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!
Origin of Meatballs
These days, meatballs are enjoyed all over the world and come in many different forms. But it’s believed that the idea originated from Persian meatballs known as kofta.
Our plant-based take on meatballs most closely resembles the flavors of Italian-American meatballs which are made with breadcrumbs and herbs. The story of Italian-American meatballs says that Italian immigrants served them with spaghetti and tomato sauce to make the dish more filling without much additional cost.
How to Make 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.
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)!
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, heat up add your favorite marinara sauce until bubbly and gently add in your meatballs. Swoon. Then it’s meal time!
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!
The Best Vegan Meatballs
Ingredients
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 // ensure gluten-free for GF eaters)
FOR SERVING (optional)
Instructions
- If you haven’t prepared your quinoa yet, do so now (make sure it’s cooked and cooled completely before use). 1/3 cup uncooked quinoa will yield ~1 cup cooked. *Prep/cook time does not include preparing quinoa.
- 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).
- 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).
- 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).
- 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).
- 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.
- Heat an oven-safe metal or cast-iron skillet over medium heat. Once hot, add a small amount of oil to prevent sticking, then add the meatballs. 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.
- 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.
- 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.
Video
Notes
*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.
Rika says
I made this and it was delicious!! I didn’t have vegan Parmesan cheese so I substituted with nutritional yeast and it turned out great. I kind of sprinkled it over the mixture so I can’t give exact amounts. The consistency of the meatballs was a little soft, any way I can make it tougher?
So, the parmesan cheese adds cashews as well, which is likely why yours were softer. So next time add some ground cashews to the mix for better results!
Molly says
I’ve made these 3 times and they are very delicious! Served with homemade pasta and marinara. The first time they took me quite a while but the second two times went much faster. Be warned, they do come apart quite easily if you put them in a sauce, but the taste is still wonderful. A little high effort for a weekday but so worth it if you have the time!
SO great! Thanks for sharing, Molly!
Tammy says
Great recipe, a bit time consuming, but turned out delicious!
Thanks for sharing, Tammy! xo
Lee says
I made this with barley because I didn’t have quinoa on hand. these were delicious. If you’re making it with barley you probably want to put it in the refrigerator closer to 30 minutes but these stayed together and we did it less than that. If you have a quinoa allergy or just don’t have any on hand barley is a wonderful substitute. I absolutely loved them..
We’re so glad it worked out! Thanks for sharing, Lee!
Lee says
I have barley, lentils, farro, everything but quinoa. Can I substitute one of them or do I need quinoa
Hi Lee, hmm, we haven’t tried replacing the quinoa with barley or farro. Our only hesitation is that they may not hold together as well. But if you try it, let us know how it goes!
Clementina Moreira says
This recipe is just perfect! Follow the exact quantities and you will have amazingly delicious meatballs that will not fall apart! The right amount of tartness, acidity and sweetness. They have become a family favorite!
We’re so glad you enjoy it, Clementina! Thanks so much for the lovely review!
Gwen says
I just made these. I have leftovers, should I freeze uncooked or cook first then freeze?
Either way would work!
Jg says
How come the meatballs fall apart so easily after baking them? I feel like they were quite robust until I added the marina sauce to them after they had baked.
It’s due to the nature of the ingredients- they take in the moisture of the sauce which makes them tender.
Domonique Grier says
I am going to try this recipe either today or tomorrow and I would love to know, can I substitute black bean for another bean? Like red beans for an example.
Hi Domonique, we haven’t tried that, but we think it would work! Let us know if you try it!
Cheryl Mandell says
These were amazing. I made the easy marinara source to go with it. My husband said these were even better than real meat balls….much lighter. I used non-vegan parmesan cheese but stuck to the recipe for everything else.
Can’t wait to try more of your recipes!
Whoop! Thanks so much for sharing, Cheryl! xo
Tannis says
Can I use the air fryer to cook the meatless balls
Hi Tannis, we haven’t experimented with an air fryer so we’re not sure! Let us know if you do some experimenting!
