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The Best Vegan Meatballs

Cast-iron skillet filled with homemade Gluten-Free Vegan Meatballs in marinara sauce

Skillet filled with gluten-free vegan homemade "meatballs" in marinara sauce

Friends, this feels big. Vegan meatballs made with real food that are full of flavor, don’t fall apart, aren’t mushy, and are easy to make! Let’s do this!

Ingredients for making quinoa black bean vegan meatballs

This 10-ingredient recipe starts with black beans that have been baked to dry them out – this is important, as it helps prevent the meatballs from becoming mushy.

The beans are then blended with herbs, spices, and sautéed garlic and shallot for layers of flavor.

Blender filled with ingredients for making perfect vegan meatballs

Next comes the cooked and cooled quinoa, more herbs, tomato paste, and vegan Worcestershire (which is optional, but it adds more depth of flavor). Pulse a few more times and you’re ready to form your meatballs! After a quick chill in the refrigerator, it’s time to cook (and eat)!

Food processor with ingredients for making our vegan meatballs recipeBrowning vegan meatballs in a cast-iron skillet

To cook the meatballs, we went for a stovetop-oven combo. A quick sauté in the skillet you used to cook the onions and garlic in provides a crusty outer texture, while a bake in the oven dries them out a bit and ensures they’re cooked through the center.

At the end, for even more flavor, you can add your favorite marinara sauce and cook for another 5-10 minutes or until bubbly. Swoon. Then it’s meal time!

Using a spoon to grab a vegan meatball and marinara sauce

We hope you LOVE these meatballs! They’re:

Firm but tender
Not mushy
Packed with flavor
Made with wholesome ingredients
Protein- + Fiber-packed
& Incredibly delicious

These meatballs are delicious on their own, but they would also pair well with just about any pasta, like our Simple Chickpea Bolognese or 30-Minute Cashew Alfredo or Chili Garlic Pasta with Roasted Cauliflower. I could also see them working well on things like pizza and even sub sandwiches! Melt a little Vegan Mozzarella on top and you’re in business!

If you try this recipe, leave a comment, rate it, and tag a photo #minimalistbaker on Instagram so we can see what you cook up. Cheers, friends!

Dinner plate filled with delicious homemade vegan meatballs

Print
Plate of our delicious Vegan Meatballs in marinara sauce topped with parsley
4.8 from 127 votes

The Best Vegan Meatballs

Tender, flavorful, 10-ingredient vegan meatballs made with quinoa and black beans! Infused with fresh herbs, tomato paste, and spices for big flavor. The perfect meatless meatball for pasta, sandwiches, and more!

Author: Minimalist Baker
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12 (meatballs)
Category: Entree
Cuisine: Gluten-Free, Italian-Inspired, Oil-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days

Ingredients

US Customary - Metric

MEATBALLS

  • 1 cup cooked and cooled quinoa* (ensure it's cooked + completely cooled before using)
  • 1 15-ounce can black beans* (rinsed, drained, dried)
  • 2 Tbsp water (or sub olive or avocado oil)
  • 3 cloves garlic (minced)
  • 1/2 cup diced shallot
  • 1/4 tsp sea salt (plus more to taste)
  • 2 1/2 tsp fresh oregano (or sub half the amount in 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 chopped fresh basil or parsley (we mixed both // plus more for serving)
  • 1-2 Tbsp vegan worcestershire sauce (optional // adds depth of flavor)

FOR SERVING (optional)

  • Marinara sauce

Instructions

  1. If you haven’t prepared your quinoa yet, do so now (make sure it’s cooked and cooled completely before use). *Prep/cook time does not include preparing quinoa.

  2. Preheat oven to 350 degrees F (176 C). Add rinsed, dried black beans to a parchment-lined baking sheet. Bake for 15 minutes or until beans appear cracked and feel dry to the touch (see beans in food processor photo). Remove beans from the oven and then increase oven heat to 375 degrees F (190C).

  3. Heat a large (oven-safe) skillet over medium heat. Once hot, add water (or oil), garlic, and shallot. Sauté for 2-3 minutes, or until slightly softened, stirring frequently. Remove from heat (and reserve pan for later use).

  4. Add black beans to a food processor along with garlic, shallot, sea salt, oregano, red pepper flake, and fennel (optional) and pulse into a loose meal (DON'T overmix). Then add cooked/cooled quinoa, vegan parmesan cheese, tomato paste, fresh basil or parsley, and Worcestershire (optional). Pulse to combine until a textured dough forms (you're not looking for a purée, but it should be semi-tacky).

  5. Taste and adjust flavor as needed, adding more salt for saltiness/depth of flavor, red pepper flake for heat, herbs for earthiness, or Worcestershire (optional) for more depth of flavor. If it’s too tacky or wet, add more vegan parmesan cheese and pulse to combine (we added a bit more).

  6. Scoop out heaping 1 1/2 Tbsp amounts (using this scoop or a Tablespoon) and gently form into small balls using your hands. Add to a plate and refrigerate for 15 minutes.

  7. Heat an oven-safe metal or cast-iron skillet over medium heat. Once hot, add the meatballs and sauté for a few minutes, gently turning the meatballs to get a slight crust on either side. Then transfer to the oven and bake for 20-30 minutes or until golden brown on the edges and slightly dry to the touch. 

  8. These meatballs are delicious as is, or you can add some marinara to the pan and heat over medium heat for 5 minutes (or until bubbling / hot) to infuse more flavor.

  9. Serve with marinara and additional vegan parmesan cheese (optional)! These are also delicious atop any pasta. Leftover meatballs keep for 4-5 days in the refrigerator or 1 month in the freezer. Reheat in the microwave or in a 375-degree F (190 C) oven until warmed through.

Notes

*1 15-ounce (425 g) can black beans yields ~1 1/4 cup beans (after draining excess liquid).
*Prep/cook time does not include preparing quinoa.
*Nutrition information is a rough estimate for 1 of 12 meatballs calculated without optional or serving ingredients.

Nutrition Per Serving (1 of 12 Meatballs)

  • Calories: 67.4
  • Fat: 1.9g
  • Saturated fat: 0.3g
  • Sodium: 184.5mg
  • Potassium: 172mg
  • Carbohydrates: 10g
  • Fiber: 2.7g
  • Sugar: 1.1g
  • Protein: 3.3g
  • Vitamin A: 70IU
  • Vitamin C: 2mg
  • Calcium: 23mg
  • Iron: 1.1mg
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411 Comments 10 ingredients or less, Dairy-Free, Dinner, Egg-Free, Entree, Fall, Gluten Free, Italian-Inspired, Nut-Free, Oil-Free, Recipes, Refined Sugar-Free, Savory, Soy-Free, Spring, Summer, Vegan, Winter

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All commentsI made thisQuestions
  1. Avatar for AnonymousAnonymous says

    December 12, 2019 at 1:30 pm

    Delish! I used 1/3 cup nutritional yeast instead of vegan parm and it worked great. I also skipped the frying pan step and found that they held together well with just baking on a cookie sheet. Will definitely be making again!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 12, 2019 at 5:18 pm

      We’re so glad you enjoyed it! Thanks for sharing your experience!

      Reply
  2. Avatar for HayleyHayley says

    December 8, 2019 at 9:30 am

    Would nooch/breadcrumbs work in place of the vegan parm?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 9, 2019 at 11:07 am

      We think so! Might want to decrease the amount slightly to avoid drying it out too much. Let us know if you give it a try!

      Reply
  3. Avatar for Camille LeblancCamille Leblanc says

    November 22, 2019 at 8:02 am

    So good! These will become my go-to meatballs. I didn’t have any fresh herbs, but it still turned out excellent with a non-mushy texture.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 22, 2019 at 9:22 am

      We’re so glad to hear it! Thanks for sharing, Camille!

      Reply
  4. Avatar for CallieCallie says

    November 17, 2019 at 9:30 pm

    These 100% live up to their name. The black beans made for the perfect texture! I ended up using just nooch instead of making the vegan parmesan, but still turned out delicious.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 18, 2019 at 11:30 am

      Whoop! Thanks for the lovely review, Callie!

      Reply
  5. Avatar for NoelleNoelle says

    November 16, 2019 at 9:32 pm

    These meatballs lived up to their name as the best! The flavors are perfect and would satisfy any meatball cravings even for meat eaters.

    Reply
  6. Avatar for CarlaCarla says

    November 11, 2019 at 4:27 am

    Could you freeze these?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 11, 2019 at 11:51 am

      Yes! We would recommend freezing before cooking.

      Reply
  7. Avatar for MelissaMelissa says

    November 5, 2019 at 11:44 pm

    I once was a meat eater and never really liked meatballs. So many things have changed!! I don’t eat meat but I love these meatballs. Absolutely amazing. I made the marinara too and this worked beautifully.
    I made this AND loved it. Thank you.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 6, 2019 at 10:26 am

      We’re so glad you enjoy these, Melissa! Thanks so much for the lovely review! xo

      Reply
  8. Avatar for TammiTammi says

    October 29, 2019 at 1:12 pm

    Is it possible to use roasted cashews in Parmesan cheese recipe?
    We’re in the middle of a dandy snowstorm here in Colorado and I don’t want to venture out in it to buy raw cashews.☃️
    Thanks so much.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 30, 2019 at 10:10 am

      Hi Tammi, we think so, but we haven’t tried it so we can’t guarantee the results.

      Reply
  9. Avatar for TamekaTameka says

    October 29, 2019 at 3:30 am

    Just found your site and tried another recipe that I loved. Gearing up to try these but I’m not a fan of quinoa. I saw someone else used couscous. What are your thoughts on that substitution? Or should I use the quinoa and hope I won’t taste it? ?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 29, 2019 at 10:30 am

      We would say the quinoa flavor is not pronounced. But you could try couscous or brown rice if you’d like. Let us know if you give it a try!

      Reply
  10. Avatar for HannahHannah says

    October 15, 2019 at 8:32 am

    Hello!
    Could I prepare the quinoa and beans hours before making the meatballs, or would that ruin the texture/hold ability?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 15, 2019 at 11:33 am

      No, that should work fine!

      Reply
  11. Avatar for ChristineChristine says

    October 14, 2019 at 9:24 am

    My husband, daughter, and grandchildren really like these. These get made pretty regularly in our house. It has gotten where I frequently make a double batch so there’s enough to go around. When my daughter comes over to visit, she lets me know that she hopes to find meatball “leftovers” in the refrigerator. Definitely a favorite.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 14, 2019 at 11:08 am

      YAY! Thanks for sharing, Christine!

      Reply
  12. Avatar for LydiaLydia says

    October 14, 2019 at 2:18 am

    What do you recommend as container for freezer strorage?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 14, 2019 at 11:31 am

      Either stasher bags or a glass tupperware.

      Reply
  13. Avatar for NicoleNicole says

    October 13, 2019 at 1:18 pm

    I (weirdly, sadly) have developed a sensitivity to quinoa. Any suggestions on a gluten free substitute? Dying to try these!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 14, 2019 at 12:00 pm

      I think rice, millet, or amaranth should work well!

      Reply
  14. Avatar for AmandaAmanda says

    October 7, 2019 at 8:42 am

    Wow- such a great recipe! Made this with a tri-color quinoa. Going to put these on hoagies for ‘meatball’ sandwich.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 7, 2019 at 10:59 am

      That’s great! Thanks, Amanda! So glad you enjoyed it and LOVE the hoagie idea. Also, next time would you mind adding a rating to your review? It’s super helpful for us and other readers. xoxo!

      Reply
  15. Avatar for KeKe says

    October 2, 2019 at 4:38 pm

    what can i sub vegan parmesan cheese with?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 3, 2019 at 11:17 am

      You can try a few extra tablespoons of nutritional yeast instead. Hope that helps!

      Reply
  16. Avatar for DanielleDanielle says

    September 27, 2019 at 12:27 pm

    These are amazing! We’re not even vegan and they blew my family’s (and some friends) mind.

    I cannot recommend enough!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 27, 2019 at 1:10 pm

      Thanks, Danielle! Whoop!

      Reply
  17. Avatar for gloptumgloptum says

    September 17, 2019 at 5:24 am

    I made this today and followed the recipe quite truthfully the only exceptions being we had no basil (used oregano & extra parsley) no cheese (just skipped it).

    The meat balls turned out perfectly, firm, good texture and flavour. The base of beans and quinoa could be modified to any other recipe and would hold middle eastern or bbq flavours well. They could also be made smaller for cocktail parties and served on toothpick with dipping sauce etc.

    Would definitely make this again. If one is organised, this could be put together in 60min and on the table in 90min tops.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 17, 2019 at 8:37 am

      We are so glad you enjoyed it! Thanks so much for the lovely review and for sharing your modifications and ideas!

      Reply
  18. Avatar for ElizabethElizabeth says

    September 14, 2019 at 7:35 am

    I was excited to try these, but thought they were just ok and too much work to make again. I made exactly as the recipe said. My husband liked them better than me, so it was probably just a personal taste thing.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 14, 2019 at 1:06 pm

      Thanks for sharing your experience, Elizabeth. Sorry they weren’t quite what you were hoping for!

      Reply
    • Avatar for LouLou says

      September 17, 2019 at 3:10 pm

      I’ve made this a few times, with a few changes (to what I have available at home) subbed quinoa for couscous, used chickpeas instead of black beans and omitted worcestershire sauce and fennel seeds. Love the recipe, not sure how much my subs change it but still delicious.

