Easy Vegan Meatballs

Having a reliable a versatile vegan meatball recipe is absolutely necessary. This little meatballs will not disappoint.

Made with just a handful of simple ingredients, like ground flaxseed, cauliflower, lentils, and parsley, you'll be glad you skipped the over processed fake meat substitutes and made your own.

this recipe

Freeze for later

They freeze perfectly. I recommend making a double batch for just this reason.

You can freeze the uncooked meatballs by allowing them to setup on a baking sheet in the freezer before you plop them into a freezer bag for longer keeping.

When you're ready to use them, let them thaw in the freezer overnight and cook them according the instructions in the recipe.

My preferred way to to freeze them after they're cooked. They you can just drop them into your favorite pasta sauce or soup to enjoy on short notice!

Pair with a salad

These meatballs are so hearty and filling, they're also great to pair with a salad for an easy lunch or light dinner. Some of my favorite meatball + salad combos are:

• Couscous Salad with Kale, Sweet Potato and Pomegranate
• Vegan Italian Chopped Salad
• Marinated Tomato and Avocado Salad
  

Easy Vegan Meatballs

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• Author: Katie Kasbee
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 meatballs 1x
• Category: Dinner
• Method: Stovetop
• Diet: Vegan

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Description

Made with just a handful of simple ingredients, like ground flaxseed, cauliflower, lentils, and parsley, you'll be glad you skipped the over processed meat substitutes and made your own.

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Ingredients

Units USM Scale 1x2x3x

• ¾ cup old fashioned rolled oats
• 2 tablespoon ground flaxseed
• 3 tablespoon water
• 2 cup cauliflower florets
• 1 cup cooked lentils (I used the steamed lentils from Trader Joe’s)
• ¼ cup fresh parsley, finely chopped
• ¼ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon oregano
• ½ teaspoon paprika
• ½ teaspoon salt
• 2 tablespoon olive oil, for cooking

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Instructions

1. Pulse oats. Pour the oats into the bowl of your food processor and run until the oats have broken down into a fine meal. Transfer the oat flour to a large mixing bowl and set aside.
2. Make the flax egg. In a small bowl, combine the ground flaxseed and water and stir to combine. Set aside to allow the “flax egg” to set.
3. Add cauliflower. Bring a medium-sized saucepan of water to a boil and add the cauliflower florets. Boil the cauliflower until just tender, about 5 minutes. Drain and transfer the cauliflower to the bowl of your food processor.
4. Add lentils. Add the cooked lentils to your food processor and pulse several times to chop up the cauliflower and incorporate it with the lentils.
5. Combine it all. Scoop the lentil and cauliflower mixture into the bowl with the oat flour. Add the parsley, garlic powder, onion powder, oregano, paprika, salt, and flax egg.  Mix thoroughly to combine all of the ingredients and adjust the seasonings to taste (I added another pinch of salt).
6. Make your meatballs. Using a tablespoon, scoop the vegan meatball mixture into small piles. Split each pile in two and roll the mixture between your palms to form the mini vegan meatballs. Each vegan meatball should be about ½ tablespoon.
7. Cook your meatballs. Heat a tablespoon of olive oil in a large, non-stick skillet over medium-low heat. Place the cauliflower lentil balls in the hot skillet, working in batches if needed, and cook for 2 to 3 minutes on each side. When done, the mini vegan meatballs should be golden brown and crispy on all sides. Set aside to cool.

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