Johanna says
Did you end up using an air fryer? I was wondering the same thing.
JJ says
I don’t usually comment on recipes but this is necessary. These were perfect. I made a few adjustments according to what I had on hand (non-vegan parmesan + Worcestershire sauce, also used dried oregano, and fresh parsley + dried basil). I try to eat mostly plant-based but my husband and toddler are omnivores. Both of them loved it! I was nervous serving my unpredictable toddler but I was pleasantly surprised when he ate everything on his plate *and then* took more meatballs from his dad’s plate. This recipe is a game changer and is now our family’s favorite “meat”ball recipe.
I wouldn’t recommend making this on a busy weeknight. It’s a little time consuming but so, so worth it.
We’re so glad you all enjoyed them! Thanks for sharing your experience, JJ!
Amanda says
I too love this recipe as do my kiddos. @JJ – one way i speed this up on weeknights is having frozen already cooked quinoa on hand or making a triple batch of the meatballs and then freezing them.
Joey JoJo Junior Shabadoo says
Hi, could you please emphasize in the recipe that the 1 cup of quinoa is measured *after* it’s cooked and not when it’s dry? I just made this recipe for the first time and used way too much quinoa. It still tastes good but I pretty much made quinoa balls.
Sorry to hear that, Joey! We’ll see if we can make that more clear.
Kirsty says
I found when I made these into balls they just fell apart when I was making them. Is there a possibility for this?
Hi Kirsty, did you measure 1 cup quinoa before or after cooking? It should be 1 cup after cooking. Another idea is if you cooked them in a sauce? They do best if you pour a warm sauce over them because they can become tender in sauce.
Dawne says
Made this last night and it was delicious!! The marinara sauce along with the vegan parmesan included in the recipe are a must:) This just got added to the dinner rotation!
Thank you!!
Whoop! Thanks for sharing, Dawne!
Jane says
I am going to make these meatballs. I cook my own beans I do not use canned beans. Do I still have to roast them in the oven first because I put my beans after cooking them in the refrigerator so they quite dry and perhaps do not need roasting?
Hi Jane, it’s possible you won’t need to dry them out more. But for best results, we’d still recommend doing so!
Steph K says
My favorite meatless meatball yet!!! The fennel and Worcestershire sauce really give these meatballs that “little something” extra, so be sure to use them if you can.
I found this recipe to be a bit labor-intensive (cooking quinoa, drying and baking black beans, making vegan parm) – BUT these meatballs are 100% worth it. They are a staple in our house. Super super delicious.
Thanks so much for sharing, Steph! We’re so glad you enjoy them!
Aoife says
Gorgeous meatballs..so delicious 😋 will definitely be making these regularly.
xoxo!
Kathy says
These are really good buy mine fell apart in the sauce. Any idea why this might have happened?
Hi Kathy, these get a little tender in liquid, so that’s probably the issue. We’d recommend warming the sauce separately and then serving together. Hope that helps!
Sonali says
WOW these are delicious! I also love that the recipe is straightforward with simple ingredients. I am a vegetarian who eats eggs so I did add 2 egg whites based on some of the other commenters’ feedback and it made the mixture very easy to handle. Perhaps vegans can try a flax egg or aquafaba? Also my boyfriend (a voracious carnivore) said that they were a bit dry, which I suspect could be remedied by an egg yolk. For vegans maybe some vegan butter or some other type of fat? Otherwise they have a beautiful crunchy crust and are packed full of flavor. Definitely a permanent addition to my meal prep circuit! Thank you so much for sharing :)
We’re so glad you enjoyed them, Sonali! Thanks so much for sharing your experience!
