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Vegan Meatballs

Jennifer Daniels: "2nd time: Followed the directions to the letter …" Read More
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Vegan Meatballs

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  • 1 cup quinoa (cooked and cooled, *, ensure it's cooked + completely cooled before using)
  • 15 oz. black beans (*, rinsed, drained, dried)
  • 2 Tbsp. water (or sub olive or avocado oil)
  • 3 cloves garlic (minced)
  • 1/2 cup shallot (diced)
  • 1/4 tsp. sea salt (plus more to taste)
  • 2 1/2 tsp. fresh oregano (or dried)
  • 1/2 tsp. red pepper flake (reduce for less heat)
  • 1/2 tsp. fennel seeds (optional)
  • 1/2 cup vegan Parmesan cheese (plus more for serving)
  • 2 Tbsp. tomato paste
  • 3 Tbsp. fresh basil (chopped, or parsley, we mixed both // plus more for serving)
  • 2 Tbsp. vegan Worcestershire sauce (optional // adds depth of flavor)
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    NutritionView More

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    Calories290Calories from Fat25
    Total Fat3g5%
    Saturated Fat0g0%
    Trans Fat
    Calories from Fat25
    Total Carbohydrate53g18%
    Dietary Fiber11g44%
    Vitamin A10%
    Vitamin C15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Reviewer Profile Image
    McCoy 9 months ago
    gross balls of mush. never got firm no matter how long I baked them.
    Reviewer Profile Image
    Jennifer Daniels a year ago
    2nd time: Followed the directions to the letter -still a bit dry. I subbed cashew mozzarella for the Parm, then threw some of these balls into a tomato soup I'd prepared. 1st time: Fairly good - I subbed goat cheese for the Vegan Parm and ketchup for the tomato paste. I heated these up with my homemade BBQ sauce.
    Reviewer Profile Image
    Rachel 2 years ago
    They were tasty but found them lacking some flavor. I did leave out the red pepper due to young children eating them. Not everyone is a fan of fennel so I did not put much in first time I made them and left it out the second time. They held up in sauce. I only put in the sauce right before serving because I was worried they might fall apart.
    Reviewer Profile Image
    Michele Leah 2 years ago
    Very tasty! I didn’t have shallots so used diced onions. Only setback is it uses a lot of different pots and pans since I didn’t have a cast iron skillet.. and is time consuming but I will freeze my leftovers so probably worth it!
    Reviewer Profile Image
    Jaco Esterhuizen 3 years ago
    Baie lekker! Hungry for more!
    Reviewer Profile Image
    Mandy Screven 3 years ago
    Ten stars! Cannot believe how amazing these were I used the air fryer to both dry the black beans out and then to complete the cooking after browned in skillet- in hindsight I think the skillet could be skipped using an air fryer- cooked them on 375 for about 12-14 minutes and flipped a few times during cooking! Served over angel hair with marinara sauce with fresh mushrooms! The flavor is so amazing and you can’t tell these are black beans! We both loved them so much! Thanks Dana the Minimalist Baker for a fantastic recipe!
    Reviewer Profile Image
    mjmtam1 .. 3 years ago
    supurb! I made more than what the recipe asks for, had it two times in a week. the "Meat" balls refrigerate well and taste even better the following day. wonderful recipe.
    Reviewer Profile Image
    Sam Dimond 3 years ago
    These were amazing 😍
    Reviewer Profile Image
    Hailey J. 4 years ago
    Hot dang these were good. I was able to use leftover ingredients (some tomato paste, basil, onion, garlic and water) to make a sauce.