Sun-Dried Tomato and Basil Meatballs

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Plate of our incredible Sun-dried Tomato and Basil Chickpea Meatballs for dinner

I kind of have a thing for Italian food. It’s kind of like the thing I have for Mexican food, Thai food and all things margarita.

But sometimes, nothing quite satisfies like a classic, hearty Italian dish, and this meatball recipe is exactly that (you know, minus the meat, eggs, and cheese).

Blender with panko, chickpeas, vegan parmesan, basil, and sun-dried tomatoes for making vegan meatballs

These meatballs are inspired by my Sun-dried Tomato and Basil Pinwheels and adapted from my Simple Vegan Meatballs.

Having already tried a vegan meatball with tempeh, I wanted to try something a bit more approachable for everyone, so I went with chickpeas. Spoiler alert? I prefer them even more!

And, as always, this recipe is simple, requiring just 10 ingredients, simple methods, and less than 1 hour to prepare.

Baking sheet filled with a batch of our vegan Chickpea Meatballs with Sun-Dried Tomatoes and BasilCooking vegan chickpea meatballs in a cast-iron skillet

Once you form the meatballs, it’s just a matter of coating, sautéing and finishing them off in the oven while you prepare any desired sides, such as pasta, red sauce or salad. It’s about as simple as it gets.

Plates of pasta with marinara and Vegan Chickpea Meatballs for a plant-based weeknight meal

The finished result is amazing! These meatballs are:

Hearty
Savory
Extremely flavorful
Tender on the inside
Slightly crisp on the outside
Infused with sun-dried tomato & basil
& Simply delicious

Make these to enjoy as an appetizer with a bit of marinara sauce, or to pair with your favorite pasta. I prefer mine atop spaghetti noodles and a classic red sauce with all of the vegan parmesan cheese.

If you like this recipe, you should also check out our Vegan Eggplant Parmesan, Eggplant Lasagna Roll-ups, and Vegan Stuffed Shells!

Dinner plate filled with spaghetti noodles, marinara, Vegan Chickpea Meatballs, and fresh basil

If you give this recipe a try, let us know! Leave a comment and rate it, and don’t forget to take a picture and tag it #minimalistbaker on Instagram so we can see! Your photos always make our day. Cheers, friends!

Delicious plant-based meal of spaghetti noodles, marinara, and our simple Vegan Chickpea Meatballs recipe

Vegan Sun-Dried Tomato & Basil Meatballs

Amazing, 10-ingredient vegan meatballs infused with sun-dried tomato and fresh basil! Savory, tender, and loaded with protein and fiber. The perfect healthy, plant-based meal!
Author Minimalist Baker
Print
Plate of Vegan Sundried Tomato Basil Meatballs
4.79 from 57 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 15 (meatballs)
Course Entree
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly 1 Month (see instructions)
Does it keep? 3-4 Days

Ingredients

CHICKPEA MEATBALLS

  • 1 batch flax egg (1 Tbsp (7 g) flaxseed meal + 2.5 Tbsp ( ml) water as original recipe is written)
  • 2 Tbsp olive oil (divided // plus more for sautéing)
  • 3 cloves garlic, minced
  • 1/3 cup panko bread crumbs (gluten-free for GF eaters)
  • 1/3 cup loosely packed fresh basil (chopped)
  • 1/3 cup loosely packed chopped sun-dried tomatoes (dry, not in oil)
  • 1/3 cup vegan parmesan cheese (plus more for topping)
  • 1 pinch each sea salt and red pepper flakes (plus more to taste)
  • 1 Tbsp dried oregano (optional // or 2 Tbsp freshly chopped oregano per 1 Tbsp dried)
  • 1 15-ounce chickpeas* (drained, rinsed and dried)

