These hearty Meatless Meatballs make for a cozy, family-friendly meal. These vegan meatballs are packed with veggies—but everyone will be focused on the delicious flavor! This recipe is from our cookbook, Evergreen Kitchen: Weeknight Vegetarian Dinners for Everyone. The book is loaded with 110+ dinner recipes that everyone at the table will love. We're loving all the amazing feedback on the book so far—and are excited to get to share a cookbook recipe on the blog!
If you're looking for other hearty Vegetarian dinner ideas for the family, check out our Vegetarian Shepherd's Pie, Creamy Tortellini Soup with Kale, and Easy Instant Pot Veggie Chili.
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Why you'll love this recipe
- Versatile: We usually serve these meatless meatballs with our favorite store-bought marinara sauce and garlic bread for dipping. But, you could also turn it into Spaghetti & Meatballs or a Meatball Sandwich with Marinara. Or, however else your family likes to enjoy meatballs!
- Make ahead friendly: You can easily whip up a big batch of these meatballs and store them in the fridge or freezer for the week.
- Veggie-packed: These meatballs don't use any store-bought vegan meat substitutes, just lots of fresh veggies!
- Not just for vegans / vegetarians: As with all the recipes in our cookbook, this recipe was designed to please everyone at the table. You don't have to be vegetarian to enjoy these delicious, savory and satisfying meatballs!
Ingredients
These veggie meatballs are made with fresh veggies, seasonings, and a few pantry staples. Here are the main ingredients:
- Mushrooms: We use cremini mushrooms—but white mushrooms work fine too. (If you have extra mushrooms on hand, make this Mushroom Risotto or Mushroom Stroganoff).
- Eggplant: Roasted eggplant brings savory flavor and helps bind the meatballs.
- Onion: Yellow onion recommended, but you could substitute with white onion.
- Quick Oats: Use quick oats—not regular rolled oats—because quick oats are finer and will "disappear" into the meatballs. (Which is what we want!)
- Panko Breadcrumbs: Help with binding the meatballs. If you're gluten-free, you can use gluten-free breadcrumbs.
- For serving: Marinara Sauce, Parmesan cheese (vegan), Garlic Bread
Find the recipe card below for the complete recipe, including all ingredients and instructions.
How to make
The oven does most of the work to make these meatless meatballs! Here's how to make this recipe:
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Recipe video
Expert tips
- Using the food processor: The food processor makes quick work of combining the meatball ingredients. Pulse until the mixture is almost fully pulverized—but not yet a paste. You want a bit of texture, so flecks of parsley should still be visible!
- Portioning meatballs: A retractable cookie scoop makes it really fast and easy to scoop the batter.
- Wet hands to avoid sticking: Lightly dampen your hands with water before rolling the meatballs. This prevents the mixture from sticking to you.
- Don't skimp on the olive oil:
- Serve with marinara sauce & garlic bread: Optional, but highly recommended! We use our favorite store-bought marinara sauce to save time. You could use store-bought garlic bread, but for the best flavor, make your own. The Evergreen Kitchen cookbook has an easy recipe that comes together while the meatballs bake.
Frequently asked questions
Yes, these meatless meatballs freeze well. To freeze the baked meatballs, let them cool completely, then freeze on the baking sheet until they are firm to the touch. Transfer the meatballs to a freezer bag or airtight container. Can be frozen for up to 3 months.
To reheat, place the frozen (already cooked) meatballs on a parchment-lined baking sheet. (You can give the frozen meatballs a light spray with oil, before baking but it isn't absolutely necessary.) Bake in a 250°F (120°C) oven until warmed through, about 20 minutes.
We usually serve these meatless meatballs with our favorite store-bought marinara sauce and homemade garlic bread. But, you could also use them to make Spaghetti & Meatballs. Or, make a Meatball Sandwich with them, by spooning them into a soft bun with marinara sauce.
