These ‘meaty’ vegan meatballs are easy to make, loaded with flavor, perfectly textured and hold their shape perfectly in a sauce!
These vegan meatballs pack a ‘meaty’ punch. You won’t be mistaking these for actual meat, but they definitely have a ‘meaty’ taste and texture. And that really is the point, since they’re meatballs.
They’re really easy to make, and even though they are made with seitan (aka vital wheat gluten, it creates the chewy ‘meaty’ texture) they don’t require any kneading at all. They are just mixed and then baked.
You’ll also love our delicious chickpea meatballs and vegan ground beef.
Ingredients You’ll Need:
Ingredient Notes
- Chickpeas – we used one 15 ounce can of chickpeas (drained). If you prefer to use cooked chickpeas (not canned) then you can use 1 and ½ cups cooked chickpeas.
- Vital wheat gluten – is the crucial ingredient in these meatballs. They are the ‘seitan’ part of the meatballs. Vital wheat gluten is essentially pure gluten powder, so of course it’s not at all suitable for those on a gluten free diet. It provides the chewy, meaty texture to these meatballs and there isn’t a substitute for it.
- Vegetable stock – or broth are both fine to use.
How To Make Vegan Meatballs
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add walnuts to a food processor and process into crumbs. Transfer the crumbs to a bowl and set aside.
- Add drained chickpeas, chopped onion, crushed garlic, nutritional yeast, soy sauce, tomato paste, hoisin sauce, garlic powder, onion powder, salt, cumin, ground coriander, oregano, smoked paprika, liquid smoke and vegetable stock to the food processor and process until smooth.
- Transfer the mixture to a mixing bowl and add the walnut crumbs. Mix together.
- Add vital wheat gluten and mix in. The mix will be very thick. Don’t overmix as this will cause the gluten to become tough and chewy. Just mix it until mixed and then stop mixing.
- Scoop the mixture using a heaped tablespoon measure and roll them into balls. Aim to get around 30 meatballs.
- Place the meatballs onto a parchment lined baking sheet.
- Brush the meatballs with olive oil (optional) and bake at 350°F for 15 minutes, then flip them and bake them on the other side for 15 minutes. They should be browned and crispy on both sides.
- Your meatballs are ready to serve!
Chef’s Tips
Don’t overmix. For a perfect texture we don’t want to over-activate the gluten. So they should be mixed until just mixed and then stop mixing.
Keep the meatballs the same size. It’s ideal if the meatballs are the same size so that they cook evenly. We use a tablespoon measure to measure heaped tablespoons of the dough before rolling it into balls. If you’re really precise with it then you can weigh your dough on a food scale and then divide it by 30. That’s how much each meatball should weigh. You don’t have to be this precise, eyeballing it is fine. But if you’re so inclined.
Brush with olive oil. This step is optional and can be omitted if you prefer it to be oil-free. But the extra oil adds flavor and helps to prevent the outside from drying out. It’s only a very small difference though so feel free to omit.
Gluten free. Unfortunately this recipe can’t be adapted for gluten free, but if you need a gluten-free alternative, then this recipe from Minimalist Baker is a winner.
Serving Suggestions
Appetizer. You can serve them as an appetizer with vegan BBQ sauce or vegan ranch dressing for dipping.
Vegan spaghetti and meatballs. Simply heat up some marinara sauce, place the meatballs into the sauce, top with chopped parsley and serve them over spaghetti along with a sprinkle of vegan parmesan cheese.
Vegan meatball sub. Heat marinara or pasta sauce, place the meatballs into the sauce and let them get coated in the sauce. Slice submarine sandwich buns or hoagie rolls (check for vegan friendliness) and place around 3-4 meatballs into each roll. Add a little more marinara sauce on top. Place the rolls onto a parchment lined baking sheet, top with vegan cheese shreds and bake for 15-20 minutes at 400°F until the cheese is melted.
Storing and Freezing
Keep your vegan meatballs stored in the fridge in a covered container for 4-5 days.