Ameera says
Hi there
I made this recipe yesterday and do have to say it is quite labour intensive but it is quite delicious! I didn’t have quinoa so i substitued it for pot barley which I found still went very well together. I had to dry out the beans in the oven longer than written here, i did mine for about 25mins at 375 degrees. I will say make sure that your food processor is a big one, as i have a 1.5 cup one and I had to do it in seperate batches just to get it blended. Honestly, I think it would have been fine to have just cooked the meatballs on the frying pan as they were browning really nicely, but I stuck to the recipe to see where it went and it came out fine- just not too sure why i had to bake it.
In my recipe, i did also add panko instead of the vegan parmesan as I don’t normally eat this type of cheese and didn’t want to spend $4 on a bottle i may not use again. In addition, i did add vegan mozzarella cheese to give it some cheesiness and at the end it was fabulous!
I also made this with the marinara sauce and linguine and it was a perfect serving for two! The batch of meatballs I made made about 25-30 in total, so i saved the rest to make with mashed potatoes later this week.
I really liked this recipe, and will def. save it in my cookbook!! Thank you so much!
Thanks for sharing your experience, Ameera!
Jen Beddia says
I don’t have vegan cheese – is the nutritional yeast sub a 1:1 ratio?
Hi Jen, we’d suggest using less nutritional yeast if subbing it for the vegan parmesan.
Jennifer says
How did it taste with the nutritional yeast? I don’t have vegan parm, either.
Rebecca Jeffcoate says
YUM
all of your recipes are great. I wanted a winter comfort meal so made these and had them with spaghetti and your marinara sauce (with parsley). I didn’t have enough quinoa so added some sesame seeds and added 1 tsp of liquid smoke instead of worscester sauce. Super delish. Thanks
Thank you so much for your kind words and lovely review, Rebecca! We’re so glad you enjoy our recipes! xo
Lauren says
I’ve made these 3 times. First was a bit of a disaster as they ended up quite pasty in consistency. The reason I attempted again was because they were SO flavoursome! Next times around I made sure that the beans had time to cool and were truly dry to touch. I also made sure I didn’t use too much oil when cooking the onion & garlic and finally I didn’t pulse ingredients too much. …AMAZING! My mother who is a big meat eater said they are her fave meal atm. I find them a tad time consuming to make (especially because I need to double the recipe so I need to blitz the amount twice as it won’t all fit in the food processor at the same time) but the results are so worth the effort.
Thanks so much for sharing, Lauren! We’re so glad you were able to troubleshoot and get them just right =)
Carol Romagnolli says
If I want to make a large batch and freeze, can I freeze them as balls? Or after cooked? Many thanks :)
Sure! We think either would work.
Robert Wallace says
Thank you for this recipe, I’ve tried vegan meatballs before but these have the best consistency and flavour, I did add smoked paprika which gave a nice smokiness, I also poured the bolognese sauce over when they came out of the oven, fantastic with spaghetti.
Whoop! Thanks for sharing, Robert! xo
Morgan says
Hey! I have a bunch of green and brown lentils. Can I sub the black beans for those?
Hi Morgan, we’d recommend this recipe: https://minimalistbaker.com/easy-lentil-meatballs/
Jo Biscoe says
I’ve been trying to find Italian food to accommodate the taste buds of my friend who is new to a plant based diet.
These meatballs were amazing! Good texture, great flavor!
Not to deter but more to be aware that the prep time is a little lengthy in that you will need to cook the quinoa and dry the black beans and cool them first. You will also allow 15 mins chill time in fridge once they are formed. Opportunity for a little chill time with your favorite beverage before cooking continues :-)
When I make them again I’ll probably double the batch and freeze some.
dani says
I made these and paired them with the Chili Garlic Noodles with roasted cauliflower. They had an amazing flavor! I browned them in a cast iron skillet before putting them in the oven. They were absolutely perfect with the noodles. I was such a delicious meal. Thank you!
Melanie Mosher says
I really liked these vegan meatballs! I was a fan of your other vegan meatball recipe with lentils, but I think I like this one better (although they’re both great). The fennel in this one really made a difference in the flavor. I added the worcestershire sauce too, but I may try it next time without it. These were also super easy. Will definitely add to my favorites list and make again!
