Vegan Meatless Balls

/Vegan Meatless Balls

Vegan Meatless Balls

These vegan meatless balls are the best ever. They taste hearty and are a great substitute for traditional meat balls. Great for parties, picnics, finger food or in any meal, these are a staple for anyone wanting to eat tasty vegan food! They will keep in the fridge for about 5 days but also freeze really well.

Vegan Meatless Balls
Servings Prep Time
36-38balls 5mins
Cook Time
Votes: 42
Rating: 4.14
Rate this recipe!
Print Recipe
vegan meatless balls recipe (vegan meatballs)
Servings Prep Time
36-38balls 5mins
Cook Time
Votes: 42
Rating: 4.14
Rate this recipe!
Print Recipe
vegan meatless balls recipe (vegan meatballs)
Servings: balls Units:
  1. Line a baking tray with non-stick parchment paper and set aside.
  2. Place bread in food processor and pulse a few times to break it down a bit.
  3. Add remaining dry ingredients and pulse a couple of times.
  4. Add wet ingredients and pulse about 12 - 15 times until the mixture is fairly smooth and combined but still has a little bit of texture to it.
  5. Preheat oven to 170C/350F.
  6. Carefully remove the processor blade and use a small ice cream scoop or tablespoon to measure out equal amounts of mixture and shape into small balls.
  7. Bake in oven for about 15 minutes, turn and bake another 15 minutes. Can be served hot or cold (and great to freeze too).
Recipe Notes

Check out the video at the top of this recipe page for a full cooking demonstration of how to make this recipe.

You can see exactly which food processor I use by following my amazon affiliate link: Breville Food Processor

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By |2018-05-29T05:15:23+10:00May 18th, 2016|Recipe, Top Recipes, Videos|16 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!


  1. Glynis Scott May 31, 2016 at 8:53 pm - Reply

    Hi Anja, Thanks for another great recipe. I make my own soy milk so I’m always looking for a use for the left over okara and this recipe will be great as I can use it instead of the kidney beans.

  2. Kel May 13, 2017 at 1:22 pm - Reply

    Hello! I just made this recipe today, with some slight variations. I haved the recipe as it was just for myself, but kept the spices the same as I like spicy food. The meatballs are wonderful! One of the best vegan dishes that I have made so far. Thank you for the great recipe.

    • Anja May 18, 2017 at 2:30 pm - Reply

      So glad you like the recipe as much as I do Kel.

  3. Rajashree Morkar June 30, 2017 at 4:35 pm - Reply

    Liked the recipe. I will try with Indian ingredients.

  4. Laina September 15, 2017 at 11:48 am - Reply

    Hi Anja,

    I just found you on youtube this week and signed up for your emails. All your recipes look so good. I follow Dr. Fuhrman’s approach to eating and I follow Dr Gregor as well. 🙂

    I’d like to try to make these and was wondering what size of a scoop you are using. I saw one on amazon that comes in 3 sizes. The small holds 2 teaspoons of dough, the medium holds 1.5 tablespoons of dough and the large holds 3 tablespoons of dough.

    Which one is the closest to what you use? I don’t have one so I’ll need to go and get one. I like the uniform size of the meatball. Do you use this with spaghetti in the traditional sense, spaghetti and meatballs? If you don’t eat it all up right away and have leftovers do the meatballs get soggy?

    Thank! I’m looking forward to trying your recipes. 🙂 Any you would suggest trying to begin with? Do you have a viewers favorite section or your own family favorites section here somewhere?

    Thanks so much! I also wanted to comment that you have a beautiful smile and just seem so helpful and genuine.

    • Anja September 26, 2017 at 9:41 am - Reply

      Hi Laina, thank you for your lovely feedback. I would suggest that the medium spoon would be the same size as mine. Once the balls are cooked you can add them to your favorite recipes. They keep well in the fridge for about 5 days (if they last that long… I always eat mine within a day).

  5. Debbie September 25, 2017 at 4:36 am - Reply

    This is a wow! The walnuts add a wonderful texture 🙂 Thank you!!

  6. Pamela Weese October 26, 2017 at 3:21 am - Reply

    I love your videos. I have learned alot from you. Like so many other cooking videos people are still using aluminum cans with processed legumes tomato paste etc. These products are quick to use but aluminum is aluminum and here in AMERICA all of these cans are sprayed with BPA PLASTIC on the insides of each can. They use this plastic to keep the cans from rusting on the inside giving the processed food a longer shelf life. What they don’t tell you is that this BPA plastic leaches out into the food that is stored inside these cans. If they put hot food into these cans the plastic leaches out quicker. It dosent matter if it says organic non GMO OR 100% pure or no sugar added it is still in these aluminum cans with plastic. You can go on Google and just type in the letters BPA. They even have a BPA PLASTIC NUMBER GUIDE so you can see how much BPA is in the plastic products that you use. You have to check out BPA FREE parchment paper plastic wrap plastic cheese molds etc. Youcan also go to our CDC CENTER OF DISEASE CONTROL to learn more. The truth of this is that many health minded people just don’t know.

    With much love Pamela

  7. larry ugone October 31, 2017 at 5:59 am - Reply

    Do you think these can be frozen with out getting mushy!

    • Anja January 9, 2018 at 2:44 pm - Reply

      They should freeze ok but I haven’t tried. I always eat them too fast. Let me know how it goes if you try.

  8. Carla December 31, 2017 at 4:28 am - Reply

    Is there a way to use them in a crockpot or would they just get mushy?

    I am thinking put them in the crockpot on low before work with a jar of spaghetti sauce and add the pasta the last 30 minutes.

    Or put them in our mini crockpot with barbeque sauce for parties.

    Just not sure how the plant version would hold up.

    • Anja January 9, 2018 at 1:53 pm - Reply

      I haven’t tried but I think they will fall apart. Add them in at the end of cooking.

  9. Rita May 26, 2018 at 7:25 pm - Reply

    Definitely want to try these – but your recipe calls for “any bread you like” – I would suggest changing it to “any vegan bread you like ” as not all bread is vegan. Thank you for sharing!

    • Anja May 29, 2018 at 5:15 am - Reply

      Done 🙂

  10. Melissa June 8, 2018 at 2:50 pm - Reply

    These are very nice…but a little too salty. Next time I might add less sock powder.
    Thank you 🙂

    • Anja June 22, 2018 at 8:19 am - Reply

      Yes, definitely adjust to your own taste 🙂

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