Vegan Meatballs
Prep. Time
45 minutes
Cook Time
30 minutes
Servings
20 balls
Difficulty
Challenging
Soy-Free, Nut-Free, dairy-free, egg-free
These meatless balls are packed with flavor and cooked in a rich, aromatic sauce that brings everything together. The combination of textures and spices makes each bite satisfying and hearty. They're simple to prepare and pair wonderfully with rice or couscous. Switching to Veganism years ago, I was on a dedicated hunt for a winning plant-based meatless balls in red sauce, that will bring that comforting homey joy to our weekend dinners. I've tailored this recipe to my oldest son's taste buds, and it quickly became a staple in our meal rotation!
Ingredients
For the meatless balls
1lb plant-based meat grind (for a soy-free recipe, use an option that is labeled as free of this allergen).
1 yellow onion
1 potato
4 tbsps whole spelt flour
2 tbsps flaxseed meal + 1/2 cup plant-based protein-rich milk (for a soy- or nut-free recipe, use milk that is labeled as free of these allergens).
3 tbsps sweet paprika
1 tsp dried basil flakes
1/2 cup chopped parsley
1 tbsp salt
For the sauce
2 tomatoes, diced
1 can of tomato paste
1 garlic clove, minced
1 tbsp dried basil flakes
1 tsp sugar
2 tbsps sweet paprika
Salt, as much as you like
Instructions
Making the meatless balls
There are 3 things you need to make before combining all ingredients to make meatless balls:
1. Saute the chopped onion for 15 minutes on medium heat until tender and golden. Place in a mixing bowl.
2. Peel and thinley grate the potato into the same mixing bowl.
3. In a cup, combine the flaxseed meal with the milk and mix well for about 30 seconds.
In the mixing bowl with the grated potato and sauteed onion, place the grind, flaxseed mix, as well as all the rest of the ingredients. Mix well to get a consistent mixture.
Set the bowl aside for the ingredients to bind well.
Make the Sauce
Preheat a wide shallow pot, and add 2 tbsps oil and the minced garlic. Fry for 20 seconds or until the garlic scent becomes noticeable.
Add the basil and paprika and briefly stir.
Add an entire tomato paste can, and 1 cup of water. Mix well until consistent.
Add the tomatoes and sugar and cover with water to about 1/3 the height of the pot. Bring to boil and reduce to simmer.
Tip: eventually, the meatless balls should be popping out of the sauce, so they're soaked in it, but not completely swimming in sauce.
Cooking the Plant-Based Meatballs
Create about 2 inch balls out of the mixture and put them in the pot inside the hot sauce. Cover the lid and cook for about 30 minutes. Remove the lid and cook them for 15 more minutes, in order to let the sauce reduce and become thicker.
Serve with white rice or couscous.
Notes
I've tried both russet and yukon potatoes, and they both work in this recipe.
Fresh chopped basil can also work here, in case your pantry is short on dried basil.
The Latest Bite
Wonderful Parsley Salad
I usually buy parsley with the idea that I’ll use “just a little” in a recipe, and then I’m left with a big bunch staring at me from the fridge. This salad is my solution. Instead of letting those greens wilt away, I chop the whole thing and make it the main event. It’s fresh, full of flavor, and takes almost no effort.
The best part is how forgiving it is. Walnuts give it crunch, but almonds or pecans work if that’s what’s in the pantry. Cheese adds creaminess and the dressing is quick to whip together with what we usually have on hand, and it makes the parsley feel less like “just herbs” and more like a real salad.
This isn’t a kid-friendly dish in our house (the parsley is just too “green” for them), but it works great for the adults. I’ll make it at home when dinner needs something light on the side, or pack it into a container when we’re traveling in an RV and want an easy salad to balance out heartier meals. Since it’s dairy-free and plant-based, it holds up well for hours on the road without the stress of refrigeration worries you get with mayo-based dressings.
It’s fast, flexible, and keeps parsley from going to waste—a little grown-up salad that travels well.