Thanks for sharing, Melanie! xo
Miranda says
I found this recipe to be very labor-intensive, as I also spent time to make the vegan Parmesan linked herein as well as her one pot marinara sauce. The dish turned out delightful and it was well worth the time, but I sure did question whether it was worth it until it was in my belly lol. Thanks Dana! I will be making it again for sure, but definitely on a weekend.
Nora Herold says
These meatballs were delicious. I made your parm first. I did not have garlic powder, so left it out. It’s still super yummy. Wondering if I could have minced up some fresh garlic instead? I made a double batch and used half walnuts and half cashews. So good. Happy to have the extra on hand now.
The meatballs came out perfectly. Yes, they are delicate but they completely maintained their shape while pan frying and then in the oven. I served them atop spaghetti which was slathered in my homemade veggie marinara (like a bolognese, but veggies instead of meat). I am wondering if oats could be used instead of the quinoa in the meatballs? What do you think? Thank you for being so generous with your time and recipes and all of your wonderful tips and help.
Hi Nora, Thanks for sharing! Fresh garlic should work- but we would stir in gently at the end so it doesn’t make the parm clumpy. We’re not sure about subbing oats for the quinoa- let us know if you try it!
Katerina Svecova says
Hi, is there a substitute for the vegan parmesan cheese? It’s not readily available where I am and I find the vegan cheeses a bit over processed for my kind of eating.
Otherwise half way through the recipe for the first time and so far so good. The mixture smells amazing
Thank you
Hi Katerina, if you click the link, you will see our recipe for homemade vegan parmesan cheese. If you aren’t able to make that, we’d suggest replacing it with a lesser amount of nutritional yeast.
Angela says
So gourmet!
Jennifer says
Hi! I really want to make these but don’t have the ingredients to make the vegan parmesan cheese (or have any other cheese in the house right now). Do you think they would work without that? Is there anything you would recommend as a sub? I’m not vegan, so something with eggs or nut dairy would be fine. Thank you for your advice!
Hi Jennifer, do you have nutritional yeast? You could sub that!
Joanna says
Can you freeze to eat at a later date?
Yes!
Grace says
These taste just like Italian meatballs! The tomato paste and Worcestershire sauce (I used regular) make them really savory and meaty. My favorite addition is the fennel seeds. I doubled the recipe and froze them after baking for a quick meal.
Yay! We’re so glad you enjoyed them, Grace!
ellie says
loved these meatballs!! packed with flavour and so delicious. i forgot to put them in the fridge before cooking so they fell apart a bit so it was a bit more of a vegan bolognese! my sister (massive meat-eater) loved them and is happy to have them again. thank you
Yay! Thanks for sharing, Ellie!
Leanne says
Hi Dana
Rather than using a tin of black be as and drying them, could you use dried beans straight from the packet?
Hi Leanne, we wouldn’t recommend that as uncooked beans would be hard and difficult to digest.
Melissa Knutson says
Do you think this would also work with cooked lentils, replacing the black beans? My two-year old son loves meatballs, but is allergic to legumes – thanks so much for website and all that you do! It has made transitioning to a mostly plant-based lifestyle SO. MUCH. FUN.
Thanks so much for your kind words, Melissa! Maybe try this recipe instead: https://minimalistbaker.com/easy-lentil-meatballs/
Kat says
This are VERY flavorful. My meat eating husband said they were better than regular meatballs! Mine did fall apart during the 5 minute simmering in marinara unfortunately. Next time, I will simmer the marinara separately and then just ladle the sauce over the baked meatballs and pasta.
Erin says
These were delicious! Mine were a little mushy, I may have over mixed or maybe the scallion and garlic were too warm. They were sticking on my pan so I popped them in the oven to brown.
Stef says
These were great! Planning ahead and prepping were very helpful. I will definitely be making these again. My husband is trying to eat more of a plant based diet (he’s a meat and potato kind of guy), and he enjoyed these. Thank you!