      Reply
      • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

        September 18, 2019 at 8:08 am

        So glad you enjoyed it, Lou! Thanks for sharing! xo

        Reply
  19. Avatar for dasdas says

    September 8, 2019 at 10:26 am

    I’ve made these a couple of times now–fantastic recipe. My daughter and I have been vegetarian for a year now, and while she likes some meat substitutes, she is not a fan of the ground beef (including pre-made “meatless” meatballs). So, this recipe fills an important food role for us! I made a few modifications, just for time and ease (and based upon years of making meatballs (with meat:). This recipe is step-intensive (having to make the quinoa and roasting black beans), so I was looking for a way to reduce. Instead of sautéing shallots and garlic, I substituted 1/2 – 3/4 tsp garlic powder and 1/2 teaspoon onion powder. Also, instead of sautéing meatballs, I just scooped them directly onto parchment paper-lined tray, sprayed them with cooking spray (you could probably skip this), and cooked for 20 minutes (flipping them over half way). They still brown nicely. I used all fresh parsley (just b/c cheaper and keeps longer), so I added 1 tsp dried basil in addition to the dried oregano. Minus fennel (just not a fan in my meatballs), all other ingredients remained as written. Very important to roast the black beans first, so don’t skip that step! I made enough quinoa to make these 2 weeks in a row! We’ve had with pasta sauce, but I also used as part of a Korean rice bowl with brown rice, edamame, broccoli, bbq sauce, and Siraccha! Supper delicious! Thanks so much for your great techniques!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 8, 2019 at 10:30 am

      How great! Thanks for sharing, Das!

      Reply
  20. Avatar for seyaseya says

    September 6, 2019 at 4:14 am

    i made it with seitan and it was great. just adding onion. carrot and celery and some herbs. thank you

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 6, 2019 at 8:25 am

      Thanks for sharing!

      Reply
  21. Avatar for TriciaTricia says

    September 5, 2019 at 5:28 am

    These look amazing! Do you think I can meal prep them ahead by forming them in balls and leaving in the fridge a couple of days before actually cooking them?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 5, 2019 at 12:20 pm

      Yep! Or even freezing and then thawing the day of. Good luck, Tricia!

      Reply
  22. Avatar for NataschaNatascha says

    September 1, 2019 at 12:22 am

    Oh my gosh! These meatballs are delicious. I wasn’t sure what to expect and I had them fresh out of the oven, in tomato sauce and in a sandwich :) that’s how delicious they are. I only changed one minor thing in the recipe and used nutritional yeast instead of vegan Parmesan and they came out perfectly. They were holding up nicely before cooking and have just the right crunch now, can’t wait to eat more of the leftovers. My husband loves them too and I will make sure to spread the word and recipe among my friends. These will surely be a regular dish in our house :)

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 2, 2019 at 11:10 am

      Thanks so much for sharing, Natascha! We are so glad you and your husband both enjoy these! xo

      Reply
  23. Avatar for joanjoan says

    August 31, 2019 at 3:56 pm

    I made these a little bit of work for sure. And I didn’t have a few items but still not bad. Made fewer then 12 but its ok for first time. Now what do I do with left over quinoa ?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 2, 2019 at 9:09 am

      If you go to our recipes page, you can filter by ingredient to see all of our recipes with quinoa in them! Hope that helps!

      Reply
  24. Avatar for EliseElise says

    August 29, 2019 at 10:36 pm

    This is the most amazing recipe. I tried it tonight and can’t believe how good it is -a million times better than the store brands. I didn’t make any modifications.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 30, 2019 at 12:16 pm

      So glad you enjoyed these, Elise! Thank you so much for the lovely review! xo

      Reply
  25. Avatar for EllieEllie says

    August 28, 2019 at 12:36 pm

    These are amazing! I am not vegan or vegetarian, just trying to eat less meat and these will help! I made a couple modifications, I used regular Parmesan and Worcestershire sauce and used dried herbs instead of fresh and they came out great. Great texture, stayed together well and easy to put together. I quickly cooked a couple to try but I froze the rest to have when we have spaghetti and meatballs! Thank you for the great recipe, I will make again!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 29, 2019 at 10:53 am

      Thanks for sharing, Ellie!

      Reply
  26. Avatar for Diana DemcoDiana Demco says

    August 27, 2019 at 10:45 am

    I made these several times and loved them! They were approved by my boyfriend as well. Big on flavor and simple ingredients – can’t get better than this. We liked serving them with homemade marinara sauce and mashed potatoes.

    Reply
  27. Avatar for Jessie JohnstonJessie Johnston says

    August 22, 2019 at 11:43 am

    The name does not lie – these are the best vegan meatballs! I’ve tried a number of other recipes, and they either don’t hold together, they get too soggy, they have too many ingredients, or they are simply just lacking. But THESE are none of that. They held together great – although I skipped putting them in the pan after they immediately started to stick – and threw them in the oven on a baking sheet with parchment paper instead. They still got a crunchy crust. The ingredients were all things I already had on hand. And they seriously tasted amazing. We are not vegans but like substituting plant based food for comfort food so I used regular Worcestershire. I like the combo of parsley and basil. My boyfriend kept saying “this is one of the best things I’ve eaten in so long… these meatballs are amazing!” I have to agree. We made a half batch and wished we had more – although, we probably would’ve eaten all of them in one sitting!! Thank you for this recipe.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 22, 2019 at 12:51 pm

      So kind! Thanks for sharing, Jessie!!

      Reply
  28. Avatar for NadyaNadya says

    August 9, 2019 at 1:36 am

    They fell apart but were delicious! Planning to make these again but I don’t have quinoa. Do you know what I could use instead? Maybe oats?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 9, 2019 at 1:19 pm

      Hi Nadya, the quinoa helps them hold together. We would recommend cooked brown rice as an alternative. Hope that helps!

      Reply
  29. Avatar for AnnaAnna says

    August 5, 2019 at 6:16 am

    Hi! is the amount of quinoa given the precook amount? Or 1 cup cooked quinoa?
    Thank you

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 5, 2019 at 11:22 am

      Hi Anna, that is 1 cup cooked quinoa. Hope that helps!

      Reply
  30. Avatar for LisaLisa says

    July 31, 2019 at 6:01 pm

    Thank you for this recipe. It is one of my families absolute favourites. Our latest variation is to poke a cube of vegan cheese inside the meatball once it is rolled. Then I dip the meatball in linseed and water mixture (egg replacement) and then roll in breadcrumbs (panko if you have them). Pop on an oven tray, spray with a little olive oil spray ( I don’t always do this) and bake for perhaps 45 mins at about 375F . I check them at some point and turn them. My timing is vague as I haven’t really checked before. My youngest daughter loves them really crispy on the outside so I often leave them longer. Turns out a bit like a vegan arancini ball!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 1, 2019 at 11:16 am

      Thanks so much for the lovely review and for sharing your modifications, Lisa. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

      Reply
      • Avatar for LisaLisa says

        September 11, 2019 at 2:44 am

        Absolutely 5 stars!

        Reply
        • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

          September 11, 2019 at 8:31 am

          Thanks so much!

          Reply
  31. Avatar for Kim Goldfeder ClarkeKim Goldfeder Clarke says

    July 20, 2019 at 4:08 am

    Hi! Yet another delicious-looking recipe that I can’t wait to try!

    Quick question: You said it keeps for 4-5 days in the refrigerator.
    After cooking them, for the leftovers throughout the week, what’s the best way to reheat them? In the microwave? I’m throwing a BBQ next weekend and I want to make as many “Do ahead” recipes as possible because I don’t want to spend my day in the kitchen and these look like they’d be a perfect recipe for all of my party guests.

    Thank you! Can’t wait to try it and then rate it with glowing stars!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 20, 2019 at 8:49 am

      I’d say microwave or oven!

      Reply
      • Avatar for Kim Goldfeder ClarkeKim Goldfeder Clarke says

        July 21, 2019 at 5:33 am

        Thanks so much! Will be making them this week and will tag you with photos!

        Reply
  32. Avatar for SueSue says

    July 18, 2019 at 8:33 am

    I really enjoyed these, i will be making some more, i didnt put fennel seeds in them but i will next time, yummy

    Reply
  33. Avatar for KeithKeith says

    July 10, 2019 at 9:03 pm

    Dana – I made these tonight. Unfortunately, after pulling from the oven, I put them in marinara sauce and they fell apart in the sauce. I was in a bit of a rush and bypassed the step of putting the meatballs in the fridge. Do you think that is why they fell apart? Or perhaps I needed to add more vegan parmesan to dry out? Despite crumbling in the sauce, they were still great tasting! Thanks for the recipe and any tips to improve.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 11, 2019 at 11:17 am

      Hmm, they should hold together quite well so I’m not sure what quite went wrong. Did they seem to crumbly or too wet?

      Reply
      • Avatar for Keith StuessiKeith Stuessi says

        July 13, 2019 at 11:11 am

        Actually, maybe both. In retrospect, they seems maybe too wet/sticky when rolling, but they crumbled almost instantly when I put into the sauce. Strange. I think I’ll add more vegan parm (to dry out) and refrigerate. Hopefully that will do the trick.

        Reply
  34. Avatar for BB says

    July 6, 2019 at 4:52 am

    Dana these were SO good!!! I’m so glad I decided to make the vegan parmesan instead of just putting nutritional yeast, I think that definitely helped with the texture. I didn’t have any issue with crumbling but i’ll admit it was a thick mixture so it was getting difficult to mix in my food processor. I made this with bulgur and I dried both that and the beans on a sheet pan which helped speed up the process. Though i’m curious if beans soaked overnight would work to cut out the drying/baking process for the beans? Will have to try next time!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 8, 2019 at 7:13 am

      So glad you enjoyed these! Thanks for sharing!

      Reply
  35. Avatar for TamaraTamara says

    July 4, 2019 at 4:49 am

    Can I also use these meatballs in a casserole or will they soak up the liquid too much if they are in the oven in a liquid fro about 40 mins?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 5, 2019 at 8:41 am

      Hi Tamara, we think they might get a little tender in liquid. But if you give it a try, let us know!

      Reply
  36. Avatar for JenJen says

    July 1, 2019 at 3:26 pm

    I followed the recipe completely, the fennel seed was barely noticeable but I feel that it really made these a 5 star recipe. I made them as meatball subs, with marinara, shredded vegan mozzarella, and a little more Parmesan. My kids couldn’t believe it was vegan. I’m not one to trick people, but seriously no one would know these were made with black beans.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 2, 2019 at 7:29 am

      So glad everyone enjoyed these, Jen! xo

      Reply
  37. Avatar for JamieJamie says

    July 1, 2019 at 11:57 am

    Would it work to make these and then transfer to a crockpot to take to a cookout?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 2, 2019 at 7:19 am

      Hi Jamie, we think they might get a little tender in the crockpot. But if you give it a try, let us know!

      Reply
  38. Avatar for Wendy DennisWendy Dennis says

    June 30, 2019 at 2:07 pm

    Hi there – would these work with a Swedish Meatball sauce/gravy, do you think? Thanks!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 1, 2019 at 6:15 am

      Hi Wendy, we haven’t tried it, but that sounds lovely! Let us know if you give it a try!

      Reply
  39. Avatar for AprilApril says

    June 28, 2019 at 8:16 am

    Thank you so very much. Your recipes are big hit in our house. First that amazing taco “meat,” then the cashew alfredo sauce, and now these “meat” balls! (Oh, I can’t forget those biscuits!) My husband the meat-eater is clearing his plate with a big smile. I didn’t have worcestershire sauce so I used BBQ sauce instead. It worked out perfectly. I made your parmesian “cheese” recipe and we incorporated it into several meals. Your meals make vegan food fun, filling, and healthy. I can’t thank you enough!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 29, 2019 at 8:13 am

      Thanks, April!

      Reply
  40. Avatar for Erin LeebsErin Leebs says

    June 26, 2019 at 6:54 am

    Fantastic recipe!

    I was missing a few ingredients, but I modified by using pinto beans and balsamic vinegar/tamari in place of the vegan Worcestershire.

    They. Were. Amaze-balls. (Pun intended?)

    I plan on eating the rest with marinara and some vegan mozza baked on top

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 27, 2019 at 7:35 am

      Thanks for sharing, Erin!

      Reply
  41. Avatar for BrigitteBrigitte says

    June 20, 2019 at 9:53 pm

    I am a full time uni student so I try to do meal prep in order for me to save time & money. I’m so glad I made these, they are amazing! The ‘dough’ made enough for 18 meatballs, and they had so much flavour as is, but after reading other reviews I think I will try adding the fennel seeds next time. I did sub the vegan parmesan cheese for nutritional yeast as I couldn’t find it anywhere, and I didn’t want to spend a lot of money. I used a vegetarian worcestershire sauce from the supermarket as I couldn’t find a vegan option locally. I actually baked the meatballs in the oven before I popped them into the pan, as it would be easier to add the sauce, and I wanted them extra crispy. For the marinara sauce, I just used a jar of organic pasta sauce which I added to the pan after cooking. The inside of the meatballs were still soft, but still held the shape in tact.
    Thanks for another great recipe Dana!!

    Reply
  42. Avatar for LillphillieLillphillie says

    June 16, 2019 at 1:37 pm

    These were so good, I couldn’t stop eating them out of the bowl! I used truffle salt instead of sea salt and they were beyond fabulous!

    Reply
  43. Avatar for SARAH KOLOMSSARAH KOLOMS says

    June 14, 2019 at 9:46 am

    I made these yesterday because the recipe sounded amazing…they were delicious!! Definitely, do not skip the fennel, it added so much flavor! I didn’t change a thing in the recipe, and just made a simple marinara from whole Italian canned tomatoes and it was delicous! The recipe made 16 golf ball size meatballs and 5 of them was plenty for dinner! HIghly recommend!!

