Meatless Meatballs

These meatless meatballs are easy, freezer-friendly, and 100% vegan. Baked to tender perfection, they're fantastic with pasta, subs, and everything in between!

Course Vegan Main Dish Recipes

Cuisine American

Diet Vegan

Prep Time 10

Cook Time 40

Total Time 50

Servings meatballs

Calories 68kcal

Author Louisa

Equipment

Ingredients

1 tbsp ground flaxseed + 3 tbsp water for the flax egg
1 tsp sea salt
2 1/2 cups cooked lentils (about 1 cup uncooked lentils, drained and cooled)
1/2 small yellow onion, diced
3 cloves garlic, minced
1 cup quick-cooking oats
3/4 cup vegan parmesan cheese
1 8-oz can unsweetened tomato sauce
1 tbsp Italian seasoning
1 tsp garlic salt
1/4 tsp black pepper
1 tsp red pepper flakes (optional)
Baking spray

Instructions

Preheat the oven to 350°F and grease a baking sheet with cooking spray.
Add all the ingredients to a large mixing bowl and mix until well combined.
Form the mixture into balls and arrange them on the prepared baking sheet.
Bake for 40 minutes, and you're done!

Notes

To cook the lentils for these veggie meatballs, place them in a saucepan and cover them with water. Bring to a boil over high heat, cover, and reduce the heat to medium-low. Simmer for about 20 minutes until tender, stirring occasionally.
We served these plant-based meatballs with cooked pasta and red sauce (this one-pot bolognese sauce is amazing!). However, you can also enjoy them in sandwich rolls (vegan-friendly meatball sub, anyone?) or on top of rice, smothered with curry sauce for a quick and satisfying meal. As an appetizer, just serve them with your favorite dips!
You can make a big batch of these meatless meatballs and freeze them for later! Allow the cooked meatballs to cool, then freeze them on a parchment-lined baking sheet for 2 hours until solid. Finally, transfer the frozen meatballs to a freezer-safe bag and freeze for up to 3 months.

Nutrition