We’re makin’ meatballzzzz! I adore my Vegan Lasagna and Baked Spaghetti but meatballs just hit different, ya know? So savory and nostalgic and all kinds of delish. Considering my meat and potato loving husband eats like ten per sitting, I like to make a double batch so we can have plenty of leftovers and some to freeze for lunches. Bean balls, vegetarian meatballs, plant based meatballs…whatever you call ’em, know that these gems will hit the dinner jackpot every time!
Ingredients
Flax: we’re making a “flax egg” to bind the mixture together. You can also use a real egg if you’re not vegan. Walnuts: toasted for delicious nutty flavor and crunchy texture. No one wants a mushy meatball! Mushrooms: for that meaty texture and an additional flavor boost. Onion and garlic: essential for flavor town! Beans: you can use pinto beans or chickpeas here, which make up the base of this recipe. Italian seasoning: n easy blend to season the meatballs. You could also use a mixture of dried oregano and basil if you don’t have Italian seasoning on hand. Nutritional yeast: I love adding this for cheezy flavor, but you can leave it out if it’s not in your pantry. Breadcrumbs: these are essential to help the meatballs hold their shape and stick together. I like panko the best! Italian-style adds extra flavor but plain breadcrumbs work just fine. Marinara: go with a marinara you love for serving. My favorites are Rao’s, Vero Gusto or Kirkland. I look for high-quality ingredients like plenty of extra virgin olive oil and onions and no added sugar.
How to make
How to store
Store leftover meatballs separately from noodles and sauce in an air tight container for up to five days in the refrigerator. I simply reheat them in the microwave with sauce and noodles when I’m ready to eat them.
How to freeze meatballs
These freeze really well. Line a baking sheet with parchment paper and place leftover meatballs on the sheet in an even layer. Freeze and then transfer frozen balls to a baggie and freeze for up to three months. To reheat, place them in the refrigerator overnight or reheat from frozen in the microwave.
Delish serving ideas
with spaghetti, marinara, and a green salad crumbled on pizza with sauce and vegan ricotta in a bun as a meatball subs
Dinner is calling!
I hope you’re as obsessed with these meatballs as I am!
I’d be super grateful if you’d take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you’ll crave! Recipe by Alexis Joseph of Hummusapien™. Photos by Eat Love Eats.
1 ½ cups marinara sauce (plus more if desired) 1 lb spaghetti (whole grain or gluten-free if necessary)
To reheat, place them in the refrigerator overnight or reheat from frozen in the microwave.