    Note, I heated them in the sauce before eating and they held together pretty well, just be gentle when stirring!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 14, 2019 at 10:00 am

      So glad you enjoyed these, Sarah! Thanks for the lovely review! xo

      Reply
  44. Avatar for Nicole HohensteinNicole Hohenstein says

    June 13, 2019 at 1:27 pm

    My youngest daughter and I are vegan…my Husband and oldest daughter are not. As you can imagine dinner time is structured chaos at best. To throw salt on an open wound, my Husband doesn’t eat fruits or vegetables (to be fair… he drink orange juice and will eat lima beans drowned in butter and corn during the summer… I rest my case). All that said, I LOVE cooking and it’s hard for me not to be able to prepare a meal for my entire family where everyone’s pallet is satisfied. I’m always on the hunt for a recipe that might be a keeper. Dan’s recipes are fabulous, so I went ahead and planned to make a double batch of these meatballs. I followed the recipe to a tee, but added a dash of cayenne and grand cloves for an added kick. My Husband picked around at them, but eventually ate everything on his plate and said that they weren’t bad…. which in my my book, was a win! I think it was a texture thing for him (beans/grains vs animal meat…there’s always going to be a slight difference). All that said, I’m once again grateful for another stellar recipe. I loved it… and my 4 year old is having leftovers tonight for dinner :) Thanks Dana & John!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 14, 2019 at 9:44 am

      Thanks for sharing, Nicole!

      Reply
  45. Avatar for Aimee RichAimee Rich says

    June 11, 2019 at 12:19 pm

    I absolutely loved then flavour of these and even my dad and husband had seconds but I couldn’t get them to cook solid, they were crispy on the outside and slop in the middle…..help! I know I’ve missed something somewhere as no one else seems to have had this problem. Anyway they were delicious and it turned out as a more minced Spag Bol rather than the meatballs

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 11, 2019 at 4:33 pm

      Thanks, Aimee!

      Reply
  46. Avatar for Bethany BolthouseBethany Bolthouse says

    June 11, 2019 at 6:12 am

    SO GOOD! Definitely will be keeping this recipe around to use regularly.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 11, 2019 at 7:30 am

      Thanks, Bethany!

      Reply
  47. Avatar for SarahSarah says

    June 9, 2019 at 6:16 pm

    Is there anything you can suggest to make this nut-free ? (The vegan Parmesan cheese is what I’m referring to.) I would skip it, but 1/2 cup seems like a prominent ingredient. Thanks!!!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 10, 2019 at 9:56 am

      Hi Sarah, you can try a few extra tablespoons of nutritional yeast instead. Hope that helps!

      Reply
  48. Avatar for PaulaPaula says

    June 4, 2019 at 5:54 pm

    Absolutely delicious! Plan on making more tomorrow and freezing them. :) So happy to have found a veg version that tastes close to the meatballs I used to make. Beyond grateful for that bc I miss them! Thank you for the wonderful recipe.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 5, 2019 at 8:18 am

      So glad you enjoyed this recipe, Paula! Thanks for the lovely review! xo

      Reply
  49. Avatar for StarrStarr says

    June 4, 2019 at 6:14 am

    I made these last night and they were amazing! When I tried to set the crust in the pan, the balls were sticking too much. I then tried cooking them in the oven only as mentioned in one of the other comments but they weren’t getting nice and brown the way I would have preferred. I moved them to the air fryer and that worked to get the nice brown color and crispy outer texture.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 4, 2019 at 10:02 am

      Thanks for sharing, Starr! xo

      Reply
  50. Avatar for LindseyLindsey says

    May 20, 2019 at 1:59 pm

    These are seriously THE BEST! We became vegan last August and this is the closest recipe I have found to a traditional meatball flavor. The crisp exterior with a softer interior was perfect. We struggled to brown them in the pan without adding oil, so we skipped that step and placed them in the broiler for a few minutes instead, turning once. Then we baked them in the oven as the instructions indicate. Turned out perfect. Thanks again for the great recipe!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 21, 2019 at 9:27 am

      Thanks so much for the lovely review, Lindsey. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

      Reply
  51. Avatar for Cathy SturrockCathy Sturrock says

    May 12, 2019 at 3:54 am

    Delish. Thank you for the recipe. Subbed vegan parnesan with blitzed nutritional yeast and cashews. Used probably twice as much quinoa as suggested in recipe. (My food processor struggled a bit with the mix so finished by mixing by hand and added extra quinoa to make less gloopy. Sauted the shallots and garlic in veg stock. Didn’t pan fry the balls, just cooked in oven with no oil. Served with a sauce of sauted onions & garlic, cumin, tomatoes, bay leaves, veg stock, pinch of sugar, bayleaves and chickpeas. But think would also be good with blitzed red onions, garlic, tomatoes, balsamic vinegar and basil simmered for 10 mins. Have frozen the meatballs in portions with the sauce, separated with greaseproof paper so they don’t go soggy.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 12, 2019 at 8:49 am

      Thanks for sharing, Cathy!

      Reply
  52. Avatar for Barbara rosenbaumBarbara rosenbaum says

    May 7, 2019 at 8:12 am

    I made this recipe once and it’s absolutely delicious. Making some more right now.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 7, 2019 at 10:04 am

      Yay! Thanks, Barbara! Next time would you mind leaving a rating with your review? It’s so helpful for us and other readers. xo!

      Reply
  53. Avatar for JeanMariJeanMari says

    May 1, 2019 at 10:02 am

    This looks great! Is there anything I could sub tomato paste with? I want to make this later and trying to avoid a trip to the grocery store. :)

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 1, 2019 at 1:22 pm

      Hi! You could sub pureed sun-dried tomatoes. Hope that helps!

      Reply
  54. Avatar for DelnoraDelnora says

    April 29, 2019 at 3:12 pm

    These were phenomenally delicious! But quite labor intensive. Definitely not a weeknight recipe if you work. I like that they use such healthy ingredients. I normally don’t use oil, but I did sauté them in some olive oil before transferring to my silicon-baking sheet covered cookie sheet to bake for about 25 minutes. Now I’m just trying to not eat them all before my family gets home!

    Reply
  55. Avatar for SaraSara says

    April 28, 2019 at 3:49 am

    These are freakin’ fantastic! We couldn’t stop talking about how good they were and cannot wait to make them again! The two of us had to stop ourselves from eating all of them so we have leftovers today (yay!). They only thing I changed was that I did not use the fennel seeds or oregano (don’t like), otherwise made as-is and used vegan worcestershire which I think is a critical ingredient. I also made your marinara sauce and served the meatballs with the sauce and spaghetti! AMAZING!

    Reply
  56. Avatar for jordijordi says

    April 26, 2019 at 5:53 am

    Can you explain a little more about drying the beans and what way is the best to achieve the best results please?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 26, 2019 at 2:21 pm

      Hi Jordi, in step 2 of the instructions, we share how to dry out the beans. Hope that helps!

      Reply
  57. Avatar for StefanieStefanie says

    April 24, 2019 at 11:21 am

    Is the quinoa measured before or after it’s cooked?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 25, 2019 at 9:55 am

      After cooking. Hope that helps!

      Reply
  58. Avatar for NatalieNatalie says

    April 23, 2019 at 10:17 am

    This recipe was great! I subbed onions for shallots and nutritional yeast for vegan Parmesan. These meatballs were great, but I would definitely recommend soaking them in sauce before serving!

    Reply
  59. Avatar for LynLyn says

    April 21, 2019 at 10:03 am

    The meatballs tasted delicious but they all crumbled and fell apart. I’m pretty sure i followed the recipe exactly so I don’t know what went wrong. Everyone ate the meal anyway but next time i make it i would like them to be balls.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 22, 2019 at 8:58 am

      Hi Lyn, was your quinoa cooled completely before using? If not, that could be the issue! Also, perhaps next time form them a little tighter and add more tomato paste for binding? Hope that helps!

      Reply
  60. Avatar for Joy M.Joy M. says

    April 19, 2019 at 8:06 pm

    I absolutely loved these! Perfect comfort food for this vegetarian. The only exception to the ingredients I made was that I used real Parmesan cheese since I’m not vegan. I cooked the quinoa and rinsed, dried, and baked the beans earlier in the day so there was less to do at dinnertime. Using fresh basil is a must! I covered these meatballs in marinara and served over whole wheat pasta. My non-vegetarian husband said this recipe was a keeper!

    Reply
    • Avatar for RachaelRachael says

      May 10, 2019 at 2:44 am

      Joy, there’s veggie versions around but true Parmesan is not vegetarian (authentic Parsesan contains calf rennet). Xx

      Reply
  61. Avatar for RachelRachel says

    April 19, 2019 at 9:59 am

    Could I leave the raw meatballs in the fridge overnight and cook the next day?? Very excited to try these!!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 19, 2019 at 10:13 am

      Yes, that should work!

      Reply
  62. Avatar for TaraTara says

    April 17, 2019 at 3:29 am

    Question: when you bake the meatballs, is that at 350 or 375F?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 17, 2019 at 9:59 am

      375 F. Hope that helps!

      Reply
  63. Avatar for JacquiJacqui says

    April 12, 2019 at 12:46 am

    Made this for the family (made two batches), absolutely fantastic, simple easy to make.
    Had all the ingredients in my food cupboard except for the vegan parmesan cheese (used B12).
    The family loved it, my daughter especially because she has been a vegan for a few years.
    This is a keeper.

    Reply
  64. Avatar for AmandaAmanda says

    April 11, 2019 at 10:02 am

    These are INCREDIBLE & sooo filling we had leftovers i made into ‘beanball’ subs ;) I made these to go with the ‘cheesey’ squash and it was perfect and hearty. I did feel lik the food processor was a bit unecessary so i put all the ingredients (i didnt use worchester sauce) in a bowl and mixed it with my hands and they came out even better than expected. Will definitely be making these again!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 11, 2019 at 10:09 am

      Thanks for sharing, Amanda! So glad you enjoyed these!

      Reply
  65. Avatar for MattMatt says

    April 10, 2019 at 5:54 pm

    Can I freeze the fully formed meatball dough in the freezer or do I have to heat them before freezing?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 11, 2019 at 9:51 am

      We haven’t tried that, but think it would work! If you give it a try, let us know how it goes!

      Reply
  66. Avatar for CandaceCandace says

    April 8, 2019 at 1:25 pm

    Are there good substitues for the quinoa? Do you think brown rice could work? Is the quinoa mostly a binder or filler in this recipe?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 9, 2019 at 12:02 pm

      We haven’t tried that, but think it would work! Let us know if you give it a try!

      Reply
  67. Avatar for Christina DavisChristina Davis says

    April 4, 2019 at 3:54 pm

    I seriously cannot believe how easy and delicious these were! I was almost speechless when I first tasted the “dough”. I had been curating vegan recipes for our Daniel Fast and these fit the bill perfectly. Even my carnivore husband had to admit they were pretty good!

    Reply
  68. Avatar for AmeliaAmelia says

    March 31, 2019 at 10:05 am

    Hi, I was wondering if they would still turn out fine if I left out the vegan parm or it I would need to use a substitute.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 1, 2019 at 2:55 pm

      We think the vegan parm is pretty essential for flavor/texture, but some other readers have substituted nutritional yeast and macadamia nuts with success. You could also potentially try breadcrumbs plus a little nutritional yeast. Hope that helps!

      Reply
    • Avatar for Christina DavisChristina Davis says

      April 4, 2019 at 5:07 pm

      I left out the parm and they were perfect!

      Reply
  69. Avatar for AndrewAndrew says

    March 23, 2019 at 8:44 pm

    Amazingly creative and delicious!

    I forgot the 15 minutes’ refrigeration and they seemed okay.

    I like kick, so for my double recipe I used a smallish jalapeño and some chipotle pepper flakes.

    My one other modification comes from laziness: I skipped the frying part, but wiped a baking sheet with a thin coating of olive oil and lightly brushed some on the meatballs. I then baked them for about 25 minutes and finished them gently under the broiler for about five minutes, turning once.

    Served with homemade marinara from an Italian deli.

    We loved them!!

    Reply
  70. Avatar for Jan GammieJan Gammie says

    March 19, 2019 at 6:28 am

    Made these this weekend and they were delicious! Followed the recipe as it was (used Henderson’s Relish in place of Lea and Perrins Worcestershire Sauce) (for British readers!) and served them with wholewheat pasta, home made tomato sauce (Marinara) salad, and garlic bread made with sunflower spread. Thank you Dana!

    Reply
  71. Avatar for CatCat says

    March 10, 2019 at 4:04 pm

    Oh my GOSH, these are incredible. My meat eater fiancé loves them too. So good. Will be telling all my friends. Thank you for this new stable in my dinner rotation!

    Reply
  72. Avatar for DebraDebra says

    March 9, 2019 at 4:56 am

    I made this but used it for stuffed tomatoes cooked in the crockpot with marinara sauce. I added some chopped sun dried tomatoes & mushrooms & spinach. Delish!

    Reply
  73. Avatar for Nichole CopeNichole Cope says

    March 8, 2019 at 6:48 pm

    These were delicious! I didn’t have any vegan parm on hand so I substituted nutritional yeast and used all fresh basil. Food processor decided to die so I mixed/mashed all ingredients in a large bowl with a fork and they still turned out great! I paired these with vegan tuscan pasta……YUM!!!!

