Plant-Based Pizza: 50+ Tasty Plant-Based Pizza Recipes

Vegan Meatballs

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Vegan Meatballs

Plant-based meat products can be loaded with ingredients that you want to avoid or limit. Try this vegan meatball recipe as a healthy alternative. These vegan meatballs are loaded with plant-based protein from quinoa and black beans and are seasoned to perfection.

This recipe can be eaten as is or used with a sauce like in my vegan barbeque meatballs. They also go great with spaghetti and marinara sauce. I have used them on pizzas, in pasta, and on meatball subs. The possibilities are endless. Let me know how you used these meatballs in your own recipes.

Vegan Meatballs

You don't have to worry about unwanted additives in your processed store-bought meatballs when you make them yourself.
Servings 6 people
Prep Time 30 minutes
Cook Time 45 minutes
Chill Time 20 minutes
Total Time 1 hour 35 minutes

Equipment

  • Food processor
  • baking sheet
  • parchment paper
  • oven safe skillet

Ingredients

  • 1 cup cooked and cooled quinoa
  • 15 oz can black bean rinsed and drained
  • 2 Tbsp olive oil
  • 3 cloves garlic minced
  • ½ cup shallot diced
  • ¼ tsp sea salt plus more to taste
  • 1 tsp dried oregano
  • ½ tsp red pepper flakes
  • ½ tsp fennel seeds
  • cup vegan parmesan cheese
  • 1 ½ Tbsp tomato paste
  • 1 Tbsp fresh basil chopped
  • 1 Tbsp fresh parsley chopped
  • 1 ½ Tbsp vegan worcestershire sauce

Instructions

  • Preheat oven to 350° F
    Vegan Meatballs
  • Heat a large skillet over medium heat. Once hot, add olive oil, garlic, and shallot and sauté for 2 – 3 minutes, stirring frequently
    Vegan Meatballs
  • Remove from heat (and reserve skillet for later use)
    Vegan Meatballs
  • In a food processor add black beans, garlic, shallot, salt, oregano, red pepper flake, and fennel; pulse into a loose meal
    Vegan Meatballs
  • Next add quinoa, vegan parmesan cheese, tomato paste, fresh basil or parsley, and Worcestershire; pulse to combine until a textured dough forms
    Vegan Meatballs
  • Taste and adjust flavor as needed
    Vegan Meatballs
  • If mixture is too tacky or wet, add more vegan parmesan cheese and pulse to combine
    Vegan Meatballs
  • Scoop 1 ½ Tbsp of the mixture and gently form into small balls using your hands and add to a plate and freeze for 20 minutes
  • Heat an oven-safe metal or cast-iron skillet over medium heat
    Vegan Meatballs
  • Once hot, add a small amount of oil to prevent sticking, then add the meatballs
  • Sauté for a few minutes, gently turning the meatballs to get a slight crust on either side
    Vegan Meatballs
  • Transfer skillet to the oven and bake for 25 – 30 minutes or until golden brown on the edges and slightly dry to the touch
    Vegan Meatballs
  • Serve meatballs as is or with your favorite sauce
    Vegan Meatballs

Notes

Leftover meatballs keep for 4-5 days in the refrigerator or 1 month in the freezer.
Course: Appetizer, Small Plates, Snack
Cuisine: American, Italian
Keyword: appetizer, Plant-based Meat, small plates, vegan, vegan recipes

Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.

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