Vegan Meatballs
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5 from 1 vote

Vegan Italian Bean "Meatballs"

A while back, my mom requested that I create a tasty yet easy veggie "meatball" recipe. After a handful of hours in the kitchen, this recipe was born.
Prep Time10 mins
Cook Time30 mins
Cook Time (Stovetop)10 mins
Total Time40 mins
Course: Main Course
Cuisine: gluten-free, plant based, vegan
Keyword: Vegan Meatballs
Servings: 12 meatballs
Author: Audrey Dunham


  • One 15 oz. can Black or Pinto Beans drained and rinsed
  • 2 Tb. Ground Flaxseed
  • 3 Tb. Water
  • 1 Tb. Tomato Paste
  • 2 tsp. Coconut Sugar
  • 2 tsp. Italian Seasoning
  • 1 1/2 tsp. Onion Powder OR 1 Tb. Fresh White Onion finely chopped
  • 1 tsp. Garlic Powder
  • 3/4 tsp. Salt
  • 1/4 tsp. Ground Black Pepper
  • 2 Tb. Dry Quick Oats
  • 3/4 cup Cooked and Cooled Quinoa in a pinch, use the frozen type!


  • First, decide if you'd like to bake the meatballs in the oven or cook them stovetop in a frying pan.
  • Next, combine the water and ground flaxseed in a small bowl and set it aside.
  • Then, mash your beans in a mixing bowl using a potato masher.
  • Add the spices, salt, pepper, tomato paste, and the flax/water mixture to the bowl containing the mashed beans and stir very well until the tomato paste is evenly distributed throughout.
  • Next, add the cooled quinoa and the oatmeal to that bowl and stir well again.
  • Lastly, form this mixture into 11 to 12 equal-sized balls and either place on a lightly oiled frying pan over medium-high and allow them to cook for five minutes on each side until browned all over...
    Or place them on a baking sheet and bake in a pre-heated oven for 30 minutes.  You can't go wrong either way!
  • Once they're cooked, decide how you'd like to eat them! You can go the traditional route and pile them on a plate of pasta with marinara sauce or just dip them in some ketchup!


*I find these go best with slightly sweeter sauces since they are on the savory side.
**You can find flat parchment sheets HERE