    Reply
  74. Avatar for DonnaDonna says

    March 4, 2019 at 7:53 am

    I never usually comment on recipes but this one I couldn’t just make it and leave it alone. These were AMAZING. I had to restrain myself from eating all of the meatballs after my first bowl.

    I did not sub any ingredients or change any measurements. They were so flavorful and the perfect blend of spicy, and savory. I do recommend leaving the fennel in, it’s so good with it!
    THANK YOU!! My Italian husband is so happy. I’m happy. You made my night with this recipe!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 4, 2019 at 11:08 am

      Yay! So glad you enjoyed this recipe! xo

      Reply
  75. Avatar for Andrea WalkerAndrea Walker says

    February 26, 2019 at 4:31 pm

    Delicious recipe! I wish I had turned them halfway through the cooking process as they burned. :(

    Reply
  76. Avatar for DanaDana says

    February 23, 2019 at 9:33 pm

    One additional tip for those (like me) who are not measuring in cups but with a scale:
    1 cup cooked quinoa equals 60 grams uncooked quinoa.

    Reply
    • Avatar for PaulinePauline says

      May 6, 2019 at 2:40 am

      Thanks for that Dana – very handy to know :)

      Reply
  77. Avatar for DanaDana says

    February 23, 2019 at 9:29 pm

    Hi! We made these “beanballs” last night for dinner and they were the one of the best, most flavorfull meals we’ve ever eaten. Since were not vegan (or vegetarian), I used “real” parmesan cheese und worcestershire sauce. I didn’t sauté them first but put them right into the oven and they came out crispy on the outside and just a little mushy (the good kind) on the inside. I have just a hand blender so I was a little nervous about the consistency, but all went fine.
    I served them with spaghetti and a simple marinara sauce – just canned tomatoes, olive oil, onion, garlic and oregano simmered for 35 minutes. My husband loved them and demanded that I make them again next week :-)
    In fact, they were so good that I ordered a food processor last night to make them again and again and again (and hummus of course – because I loooooove hummus :-))))

    Reply
  78. Avatar for MeganMegan says

    February 19, 2019 at 10:43 am

    So good I had to take them away from my husband because he threatened to eat them all.
    They are yummy!

    Reply
  79. Avatar for Evelyn JacksonEvelyn Jackson says

    February 14, 2019 at 4:39 pm

    Delicious! My 4yr old enjoyed rolling them too. Will make a double batch next time.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 16, 2019 at 7:26 am

      Yay! We’re glad to hear that, Evelyn!

      Reply
  80. Avatar for lindsylindsy says

    February 12, 2019 at 5:34 pm

    THESE ARE THE BEST! I added a handful of walnuts for nutty flavor and spinach to sneak in some greens but this was QUICK, DELICIOUS, and nutritious!

    Reply
  81. Avatar for PennyPenny says

    February 12, 2019 at 2:55 pm

    Huge flop for me. The meatballs are soft and fell apart. I added red onion instead of shallets?
    Id love to make them again, any suggestions?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 13, 2019 at 1:28 pm

      Hmm, that’s so strange! I certainly didn’t experience any trouble with these crumbling. Perhaps next time form them a little tighter and add more tomato paste for binding?

      Reply
  82. Avatar for DanielleDanielle says

    February 11, 2019 at 12:01 pm

    Dana! You did it again.. These are THE BOMB. Thank you so much for your delicious creations.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 12, 2019 at 7:06 am

      We’re glad you enjoyed them, Danielle!

      Reply
  83. Avatar for Misty AndersonMisty Anderson says

    February 10, 2019 at 7:27 pm

    I have to say, I had low expectations for these and was pleasantly surprised! They were great!! So happy to have found your site! I am all about minimal ingredients!

    Reply
  84. Avatar for MicheleMichele says

    February 10, 2019 at 5:52 pm

    Hi!! I love this recipe and have made it a few times now but i’m having some trouble when i’m browning the meatballs on my cast iron. They keep sticking to the pan (no matter how much oil I use).. any ideas on how to have them not stick while trying to sear all sides?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 12, 2019 at 7:22 am

      Hmm I’d turn the heat down a bit in the future, but it might also be the pan..

      Reply
  85. Avatar for Rhonda EinsteinRhonda Einstein says

    February 10, 2019 at 3:44 pm

    I am trying to figure out what went wrong. I followed your directions and when I took them out of the over they all went flat like one giant pancake.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 12, 2019 at 7:21 am

      That is bizarre.. did you happen to change any ingredients?

      Reply
      • Avatar for Rhonda EinsteinRhonda Einstein says

        February 12, 2019 at 3:23 pm

        I used regular onions instead of shallots but thats all. The flavor was very good.

        Reply
  86. Avatar for NadaNada says

    February 4, 2019 at 8:34 am

    Hello – i used dry red beans from a bag (not can) and then followed the recipe to dry them in the oven. I’m getting a dry nutty taste in the meatball, so now i’m thinking I extra “dried” by beans…? was is this the actual texture that I should have?
    maybe soak the beans first then oven dry…? not sure.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 5, 2019 at 8:53 am

      I would have probably used canned red beans for best results!

      Reply
  87. Avatar for Miles D GullingsrudMiles D Gullingsrud says

    February 3, 2019 at 1:54 pm

    I’m making this right now and I’m confused. I cooked a cup of quinoa and set it aside, but it yielded about three cups quinoa. Do I use all three cups of the quinoa, or only one of the cooked cups?

    Reply
    • Avatar for Christina DavisChristina Davis says

      April 4, 2019 at 5:11 pm

      One cup of quinoa AFTER cooking!

      Reply
  88. Avatar for SueSue says

    February 2, 2019 at 6:39 pm

    Hi Dana
    I’m concerned about not have a food processor too. I have a cuisinart mini chopper and and high power Oster blender. What should I use to mix if I attempt to make this :)
    Tnx

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 3, 2019 at 9:33 am

      Hmm I’m not sure.. we would definitely recommend using a food processor, but if you try out your other kitchen tools, let us know how it turns out!

      Reply
  89. Avatar for WilliamWilliam says

    January 29, 2019 at 11:48 pm

    I subbed quinoa for about a half cup of cooked very thin rice noodles that I chopped. Added about a quarter cup of mushrooms that I dried in the oven along with the beans. Added a quarter cup of homemade breadcrumbs. These may be the best vegan meatballs ever. If you substitute just make sure to keep the moisture level in mind else they may fall apart on you !

    Reply
  90. Avatar for Lori PLori P says

    January 29, 2019 at 10:30 am

    I made these the other night and they turned out pretty good – the only reason they were not great is because, for me, the 3T of parsley and basil (which I combined) was a bit too much. I love parsley and basil but I did find them to overpower the rest of the flavors. That is just for me. I will reduce to 1T.
    I also did not have cashews to make my parmesan so I used a couple of tablespoons of nutritional yeast. I will use the vegan parm next batch.
    I ate these with zucchini noodles and a jarred tomato sauce. I will make my own marinara sauce next time. I will also double or triple this recipe because for the clean-up it is worth having a double batch.
    Thank you for another great recipe.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 29, 2019 at 11:35 am

      Thanks for sharing your experience, Lori!

      Reply
  91. Avatar for AmyAmy says

    January 29, 2019 at 12:03 am

    I am just in the process of making these, omitting fennel as I was out, using dried oregano and only fresh basil as I can’t stand parsley…and the mix tastes amazing! My only concern is that the meatballs are about to completely fall a part and they have stuck to the pan. Do you have any suggestions of how to create more compact balls, or whether you would recommend adding some oil back into the pan prior? Thanks!

    Reply
  92. Avatar for Miss VioletMiss Violet says

    January 28, 2019 at 1:00 pm

    I made these and thought they were extremely time consuming. Way more steps than your average recipe. However, I was game to try since almost all of your recipes are super on point!??

    But these meatballs fell super short. Even though I added all the additional ingredients, I thought they really lacked flavor. Maybe they’ll taste better after a day?

    Only thing I was super stoked about, was they did keep their shape well. Meatless meatballs have the tendency to fall apart.

    You win some and you lose some.

    Reply
  93. Avatar for RonicaRonica says

    January 26, 2019 at 8:00 pm

    I lerv these! Thanks for the super yum! No v. Worchestershire so used Ume plum vinegar

    Reply
  94. Avatar for LuLu says

    January 24, 2019 at 7:49 am

    O they are so so good, thank you! Made a large batch and froze half last week , paired with the marinara they are perfection!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 24, 2019 at 1:24 pm

      Thanks for sharing your experience! So glad you enjoy the recipe xo

      Reply
  95. Avatar for LindseyLindsey says

    January 23, 2019 at 8:50 pm

    I typically am a plop-it-in-the-sauce and let it simmer until cooked type of gal with my meatballs. Do you think this recipe could be just plopped into some sauce and simmered? Wondering if they would hold together…thanks so much for posting this, can’t wait to make these!

    Reply
  96. Avatar for leelee says

    January 23, 2019 at 5:57 pm

    Regarding the dried beans…do you mean cooked dried beans?

    Reply
  97. Avatar for ChristineChristine says

    January 19, 2019 at 2:23 pm

    Delicious!!!

    Reply
  98. Avatar for IsabelleIsabelle says

    January 13, 2019 at 9:26 am

    I tried the recipe for our Sunday lunch. It was delicious. As well as the marinara sauce. It took me a bit longer than I thought… next time I will be a bit more effective. And will prepare a bigger quantity. Thank you for your excellent recipes Dana.

    Reply
  99. Avatar for JudyBJudyB says

    January 6, 2019 at 3:57 pm

    I made the meatballs for dinner tonight and they were sooo delicious even by themselves. I made a veggie tomato sauce to go with And some quinoa and it was awesome!! I used fresh parley verse the oregano and also some dry Italian mix in the meatball also. I didn’t have any Worcestershire sauce but it still turned out great. This did take some time to make this isn’t a quick recipe. Also if you have a big family you may want to double recipe, mine made about 8 meatballs. Every recipe I have tried by Dana has always been good!

    Reply
  100. Avatar for EllenEllen says

    January 5, 2019 at 3:04 pm

    Made the recipe (tripling it because we were having a party and serving meatballs as an appetizer) and it was good. They stick together, they have a nice texture, though I think I needed to adjust the flavour with some more salt as they could be a little less bland (no Worcestershire sauce used because we didn’t have a vegan version in the house and that also might’ve helped).
    An excellent addition to these “meatballs” though was this recipe https://simpleveganblog.com/sweet-and-sour-sauce/ for sweet & sour sauce. It was super easy and fast, with ingredients we always have in the house. Perfect! For ratio reference, having tripled the meatballs, we quadrupled the sauce recipe. I think maybe x5 would be better but I do like things saucy and with the quadrupled they did get a light coating all over so your call. Thanks for the meatball recipe. It’ll definitely be a keeper.

    Reply
  101. Avatar for RachelRachel says

    January 5, 2019 at 1:25 pm

    These are great! I just discovered yet another reliable recipe to use often in the future. Thank you for your minimalist/simple yet delicious recipes Dana!

    Reply
  102. Avatar for LilyLily says

    January 2, 2019 at 10:30 am

    Hi!
    Would these hold up if I wanted to put in a crockpot with marinara sauce and warm/heat for an hour or two? Or would they fall apart? Thinking of making these for a potluck.
    -Lily

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 2, 2019 at 10:56 am

      Hmm, thinking they might get a little tender in the crockpot. But if you give it a try let us know!

      Reply
      • Avatar for LilyLily says

        January 2, 2019 at 11:14 am

        Will do! Thinking maybe I can keep the sauce heating and will add the meatballs in the last few minutes to the crock pot.

        Reply
  103. Avatar for WeeZWeeZ says

    January 1, 2019 at 12:31 am

    Want to make these for NewYears day.Visiting our of town and don’t have my food processor but Friend has an electric mixer.Will this work?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 2, 2019 at 9:00 am

      It may, though we haven’t tried ourselves and can’t say for sure!

      Reply
  104. Avatar for GerriGerri says

    December 25, 2018 at 4:53 pm

    I just made this for Christmas. I have always loved Italian on Christmas Day and these “meatless” balls were the ?-diggity! I didn’t have fennel on hand but otherwise followed the recipe to a T. Wow – Thank you! I even made a post-dinner “meatless” sub with the leftover balls and vegan parm. Like how can you miss meat with recipes like this?

    Thanks for making my Christmas merry and bright by allowing me to continue to indulge in past traditions – with a ? twist .

    Reply
  105. Avatar for Michelle BergquistMichelle Bergquist says

    December 15, 2018 at 10:35 am

    Hi there. I am doing a grazing station for Christmas with my family. Would these work to sit in a crockpot with sauce or would they start to fall apart being the crockpot for a long period of time?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 17, 2018 at 7:43 am

      Hmm I’m not sure as we haven’t tried it, Michelle! Let us know if you give it a go. Good luck!

      Reply
  106. Avatar for KarolinaKarolina says

    December 8, 2018 at 8:15 pm

    I used dried oregano and felt that 2.5 tsps of it was way too much. Typically dried and fresh herb amounts are not supposed to be the same – is the 2.5 meant for fresh then, and dried should be less?
    Other than that, these were tasty.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 11, 2018 at 7:36 am

      Thanks for sharing! I’ll make a note for other readers about the herbs.

      Reply
  107. Avatar for BreeBree says

    December 4, 2018 at 12:38 pm

    This recipe turned out really great for me. They stayed together really well even after adding the sauce and tasted amazing! They stood up even as leftovers the next day. Highly recommend this recipe!