FOR COATING

Instructions

  • Preheat oven to 375 degrees F (190 C) and prepare flax egg in your food processor or high speed blender.
  • Heat a large metal or cast iron skillet over medium heat. Once hot, add half of the olive oil (1 Tbsp or 15 ml as original recipe is written // adjust if altering batch size) and minced garlic. Sauté until slightly browned, stirring often - about 3 minutes. Remove from heat and cool slightly, then add to food processor or blender with flax egg.
  • Next add panko bread crumbs, basil, sun-dried tomatoes, vegan parmesan cheese, salt + red pepper flakes, dried oregano, and 1 Tbsp olive oil (15 ml). Pulse/blend until small bits remain, scraping down sides as needed.
  • Next add rinsed/dried chickpeas (see notes for tempeh) and blend/pulse until a moldable “dough” is formed, scraping down sides as needed. You don’t want the chickpeas to turn into a paste, but you also don’t want any left whole.
  • Taste and adjust seasonings as needed. I added a bit more basil, salt, and panko bread crumbs.
  • Scoop out rounded 1 Tbsp amounts of dough (I used this 1.5 Tbsp scoop from Amazon) and gently form/roll into balls - about 15 total (amount as original recipe is written // adjust if altering batch size). Then roll in additional vegan parmesan cheese-panko bread crumb mixture to coat (see photo).
  • Heat the same skillet you used earlier over medium heat. Once hot, add enough olive oil to form a thin layer on the bottom of the skillet (~2 Tbsp | 30 ml), then add meatballs in two batches, as to not crowd the pan. Add more oil as needed.
  • Brown for about 5 minutes total, shaking the pan to roll them around to brown all sides. Turn down heat slightly if browning too quickly.
  • Add sautéed meatballs to a bare baking sheet and transfer to the preheated oven and bake for 15 minutes.
  • At this time, prep any pasta you want to serve with your meatballs, as well as your favorite marinara sauce (I love this sauce, warmed up in a saucepan).
  • Once meatballs are golden brown and fairly firm to the touch, remove from oven. Let cool briefly before serving. They will firm up the longer they cool.
  • To serve, top cooked pasta with marinara sauce and desired number of meatballs. Top with another sprinkle of vegan parmesan cheese and fresh basil (optional).
  • Leftover meatballs will keep in the refrigerator for 3-4 days, though best when fresh. Reheat in a 350 degree F oven until warmed through, or in the microwave.
  • To freeze, sauté meatballs as instructed, then transfer to a baking sheet and freeze until completely firm. Then transfer to a freezer safe bag or airtight container and store in the freezer for up to 1 month. Reheat in a 350-degree F (176 C) oven until completely warmed through.

Notes

*Adapted from my Simple Vegan Meatballs.
*Instead of using chickpeas, you can substitute tempeh, though it does impart a slightly bitter flavor. To prepare, slice your 8-ounce (227 g) tempeh block into quarter-inch slices and place in a small saucepan. Cover with water and bring to a boil, then reduce heat to low and cover. Steam/simmer for 10 minutes, then drain and pat dry. Proceed through recipe as instructed, adding the tempeh where I list adding the chickpeas. (Tempeh method adapted from The Kitchn.)
*Nutrition information is a rough estimate calculated without extra sides or toppings.

Nutrition (1 of 15 servings)

Serving: 1 meatballs Calories: 73 Carbohydrates: 8.1 g Protein: 2.7 g Fat: 3.5 g Saturated Fat: 0.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 103 mg Fiber: 0.8 g Sugar: 1.4 g

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  1. Mika says

    These are awesome! I love them every time I make them. We are trying to get my dad to eat more plants and I’m going to try these out on him. He loves Italian food so the flavor profile is right up his alley with some spaghetti and marinara.

  2. Holly says

    These were great! The taste was fantastic, it was hard not to just eat the dough. They came out a little soft and flattened a bit in the oven, but I wasn’t very careful with measuring–next time I will be more careful to add less moisture/oil.

