These ultimate vegan meatballs are hearty, meaty, and packed with Italian-inspired flavor. They hold their shape, bake beautifully, and pair perfectly with spaghetti, sauces, or even subs.

Why You’ll Love This Recipe

• Meaty texture using mushrooms and chickpeas
• Rich Italian flavor from herbs and spices
• No crumbling or falling apart
• Oven and air fryer friendly
• Perfect for freezing and meal prep

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons ground flaxseed + 5 tablespoons water
• 2 tablespoons grapeseed oil (or preferred oil, plus more for baking)
• 1 small onion, diced
• 4 cloves garlic, minced
• 12 ounces mushrooms, chopped (about 4.5 cups)
• 2 to 3 teaspoons Italian seasoning
• 3/4 teaspoon crushed fennel seed (optional but recommended)
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons low-sodium tamari (or soy sauce)
• 1 (15-ounce) can chickpeas, drained (not rinsed)
• 1 cup rolled oats
• 1/2 cup Italian-style breadcrumbs
• 2 tablespoons vegan Worcestershire sauce
• 2 tablespoons tomato paste
• Salt and pepper, to taste

Directions

1. Mix flaxseed and water in a small bowl. Set aside to thicken for 10 minutes.
2. Heat oil in a large skillet over medium heat. Sauté onion until soft and browned, 3-5 minutes. Add garlic and sauté for 1 minute.
3. Add Italian seasoning, fennel, and red pepper flakes. Sauté 30-60 seconds.
4. Add mushrooms. Cook until reduced and browned, about 5-7 minutes. Add tamari and cook 1 minute more. Remove from heat.
5. Pulse chickpeas in a food processor to break them down.
6. Add cooked mushroom mixture, oats, breadcrumbs, flax egg, Worcestershire, tomato paste, salt, and pepper. Process until well combined but still textured (not a full paste).
7. Freeze mixture uncovered for 20-30 minutes (or refrigerate for 1-2 hours).
8. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
9. Form mixture into balls (1.5 tablespoons each) and place on the baking sheet. Spray or brush lightly with oil.
10. Bake for 30-40 minutes, flipping halfway, until golden, dry, and firm. Let cool 10 minutes before serving.

Servings and timing

Yield: About 30-32 meatballs (serves 6)
Prep Time: 15 minutes
Cook Time: 40 minutes
Chill Time: 20 minutes
Total Time: 1 hour 15 minutes

Variations

• Use chia seeds instead of flax for binding
• Add smoked paprika and cumin for BBQ or teriyaki-flavored meatballs
• Substitute cannelini beans for chickpeas
• Add shredded beet for color and moisture

storage/reheating

Store cooled meatballs in an airtight container in the fridge for up to 5 days. Freeze baked or raw for up to 4 months.

To reheat frozen meatballs:

• Uncooked: Bake at 375°F for 35-45 minutes or air fry at 350°F for 10-15 minutes.
• Cooked: Bake at 350°F for 25-35 minutes or air fry at 350°F for 10-12 minutes.

FAQs

Can I make these without a food processor?

Yes. Mince mushrooms and onion finely, mash chickpeas by hand, and mix well in a bowl.

Can I cook them directly in sauce?

Only after baking or air frying to firm them up.

Are these gluten-free?

Use certified gluten-free oats and breadcrumbs.

Can I pan-fry these meatballs?

Baking or air frying is best, but they can be gently pan-fried if firmed well beforehand.

How do I keep them from being too dry or mushy?

Don’t over-blend and ensure the mixture chills before forming. Bake until golden and firm.

Can I use quick oats?

Yes, they can replace rolled oats if needed.

Do they taste like real meatballs?

They have a savory, meaty flavor with a satisfying texture that impresses vegans and meat-eaters alike.

What sauces go well with them?

Marinara, BBQ, teriyaki, or vegan cheese sauce.

Can I use them in sandwiches?

Absolutely. They make great meatball subs with vegan mozzarella and marinara.

Are they good for meal prep?

Yes. Freeze in portions or refrigerate and reheat as needed.

Conclusion

These vegan meatballs are the perfect comfort food – hearty, flavorful, and satisfying. Whether you’re making a weeknight pasta dish or prepping for a potluck, they hold up well, freeze beautifully, and pair with endless sauces and sides.

Print