We’re so glad you both enjoyed them! Thanks so much for sharing!
Anna says
The first time I made these, they sorta got stuck in the cast iron skillet (I did add olive oil to the skillet). Is it possible to bake them, turning halfway through to brown the other side? Thanks in advance for your quick reply, Anna
Hi Anna, you could try that! They just won’t have as much of a crispy exterior.
Marie says
This looks so good!! Is there any possible sub for the quinoa? My husband is allergic?
Hi Marie, you could try brown rice or another grain.
Rachael says
Hi! Can you sub in any other bean here?
Maybe pinto beans or lentils? Let us know if you try it!
Julie says
Loved this recipe! Thank you Dana! This was very easy and I enjoyed it more than “meat” meatballs. I was lazy and hungry and did not chill the meatballs. I didn’t brown them either. I also used regular Parmesan cheese, not vegan. Added a little ground flaxseed. This recipe is a winner and I’ll repeat it often:)
Whoop! So glad you enjoyed it, Julie! Thanks for sharing!
Elizabeth says
Absolutely delicious and not difficult to make. They were full of flavor!!!
Kristen says
This was delicious! I wasn’t able to find vegan Worcestershire sauce, so I instead used a little more than a tablespoon of soy sauce and a spoonful of Dijon mustard. They turned out wonderful! I will definitely make this again.
Michelle says
Thank you so much for the best recipes!
Aw, thanks so much for the lovely review, Michelle! xo
Priya says
What’s a good sub for the vegan parm? We have a cashew allergy in the house. Thanks!!
Hi Priya, you can use this cashew-free vegan parmesan recipe instead: https://minimalistbaker.com/5-ingredient-vegan-parmesan-cheese/. Hope that helps!
Tashi says
Great flavor mine crumbled easily but I realized I forgot to add the water I used kidney beans instead. Even with my mistake everyone loved them
Annie says
I made those meatballs but reading the reviews I was a bit scared that they fall apart in the tomato sauce, so I have added an egg and breadcrumbs to make sure that they really stay in shape. I am not vegan so it didn’t bother me, and they were great, tasty and really firm!
Thanks so much for sharing, Annie. 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
Lisa R. says
I got halfway through making these and immediately went and started a second batch. The flavor is phenomenal, the texture is perfect, I had to force myself to stop snacking on them. And the protein content and health content is amazing.
I cooked the quinoa ahead of time, I made the parmesan cheese ahead of time, and then when I had a moment I made the meatballs up until the refrigeration. My plan is to start them at dinner, and then make marinara sauce and the noodles and a salad while they’re in the oven. So not quite a weeknight dinner, but if you work from home or you’re a stay-at-home parent, it’s doable with some planning.
Seriously, Dana. This recipe is astounding!!
So great! Thanks for sharing, Lisa!! So helpful.
graciella lazar says
really lovely! was worried about consistency before refrigerated but it all ended up working out perfectly! and delicious too
Amber says
I made these last night and WOW!!! I’ve been on the hunt for a vegan meatball recipe with texture and depth of flavor similar to a great meatball for a while, and these exceeded my expectations. I’ve made vegan meatballs with black beans before, but never would have thought to bake the beans first. I think that was the key to achieving such a marvelous texture. I added a tsp of Trader Joe’s “Vegan Chicken-less” seasoning too. These will become a cherished staple in our meal prep rotation. Thank you!!
Thanks so much for the lovely review, Amber. 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
Amber says
I’m prepping a big batch of these right now and leaving a second review, since the first time I seemed to miss the star-rating system. 5 stars!
Thanks so much, Amber!
Liz says
This recipe is delicious as is! I enjoy on a toasted roll with marinara and more vegan parm! 10/10
Lovely! Thanks for sharing, Liz!
(P.S. we added a 5-star rating at your “10/10” request! In the future, if you can add a rating to your review it’s super helpful to us and other readers. xo!)