    I made all of the following substitutions and things still worked out:
    -I used oil-packed tomatoes and skipped adding the extra olive oil–they wound up being a bit soft so maybe I overdid it.
    -Didn’t have fresh basil so I just used a bunch of dried italian spices and I think the taste didn’t suffer.
    -Normal parmesan instead of vegan parmesan.
    -Egg replacer instead of flax egg.
    -Added a splash of lemon juice because I felt like they lacked acidity.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Holly! We’re 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

  3. Allison Padovani says

    Hey Dana, great recipe and thank you! I just have one question: are the meatballs supposed to be mushy in the center? I got them nice and crispy on the outside, but they don’t seem to be cooking all the way through. I put them in the oven for the recommended 15 minutes, then an additional total of 13 min – and still mushy in the middle! Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      The good thing about vegan meatballs is it’s totally fine if they don’t cook all the way through. But to get them more cooked through, transfer to the a 350 F oven and bake for 15-20 minutes!

      • Allison Padovani says

        Thank you for the tip! I made the meatballs for Christmas Eve, and everyone loved them (even the staunch meat eaters)!

  4. sandra forte says

    YUMMY! Love, love, love these, So easy and an absolute winner of a recipe….score of 10 out of 10 from the entire family! Thanks again Dana….your recipes are sensational

  5. AlexT says

    Made these tonight and the whole family loved them! Not really difficult to make, and I actually succeeded in making and browning them better than regular meatballs back in the days. We don’t eat meat but we do eat eggs, so I used a whole egg in the food processor, and then a second one to roll the balls in before rolling them in the panko/parmesan mix. Delicious!!! Thank you for yet another successful recipe!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Lauren, we haven’t tried it that way and assume it would pretty significantly affect the texture. If you give it a try let us know how it goes!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That should work, but it will probably make the texture more wet, so compensate as needed with more dry ingredients.

  6. Emma says

    This sounds yum & I have some sun dried toms to use up. My tummy hates too many chick peas tho so I’m gonna experiment with a different bean I think ?

    Has anyone used a different bean or lentils??

    • Natasha S says

      I’ve used cannelloni brand in a different “meatball” recipe. It also has mushrooms. Super yummy!

  7. Sandra Lucas says

    This is an excellent meatball compared to any I’ve tried in the past. It sticks together nicely and has a great taste. I used dry chickpeas that I soaked for half a day and the rest was as your recipe. I’ve found your recipes never fail and I’m happy to be able to say that!

  8. Patricia Battaglia says

    I made these using dried herbs – parelsy and oregano along with the basil – and it worked just fine. That was what I had on hand. I’m sure they’ll be amazing with fresh basil next time I make them…and there WILL be a next time! I skipped using the frying pan (did not saute the garlic) and cooked them in my air fryer at 350 degrees for 15 minutes. They turned out perfectly. This recipe’s a keeper!

  9. Rae says

    I love your site and have made so many wonderful things! I am interested in making this for my picky toddler. Apparently ball shaped goods are out of favor with him and I was wondering if you think they’d work well if I used a cookie cutter to make them into small patties? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rae, we haven’t tried it, but think this would work! If you give it a try, we would love to hear how it goes!

  10. Jana says

    Hello, this looks amazing, and I think this would be nice autumn warming dish for me so I want to try it, but it is not clear for me what chickpeas is used for the recipe – canned, cooked, or soaked uncooked…? Somehow lost in it.
    Thank you. Jana

  11. Elise says

    These were so amazing. I am currently transitioning to being vegan and these “meatballs” hit the spot. My husband who still eats meat and my toddler approved. I did not include the parm and I used sundried tomatoes in oil and they turned out perfectly! These will be a staple and I think I will double the recipie next time so I can freeze for a quick meal later!

  12. Rebeka says

    Absolutely amazing!!! Keep making them tie and time again, they are so versatile and so tasty!
    Thanks for the great recipe :)

  13. Lamorenix says

    Made these tonite for May meatless Monday and everyone love them. I am sooo full right now :) ( added walnuts and my basil was dried as I had run out of fresh, still great!)

