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Square picture of a shallow white dish with vegan meatballs garnished with some chopped parsley
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4.50 from 12 votes

Vegan Meatballs

Vegan meatballs, made with 8 ingredients and a delicious homemade marinara sauce. They're gluten-free and so easy to make.
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: Main Dish
Cuisine: Italian
Diet: Vegan
Servings: 30 meatballs
Calories: 355kcal
Author: Iosune Robles

Ingredients

For the vegan meatballs:

  • 2 15-ounce cans pinto beans drained and rinsed
  • 1 cup breadcrumbs you can use gluten-free or oat flour instead
  • ½ cup nutritional yeast
  • 2 cloves of garlic minced
  • 1 tablespoon fresh parsley finely chopped
  • ½ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 1 flax egg

For the sauce:

US Customary - Metric

Instructions

  • Add all the meatball ingredients to a food processor and blend until well combined. If you don’t have a food processor, add them to a large mixing bowl and mash with a potato masher, or a fork, or use an immersion blender.
  • Make balls with your hands (I made 16). Add to a plate and refrigerate for 15 minutes.
  • Heat a little bit of oil (I used 1 tablespoon of extra virgin olive oil) in a skillet or frying pan and sautée the meatballs over medium-high heat until golden brown. If you don’t consume oil, bake them at 350ºF or 180ºC until golden brown. Set aside.
  • Add the marinara sauce and the vegetable stock to the skillet or frying pan, stir and bring to a boil.
  • Cook the meatballs in the sauce over medium-high heat for about 20 minutes, stirring occasionally.
  • Serve your vegan meatballs immediately (I added some chopped fresh parsley on top), and store the leftovers in an airtight container in the fridge for 5-7 days, or in the freezer for 1 month. Thaw overnight in the fridge. 

Notes

  • Add your favorite fresh or dried herbs and spices.
  • Marinara sauce goes really well with meatballs, but any other sauce will do.
  • You could only use the marinara sauce instead of a combination of vegetable stock and marinara sauce, but I prefer my sauce not to be too thick, so I’m in love with this combo.
  • Nutritional info has been calculated by using 1 tablespoon of extra virgin olive oil to cook the meatballs.

Nutrition

Serving: 5meatballs | Calories: 355kcal | Carbohydrates: 53.4g | Protein: 21.2g | Fat: 8.6g | Saturated Fat: 1.7g | Sodium: 1259mg | Fiber: 15.6g | Sugar: 6.4g