Veggie "Meatballs"

Pasta twirled on a fork with a meatball on top over a serving bowl.

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4.93 from 14 votes

These veggie meatballs are irresistible! Plant-based meatballs should be part of your regular dinner rotation for being so quick, easy, and always delicious.

Prep Time25

Cook Time40

Total Time1 5

Course: Main

Cuisine: Italian

Diet: Low Lactose, Vegan, Vegetarian

Servings:

Calories: 311kcal

Author: Michelle Cehn

Ingredients

⅛ oz dried mushrooms
2 tablespoons olive oil plus a little extra for baking
1 small onion peeled, halved and finely chopped
1 small carrot peeled and coarsely grated
2 large garlic cloves peeled and crushed
2 tablespoons tomato paste
1 14-ounce can cannellini beans drained and rinsed
small handful of basil leaves coarsely chopped (plus extra to serve)
1 ½ tablespoons nutritional yeast
¼ teaspoon dried oregano
2 teaspoons tamari
1 cup fresh breadcrumbs

Instructions

Put the mushrooms into a cup, cover with boiling water, and set aside to rehydrate.
Heat the oil in a large saucepan. Add the onion and carrot and cook over medium-low heat for 8 to 10 minutes, until softened. Stir the mixture occasionally and add a splash of water if it looks like it might stick on the bottom of the pan.
Once the vegetables are soft, add the garlic and cook for 1 minute, then stir in the tomato paste and remove from the heat.
Preheat the oven to 350°F and lightly oil a cookie sheet.
Drain the mushrooms and coarsely chop. Blend in a food processor with the cooked vegetables, the beans, basil, nutritional yeast, oregano, tamari, and breadcrumbs to create a thick paste.
Using wet hands, roll the paste into 16-18 balls, about golf ball size. Transfer to the oiled cookie sheet and bake for 18 to 20 minutes, until golden and firm at the edges. Larger balls may need a few extra minutes to bake fully.

Notes

Tamari Substitutions - Opt for soy sauce or coconut aminos. Tamari is high in salt, so omit it for toddlers.
Fresh is Best - Fresh breadcrumbs are simply finely crumbled bread. They are light and moist compared to dry breadcrumbs.
Serving Tip - Serve up these veggie meatballs over a big bowl of pasta with tomato sauce or spicy Arrabbiata sauce!
Storing Leftovers - Meatballs will stay fresh for about 3 to 4 days in the fridge. Just let them cool, then store them in an airtight container — you can keep them with sauce if you want them extra moist.
Long Term Storage - You can also freeze them for up to 2 to 3 months — just freeze them on a baking sheet first, then transfer to a freezer bag. When you’re ready to eat, thaw them in the fridge or heat them straight from frozen until warm and delicious.

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