly from chickpeas and lentils. Some recipes call for black beans instead, but I prefer chickpeas in these.
Are vegan meatballs healthy?
Vegan meatballs are nutritious, protein-rich, low in fat, so they may fit your diet very well.
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How to Make Vegan Meatballs for Dinner or Appetizers
Ingredients
- 3 slices whole-wheat bread
- ½ red bell pepper
- 1 small white onion
- 2 cloves of garlic
- 1 tablespoon of soy sauce or tamari
- 3 tablespoons of minced fresh parsley
- ¼ teaspoon freshly cracked pepper
- 1½ teaspoon of salt
- 2 cups dry of chickpeas , boiled soft
- 2 tablespoons of instant oats
- 2 cups boiled lentils
- 1⅓ cup of olive oil
Instructions
Step 1: Grind bread
- Pulse the bread in the food processor until it has the texture of coarse sugar. Set aside.
Step 2: Grind seasoning
- Mix bell pepper, onion, garlic, soy sauce, parsley, pepper, and salt and pulse in the food processor until you obtain a coarse paste. Reserve.
Step 3: Grind chickpeas
- Pulse the chickpeas in the food processor just long enough to break them into smaller pieces (a quarter of their original size).
Step 4: Make mixture
- In a large bowl, combine chickpeas, oats, lentils, breadcrumbs, and seasoning paste you previously processed. Mix well. Taste and add salt to taste if you find it necessary.Make the paste into balls about 1½ inches [4 centimeters] in diameter. Reserve.
Step 5: Cook
- Heat oil over medium heat in the skillet.
Nutrition
By , published Jul 1, 2013 on Tia Clara
Joan
It will not allow me to print your recipe for Vegan Meatballs with spicy roasted eggplant dip. could you please email it to me? I would love to make this for dinner.
Tia Clara
You should be able to print it now. Sorry, I cannot email recipes.
daphne
Can I bake these instead? Will it affect the taste or texture?
Tia Clara
I am not sure, I haven't tested it that way. You can try and see if it works.
Kristi Rimkus
These look terrific for meatless Mondays. I love the chickpeas and lentils.
Suzanne perazzini
Fortunately lactose is not my issue so I could happily eat in Denmark but I feel your pain, believe me. This dish looks so tasty but wouldn't suit my issues - we are all so individual with our digestive systems. It makes you wonder what they did in the past when food was scarce and you had to eat what you could find. Or maybe the level of food intolerances in the world today didn't exist back then.
Tia Clara
Yesterday was another "Denmark is trying to kill me!" day. I have learned that asking before ordering is a must. Even a pasta dish that usually does not contain dairy appeared on my table with cream. I ended up leaving most of it, but even the bit I ate did me in.
I think I will eat all my meals at the local Thai restaurant from now on. :0
Charlie Sommers
This sounds delicious! The meatballs sound like a version of falafel which I am very fond of and the eggplant dip is quite similar to baba ghanoush another Middle Eastern dish of which I am quite fond. I bet your recipe would lend itself to being stuffed in a piece of wholewheat pita bread along with some watercress, lettuce, or coleslaw and being eaten as a sandwich.
Tia Clara
Yes, I was inspired by falafel, but I wanted something with a more dominican taste. The eggplant dip is basically berenjenas asadas, with the eggs left out.
Eileen Z. Fuentes
Any chance we can convince you to create a Dominican Cooking vegan cookbook??? That would make me very happy.
Tia Clara
This might be in my future soon. 🙂
Nami | Just One Cookbook
Ohhhh yum! I love the spicy eggplant dip here. Never tried making "meatball" with chickpeas but they look and sound delicious!