    Reply
  108. Avatar for AaronAaron says

    December 2, 2018 at 1:46 am

    I made these last night for my family and my wife and I thought they were absolutely delicious. My kids still preferred “Dad’s own recipe” that I’ve made for them for years, but I’ll be making these from now on I think.

    I used onion instead of shallots and dried instead of fresh basil but that didn’t seem to be a problem.

    If I had one issue, it was that they were very soft so when I poured the sauce into the frying pan to heat the balls up a bit they started to fall apart a little. When I then served them any pressure from the serving spoon etc would squash them. If I could remedy that, they would be perfect.

    Reply
  109. Avatar for JzJz says

    November 29, 2018 at 9:48 am

    Worth the effort! Delicious!

    Reply
  110. Avatar for AaronAaron says

    November 29, 2018 at 3:17 am

    Is the weight for quinoa pre or post cooking? Thanks

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 30, 2018 at 10:48 am

      Coked and cooled quinoa.

      Reply
  111. Avatar for LisaLisa says

    November 27, 2018 at 11:27 am

    I really like the texture. These are the best vegan meatballs I’ve had.

    Reply
  112. Avatar for Kelly OKelly O says

    November 25, 2018 at 5:29 pm

    I just made these and am so pleased with the results. I doubled the recipe so we could have for dinner tonight and lunch for Mon + hopefully Tues (if it lasts!) I followed the recipe with two exceptions: I did not include the optional ingredients, and I used real dairy parmesan in place of the vegan parmesan. I paired this with your marinara sauce, I threw in some diced onion and oregano to the sauce as well. This is a recipe I will keep on hand and continue to make.

    Instead of making the quinoa beforehand, I cooked it while the beans were baking. Then, I spread the cooked quinoa on the dirty sheet pan and popped it in the freezer for 10 min to get the quinoa to cool down.

    Thanks so much!

    Reply
  113. Avatar for ElizabethElizabeth says

    November 25, 2018 at 12:42 pm

    Is it 1 cup of cooked quinoa or 1 cup of dry quinoa, cooked?

    Thanks!

    Reply
  114. Avatar for JULIAJULIA says

    November 22, 2018 at 5:47 am

    I made this per the recipe. I didn’t have any left over grains in the fridge so went ahead and cooked some quinoa, attempted to dry it somewhat in the pan, cooled it and then proceeded with the recipe. Thought that sauteing the garlic and onion separately and drying the canned beans was a little over the top, but did it anyway. The combination of flavors was really good and I liked that they tasted different to any bean burger/meatball that I had made before. Served with marinara and spaghetti, with spinach and broccoli. Next time, I think I am just going to quickly whiz it in the food processor and use it as a burito filling.

    Reply
  115. Avatar for Nick RaspaNick Raspa says

    November 18, 2018 at 5:33 am

    Do you think that boiling rather than baking would work for this recipe? I personally feel that boiling would yield a more moist “meatball”.

    Reply
    • Avatar for Nick RaspaNick Raspa says

      November 18, 2018 at 5:51 am

      I want to qualify my question I am suggesting boiling instead of frying.

      Reply
    • Avatar for ErnieErnie says

      April 2, 2019 at 9:13 pm

      Absolutely not.

      Reply
  116. Avatar for JillJill says

    November 16, 2018 at 10:03 am

    Wow! These meatballs are AMAZING! After cooking in the oven, I simmered them in marinara and then put in sub rolls topped with cashew mozzarella! It was literally one of the best meals I have ever made! Thank you, thank you, thank you!!!!

    Reply
  117. Avatar for KasandraKasandra says

    November 14, 2018 at 6:15 pm

    I made this recipe and it was soooo flavorful. I am not a vegan so I used regular Worcestershire sauce. The black beans added a great texture and bite to the meatball. I also REALLY enjoyed the vegan parmesan (used the whole jar)! I ate it with spaghetti squash and I definitely will be making it again!

    Reply
  118. Avatar for LaetitiaLaetitia says

    November 11, 2018 at 10:02 am

    Hello,

    First of all thank you so much for this recipe!

    It really is delicious and I’m glad I did your vegan parmesan with walnuts from my walnut tree instead of cashew because I could really taste them in the meatballs and also because I’m nuts for walnuts ;-)
    Only issue I had was that they were not holding firmly enough. It might be due to the size of the cans, because where I live, black bean cans come in 400g and it is a little less than what you get in your 15ounce cans…(we are getting ripped off ;-)!) So I added a little bit of wheat gluten (1 tablespoon) to it but I suppose any kind of flour would work (oat flour, flax seed flour).

    AND last but not least they were fabulous with my secret fennel roots drunken tomato sauce!!

    Thank you Dana, I will be making these again and again!!!

    Reply
  119. Avatar for Joy ManningJoy Manning says

    November 1, 2018 at 3:20 pm

    I followed this recipe to the letter and had the same experience as others of the meatballs just falling apart when I placed them in the sauce. They couldn’t be moved, stir, or simmered without disintegrating. I baked them the full 30 minutes, baked my beans nice and dry, and cooked and cooled my quinoa on a paper towel-lined baking sheet in the refrigerator to ensure it was completely dry. Think twice before adding sauce to these!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 2, 2018 at 10:10 am

      Hmm, that’s so strange! I certainly didn’t experience any trouble with these crumbling. Perhaps next time form them a little tighter and add more tomato paste for binding?

      Reply
  120. Avatar for leilaneleilane says

    October 31, 2018 at 2:21 pm

    OMG, this is the best meatballs ever, thank you. My daugthers are vegetarian, but they are very very picky, they love it.

    Reply
  121. Avatar for LivLiv says

    October 30, 2018 at 6:58 am

    I’m dying to make these. Can I use amaranth instead of quinoa?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 31, 2018 at 8:47 am

      Yes!

      Reply
  122. Avatar for HelenHelen says

    October 30, 2018 at 4:58 am

    Hi there! I only have an immersion blender to hand… do you think it would work?
    Thanks!

    Reply
  123. Avatar for HollyHolly says

    October 28, 2018 at 2:35 pm

    I made these exactly as your recipe says and they were amazing! I’d like to make them again but I have a question about the refrigerating step. If I prep them a day ahead so I can pop them into the oven after work, can I leave them in the fridge overnight? This won’t ruin them somehow?

    Thanks so much!

    Reply
  124. Avatar for EllieEllie says

    October 25, 2018 at 7:18 pm

    AMAZING!!! I used pinto beans, as I didn’t have any black beans on hand, and just used regular nutritional yeast. SO good, better than “real” meatballs!!!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 26, 2018 at 7:36 am

      Smart! Thanks for sharing your modifications, Ellie :)

      Reply
  125. Avatar for MegMeg says

    October 24, 2018 at 6:10 pm

    I made these AMAZING vegan meatballs and I couldn’t be more obsessed- along with all the people I fed them to. I’m already looking forward to dinner time tomorrow so I can eat the leftovers. I didn’t use Worchestor sauce just because I didn’t have any on hand. Still delicious. I served the meat balls over spaghetti squash and used Trader Joe’s marinara sauce. Super delicious.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 25, 2018 at 8:38 am

      Great! Thanks for sharing, Meg!

      Reply
  126. Avatar for David CorbinDavid Corbin says

    October 20, 2018 at 6:41 pm

    My first attempt at cooking a vegan meal and I’m hooked. These were so good! I’m trying your lentil stew next.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 21, 2018 at 6:23 pm

      Yay! We’re glad to hear that, David!

      Reply
  127. Avatar for Michele GasparreMichele Gasparre says

    October 20, 2018 at 12:54 pm

    I just made these and they fell apart in the sauce but were amazing anyway. I eat eggs occasionally and Im going to add an egg white next time to bind them unless you have another suggestion!

    Reply
  128. Avatar for AmandaAmanda says

    October 19, 2018 at 10:59 pm

    The recipe had a lot of steps and took some time, but was well worth it in the end. I made a double batch so it was nice to get two meals out of the recipe. I cooked the beans for 5-8 or so min longer to make sure they were really dry and the mixture came out perfectly. The “meatballs”
    held up wonderfully in the sauce and tasted really good. The only thing I would change personally if I made them again would be a little less pepper flakes so my toddler would be less picky about them tasting too spicy. Otherwise, delicious! Thanks for another great tasting meatless recipe.

    Reply
  129. Avatar for Rebecca Hugo-SaracenoRebecca Hugo-Saraceno says

    October 15, 2018 at 7:29 am

    Can you also use dried black beans, ie not tinned? And if yes, then does this mean you can cut out the drying process? Thanks.

    Reply
  130. Avatar for KristaKrista says

    October 13, 2018 at 12:28 pm

    Is there something I could substitute tomato paste for? This recipe looks amazing but I’ve got a tomato allergy! Thanks for all your beautiful recipes!!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 15, 2018 at 8:23 am

      Hi Krista! These would be delicious in an alfredo sauce as well! I’d recommend using this recipe as a starting point :D

      Reply
  131. Avatar for FranFran says

    October 12, 2018 at 10:02 am

    Question: any recommendations for substitutions for quinoa? Looking for low carb alternatives. Thank you. Btw these are great!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 12, 2018 at 3:45 pm

      Not that they’re lower carb options, but I think that rice or couscous would be the best alternatives to quinoa in this recipe. Hope this helps, Fran!

      Reply
  132. Avatar for EllieEllie says

    October 10, 2018 at 12:09 pm

    Any suggestions for making these without a food processor? I just moved and mine is still in storage; I have a blender at my disposal, but I don’t want to risk pureeing the mixture. Also, would liquid smoke work OK in place of the Worcestershire sauce? Thanks for so many AMAZING recipes, your creativity and stunning photography amaze me, HANDS DOWN best blog, vegan or otherwise, on the interweb! :)

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 10, 2018 at 2:52 pm

      Hi Ellie! The beans do need to be mixed really well with the seeds and everything, so I’d say start in your blender, then transfer to a bowl to mix the rest!

      Reply
      • Avatar for EllieEllie says

        October 10, 2018 at 7:34 pm

        Thanks so much! I’m excited to try, I hate it when I have unused beans in the fridge that don’t have a purpose. Never a problem with chickpeas, though, I eat them like candy (strange, I know)!

        Reply
  133. Avatar for SarahSarah says

    October 10, 2018 at 7:20 am

    These were wonderful and held together so well, even after reheating the next day. I skipped the fennel and worcestershire as I did not have them on hand. I used some spicy oregano from my garden which kicked the heat up a bit. I topped them with a pumpkin chipotle sauce I had left over. PERFECT for a rainy fall evening. I made a double batch thinking I would have lots of leftovers for the week, but because my husband loved them so much, they did not go as far as I had hoped :) This was also my first time making your vegan parmesan–super delicious and easy. Both recipes will definitely be repeats in our home.

    Reply
  134. Avatar for Cristal TorresCristal Torres says

    October 9, 2018 at 4:30 am

    Forgot to rate it on my previous comment! THE BEST V MEATBALLS!

    Reply
  135. Avatar for Cristal TorresCristal Torres says

    October 9, 2018 at 4:27 am

    So good! My siblings and I made this recipe last night as a dinner for the rest of this week. I used fresh oregano and fresh basil, and did not use fennel. I used the food processor for the beans, garlic, and onions, but then when we added the other ingredients we used a soup bowl and used our hands to smoosh it :D! Forgot to put it in the fridge before the pan, but it still worked out great. THEY TASTE DELICIOUS! We squeezed some lime juice on them, and OH MY GOSH so good. We’re pairing it with cauliflower rice and carrots for dinner.

    Reply
  136. Avatar for NoraNora says

    October 6, 2018 at 3:05 pm

    Can sweet and sour sauce work?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 8, 2018 at 6:37 am

      We haven’t tried, but if you do, report back!

      Reply
  137. Avatar for AnessaAnessa says

    October 3, 2018 at 7:50 pm

    Didn’t use fennel seeds or red pepper flakes. But other than that I followed the recipe to a tee. It was really great. I made the suggested vegan parmesan which was good and I think that really improved the texture of the meatball. I added a basic marinara sauce and spaghetti squash with these meatballs. Great vegan option.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 4, 2018 at 6:36 am

      Yay! Thanks for sharing, Anessa!

      Reply
  138. Avatar for AnastasiaAnastasia says

    October 3, 2018 at 9:20 am

    Pre-made these last night and put them in the fridge so I could bake them today with zucchini noodles. My carnivore boyfriend just discovered them this morning (clearly I didn’t do a very good job at hiding them…) ate them COLD & RAW and texted me about how amazing they are. Safe to say if they taste that good without sauce or fully cooked they’re gonna be absolutely incredible!!! Recipe was so easy, only change I made was I used nutritional yeast instead of parmesan since I have not found any veg parm where I live but I will pick up cashews and make your parmesan cheese recipe so I can have some on hand. Thanks a lot for this!!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 4, 2018 at 6:48 am

      We’re glad they were a hit, Anastasia! They taste even better fully cooked ;)

      Reply
  139. Avatar for RoselineRoseline says

    October 1, 2018 at 8:50 pm

    Can’t wait to make these but I do have a question Would I be able to make several batches and freeze them for later?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 2, 2018 at 8:36 am

      Yes you can! Store in the freezer for up to 1 month. Reheat in the microwave or in a 375-degree F (190 C) oven until warmed through.

