Go Back

Flavorful Vegan Meatballs for Every Occasion

Make Vegan Meatballs with clear steps, pantry staples, and flexible swaps.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1 can 15 oz lentils, drained and rinsed
  • 1 cup breadcrumbs use gluten-free if needed
  • 1/4 cup ground flaxseed
  • 1/4 cup water
  • 2 tbsp tomato paste
  • 1 tbsp soy sauce or tamari
  • 1 tsp Italian seasoning
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp nutritional yeast optional

Method
 

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a skillet, heat the olive oil over medium heat, and then add the minced garlic. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
  3. In a large mixing bowl, combine the drained lentils, breadcrumbs, ground flaxseed, water, tomato paste, soy sauce, Italian seasoning, smoked paprika, salt, black pepper, and nutritional yeast, if using.
  4. Add the sautéed garlic to the mixture and stir everything together until well combined. You should have a slightly sticky mixture that holds together.
  5. Using your hands, form the mixture into small balls, about 1 to 1.5 inches in diameter, and place them on the prepared baking sheet.
  6. Bake the meatballs in the preheated oven for 25-30 minutes, turning them halfway through to ensure even browning. They should be golden and firm to the touch.
  7. Remove from the oven and let them cool for a few minutes before serving. Enjoy with your favorite sauce or as a protein-packed snack!