Other cozy dinner recipes to try:
📖 Recipe
Vegan Meatless Meatballs
Ingredients
- 1 lb cremini mushrooms, roughly chopped
- 8 oz globe eggplant, peeled and diced (2½ cups)
- 1 cup diced yellow onion
- 5 cloves garlic (unpeeled/skin-on)
- 4 tablespoons extra-virgin olive oil, divided
- ½ teaspoon fine sea salt
- ½ cup quick oats
- ¼ cup chopped flat-leaf parsley (more for garnish)
- 2 tablespoons nutritional yeast
- 2 tablespoons tamari
- 1 tablespoon dried oregano
- ½ teaspoon freshly ground black pepper
- 1 cup panko breadcrumbs
- Warm Marinara sauce (optional, for serving)
- Grated Parmesan cheese (optional, vegan if needed, for serving)
- Garlic bread (optional, for serving)
Instructions
- Set oven to broil: Place an oven rack in the upper-third of the oven and set to broil.
- Broil vegetables: Scatter mushrooms, eggplant, and onion on an unlined baking sheet. Place the unpeeled garlic cloves on a small piece of foil. Drizzle 2 tablespoons of the olive oil over the vegetables and a bit over garlic. Wrap the foil tightly around the garlic, place on the baking sheet. Toss the vegetables to coat in oil, then sprinkle with salt. Broil on upper rack until the vegetables are browned around the edges, 8 to 12 minutes, stirring halfway through. (Watch carefully as broil times vary).
- Adjust oven temp: Set the oven to 425°F (220°C). (You'll want the oven to be at the correct temperature to bake the meatballs.
- Combine: Open the foil to let the garlic cloves cool slightly. Meanwhile, transfer mushrooms, eggplant, and onion into food processor. Add oats, parsley, nutritional yeast, tamari, oregano, and pepper. Peel the garlic and use a fork to mash until a paste, then transfer to food processor. Pulse until the mixture is pulverized but not yet a paste (flecks of parsley should still be visible). Add panko and pulse until just mixed.
- Shape: Scoop 3-tablespoon portions of the mixture (golf-ball sized) onto a parchment-lined baking sheet. (You should get about 20 balls). Using dampened hands, roll each into a smooth ball. Generously brush the remaining 2 tablespoons olive oil over the meatballs.
- Bake and serve: Bake on the upper rack until the meatballs are firm and golden brown, 25 to 30 minutes. If desired, serve with warm marinara sauce and top with parsley and grated Parmesan cheese. Serve with garlic bread for dipping (optional).
Notes
- Gluten-free option: Use gluten-free panko breadcrumbs.
- Homemade garlic bread recipe: Refer to page 103 & 104 of the Evergreen Kitchen cookbook for ingredients and instructions to make homemade garlic bread while the meatballs are in the oven.
- Other serving ideas: Spaghetti & Meatballs, Meatball Sandwich with Marinara
- Freezing & reheating instructions: Once the meatballs are baked, let them cool completely then freeze on a baking sheet until firm. Transfer meatballs to freezer bag or airtight container and freeze. Can be frozen for up to 3 months. To reheat, place frozen meatballs on a parchment-lined baking sheet and bake at 250°F (120°C) until warmed through, about 20 minutes.
- Nutritional estimate: Calculated for meatballs (5 per serving). Optional serving suggestions of Marinara sauce, Parmesan, and Garlic Bread not included.
- Recipe excerpted from Evergreen Kitchen: Weeknight Vegetarian Dinners for Everyone by Bri Beaudoin.
Nutrition
Recipe excerpted from Evergreen Kitchen: Weeknight Vegetarian Dinners for Everyone by Bri Beaudoin. Copyright © 2022 Bri Beaudoin. Photography by Anguel Dimov. Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.
Katie says
What‘s your preferred brand of marinara sauce?
bri says
Hi Katie! My favorite marinara sauce is Rao's. We usually buy it from Costco, but it's available elsewhere!
Tina says
These were delicious! I already made a 2nd batch for the freezer. Going to serve them when family comes to town next weekend. I enjoyed this recipe so much I got your cookbook. Can't wait to cook more recipes like this!
bri says
Hi Tina, Yay That makes us so happy to hear! Glad you loved the meatballs. Thank you so much for supporting the cookbook. We can't wait to see what you cook from it!