      Reply
  140. Avatar for Emily AdamEmily Adam says

    October 1, 2018 at 3:34 pm

    I attempted this recipe but I think I over-pulsed the mixture and it was more like a paste. But, I cooked the mixture in a fry pan and added some homemade marinara sauce to make a bolognese instead!!! It was absolutely delicious!! Even my hubby who is a meat-eater said it was the best pasta he’d ever had. So, if you stuff the recipe you can always make a delicious bolognese using this recipe and some marinara sauce!!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 2, 2018 at 8:47 am

      Way to make lemonade from lemons, Emily! It sounds like you may have over-pulsed as you mentioned but we are glad you enjoyed it in the form of bolognese!

      Reply
  141. Avatar for WillWill says

    September 30, 2018 at 8:31 am

    These were fantastic, I’ve made them twice in the last week. The texture is spot on and the flavor is great. I made these for my non vegan parents and they greatly preferred these to traditional meatballs. A few notes:
    – I used red quinoa, not sure if that affected the flavor but they looked a lot darker which I was into.
    – One time I left out the worcestershire sauce, the other time I subbed it with soy sauce, which I think worked great.
    – I’d recommend making a double batch if cooking for four.
    – Is took me closer to 40 minutes to get the beans to the right texture, but that may just be my oven.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 30, 2018 at 12:16 pm

      Whoop! We are glad to hear that you and your parents enjoyed them, Will! Thanks for sharing your recipe changes!

      Reply
  142. Avatar for JettieJettie says

    September 25, 2018 at 11:37 am

    As a new vegan, these are a lifesaver! Seriously. 3rd time making these. Always follow the recipe exactly expect I use nutritional yeast instead of the vegan cheese. Comes out perfect every time. Thank you for this amazing recipe.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 26, 2018 at 10:51 am

      We are so glad to hear that, Jettie!

      Reply
  143. Avatar for Jelly BeanJelly Bean says

    September 23, 2018 at 5:18 pm

    I’ve made this twice as meatballs and it was delicious. This time I used it as a filling for vegan cabbage rolls and it worked perfectly. Thank you for all the delicious recipes you share!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 24, 2018 at 6:32 pm

      Yum!

      Reply
  144. Avatar for julia mjulia m says

    September 23, 2018 at 2:40 pm

    Dana:

    ok! So, let it be said that my mother-in-law’s meatballs are beyond belief!! Straight from Italy and all of the Italians bid her homage for her cooking (eggplant sandwiches!!) Enter an American Girl I have learned some of her recipes but she is the master, she would beat any chef hands down. that being said.
    Due to a number of medical conditions, I try to eat gluten, oat, all dairy (including cheese and eggs), white sugar free, yada yada yada. It can be trying at times. Texture is a real issue. You can get close to the taste of things but its the texture that is the kicker.
    Today I was doing my food prep for the week. Veggies, blueberry cobblerish thingy, brussel sprouts etc. Had been flipping through Pinterest and came across this recipe .
    All I can say is WOW!!! FABULOUS!!! and everything else!!!
    These are really tasty and the texture is nice!! I have sent pictures to my girls telling them what I did today. These are the only thing pictured in the messages!!
    I have to admit that I’m the kind of cook that doesn’t really measure everything exactly. Even after reading all of the comments about the softness etc. they still came out awesome!! As stated no cheese but I did use the nutritional yeast. I processed the fennel a bit in the ninja before adding the other items. When we make sausage (!) we always grind our spices, just our preference.
    You did an awesome job at replicating not only taste but texture! Bravo!!
    And I will also say that your chocolate chip cookies are awesome also! I will certainly be following you!!
    Thank you for sharing!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 24, 2018 at 6:37 pm

      Thank you so much for sharing, Julia! We are so glad you enjoyed them!

      Reply
  145. Avatar for ShannonShannon says

    September 17, 2018 at 1:07 pm

    These were delicious!! I didn’t have any vegan worcestershire sauce so I omitted it. They were a bit soft, but that made them perfect to pull apart for smaller bites. Perfect with penne and garlic tomato sauce.

    Reply
  146. Avatar for NinaNina says

    September 16, 2018 at 10:08 am

    Hi I’m currently making this in the UK. Looks delicious but we use imperial not metric and I’m a bit confused about the weight for the quinoa (1cup) i understand the amount in grams varies depending on what’s inside the 1 cup from online searches. So confused! Also is it 1 cup dry or cooked quinoa? Going to give it a go as probably won’t hear back in time but please do let me know for next time. Thanks!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 18, 2018 at 10:21 am

      Hi Nina! This recipe calls for 1 cup (or 6.5oz) of uncooked quinoa.

      Reply
      • Avatar for annetteannette says

        November 7, 2018 at 8:43 am

        surely its 1 cup of cooked – theres been at least 3 questions so far about whether it was 1 cup of cooked or uncooked…

        Reply
  147. Avatar for BethBeth says

    September 15, 2018 at 8:13 am

    These were so tasty and such a good texture. Do you have any thoughts on how this mixture would do as a meatloaf? And if you think it would work, any ideas on how you would go about setting up the cooking time and temp?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 16, 2018 at 9:08 am

      Yes, I think that would work! You may find that it needs to be baked longer in loaf form, but we haven’t tested it out and can’t say for sure. Report back if you give it a try!

      Reply
  148. Avatar for Nazzle FNazzle F says

    September 10, 2018 at 6:41 pm

    I made these last night and they are DELICIOUS! I can’t eat quinoa so I subbed cooked brown rice and I it worked out perfectly. Wonderful recipe!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 11, 2018 at 6:47 am

      Whoop! We are glad you enjoyed them!

      Reply
  149. Avatar for Isabel JennemanIsabel Jenneman says

    September 6, 2018 at 5:46 pm

    These were amazing! I have to admit I was skeptical at first, but my whole family enjoyed them (even the meat eaters). I served these with the Cheesy Spaghetti Squash Pasta and Marinara sauce. This recipe is definitely a keeper.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 8, 2018 at 10:05 am

      Whoop! Glad to hear it!

      Reply
  150. Avatar for EmilyEmily says

    September 5, 2018 at 2:47 am

    Hello, I am using beans I bought bulk – so I have had them soak overnight and then was going to put them in the pressure cooker, could someone confirm the correct process for if you have non-canned beans;
    -Soak overnight
    -cook (stove/pressure)
    -drain & pat dry
    -bake

    Reply
  151. Avatar for MichelleMichelle says

    September 3, 2018 at 1:16 pm

    These are so good I could have eaten the mixture straight out of my food processer. Thank you for helping me and inspiring me as I get back to being full vegan again. I love your cookbook too.

    Reply
  152. Avatar for TinaTina says

    September 1, 2018 at 2:15 pm

    Just the best, most beautiful meatballs. I served them over bucatini with your marinara, and it was such a rich and hearty meal full of flavor and gorgeous texture. I couldn’t have possibly been happier with the outcome. It will certainly become a staple as fall and winter make their way to us. (Now I have to try the spaghetti squash version.) Truly, so, so good.

    Reply
  153. Avatar for MelanieMelanie says

    August 28, 2018 at 6:19 pm

    This is a wonderful recipe. The meatballs were delicious, and I really appreciated how easy they were make. I doubled the recipe and froze half of it for next time.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 29, 2018 at 11:05 am

      Yay!

      Reply
  154. Avatar for Robert SleightRobert Sleight says

    August 28, 2018 at 10:20 am

    This is an outstanding recipe. The flavour is unreal and these are foolproof. They work (and please) everyone in our house, all the time. I have modified it a bit, mainly because I like to try variations. My favourite modification is to double this recipe, varying the legumes to 1/2 black beans and 1/2 chickpeas. To the food processor blend, I also add 2 tablespoons of chia seeds (that have been turning to “gel” in 2/3 cup water for about 10 minutes). This really helps the consistency, in my opinion. I am constantly in awe of The Minimalist Baker. Every recipe works and tastes delicious. I am now converting these into “grillable” burgers. Because this recipe really does work to keep the “meat” intact, it also makes great burgers I suspect. We shall see!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 28, 2018 at 2:41 pm

      Thank you for sharing your experimenting, Robert! We are glad that everyone is enjoying these :D

      Reply
  155. Avatar for SamanthaSamantha says

    August 27, 2018 at 10:11 am

    I have been eating a vegan diet for a few years now and have made my fair share of bean burger and bean ball recipes. These are truly the BEST I have ever made.

    I followed the recipe as written with a few exceptions. I added in all the optional ingredients except the red pepper flakes as we did not want any spiciness. I did not saute the veggies because, well, I am lazy. I also did not brown them in the pan before placing them in the oven (we do have oils in the house… and well… still lazy). I go straight from fridge to oven for 20 minutes then flip and cook for another 10-15 min. The come out crispy enough on the outside for us using just the oven.

    My husband (who still eats meat out but no animal products at home) LOVED these as did my parents, siblings, and even my 3 year old niece who is even picky about animal foods.

    We’ve made these several times, never heated in sauce. Last time we put our leftover cooked beam balls into a dish, put some sauce on top, then a slice of the new Daiya provolone cheese slices…into the oven at 425 for about 10 minutes then under the broiler to brown the cheese. Made bean ball subs that tasted AMAZING.

    Thank you SO SO SO SO much. I plan to take these techniques and adapt it to a backyard burger flavor profile.

    Reply
  156. Avatar for EliseElise says

    August 24, 2018 at 2:38 am

    Super tasty! used cannellini beans as I didn’t have black and it worked a treat! Will definitely add this to our “frequently cooked” recipe pile :-)

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 24, 2018 at 6:14 am

      Yum! Glad to hear it, Elise!

      Reply
  157. Avatar for EvelynEvelyn says

    August 21, 2018 at 9:14 am

    Great recipe. I accidentally doubled the quinoa the second time I made it – I just added a little extra herbs/spices and tomato paste and it still worked! Very delicious on top of pasta!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 22, 2018 at 6:53 am

      Smart!

      Reply
  158. Avatar for KelliKelli says

    August 20, 2018 at 6:59 am

    Very delicious meatballs. I served with noodles and marinara. Very easy to make. Yum!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 20, 2018 at 8:04 am

      Yay! We are glad you enjoyed it, Kelli!

      Reply
  159. Avatar for Hattie-Elaine LeadbitterHattie-Elaine Leadbitter says

    August 19, 2018 at 3:01 pm

    I omitted the tomato paste and used this recipe for hamburgers. DELICIOUS!!!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 20, 2018 at 8:12 am

      Yay!

      Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 20, 2018 at 8:18 am

      Smart! Glad you enjoyed it!

      Reply
  160. Avatar for jgreenjgreen says

    August 19, 2018 at 7:28 am

    this recipe is awesome, we have eliminated meat from our diet from recent heart issues and kidney and have been looking for a great recipe and this one is..my husband loved it, i didnt have quinoa, but i had brown rice,red and wild rice with quinoa and it worked perfectly..tks again for this recipe!!

    Reply
  161. Avatar for FaeFae says

    August 17, 2018 at 4:21 pm

    D E L I C I O U S S S S S

    Wow.. the flavor! The flavor is so amazing! I did NOT expect it! And the texture is wonderful!
    I made these exactly as written, aside from using any Worcestershire sauce because I just didn’t have any. I left that out and made everything else exactly as instructed and oh my goodness, perfection!

    Next time I’m going to make an extra batch and instead of shaping into meatballs, I’m going to try browning it and adding it to my spaghetti sauce for a “meatier” sauce. I think it should be delicious!

    Thank you for the superb recipes!

    Reply
  162. Avatar for ChristineChristine says

    August 15, 2018 at 10:26 am

    You mention that the black beans need to be dried before working with them. What do you mean and how do you do that?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 15, 2018 at 7:37 am

      They should be pat dry to remove any excess liquid!

      Reply
  163. Avatar for Risa GrubergerRisa Gruberger says

    August 14, 2018 at 9:51 pm

    These were unreal ! Perfect consistency and went over great with my husband ! Seriously I will be making these again and again. Going to try making a meat ball sandwich – the flavors were fabulous !!! Thank you !

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 15, 2018 at 9:41 am

      Yay! We are glad you enjoyed them, Risa!

      Reply
  164. Avatar for Leonie CramerLeonie Cramer says

    August 14, 2018 at 7:21 pm

    These meatballs were delicious and easy to make. I did not make any changes, they were perfect the way the recipe was written.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 15, 2018 at 9:45 am

      Glad to hear it, Leonie!

      Reply
  165. Avatar for MeganMegan says

    August 14, 2018 at 8:03 am

    I made these for supper last night and they were delicious! I really appreciate the suggestions to adjust flavor to taste (more salt for depth of flavor, more herbs for earthiness, etc). For my taste the Worcestershire sauce really enhanced the flavor. We served these as “spaghetti and meatballs” and I will definitely be making them again.

    Reply
  166. Avatar for CathyCathy says

    August 13, 2018 at 8:27 pm

    I made these tonight and thought they were really tasty. I was out of oregano, but they tasted fine without it. I liked the texture as well. My daughter has recently started eating vegan, so I really appreciate all of the great recipes here (and in the Everyday Cooking cookbook).

    Reply
  167. Avatar for MargaritaMargarita says

    August 12, 2018 at 4:23 pm

    This is a great recipe and will be part of my regular rotation! Confession: I made burgers instead of meatballs and have no second thoughts about using it as a meatball recipe too.

    Reply
  168. Avatar for The Constant HungerThe Constant Hunger says

    August 9, 2018 at 7:00 pm

    Curious to know if this recipe would work with other types of beans, for example, red kidney beans. Or is this something special about black beans that makes this recipe work better? Thanks for sharing!

    Reply
  169. Avatar for AshleeAshlee says

    August 9, 2018 at 6:40 pm

    Hi! Do you think this could work as a meat loaf??

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 12, 2018 at 3:49 pm

      I do!