Meg says
I’m excited to try this recipe. Any idea how to modify for dried beans rather than canned? Cook and then dry? Cook the dried beans for less time? Thanks!
Hi Meg, yes- cook and then dry. They may need slightly less time.
Allyson says
First time making these and they were great! I was hopeful that they would hold together, but they started falling apart when i tried to simmer in the sauce for a few minutes. It kind of turned into a bolognese, but still tasty! Iused a little grated Romano cheese instead of vegan, (as we are not vegan and have a nut allergy in thr family), followed recipe otherwise. Flavor is good; I think the fennel makes it! Next time I’ll just pour sauce over when serving. Might try the mixture as a filling for stuffed peppers in the future…?
Thanks for sharing your experience, Allyson! These meatballs are on the more tender side and do best when the sauce is poured over them just before serving.
Vanessa says
I bet these would be fabulous deep fried, like a falafel. I might try that. Thanks for the recipe!
Let us know how it goes!
Scott says
Delicious legit substitute for meatballs! Substituted Braggs Nutitional Yeast for the vegan parmesan; used both basil and fresh parsley; no fennel. Will be the go to recipe for meatballs in my house.
We’re so glad you enjoyed them, Scott! Thanks for sharing!
Denise says
I made these for my Grandchildren. I made them the day before, and the next day I put them in the sauce to heat up. They completely fell apart in the sauce. I followed the recipe to a t. Now for the good part. Even though they did fall apart they made a great addition to the sauce. A meaty texture, and they loved it!
Hi Denise, these get a little tender in liquid, so that’s probably the issue. Glad to hear it still tasted good!
Ashley says
These are sooooo good! Making them for the second time today!
Ann P. says
I want to make your recipe, but I have a question. Is the one cup of quinoa one cup after cooked or one cup dry? Sorry if that’s a stupid question, but I’ve read recipe that go either way. Thank you :)
1 cup after it is cooked! Hope that helps =)
Suzanne says
Can you make the meatballs several hours in advance? (Leave then in fridge for a few hours instead of mins before cooking?)
We think that would work well! Let us know if you try it!
Rachelle O'Sullivan says
Tried to make these. I don’t know what I did wrong, but the consistency was like melted rocky road ice cream…. Put in fridge thinking the mix might firm up, but it ended up even sloppier :-(
I ended up having to make some toasted breadcrumbs to mix in to firm the mixture enough to make into a ball shape. Tastes good, but still very soft.
Hmm, it definitely sounds like something went wrong! Did you make any modifications? Did you bake the beans until they appeared cracked and felt dry to the touch? What type of vegan parmesan did you use?
Jackie says
These are fantastic!! Very easy to make. The only change I made to the recipe was to use regular Parmesan instead of vegan. I had all the ingredients on hand except the Worcestershire sauce, so I made them on a whim. Skipped cooking them in marinara sauce and served with a side of green beans for a very healthy meal. These will be a new staple in my house!
Mandy Screven says
These were Fantastic! I dried the beans in the air fryer quite quickly- then used it to cook 1:2 of them in after browning Just to compare vs the oven and these can definitely be made in air fryer for an all over beautiful crispy brown color. I recommend everyone try this and you couldn’t tell these were made from Blackbeard. Served over angel hair pasta with Marinara with Mushrooms! Ten stars! ♥️♥️♥️♥️♥️♥️♥️♥️
Whoop! We’re so glad you enjoyed them, Mandy! Thanks for sharing!
Tracy says
These are absolutely amazing! Ate them on a sub with mozzarella and sauce-perfection! We aren’t vegan so I used regular Parmesan and mozzarella…we can’t stop talking how great they were!
Emily McDonald says
Loved this! Thanks so much for sharing this lovely recipe!
David Naj says
I’ve made this recipe a bunch of times and it’s absolutely delicious! Congratulations on an incredible recipe Dana!
