These Easy Vegan Meatballs have been in my regular rotation for years and honestly, they never get old. Made with mushrooms, rice, and a handful of pantry staples – they’re hearty, satisfying, and come together in about 30 minutes.
Love a good vegetarian recipe? You need to try our One Pot Brothy Beans, our Vegetarian Baked Ziti as well as our Vegetarian Chow Mein!
Seriously the BEST Vegan Meatballs
Oh HELLO meatless meatballs of my dreams! This is a recipe that I’ve been meaning to work on for YEARS and I’m so excited how delicious this one turned out! I wanted these to have a meaty texture while also being substantial and, of course, TASTE AMAZING (like, something even meat eaters would enjoy). These could be eaten with spaghetti or even on their own!
I also love this recipe as a make ahead vegan meal. The meatballs could be made and frozen before cooking them. When ready to eat, simply leave them in the fridge overnight and then pan fry them (or bake) according to the recipe! I highly recommend making a double batch!
Reasons to love these vegetarian meatballs:
Ready in 30 minutes – a legit weeknight dinner
Pan fry OR bake – totally up to you
Simple ingredients – nothing fancy or hard to find
Great for meal prep – make ahead and freeze before or after cooking
Naturally vegan – no eggs, no dairy, no fuss
Ingredients needed
The ingredients for this vegan meatball recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
Olive oil – for sautéing the veggies; any neutral oil works too
White onion – builds the savory base; yellow onion or even shallot is a fine swap
Cremini mushrooms – these are the MVP for meaty texture and umami flavor; baby bellas work great too
Garlic – fresh is best here; don’t skimp!
Cooked rice – acts as a binder and gives the meatballs their substance; brown rice is BY FAR my favorite for texture, but basmati or even quinoa will work
All-purpose flour – helps hold everything together; use a 1:1 gluten-free flour blend if needed
Breadcrumbs – regular or panko both work; for GF, just swap in gluten-free breadcrumbs
Italian seasoning – the key flavor builder; try adding a pinch of fennel seeds if you’re feeling it – SO good. Bonus points for adding in some fennel seeds for a delicious flavor boost!
Oil for frying – only needed if pan frying; about 1.5-2 tablespoons
Optional for serving – fresh basil, a good marinara sauce, and vegan parmesan cheese
How to Make It
Just a reminder that you can find the detailed instructions for these Italian vegan meatballs recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you 🙂
In a large skillet over medium heat, cook the mushrooms and onion in a little oil for about 5 minutes. Add in the garlic and cook for 2 additional minutes.
Add the mixture to the base of a food processor.
To the food processor, add in the remaining ingredients including a little salt and black pepper. Pulse until everything is combined and comes together. Be sure not to over process the mixture.
Form the mixture into large balls and place on a large plate. I like to use a cookie scoop to get the balls a uniform size.
Cook the meatballs in a single layer in a frying pan until golden brown OR bake them according to the directions down below. Serve with your favorite pasta and a good sauce 🙂
Store leftovers in a sealed container.
Recipe Tips
Use fresh-cooked rice if you can. Day-old rice tends to be dry, which makes the meatballs harder to hold together. Fresh rice is stickier and works much better as a binder.
Don’t over-process. Pulse the food processor just until everything comes together – you want a little texture, not a smooth paste.
Pan frying > baking for texture. Both methods work, but pan frying gives you a crispier, more satisfying crust. If you’re baking, flip them halfway through so they brown evenly.
Wet hands help. When rolling the mixture into balls, slightly damp hands prevent sticking and make shaping much easier.
Make them gluten-free. Swap the all-purpose flour and breadcrumbs for their GF equivalents – the rest of the recipe stays exactly the same.
Frequently Asked Questions
Yes, when made with the right binders! This recipe uses a combination of rice (which is naturally sticky), flour, and breadcrumbs to hold everything together. Using fresh-cooked rice and not over-processing the mixture makes a big difference.
Absolutely – they freeze really well. You can freeze them before or after cooking, both work great. See the storage section above for details.
Yes! Bake at 400°F for 10 minutes, flip, then bake another 8-10 minutes. They won’t be quite as crispy as pan-fried, but still totally delicious.
Make-ahead recipe
These healthy vegan meatballs are perfect to meal prep ahead of time! Once you’ve made the meatball mixture, form the veggie meatballs and place them on a baking sheet lined with aluminum foil or parchment paper. Cover them with plastic wrap and store them in the refrigerator until you’re ready to enjoy them. You can make them 2 days in advance of when you plan to cook them.
Storing & freezing plant-based meatballs
Leftovers. Store leftover vegan meatballs in an airtight container in the fridge for 4-5 days. You can even store them in the sauce. Reheat meatballs and sauce over medium heat on the stovetop. Or you can warm them individually, or with the sauce, in the microwave in 30 second intervals.
Freezing. You can freeze these meatballs before or after baking. To freeze baked meatballs, place meatballs and sauce, for up to 3 months, in a freezer-safe container or bag. When you’re ready to serve, thaw in the refrigerator overnight, and then reheat them in a pan on the stovetop or in the microwave.
To freeze before baking, make and form meatballs as instructed. Place each one on a baking sheet, and put them in the freezer for about 1 hour. This will keep them from sticking together when you place them altogether. Once frozen, transfer the meatballs to a freezer-safe container or bag and freeze for up to 3 months. When you’re ready to enjoy, thaw them overnight in the refrigerator and then cook them as instructed.
More recipes you’ll love
Easy Vegan Meatballs
Ingredients
Instructions
To Pan Fry the meatballs
To Bake the Meatballs
Video
Notes
Fennel seeds are an optional add-in that take the flavor to another level – highly recommend trying it!
Gluten-free: swap the flour and breadcrumbs for GF versions.
To freeze before cooking: form meatballs, freeze on a baking sheet for 1 hour, then transfer to a freezer bag. Freeze up to 3 months. Thaw overnight before cooking.
To freeze after cooking: store in a freezer-safe container with sauce for up to 3 months.
STORAGE + REHEATING – Store leftover vegan meatballs in an airtight container in the fridge for up to 4-5 days. To freeze after cooking, place them in a freezer-safe container with sauce for up to 3 months – thaw overnight in the fridge and reheat on the stovetop or microwave. To freeze before cooking, arrange formed meatballs on a baking sheet and freeze for 1 hour first, then transfer to a bag so they don’t stick together. Cook straight from frozen (with a little extra time) or thaw overnight first.
Nutrition
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