They also freeze very well for up to 3 months. You can either freeze them after baking (and cooling) or before. If you freeze them before they bake, then you’ll need to bake them a bit longer so that they’re heated through and browned on the outside.
If you freeze them after baking, then let them cool first and then freeze and when you’re ready for them, let them thaw in the fridge overnight and then reheat them as you like.
More Seitan Recipes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Meatballs
Ingredients
- 1 cup Walnuts (100g)
- 15 ounce Can Chickpeas Drained
- 1 Medium Onion White, Yellow or Brown, Finely Chopped
- 2 Cloves Garlic Crushed
- ¼ cup Nutritional Yeast Flakes (15g)
- 2 Tablespoons Soy Sauce
- ½ cup Tomato Paste (130g)
- 1 teaspoon Hoisin Sauce
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Salt
- ¼ teaspoon Cumin
- ¼ teaspoon Ground Coriander
- ½ teaspoon Dried Oregano
- 1 teaspoon Smoked Paprika
- ¼ teaspoon Liquid Smoke
- ¾ cup Vegetable Stock (180ml) or Broth
- 1 ½ cups Vital Wheat Gluten (225g)
- Olive Oil Extra Virgin, For Brushing, Optional
Instructions
- Add walnuts to a food processor and process into crumbs. Transfer the crumbs to a bowl and set aside.
- Add drained chickpeas, chopped onion, crushed garlic, nutritional yeast, soy sauce, tomato paste, hoisin sauce, garlic powder, onion powder, salt, cumin, ground coriander, oregano, smoked paprika, liquid smoke and vegetable stock to the food processor and process until smooth.
- Transfer the mixture to a mixing bowl and add the walnut crumbs. Mix together.
- Add vital wheat gluten and mix in. The mix will be very thick. Don't overmix as this will cause the gluten to become tough and chewy. Just mix it until mixed and then stop mixing.
- Preheat the oven to 350°F (180°C).
- Scoop the mixture using a heaped tablespoon measure and roll them into balls. Aim to get around 30 meatballs.
- Place the meatballs onto a parchment lined baking sheet.
- Brush the meatballs with olive oil (optional) and then bake for 15 minutes on one side, then flip them over and bake for 15 minutes on the other side. They should be browned and crispy on both sides.
Notes
- Chickpeas – we used one 15 ounce can of chickpeas (drained). If you prefer to use cooked chickpeas (not canned) then you can use 1 and ½ cups cooked chickpeas.
- Vital wheat gluten – weigh it on a food scale for best accuracy. If using only the cup method then this is based on a level, packed cup.
- Keep the meatballs the same size. It’s ideal if the meatballs are the same size so that they cook evenly. We use a tablespoon measure to measure heaped tablespoons of the dough before rolling it into balls. If you’re really precise with it then you can weigh your dough on a food scale and then divide it by 30. That’s how much each meatball should weigh. You don’t have to be this precise, eyeballing it is fine. But if you’re so inclined.
- Brush with olive oil. This step is optional and can be omitted if you prefer it to be oil-free. But the extra oil adds flavor and helps to prevent the outside from drying out. It’s only a very small difference though so feel free to omit.
- Storing: Keep them stored in the fridge in a covered container for 4-5 days.
- Freezing: They also freeze very well for up to 3 months.
Excellent recipe. I added the following extras – 1 tbspn lemon juice, chopped parsley. Instead of baking them, I rolled them in flour then pan fried.
Sounds awesome! Thanks so much for sharing Mia!
Thanks so much for this recipe!! Most people think ditching cheese is the hardest, for me it is meatballs. I have been trying so many recipes and I think I finally found the recipe I’ve been looking for. These “neatballs” are delicious! Most vegan meatballs have a funny flavor and texture and fall apart. The texture is perfect and I love that they hold up in sauce, as most seitan does. I substituted pomegranate molasses for the hoison (didn’t have any) and Aleppo pepper for the smoked paprika as I’m not a fan. and left out the oregano (never liked it in real meatballs) and I am so pleased with the result. I made 2 tbsp size balls and had to bake them about twice as long, but oh so good! I also love that they can be oil free as I am transitioning to a WFPB lifestyle. These will be kept on hand in my freezer always when I need to treat myself!