I’ve needed to make a few slight modifications to the process that others may find helpful:
1) I don’t have a food processor so I use a blender to make the meal in step 4, but the blender doesn’t work well to blend everything else together so I use my hands and it works perfectly!
2) Personally I don’t love leaving my oven on for so long, so I turn it off after the beans are done and then turn it back on after the balls have chilled in the fridge
3) I always use this recipe for pasta, with marinara sauce. I find heating the sauce first and then quickly coating the balls and serving immediately keeps them firm. They tend to get a little mushy when I heat them for too long with the sauce.
Enjoy!!
Thanks for sharing, David!
MMH says
Bravo!!! What a great flavor. And the consistency and appearance was perfect for us as we make the transition to vegan…Served them along with my marinara sauce. I didn’t put them in the sauce as I was afraid they wouldn’t hold their shape. I ate one out of hand, lovely texture and flavors. Didn’t have basil, used fresh parsley which worked well. My husband said “Yes! Don’t miss the meat!” Can’t wait to have leftovers today with marinara sauce on a whole wheat roll. THANKS!
Jake Freshwater says
Loved this recipe. I doubled it and added maple syrup & Dijon mustard to the second half and used for filling in vegan sausage rolls topped with chia seeds.
They were a massive hit!
Thanks so much for the lovely review, Jake. 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
Kay says
These really are the best vegan meatballs! Both me (vegetarian) and my partner (omnivore) loved them.
These meatballs were so easy to make and were just delicious. Served them with your marinara sauce (another excellent recipe) over mashed cauliflower and butter beans. Will definitely make these again! Thanks for another crazy good recipe.
Thanks so much for the lovely review, Kay. 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
Holly T. says
I finally got around to trying this recipe. LOVED it! Very flavourful, nice texture. Almost “meaty”. I can see making these often. Definitely will double the recipe next time. My semi-picky, ever-sceptical daughter enjoyed them as much as I did. Highly recommend.
I love your recipes and these meatballs are honestly a 10/10.
Aw, thanks so much for the sweet note and lovely review, Holly! xo
Katherine says
Love this recipe so much! I’ve made it a few times now and I’ll freeze the leftovers to have on hand for quick weeknight dinners.
Jacquie says
I meant to put 5 stars instead of the previous 4!
Jacquie says
These are just so delicious. I didn’t fry mine first, just baked them in the oven. Nice and firm with great texture.
Nancy says
These are absolutely delicious and they don’t fall apart! My search for the perfect vege meatball has come to an end! Thank you!
Donna says
Followed the recipe Exactly however these were not firm… why? They would not hold up cooked in sauce they fall apart
Hi, Donna. Sorry for the inconvenience. Either they were a little too try, or they weren’t mixed well enough. Do either or those sound right?
Carolyn Mixon says
I posted a considerate comment and question yesterday. Apparently, you did not like it because my meatballs came out mushy, and I asked for advice. However, you did not post the comment. Apparently, only raves about the recipes get posted, and you are not into answering questions.
Hi Carolyn, please know that we were not ignoring your question. Comments have to be approved before they are visible and we do not typically do so on weekends. Thanks for understanding.
Niecy says
I just want to applaud your professionalism here. ?
Jo marie says
Totally agree. Shocking people think they’re owed answers, much less instantaneous answers! My balls have turned out AMAZING Both times and my husband and I cannot get enough! I am a devout follower of your recipes and think you are a miracle worker! Thank you so much for sharing your talents!
Aw thanks so much for your kind words and lovely review, Jo marie! Greatly appreciated! xo
Carolyn Mixon says
I just made these for the first time. They were very tasty, but unlike others posting here, mine were soft on the inside and not meaty texture. Perhaps the beans needed more drying?? They browned, as in almost black on the outside after 15 minutes in the oven.
Hi Carolyn, that could be. These are a little tender.
Gee says
Do you think the meatballs would stay together in an Italian Wedding Soup?
They are a bit delicate so we aren’t sure that would work. Let us know if you give it a try though!