  14. Patty says

    Dana, I don’t know how you do it, but THANK YOU! These are SO good. I served with spaghetti squash and marinara. The leftovers that were stored with the squash stayed firm and didn’t fall apart like one would expect. I was pressed for time so only dredged half in the oil and panko and the naked ones were just as good. A tip for others, save your empty nooch jar to use to store the vegan Parmesan recipe so you’ll never be without it and it already has the convenient shake top :-)

  15. stephanie says

    do you think these would pair well with your spaghetti squash pesto recipe?? i was looking for something to add to that :)

  16. Brian Skillings says

    I made them today, tried one by itself before I went out to run errands, delicious! When I came back home the house smelled awesome, like when I worked in an Italian kitchen.

  17. Chloe says

    This recipe is fantastic. I was looking for a vegetarian meatball recipe after I went to the restaurant Meatballs For the People in Stockholm. These meatballs taste exactly like the ones I had at the restaurant! I did use real Parmesan though. I don’t think I can have spaghetti without these ever again!

  18. Camille says

    This is my second comment, but I made a small change this time. Instead of flax egg, I whipped up some Aquafaba from the can of chickpeas to the consistency of egg whites and added about 2 tblsp. Before rolling the balls in the panko, I dipped them in the remaining whipped aquafaba and the panko stuck a lot better. And I didn’t have to go to the store for flax meal! My husband and I still really like these!

  19. Jazimine says

    I made this last night and it turned out pretty good. My pescatarian husband loved it! My daughter said it was good but too spicy (I used more red pepper flakes than the recipe called for). My blender kinda broke down on me so I had to put the ingredients in A plastic bag and mush it with a ? hammer. Lol Fortunately I was able to make the mixture into a ball and achieve success! I suggest to only use a pinch of red pepper flakes as directed, or it will be very spicy! Also roll the balls around as suggested versus letting it cook a bit and using tongs to flip. This is a great easy alternative to processed veggie meatballs!!!

  20. Anjelica says

    Made these tonight and they were amazing! Everyone even meat eaters would enjoy them. Thanks for the awesome recipes!

  21. Camille says

    Made these this weekend and they were great! I might add a few more sundried tomatoes and basil next time, but this is a great recipe and I can’t wait to make them again!

  22. Laura says

    I see a few people here have asked what can be substituted for the breadcrumbs. Im GF and would love to try these without breadcrumbs. Is that possible?
    Thanks

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laura! You could give it a try (I have not tried it without them) but report back on how it goes! Additionally, you could try making your own GF bread crumbs? Good luck!

  23. Laurie says

    Hi Dana. I have a bag of chickpea flour sitting in my cupboard. Do you think I could make the meatballs with chickpea flour? And if is possible how much liquid do you think I would need to add? Thanks.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laurie! Hmm I am not totally sure! If you do try it though, please let me know how it goes! Good luck! :D

  24. lelia says

    I made these for dinner last night and they were very good! I substituted the sautéed garlic for roasted garlic I made in the oven.

  25. stephanie says

    I made these w/o the sun dried tomatoes and made the parm with walnuts. This turned out exceptional. The taste is what I’ve been looking for in a hamburger which I will try next time. The meatballs took awhile to brown on all sides which is the only part I didn’t like. Another bravo recipe.

  26. Jen says

    I made these for dinner tonight. It seems like every time I try a new meatless ball recipe, it is even better then the last one I tried. These are delicious! We made meatball subs, with tons of veggies, and tomato sauce. Two very enthusiast thumbs up! :-)

  27. Malory says

    After craving these for some time now I finally made them tonight and I have to say they were even better than I expected! We made “meatball” subs with the vegan parm cheese and everything was delicious! Even the kids, 5 and 7yrs old both devoured them! We are a newly transitioned vegan family and thankful for awesome recipes like this one!

  28. Sarah says

    What is a good wheat free substitute for panko? My little guy has a wheat allergy. I’ve tried oat in the past but it was…how you say…not good. Thank you so much. My husband and I are turning our family towards a more plant based diet and I am hoping this can be a good switch from our regular turkey meatballs.