      Reply
  170. Avatar for JanetJanet says

    August 8, 2018 at 7:31 pm

    I made this tonight for dinner. I pretty much followed the recipe. I also made the vegan meatballs. My husband and I loved the flavor combo. I used a marinara sauce with my meatballs from a jar. After baking the meatballs I put them in the sauce . The Cheesy Spaghetti Squash was the base layered with the marinara and Vegan Meatballs on top. Sprinkled with Vegan Parm. Talk about satisfaction!
    Thanks Dana, loved it.
    I used red quinoa. Looked beautiful too!

    Reply
  171. Avatar for AnnikaAnnika says

    August 8, 2018 at 7:31 am

    HIGHLY recommend this recipe!
    I made these as my first Minimalist Baker recipe and i cannot tell you how much I LOVED them! Truely delicious! My carnivore husband even liked them. We ate them all between two of us in one sitting. Definitely making a double batch next time! I got about 15 balls from this recipe.
    I would maybe agree with other comments and leave them in the oven for an extra five mins and just pour the sauce over them so they don’t fall apart.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 8, 2018 at 10:25 am

      Thanks, Annika!

      Reply
  172. Avatar for JagnaJagna says

    August 7, 2018 at 11:04 pm

    Trully one of the best vegan meatballs ever and so easy to make! The fennel is a must – it just brings them to a completely different level! WFBP and almost oil-free too! Thank you so much Dana!

    Reply
    • Avatar for JagnaJagna says

      August 7, 2018 at 11:06 pm

      Oh and forgot to add that since I didn’t have any vegan parmesan, I just added 1/2 cup of nutritional yeast and skipped the worcestershire which I would love to add but didn’t have on hand.

      Reply
  173. Avatar for tracytracy says

    August 7, 2018 at 6:12 pm

    I didn’t have the fresh herbs but I did have everything else on hand including some homemade cashew parm and they turned out delicious. The texture was great but I had read the comments about crumbling when cooked in sauce so I just placed them on top of angel hair spaghetti and then poured the sauce ontop. The leftovers were excellent in vegan meatball sandwiches on pretzel buns

    Reply
  174. Avatar for Jena MichelsJena Michels says

    August 6, 2018 at 9:37 am

    Dana! You hit it out of the park with this one! Absolutely delicious. I would pick this over the meat version all day long (I’m not yet a fully converted vegan). The one thing that I had some trouble with was the sauté at the end. I noticed pretty quickly they might fall apart on me so I went straight for the oven and increased the heat to 425 and they browned PERFECTLY. Was able to add sauce and stir without any problem.

    Thanks for all you do to bring us such great content! Keep it up!

    Best,
    Jena

    Reply
  175. Avatar for KaylaKayla says

    August 5, 2018 at 8:42 am

    These didn’t hold for me. I don’t think it was insufficient bake time because they were crumbly.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 5, 2018 at 10:43 am

      Hi Kayla! Sorry to hear these were crumbly for you.. did you happen to change anything in the recipe? Let us know and we’ll do our best to help!

      Reply
  176. Avatar for avaava says

    August 5, 2018 at 2:45 am

    This was (I can say) the first time i tried to make a vegan food however , it was not completely vegan for me cause were i live you can’t find any vegan parmesan.
    I have to say it was amazing .
    The proportion of everything was right so the balls didn’t loosen up plus the taste was right at the point but the next time i make it I will add more red pepper (Just personal preference)
    p.s. My sister taste it and she didn’t even understand that there is no meat in it !!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 5, 2018 at 10:54 am

      Whoop! Thanks for sharing, Ava :D

      Reply
  177. Avatar for MarkMark says

    August 4, 2018 at 1:17 pm

    I just made these and ate with my family. They are good, but maybe need to be less mushy. Maybe I blended for too long. If made with sauce, I would recommend the sauce is poured on top of the meatballs just before serving as opposed to putting the meatbals in the sauce and cooking for a bit, as they tend to fall apart.
    Will make again, but experiment a bit with the food processor blending time.

    Reply
    • Avatar for SarahSarah says

      August 4, 2018 at 9:28 pm

      Mine also came out slightly mushy, but the flavor was so good that I will experiment with them again. I will really pat the beans dry next time, and bake the meatballs longer in the oven to try and firm them up. I think this recipe could make a good vegan meatloaf, too.

      Reply
  178. Avatar for JessJess says

    August 4, 2018 at 2:01 am

    Just made these meatballs to go with cheesy spaghetti squash and marina sauce recipes and they came out so nice! This is definitely going to be my go to meatball recipe from here on out, the flavour and texture are great!

    Reply
  179. Avatar for CamilleCamille says

    August 3, 2018 at 11:49 am

    Made these! They were good but I think I prefer the sundried tomato chickpea ones better. I might try these again, though and do a coating of panko before cooking.

    I like the addition of fennel seed. I crushed mine with a mortar and pestle but I might really grind it up next time to get disbursed more evenly.

    I also liked the Worcestershire in it and just did 1 tblsp so I’ll increase it to 2 next time.

    Thanks for your recipes!

    Reply
  180. Avatar for ChayaChaya says

    August 3, 2018 at 8:24 am

    These came out great.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 3, 2018 at 4:27 pm

      Yay! We are glad to hear that, Chaya!

      Reply
  181. Avatar for LaraLara says

    August 2, 2018 at 5:01 pm

    I streamlined to feed the kids faster. I didn’t sauté the garlic and onion. I just threw it raw in the food processor. I didn’t refrigerate. I didn’t sauté the balls – I just stuck them straight in to bake. They were fantastic. I thought they would be a hit when I found my 9 year old rating them raw. I am sure the extra steps would make them out of this world, but my streamlined version was pretty darn tasty!

    Reply
  182. Avatar for Gail AndersonGail Anderson says

    August 2, 2018 at 11:06 am

    Delicious – Thank you! Great recipe, a little more involved but worth it for the crust and tesxture balance.
    I froze half the recipe so will wait and see what they are like defrosted but I will definitely be doing these again.

    Reply
  183. Avatar for GabrielleGabrielle says

    August 1, 2018 at 1:19 pm

    Ok soooooooo I am eating these right now and they are absolutely amazing… I did sub kidney beans for black and real parmesan for vegan parmesan. I also changed up the spices and used what I had but did include fresh basil from my garden. Everything I make from your recipes is amazing! My family will be fooled. I am deff making a huge batch of these and freezing for fall! Thank you Thank you Thank you! Oh by the way I made them half the size you suggested and the came out to just 1sp each for my weigh watchers friends!!! Thanks girl! You do awesome work!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 2, 2018 at 6:09 am

      We are glad to hear that you enjoyed them, Gabrielle! Thanks for sharing your recipe subs!

      Reply
  184. Avatar for NolamomNolamom says

    August 1, 2018 at 1:14 pm

    I can’t use any kind of bean or lentil. Is there a non-legume substitute you can recommend? Looking for vegan burger and meatball recipes that don’t use beans. So hard!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 2, 2018 at 6:11 am

      Hmm I can’t think of any sub that isn’t bean or lentil based at this moment, but if you experiment with it, report back!

      Reply
  185. Avatar for Cassie Autumn TranCassie Autumn Tran says

    August 1, 2018 at 1:11 pm

    I never had vegan meatballs in SUCH a long time. Would this recipe work with pinto beans as well?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 2, 2018 at 6:13 am

      We haven’t tried using pinto beans, but I would think it should work! If you give it a try, report back. Good luck!

      Reply
  186. Avatar for JessicaJessica says

    July 31, 2018 at 4:44 pm

    Everyone go make this now!! It turned out fabulous. I love the texture and flavor of the meatball. I recommend adding the fennel. Very delicious :D

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 31, 2018 at 6:14 pm

      We are glad you enjoyed them, Jessica!

      Reply
  187. Avatar for Tracy JacobsTracy Jacobs says

    July 31, 2018 at 3:21 pm

    I absolutely loved these! My husband and sons are meat eaters, so it was a delight hearing me say that these Vegan ‘meatballs’ were better than the real thing. I made the mistake of not putting my ‘meatballs’ in the refrigerator as your recipe says to do. I think that explained why they stuck to the cast-iron skillet. Definitely a winner – great job Dana.

    Reply
    • Avatar for Tracy JacobsTracy Jacobs says

      July 31, 2018 at 3:22 pm

      ops – typo (my husband and sons are meat eaters, so it was a delight hearing them say “these Vegan ‘meatballs’ were better than the real thing.

      Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 31, 2018 at 6:17 pm

      We are glad that you enjoyed these, Tracy!

      Reply
  188. Avatar for MirandaMiranda says

    July 31, 2018 at 8:16 am

    Tried these and they were amazing! What flavor! I used ground fennel, I think fennel flavor essential for a meatball experience. Can’t say how they will hold up in sauce, since I was so enamored of them I couldn’t bring myself to ‘adulterate’ them with marinara. Am thinking of trying these in a brown gravy though, a la ‘Ikea style Swedish meatballs’. The semi-dried beans is a stroke of genius, lends such perfect texture.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 31, 2018 at 11:54 am

      ha! Thanks for sharing, Miranda!

      Reply
  189. Avatar for CarolynCarolyn says

    July 30, 2018 at 7:27 pm

    Made these with kidney beans as I didn’t have black beans. They were fantastic! Had them with spaghetti and homemade sauce…will have leftovers on a sub! Terrific recipe!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 31, 2018 at 11:54 am

      Yay!!!

      Reply
  190. Avatar for Carolyn H.Carolyn H. says

    July 30, 2018 at 7:01 pm

    I made these and while I was expecting them to be good, I was NOT prepared of how good they are! The texture is great, and the flavor is out of this world!! I upped the garlic and ended up adding more salt (personal palate preference!), used a mix of parsley and basil, and also ended up using just over a cup of quinoa (1/3 cup dried –> about 4/3 cup cooked, and I wanted to just use it all up). I mention this because the only *minor* difficulty I had while making them was having them get a bit fragile in the pan while browning before putting them in the oven…and my guess is that my liberal measurements may be somewhat accountable for that.

    Anyway, had to comment, because these are absolutely worth the effort! My only regret is not doubling the batch to make some extras for freezing. :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 31, 2018 at 11:54 am

      So great! thanks for sharing, Carolyn!

      Reply
  191. Avatar for ZavierZavier says

    July 30, 2018 at 4:33 pm

    Would lentils substitute for the beans here?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 31, 2018 at 11:53 am

      We haven’t tried it, but it sounds like in earlier comments people had success. Let us know if you give it a try!

      Reply
  192. Avatar for JenJen says

    July 30, 2018 at 9:04 am

    This looks amazing! For the quinoa – is that 1 cup dry that’s then cooked, or cook first and just use 1 cup of it (assuming it grows a bit as you cook it). thanks!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 30, 2018 at 3:02 pm

      1 cup cooked + cooled!

      Reply
      • Avatar for AnthonyAnthony says

        July 31, 2018 at 8:27 am

        I am still not quite clear whether to measure the dry quinoa or the cooked quinoa. Thanks.

        Reply
        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          July 31, 2018 at 11:53 am

          1 cup already cooked and cooled.

          Reply
  193. Avatar for JoJo says

    July 30, 2018 at 6:56 am

    Does 1 cup quinoa refer to 1 cup dried quinoa before cooking or 1 cup cooked??

    Reply
    • Avatar for MicaelaMicaela says

      July 30, 2018 at 5:56 pm

      She says to have it already cooked and cooled so I’d assume 1 cup cooked ?

      Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 31, 2018 at 11:52 am

      1 cup cooked!

      Reply
  194. Avatar for Laurie LowLaurie Low says

    July 29, 2018 at 6:23 pm

    I made these for Sunday dinner and we loved them! I made quinoa in the Instant Pot (1 cup quinoa + 1 cup water for 1 minute. Seriously.) and used my Air Fryer to cook both the black beans (380 for 8 minutes) and then to finish cooking the meatballs (370 for 7 minutes) . I had some leftover cashew alfredo sauce that I used, but thought a marinara would be better. I used half the red pepper and fennel suggested and loved the result. This will become a regular!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 31, 2018 at 11:52 am

      Smart! Thanks for sharing. And especially helpful for those with an instant pot or air fryer (two things we don’t have much experience with). xo!

      Reply
  195. Avatar for PaigePaige says

    July 29, 2018 at 6:16 pm

    Made this tonight, bursting with great flavor. Mine were a little moist though but then again I’m not sure what I was suppose to expect. Held it’s shape nicely. Maybe I should’ve cooked for 30 minutes instead of 20. I’ll sill eat my leftovers though.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 31, 2018 at 11:51 am

      Yeah, go a little longer when in doubt. That way you know they’ll hold up when sauce is added!

      Reply
  196. Avatar for LydiaLydia says

    July 29, 2018 at 5:43 pm

    These are SO delicious! Thank you for bringing them into my life :)

    The pepper flakes were definitely noticeable so leave those out if you don’t like heat. I was tempted to heat the cooked meat balls in sauce, like you have in the photos, but I think they would have broken apart if I’d done that.

    These were great with sauce and zucchini noodles, but I also think they would work in a pita with salad and tahini. Is that weird?!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 30, 2018 at 3:23 pm

      We are glad you enjoyed them, Lydia! You could absolutely add these to a pita with salad and tahini!

      Reply
  197. Avatar for CBSCBS says

    July 29, 2018 at 4:13 pm

    These are excellent. I left out fennel and used onion instead of shallot. Huge hit with my kids and hubs. Next time, I’ll double batch and decrease red pepper for toddler. Another home run, Dana!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 31, 2018 at 11:51 am

      Smart! Thanks for sharing!!

