Introducing these delicious Vegan Meatballs — a comforting, naturally gluten-free and vegan recipe that’s quick and easy to make. Using simple, accessible ingredients, these meatballs take under 30 minutes from start to finish and make a perfect weeknight dinner or meal-prep addition.
Recipe Difficulty – Easy
Table of Contents
- Why this recipe works
- Ingredients to make Vegan Meatballs
- Substitutions
- Variations
- How to make Vegan Meatballs
- Leftovers
- Recipe FAQs
- Vegan MeatBalls Recipe
Why this recipe works
These are some of the best gluten-free vegan meatballs you’ll try. They work equally well for Meat-Free Mondays, a plant-based diet, or when you want a satisfying crowd-pleaser that even meat-eaters enjoy. The combination of lentils and black beans gives a hearty, meaty texture while ground almonds and tomato puree bind the mix and keep the balls intact.
The recipe yields about 16 meatballs, making it ideal for meal prep or family dinners. They’re high in protein and fiber thanks to the beans and lentils, and pair perfectly with pasta, salads, wraps, rice, or quinoa.
Ingredients to make Vegan Meatballs
- Red onion – I prefer red for its slight sweetness, but white or yellow will work.
- Garlic cloves – crushed for depth of flavor.
- Green lentils – canned, drained and rinsed; they add texture similar to ground meat.
- Black beans – canned, drained and rinsed; provide protein and a meaty base.
- Tamari – a gluten-free soy alternative that adds umami (optional).
- Ground coriander – brings a warm, citrusy note.
- Paprika – sweet and smoky flavour that complements the spices.
- Tomato puree – for flavor and moisture.
- Ground almonds – act as the binder in place of breadcrumbs for a gluten-free result.
See the recipe card below for exact quantities.
Substitutions
- Onion: Use white or yellow if you don’t have red.
- Garlic: Minced garlic or garlic powder can be used as needed.
- Ground coriander: Swap with cumin, curry powder, or ground caraway for a different profile.
- Paprika: Replace with mild chili powder or cayenne for heat.
- Ground almonds: For a nut-free version, use oat flour (blend oats into a fine flour) or another gluten-free binder.
Variations
- Spicy: Add chili powder and cayenne for a kick.
- Italian-style: Add Italian seasoning and serve with tomato sauce over gluten-free spaghetti or zucchini noodles; top with vegan parmesan.
- Kid-friendly: Use them in sandwich subs with BBQ sauce or serve with spaghetti for a family favorite.
How to make Vegan Meatballs
Step 1: Preheat your oven to 200°C (390°F). Chop the red onion and crush the garlic.
Step 2: Heat olive oil in a pan and cook the onion and garlic for a few minutes until softened.
Step 3: Add the drained black beans and lentils, ground coriander, paprika and tamari. Stir and cook together for about five minutes.
Step 4: Transfer the mixture to a food processor with tomato puree and ground almonds. Blend until the mixture is smooth and starts to stick together. You may need to scrape down the sides a couple of times.
Step 5: With clean hands, shape the mixture into about 16 balls.
Step 6: Place the meatballs on a lined baking sheet, drizzle with a little olive oil, and bake for 20 minutes at 200°C (390°F) until firm and golden.
Hint: If the mixture feels too wet while shaping, chill it briefly or add a little more ground almonds or oat flour to help it bind.
Leftovers
Store cooked meatballs in an airtight container in the fridge for up to three days. For longer storage, freeze in a freezer-safe container for up to three to four months. Reheat from frozen in the oven or allow to defrost and warm through until piping hot.
Recipe FAQs
Use a binder such as ground almonds and tomato puree to help the mixture hold together. Chilling the mixture briefly before shaping also helps.
Baking is an easy, hands-off method that produces firm, evenly cooked meatballs and is generally healthier and quicker.
They’re versatile: serve with pasta and tomato sauce, rice, quinoa, salads, or in sandwiches and wraps.
Yes. You can cook them gently in a skillet, use an air fryer, or prepare them in an Instant Pot depending on the method and desired texture.
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Vegan MeatBalls
Equipment
- Chopping board
- Sharp knife
- Frying pan
- Food processor
- Baking tray
Ingredients
- 1 red onion, roughly chopped
- 2 large garlic cloves, crushed
- 1 x 400g can green lentils, drained & rinsed
- 1 x 400g can black beans, drained & rinsed
- 1 tbsp tamari (optional)
- 1 heaped tsp ground coriander
- 1 heaped tsp paprika
- 2 tbsp tomato puree
- 1 cup ground almonds (roughly 100g)
Instructions
- Heat a little olive oil in a pan and cook the garlic and red onion for a couple of minutes until softened.
- Add the black beans, lentils, ground coriander, paprika and tamari. Stir and cook for 5 minutes.
- Transfer the mixture to a food processor with the tomato puree and ground almonds. Blend until smooth, scraping down the sides as needed.
- Shape the mixture into about 16 balls using your hands.
- Place the meatballs on a lined baking tray, drizzle with olive oil and bake at 200°C / 390°F for 20 minutes until firm and golden.
Notes
Storage: Keep in the fridge up to 3 days or freeze for up to 2–4 months in an airtight container. Reheat until piping hot.
Tips: Aim for a mix that just starts to stick together when blended. If too wet, add a little more ground almonds or oat flour. Let rest 5–10 minutes after cooking for best texture and flavor.
Nutrition
Calories: 74 kcal | Carbohydrates: 5 g | Protein: 4 g | Fat: 4 g | Saturated Fat: 0.3 g | Fiber: 3 g | Sugar: 1 g