  29. Anna says

    These are amazing! The best vegan balls I’ve ever had! :) I didn’t have vegan parmesan so I simply replaced it 1:1 with nooch instead (and added a little extra oil). I will definitely save this recipe and use it to convert meat-eaters :)

  30. Steve Bibeau says

    Made these tonight. The flavor was awesome but I didn’t quite get the texture right. A bit grainy and and they crumbled quite a bit, it felt like I was just a hair off from getting it right. I will defintley try again and I’m wondering a few things

    1. I removed the skin from the chickpeas… I wonder if this was a mistake
    2. Maybe adding more breadcrumbs?

    Any advice would be much appreciated, I absolutely loved the flavor

  31. Beth says

    I can’t wait to try these this week in my Meatless Meatball Subs! In the past I’ve just eaten sauteed mushrooms because i don’t care for the store-bought veggie meatballs. I’ll let you know how it goes!

  32. Melony says

    I love all your recipes!!!!!
    Ever since my family went vegan, your recipes have been a staple for all our meals!!!
    Thank you so much for providing these recipes, everything always turns out perfectly!!!!!

    Quick question, I want to try this recipe and I have everything…. Except panko breadcrumbs… Will regular breadcrumbs work as a replacement?

  33. Jenn says

    I tried these last night and THEY WERE INSANELY AWESOME! I swear, EVERY recipe I’ve tried from your site has been a hit!

  34. Lisa says

    These are fabulous, as well as the previous recipe made with tempeh. They are on regular rotation at our house.

  35. Sharon says

    LOVED THESE! Went vegan only a month ago, and while I wasn’t expecting these to taste like meat, they actually kind of did!! They’re absolutely delicious.

  36. Leaf says

    YUMMMM! I was ever so hopeful that my kids would like felafel- I thawed some frozen ones and got some from the salad bar at whole foods for a taste test last month: no dice, many tears. Fast forward to today’s meatballs which were, OF COURSE, loads better than frozen felafel, but with similar ingredients and execution: cheers all around! 8, 6, and 3 year old devoured their “meatball subs”. Thank you for the recipe!

  37. Sarah says

    These were very good, and quite easy to make. I did a double batch and I’m going to freeze several. They will be a great item to put with a lunch salad for some quick and easy protein. Loving your site!

  38. Dave says

    This recipe is perfect and we get a lot of requests to make them again! I recommend more of your recipes than anyone else, by far, so thank you so much!
    15 minutes prep time – I wish I had those skills! It was a lot more for me.
    For step 1, can you point out the vegan parmesan should be already made? Following your steps, I had ingredients in the food processor when I got to the need for vegan parmesan. I should always read ahead, but sometimes I do not have my composure or focus in the kitchen!

  39. Yamini says

    Over here in India you don’t get canned chickpeas (and I was too lazy to prep from scratch) or tempeh, so in place of that I used pressed tofu. It was absolutely delicious!
    Due to the change, my meatballs became a tad dry, even though they were baked below the time recommended in the recipe. Still wonderful, though.
    The only change I’d say I’d that it most definitely didn’t take fifteen minutes to prep. More like fourty five. Perhaps it’s because I had a blender instead of a food processor but still – a long time.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Glad you were able to make it work! Thanks for sharing, Yamini! Beautiful name, by the way!

      • Yamini says

        Aah! I feel like such a superstar because you replied. *flips hair*
        Thank you :)
        Dana is a pretty name as well :3

  40. Elizabeth says

    Hi Dana! These looks super good and I would like to try them tonight. I had a question, instead of heating the meatballs on the stove, could you just bake them in the oven for a bit longer period of time? Just wondering.

    Thank you! Love your website :-)

  41. Susan says

    I made these for vegan Christmas dinner for our dog welfare group. They were a huge hit and almost everyone asked for a recipe. I am making them again today for a friend who is sick. Fabulous and easy!

  42. Mollie says

    I’m not sure if I did something wrong but I didn’t fall in love with the taste of these. My boyfriend and I are currently transitioning into veganism so vegan cheese was a first for us. I think that next time I would probably omit the parmesan as I think that may have been the flavour that put us off a little bit. Excited to try lots more of your recipes!

