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Vegan Meatballs

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These ultimate vegan meatballs are hearty, meaty, and bursting with Italian-style flavor. Made from mushrooms, chickpeas, oats, and spices, they bake up perfectly golden and firm, holding their shape in sauces or as stand-alone bites.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 30-32 meatballs (6 servings)
  • Category: Main Course
  • Method: Baked
  • Cuisine: American, Vegan
  • Diet: Vegan

Ingredients

2 tablespoons ground flax meal + 5 tablespoons water

2 tablespoons grapeseed oil (or preferred oil)

1 small onion, diced

4 cloves garlic, minced

12 ounces mushrooms, chopped (about 4.5 cups)

2-3 teaspoons Italian seasoning

¾ teaspoon crushed fennel seed (optional but recommended)

½ 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

½ cup Italian-style breadcrumbs

2 tablespoons vegan Worcestershire sauce

2 tablespoons tomato paste

Salt and black pepper, to taste

Instructions

  1. Mix flax meal and water in a small bowl. Let sit 10 minutes to thicken.
  2. Heat oil in a skillet over medium heat. Sauté onion for 3–5 minutes until softened.
  3. Add garlic, Italian seasoning, fennel seed, and red pepper flakes. Cook for 30–60 seconds until fragrant.
  4. Add mushrooms and cook 5–7 minutes until reduced and dry. Add tamari and cook 1 minute more. Remove from heat.
  5. In a food processor, pulse chickpeas a few times. Add mushroom mixture, oats, breadcrumbs, flax egg, Worcestershire, tomato paste, salt, and pepper. Pulse until almost a paste with some texture.
  6. Transfer mixture to freezer for 20–30 minutes (or fridge for 1–2 hours).
  7. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  8. Form mixture into 1.5 tablespoon balls. Place on baking sheet. Lightly spray with oil.
  9. Bake 30–40 minutes, flipping halfway, until golden and firm. Let cool 10 minutes before serving.

Notes

  • Use chia seeds instead of flaxseed if desired (same method).
  • For a food processor alternative, mince mushrooms, mash chickpeas, and mix everything by hand.
  • Great for freezing baked or raw (separate with wax paper).
  • Reheat from frozen at 350–375°F or in an air fryer.

Nutrition

Find it online: https://cheftinaskitchen.com/vegan-meatballs/