Gen says
I made this last night for dinner – we have been vegan for over 2 months now and this was hands down one of the best recipes I have made so far! The “meatballs” almost have that meaty chew to them as they aren’t soggy or soft and I served mine with marinara sauce with baby spinach on top of carrot and zucchini zoodles. I baked my meatballs and didn’t bother frying them first and they still turned out amazing! Made a double batch thank goodness cause I want them again tonight!! Definately make these and do yourself a favour!!!
Elly says
I have never written a recommendation before but for these, I had to. I used a cup of cooked brown rice instead of quinoa, onion instead of shallot and 1/3 cup nutritional yeast instead of Parmesan. I also don’t have a food processor so just finely diced it then mashed with a potato masher. They came out great! Definitely try this, it’s worth the extra steps like baking the beans and chilling the balls. I am going to try this mixture in stuffed cabbage leaves next.
Melanie says
These are seriously some of the best vegan meatballs ever. I have made them as written but today I subbed white beans in place of the black beans. I’m also yeast-free right now so I just used cashew pulp (from homemade cashew milk) in place of the parmesan. I’m sure any nut or seed meal would work. If you prefer not to slave over the stovetop, the meatballs get nicely toasty baked in the oven, too!
Whoop! We’re so glad you enjoy them, Melanie! Thanks for sharing!
Ira says
I was a sceptic that this recipe could possibly substitute for the old fashioned meatball ( whether beef, pork, lamb or any combination thereof) and it was different but it was delicious- don’t skip roasting the beans, be very liberal with your seasonings ( I actually roasted and added a whole head of garlic) and then roasted the meatballs for 10/15 minutes in the same oven to limit the cleanup ( the quinoa and tomato paste probably kept it from drying out). I am converted & healthier as well.
Thanks, Ira! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
Carl says
Can you make these the day before and keep them refrigerated?
That should work well!
Francine Horne says
Just wondering if there is a substitute for the quinoa? Sadly I love quinoa however it doesn’t feel the same for me.
Thank you in advance.
Brown rice might work? Let us know if you give it a try!
Anonymous says
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!
We’re so glad you enjoyed it! Thanks for sharing your experience!
Hayley says
Would nooch/breadcrumbs work in place of the vegan parm?
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!
Camille Leblanc says
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.
We’re so glad to hear it! Thanks for sharing, Camille!
Callie says
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.
Whoop! Thanks for the lovely review, Callie!
Noelle says
These meatballs lived up to their name as the best! The flavors are perfect and would satisfy any meatball cravings even for meat eaters.
Carla says
Could you freeze these?
Yes! We would recommend freezing before cooking.
Melissa says
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.
We’re so glad you enjoy these, Melissa! Thanks so much for the lovely review! xo
Tammi says
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.
Hi Tammi, we think so, but we haven’t tried it so we can’t guarantee the results.
Tameka says
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? ?
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!
Hannah says
Hello!
Could I prepare the quinoa and beans hours before making the meatballs, or would that ruin the texture/hold ability?
No, that should work fine!
Christine says
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.
YAY! Thanks for sharing, Christine!
Lydia says
What do you recommend as container for freezer strorage?
Either stasher bags or a glass tupperware.
Nicole says
I (weirdly, sadly) have developed a sensitivity to quinoa. Any suggestions on a gluten free substitute? Dying to try these!
I think rice, millet, or amaranth should work well!
Amanda says
Wow- such a great recipe! Made this with a tri-color quinoa. Going to put these on hoagies for ‘meatball’ sandwich.
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!
Ke says
what can i sub vegan parmesan cheese with?
You can try a few extra tablespoons of nutritional yeast instead. Hope that helps!
Danielle says
These are amazing! We’re not even vegan and they blew my family’s (and some friends) mind.
I cannot recommend enough!
Thanks, Danielle! Whoop!
gloptum says
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.
We are so glad you enjoyed it! Thanks so much for the lovely review and for sharing your modifications and ideas!