      Reply
  198. Avatar for LindaLinda says

    July 29, 2018 at 2:20 pm

    Delicious Dana,…. You’ve created a very good vegan Meatball recipe. I used N.Y with macadamia instead, that’s what I had for vegan Parmesan. I didn’t have fennel but I’ll try next time. I thought the recipe would be time consuming or too much to do but it went smoothly.
    Thanks again for sharing this recipe. “I’ll be back” to try more.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 31, 2018 at 11:51 am

      Lovely!!

      Reply
  199. Avatar for michael rosenmichael rosen says

    July 29, 2018 at 12:22 pm

    would this work for a hamurger patty?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 30, 2018 at 3:32 pm

      Yes! I’d also recommend checking out this recipe!

      Reply
  200. Avatar for Stephanie GStephanie G says

    July 29, 2018 at 6:44 am

    These really are the best ever!! We made these last night for dinner, and I honestly cant wait to have the second half for lunch. Definitely a must have!!!

    Reply
    • Avatar for Deborah WeisblattDeborah Weisblatt says

      July 29, 2018 at 11:56 pm

      Stephanie – How many balls did the recipe make?
      Thanks!

      Reply
      • Avatar for Miss PolkadotMiss Polkadot says

        August 7, 2018 at 4:06 am

        There should be around 14, judging from the picture of the pan and the nutritional information below the recipe :).

        Reply
  201. Avatar for Deborah WeisblattDeborah Weisblatt says

    July 29, 2018 at 5:05 am

    Looks really yummy! I’m confused about the serving size. Does the recipe make 14 meatballs, so each one is a serving?
    Thanks!
    Deb

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 31, 2018 at 11:51 am

      Yes, 14 meatballs.

      Reply
  202. Avatar for ReginaldReginald says

    July 29, 2018 at 4:35 am

    Amazing recipe -made it last evening. Newfound favorite for this household. Thanks, love your site and brilliant recipes!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 31, 2018 at 11:50 am

      Thanks for sharing!

      Reply
  203. Avatar for MarieMarie says

    July 28, 2018 at 10:01 pm

    The questions and their answers are not posted together, so it’s best to reference which question you’re making a suggestion for. For the example, “Try oats” doesn’t tell us which ingredient the oats are in place of. A more clear answer would be, “Try ground oats in place of the cashews.” Thanks.

    Reply
  204. Avatar for DannielleDannielle says

    July 28, 2018 at 7:16 pm

    Excited to try this!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 29, 2018 at 7:03 am

      We hope you love it, Dannielle!

      Reply
  205. Avatar for StaceyStacey says

    July 28, 2018 at 6:09 pm

    Looks delicious! Can’t wait to try this recipe. I especially love all the wholesome ingredients. We appreciate all your efforts that bring tasty vegan recipes into our home!

    Reply
  206. Avatar for Ida schnipperIda schnipper says

    July 28, 2018 at 5:38 pm

    Made the meatballs. Followed instructions as given and although very tasty they did not hold there shape when warmed in marina sauce. I had same problem with falafel recipe.
    Yes the beans were dried and cracked in the oven. Any thoughts?

    Reply
    • Avatar for TaylorTaylor says

      July 30, 2018 at 7:27 pm

      Mine too ?

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        July 31, 2018 at 11:50 am

        Hmm, perhaps the sauce was added too early, before they had a chance to dry and form. Try baking for longer before adding sauce. I’ll add that in the notes!

        Reply
      • Avatar for ItaIta says

        November 16, 2018 at 5:39 pm

        I had the same issue but I think that for me it was because I used the trio of quinoa. I also felt like it took forever to make but that may be the fact that my son was running around me the entire time and I kept having to make sure he wasn’t doing something crazy.
        Cooking in sauce broke them apart immediately but I would say perhaps it was because they were too dry rather than not dry enough. Just my guess. They were delicious!

        Reply
  207. Avatar for AmyAmy says

    July 28, 2018 at 3:56 pm

    Has anyone made a big batch of these and frozen them?

    Reply
  208. Avatar for BekahBekah says

    July 28, 2018 at 11:27 am

    Can these be frozen and reheated for future use? I am curious if I can make a huge batch and freeze some for quick spaghetti dinners in the future.

    Reply
    • Avatar for Courtney HabermanCourtney Haberman says

      July 28, 2018 at 6:09 pm

      It says they last up to a month in the freezer

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        July 31, 2018 at 11:49 am

        Yes! A month in the freezer! Reheat in the oven on a baking sheet or cast iron. Add sauce to moisten!

        Reply
  209. Avatar for Charis A.Charis A. says

    July 28, 2018 at 11:11 am

    These look amazing!!

    Reply
  210. Avatar for KathyKathy says

    July 28, 2018 at 10:34 am

    How do you dry the black beans?

    Reply
    • Avatar for SharonSharon says

      July 28, 2018 at 11:06 am

      I’m sure the term “dried” means to pat the beans dry with a paper towel, not “dried” as in dehydrating them. Hope that helps.

      Reply
      • Avatar for SueSue says

        July 28, 2018 at 11:10 am

        In her blog she states, “This 10-ingredient recipe starts with black beans that have been baked to dry them out – this is important, as it helps prevent the meatballs from becoming mushy.

        Reply
        • Avatar for SharonSharon says

          July 29, 2018 at 10:41 am

          Yes, but you start with the patting them dry and then putting them in the oven to bake them to a dried state. It is probably done to cut down on the moisture when baking them. We’re really splitting hairs on this.

          Reply
          • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

            July 31, 2018 at 11:49 am

            Yes, pat dry, then bake to actually “dry.” Thanks for the help, all!

    • Avatar for SEASEA says

      July 28, 2018 at 11:19 am

      See #2 in the “Instruction” section of the recipe.

      Reply
    • Avatar for Courtney HabermanCourtney Haberman says

      July 28, 2018 at 6:08 pm

      Preheat oven to 350 degrees F (176 C). Add rinsed, dried black beans to a parchment-lined baking sheet. Bake for 15 minutes or until beans appear cracked and feel dry to the touch (see beans in food processor photo). Remove beans from the oven and then increase oven heat to 375 degrees F (190C).

      Reply
  211. Avatar for LeslyLesly says

    July 28, 2018 at 9:11 am

    I love quinoa but it hates me. Any suggestions for a substitution? Gluten not an issue.
    Thank you!

    Reply
    • Avatar for Chef Katie SimmonsChef Katie Simmons says

      July 28, 2018 at 1:41 pm

      Ever try bulgur (cracked wheat)? Or cooked millet (which is GF) would work

      Reply
    • Avatar for JudithJudith says

      July 28, 2018 at 4:28 pm

      Try Quaker 1 minute oatmeal. I use it in place of most things of th is type of texture. Good luck!

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        July 31, 2018 at 11:48 am

        I’d say millet or amaranth would be nice!

        Reply
  212. Avatar for SueSue says

    July 28, 2018 at 7:15 am

    HI, I have a nut allergy and almond meal and flour are out, what do you recommend as an alternative?
    I would love to make the Banana Bread.
    Cheers, Sue

    Reply
    • Avatar for GinaGina says

      July 28, 2018 at 8:34 am

      Hi Sue, maybe grind oatmeal into a flour. It would be regular not quick cooking. Have a great weekend.
      Gina

      Reply
    • Avatar for Karen ToddKaren Todd says

      July 28, 2018 at 7:47 pm

      I use ground pumpkin or sunflower seeds to replace almond meal since I have an almond allergy.

      Reply
  213. Avatar for lohloh says

    July 28, 2018 at 5:34 am

    Definitely going to try this!

    Have you ever used marmite (or vegemite) in recipes? It’s a tip from J. Kenji Lopez-Alt (with whom you share a #1 spot when it comes to my favourite food gurus) and also adds incredible depth to recipes while you won’t taste it by itself – a good thing if you ask me. Vegan worchestershiresauce is almost impossible to get around here while marmite I can get at the local grocer.

    Reply
    • Avatar for MariceliMariceli says

      July 28, 2018 at 7:47 pm

      Does it taste the same? I haven’t tried vegan worchestershire sauce. I have Marmite though because Gaz Oakley from Avant-garde Vegan uses it in some recipes.

      Reply
      • Avatar for lohloh says

        July 28, 2018 at 8:12 pm

        I haven’t had vegan worcesershire sauce in over a decade, so find it hard to tell how similar the flavours are. However, I do know they are both typically* used as a background flavour and umami bomb, as well as to add more salt. The idea is not to taste it by itself but allowing it to enhance the other flavours, which both do.
        In a recipe like this marmite seems like a no-brainer to me (though instead of worcestershire sauce, together may be a bit too much), but I use it in many things, mock meats; stews; soups… really anything that can use some je ne sais quoi savoriness. Typically about a teaspoon of the stuff is enough, but experiment with it I’d say.

        (*well, and marmite on toast of course.)

        Reply
        • Avatar for KathyKathy says

          October 9, 2018 at 9:51 am

          Can you make them ahead and reheat and how long can you store them in the fridge?

          Reply
          • Avatar for lohloh says

            October 9, 2018 at 9:56 am

            Think this is more a question for Dana than me (random commenter) but above the ingredients she states it stays good for 4-5 days and can be frozen up to 1 month.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 31, 2018 at 11:48 am

      I haven’t but that sounds like an interesting addition!

      Reply
      • Avatar for Bambi GoodBambi Good says

        August 1, 2018 at 8:08 pm

        What about coconut aminos instead of Worcestershire sauce?

        Reply
    • Avatar for MargaritaMargarita says

      August 12, 2018 at 4:25 pm

      Marmite is delish. Unfortunately, it’s not gluten-free, so beware, those of us who are gluten-sensitive or intolerant.

      Reply
      • Avatar for VictoriaVictoria says

        August 26, 2018 at 4:47 am

        For a gluten free version you can use Meridian’s Yeast Extract. Works the same way as marmite/vegemite and is both vegan and gluten free :)

        Reply
  214. Avatar for SaraSara says

    July 28, 2018 at 1:23 am

    Wow do these look banging! However, I don’t have a food processor. Would it be possible to simply mix this up by hand? I do have a big vitamix-type blender, but that seems dicey to me. What do you suggest?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 31, 2018 at 11:47 am

      So, the beans do need to be mixed really well with the seeds and everything, so I’d say start in your vitamix type blender. Then transfer to a bowl to mix the rest!

      Reply
  215. Avatar for AndreaAndrea says

    July 27, 2018 at 9:26 pm

    Can I sub adzuki beans or chickpeas in place of black beans?

    Reply
    • Avatar for GiannaGianna says

      July 29, 2018 at 11:12 am

      I used green lentils. Growing up in an Italian-American household we often ate lentils made with leftover Sunday gravey (marinara) during the week.

      Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 31, 2018 at 11:46 am

      Chickpeas can be a little tricky, but adzuki would be the next best thing in my opinion! Let us know if you give it a try.

      Reply
    • Avatar for BrendaBrenda says

      September 3, 2018 at 12:14 pm

      Hi ! I tried with half canned red beans and half chickpeas ( what i had in my fridge ?) and the taste is amazing too !

      Reply
  216. Avatar for Lauren HavertyLauren Haverty says

    July 27, 2018 at 4:42 pm

    Looks amazing! Would it be possible to replace the quinoa with rice or some other grain? I never have it on hand. Thanks!

    Reply
    • Avatar for Adrian VarvariAdrian Varvari says

      July 28, 2018 at 12:13 pm

      I think that rice or couscous will work good enough in this recipe.
      Also, I think I’ ll try this with some mushrooms. :D

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        July 31, 2018 at 11:46 am

        I think so, too!

        Reply
      • Avatar for KarenKaren says

        October 2, 2018 at 5:57 pm

        I pulsed crimini mushrooms and added to ingredients (dried in oven like beans )
        They were awesome

        Reply
        • Avatar for TaschaTascha says

          December 13, 2018 at 12:01 am

          Wait, what? Tell me about this mushroom technique.

          Reply
    • Avatar for Vicky JvRVicky JvR says

      November 4, 2018 at 9:07 am

      I just tried it with whole grain brown rice and it was absolutely bomb. My toddler stuffed his face.

      Reply
      • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

        November 4, 2018 at 6:43 pm

        Whoop!

        Reply
  217. Avatar for VanessaVanessa says

    July 27, 2018 at 3:30 pm

    Hi ! What can I add instead of vegan Parmesan cheese ? Thank you ! (Nut allergy)

    Reply
    • Avatar for MoMo says

      July 27, 2018 at 6:29 pm

      Nutritional yeast

      Reply
    • Avatar for AlisonAlison says

      July 29, 2018 at 10:33 am

      If you don’t have a seed allergy, you can substitute hemp seeds and/or sunflower seeds in the vegan parm recipe. I have done both and a mixture. I personally like hemp or mixing them!

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        July 31, 2018 at 11:46 am

        Smart!

        Reply
    • Avatar for ShannonShannon says

      July 30, 2018 at 6:50 am

      Is there a way to leave out the parmesan to make it fat free? I also am allergic to nutritional yeast, so I don’t want to sub that. Would I just add brown rice flour or something to retain the bulk?

      Thanks!!

      Reply
      • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

        July 30, 2018 at 3:11 pm

        I think that could work, Shannon! Let us know if you experiment with it.

        Reply
      • Avatar for BrendaBrenda says

        September 3, 2018 at 12:11 pm

        Hi ! I just tried the recipe without any parmesan and it turned out just amazing too, so yummy !