Meatless Meatballs
Prep time
Cook time
Total time
These high protein, meatless meatballs are a delicious vegan substitute for meat. Smother them in this rich and delicious vegan gravy.
Recipe type: Main
Cuisine: American
Serves: 3-4
  • 1 15-ounce carton of cooked cannellini beans, rinsed (save one tablespoon of the starchy liquid) also known as aqufaba
  • or use 1 flax egg (whisk 1 tablespoon ground flax plus 2.5 tablespoons of water - put in refrigerator for 10 minutes or longer to thicken)
  • ⅓ cup vegetable broth for sautéing
  • 3 cloves chopped garlic
  • ¼ cup chopped onion
  • ¼ cup chopped fresh parsley (or more to taste)
  • ¼ chopped fresh basil (or more to taste)
  • ½ teaspoon fennel seeds
  • ½ teaspoon salt
  • Fresh ground black pepper
  • a light sprinkling of red pepper flakes (optional)
  • ½ cup bread crumbs (or more) you don't want the meatballs to be too wet
  1. Preheat oven to 375 degrees.
  2. Line a baking sheet with parchment paper.
  3. Heat the vegetable broth in a medium saute pan. Add the onion and saute until soft and translucent. Add the garlic and saute for another minute or two. Adding more vegetable broth if sticking. Remove from stove and let cool.
  4. Add the cannellini beans, starchy liquid or flax egg, onion garlic mixture, salt, pepper and red pepper flakes to a food processor. Pulse/blend a few times until combined keeping it chunky.
  5. Add the bread crumbs and parsley and pulse a few more times. I like it to have a little texture.
  6. Taste and adjust seasonings.
  7. Scoop out about 2 tablespoons of the mixture and gently form a small ball. Place on baking sheet. You will have approximately 10-12 meatballs depending on size. Place one of the uncooked meatballs aside and put the rest into the oven.
  8. Cook for approximately 25-30 minutes or until browned and firm. You may want to flip them.
  9. Or you can gently saute them in a non stick pan over medium heat being careful when you flip them. Brown on both sides.
  10. Serve with vegan gravy.
Recipe by Ordinary Vegan at