Thanks so much Jeanette! I’m so happy to hear they were a success!
This recipe has been great. We have already made it several times. This time though I don’t have enough walnuts. Can I mix them with oatmeal to make up the difference? The only other nuts we have are cashews, and I noticed you had mentioned that they weren’t preferable as a substitute.
Hi Sheri, I think oatmeal could work!
I love your technique. I have never worked with chickpeas before for meatballs with vital wheat gluten combined. Ended up with 26 meatballs, trial and error for first time on my part, I can’t wait to make these meatballs again and perfect it, Thank you for sharing your recipe, absolutely delicious!
So glad you enjoyed it! thanks for the review!
These were FANTASTIC…but I highly recommend taking the extra 10-15minutes to simmer them in any sauce of choice, to make them more tender and juicy! I made mine in a roasted red pepper – tomato sauce and they were divine! P.S. I would be grateful for a metric recipe version! Would love to save the recipe to make it more often!
My bad, you have a metric version for most of the ingredients 😀
Sorry!
So glad you enjoyed them! Thanks for sharing Margaret.
I have to admit I was not suprised…
…its another great recipe 🙂
Thanks Chris! 🙂
Delicious! Omni flatmate said they have an “almost meaty taste”. I loved them! taste was really good and texture was good too. It’s the best seitan I’ve made. Thanks for sharing 🙂
Awesome! So happy to hear that Ash! Thanks a million.
Hi! I made your meatballs and absolutely loved it. Easy to make and very Good. The Vital Wheat Gluten works miracles. I cook my seitan 45 min on low heat in liquid (any tasty broth). I make it into a ball or little patty and they are always tasty, moist and keep a solid shape you almost think that you are eating meat but without the suffering. You are a blessing, being vegan has opened a world of goodness, often because of you and all your nice recipes. Thank You! Have a Great Day!
Awesome Yolande, thanks so much for sharing and the wonderful review. So glad you like our recipes! 🙂
I made the meatballs today, I ground the walnuts but forgot to add it to the mix! I added half of diced red pepper 4 garlic and no cumin, I wanted Italian taste, extra Italian seasoning salt free …it was the best Italian balls. My husband said keep the recipe. I served it with a marinara sauce made from scratch with anchovies. Best meal ever.
Hi Brigitte, so happy they worked out even without the walnuts! Thanks so much for sharing and the awesome review. 🙂
Hi! Make sure to make another try with the nuts. They add a nice touch.
I am allergic to walnuts and pecans but want to try this recipe. Can I use other nuts like cashews?
Hi Jane, I’m sure you can. I’m not sure how well cashews would work in this recipe. Are you okay with almonds? I think that might be a better fit here. 🙂
I’ve been trying a lot of vegan meatballs and a lot of gluten recipes, but this is the first one that is easy and not weirdly chewy! I’ll definitely make it again.
Awesome! Thanks for the great review Sarah! 🙂
Very Good, I had it with sweet and sour sauce, they are addictive. Thank You! for the Great recipe. It is a Keeper! Have a Great Day!
So glad you liked the recipe! Thanks for the awesome review. 🙂
These are awesome. I’ve never used wheat gluten before and have to admit it had me worried. But it was seriously easy to make and the meatballs are so good that my 8 year old literally couldn’t stop eating them straight from the oven (forget sauce or pasta lol). I also froze some and found that after a quick defrost in the microwave and then heated in a sauce they were equally awesome.
Thanks Yvette! So happy to hear they turned out well! 🙂
I love your recipes. They are the best!
I cook for a celiac and we can’t have gluten. So I thank you for the Minimalist Baker suggestion.
Thank you so much Karen!
I’m amazed at the texture of these meatballs!! I’m curious to know if they could be used as a “ground beef” for a vegan lasagna? And how would I go by doing that if so?
Hi Ebony, I’m not sure actually! We do have a recipe for vegan mince that would work great in a lasagna.