Vegan Meatballs Recipe

Prepare flax egg

In a small bowl combine ground flaxseed and warm water (5 tsp). Stir and let rest 5–7 minutes until gelatinous.

Cook and sauté vegetables

Heat 1 tablespoon olive oil in a skillet over medium heat. Add finely chopped onion and mushrooms and sauté 5–7 minutes until softened and most moisture from mushrooms has evaporated. Add grated carrot and minced garlic and cook 1–2 more minutes until fragrant. Remove from heat and let cool slightly.

Process lentils and oats

In a food processor pulse the cooked brown lentils until mostly mashed but still a little texture remains (avoid making a puree). Add the ground oats and pulse a few times to combine. If you don't have a food processor, mash lentils in a bowl with a potato masher and stir in oat flour.

Combine mixture

Transfer the processed lentils and oats to a large bowl. Add the sautéed vegetable mixture, the rested flax 'egg', nutritional yeast, soy sauce/tamari, 1 tablespoon tomato paste, smoked paprika, dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly. If using mashed chickpeas or breadcrumbs, fold them in now to adjust texture and binding. The mixture should hold together when pressed; if too wet add up to 1/4 cup extra breadcrumbs or oats, if too dry add 1–2 teaspoons water or 1 teaspoon soy sauce.

Form meatballs

Using slightly damp hands, form the mixture into balls about 1.5 inches (about 1.5 tablespoons of mixture) — you should get roughly 18–22 meatballs depending on size. Place formed meatballs on a parchment-lined tray.

Pan-sear method

Heat a large nonstick skillet over medium heat and add 1–2 teaspoons oil. Add meatballs in a single layer without crowding and cook 2–3 minutes per side, rolling gently to brown all sides. Work in batches and transfer browned meatballs to a plate. They do not need to be fully cooked through; browning adds flavor.

Bake method (alternative)

Preheat oven to 200°C (400°F). Arrange meatballs on a parchment-lined baking sheet and lightly spray or brush with oil. Bake 15–18 minutes, turning once halfway, until firm and browned at edges. Use this method for larger batches or a hands-off approach.

Make marinara

While meatballs brown or bake, make the sauce: heat 1 tablespoon olive oil in a saucepan over medium heat. Add 2 tsp minced garlic and sauté 30 seconds until fragrant. Add 2 cups crushed tomatoes, 1 tablespoon tomato paste, 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp sugar or maple syrup if desired. Stir, bring to a gentle simmer, and cook 8–10 minutes to blend flavors. Taste and adjust seasoning.

Finish meatballs in sauce

Gently transfer browned or baked meatballs into the simmering sauce. Spoon sauce over them, reduce heat to low, cover partially, and simmer 6–8 minutes so flavors meld and meatballs heat through. If baked and fully cooked, 4–5 minutes is sufficient to warm and meld.

Taste sauce and adjust salt/pepper. Sprinkle chopped fresh parsley and optional vegan Parmesan or additional nutritional yeast over the meatballs. Serve hot over pasta, polenta, in a sub roll, or alongside a salad.

Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze cooked meatballs in sauce up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.