The Best Vegan Meatballs

These vegan meatballs are pretty much perfect! They are light, fluffy, full of flavor, and super satisfying!! Packed with protein, make a great topping for pasta, filling for sandwiches, or snack on their own! They are extremely easy to make and only need simple ingredients. So let’s take a look at these amazing vegan meatballs!

A Closer Look…

As mentioned above, I love these meatballs for numerous reasons! They are easy, healthy, and truly delicious! So what did I use to create these amazing meatballs? A combination of simple and accessible ingredients you can find anywhere:).

The Ingredients

The “Meat”

I used a combination of chickpeas and dark red kidney beans. I really liked this combination because I have tried using only one or the other and didn’t get the ideal result. The mixture of the two creates a great texture and provides some great nutrient diversity! I purchase Wild Harvest canned beans because they don’t contain any harmful chemicals or preservatives.

The Seasonings

The key to creating the amazing flavor in these vegan meatballs was the addition of fresh basil and cilantro. These fresh herbs create a refreshing and classic flavor. I also added in some basics like garlic and onion powder. Keep it simple, they will turn out delicious!

What Holds It Together

I used flax eggs to add some stickiness to these meatballs but honestly the beans are wet enough on their own. You can’t taste the ground flax and it only adds more nutrition to these super healthy meatballs:). I also used a little dash of olive oil which helps add to the flavor and adds a little stick and moisture.

How to Use

Enjoy these lovely meatless meatballs on a sandwich, on pasta, or on their own! I used chickpea spaghetti for this dish for added protein and fiber! Super healthy and satisfying. Want a great homemade sauce recipe? Click here.

If you are looking for some other tasty and protein packed recipes check out my Hearty and Healthy Vegan Chili with Baked Tofu.

Print Recipe

• 2 tablespoons ground flax + 3 tablespoons water
• 1 can dark red kidney beans
• 1 can chickpeas
• 1 cup chopped cilantro
• 1/2 cup chopped basil
• 2 tablespoons tomato paste
• 1 tablespoon olive oil
• 1/3 cup plain breadcrumbs
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• Salt and pepper to taste

1

Preheat oven to 350 degrees Fahrenheit.

2

Make your flax egg and set aside.

3

Drain and rinse the chickpeas and beans.

4

Pulse the fresh cilantro, basil, beans, and chickpeas in a food processor. (just process until broken down, but not too mushy).

5

Add the contents from the food processor into a large bowl. Add in all other ingredients, including the flax egg, and stir to combine.

6

Form about 12-15 veggie balls with your hands. (Dont compress too much, just roll between palms gently until ball forms).

7

Bake on a lined baking sheet for 25 minutes. Turn half way through.

8

Remove from oven, eat on a sandwich, pasta, or alone! Store in the fridge for a week:).