  43. Grace says

    loooove these – so yummy and love that they freeze so well, so I can freeze any extras for a really quick dinner another day!! I use about 10g of fresh basil rather than 20g, and a chicken egg rather than flax :)

  44. Kiran says

    Made this earlier today for lunch! I’m not vegan and was originally going to use regular Parmesan, but decided to go the whole nine yards and make your vegan Parmesan cheeze! While the meatballs are not meaty in taste, they are certainly just as hearty as meat meatballs.
    Will definitely make this again! Next time, I’ll add some more spices and crisp them up more on the skillet; they were a bit mushier than I would have liked, but that could also be an error on my part from when I was blending the batter.

  45. MPaula says

    Have you heard of the aebelskiver pan? It is a cast iron skillet with 7 “holes” like rounded mini-muffin cups to be used on the stove top. This recipe is now on my Easter menu. I will let you know how they turn out.
    I have some yummy pesto that I make go further by mixing in mashed avocado (also adding good fat). With pasta, a leafy salad and a pickle tray I will have a great meal.

  46. Tanya says

    I just discovered this recipe yesterday, and made these last night. I think next time I make this mixture I will add some warm water and tahini and leave it as a dip or spread. The flavors are awesome!

  47. Mari says

    these are sooooo delicious! I didn’t read the whole instruction and just went ahead and mixed everything in the blender (I was to impatient imagining the flavour) haha so mine were too pasty. Afterwards I read that they are not supposed to be a paste lol.. I made them very small (bc of the consistency) and coat them with coconut flour and toast them… the flavor is amazing!… also, i didn’t use the flaxseed mix. Instead added the thick stock mix (stock, veggies and a lots of spices) where the chickpeas are cooked! works great as well!… Thanks for the recipe! :):):)

  48. DanDan says

    Thank you for such a great recipe. I get so excited when I find healthy food that is really tasty. I even got the ‘carnivore’ to enjoy it!

  49. Jaime says

    These sound delicious and i’m going to make this week. Could i use cornstarch as an egg replacement instead of the flaxseeds? Reason being the flaxseeds are quite costly for me at this time

    • DanDan says

      Jaime, I bought some ready ground flax seed (I know it’s better to do it myself) at my local super market in the ‘bulk bin’ section for 98 cents / 100g. It probably cost me 50c and I had quite a bit left over.
      Just a thought!

  50. Joy says

    Just wanted to thank you, so very much for sharing this recipe! It is wonderful, the house smells heavenly just from the “meatballs”. I didn’t have panko bread crumbs on hand, but I did have Matzo Meal, and it worked just fine! Thanks again for all of your inspiring recipes! Have a very blessed day! Joy Adams

  51. Colleen says

    Hi! Thanks for this recipe – I am going to try it tomorrow. Do you think they would hold up to being submersed in simmering tomato sauce to cook? When I ate meat, that’s is how I would cook meatballs.

  52. Sherry (BTLover2) says

    This is hands down the best vegan “meatball” I have ever made (and I have made many versions). Husband also commented that they were the best ones yet! Dana does it again! Not one bad recipe in the bunch. Make these and enjoy! Thanks for the recipe, Dana!

  53. Jo says

    Meatballs were dry the first time I made them. Thought it to a fluke, perhaps something I did wrong. Since the first time I made them, I purchased a Vitamix, so I thought that this recipe would be super easy! The meatballs were still dry and had a weird flavour. Overall, with the right tomato sauce, this is an easy recipe that may please some! Thank you so much for the recipe!

  54. Jim says

    I just don’t get the name ‘meatballs’. Should just call them chick pea balls or Vegan balls haha. :) Only reason why they would he meatballs is if there is meat, no?! Strange, but they look good.

  55. Carol Ann says

    Those are the BEST meatballe I’ve ever eaten :’) It’s SOOOO savory I couldn’t believe it! I had to force myself to not just swallow everything whole! Chickpeas is magical stuff!

  56. Jessi says

    These came out very tasty! But a little dry. I’ll have to experiment with it later to see if there’s a way to help that. :’D

  57. Redpoint says

    These came out great, and I will make them again, thanks! I used sundried tomatoes in oil, and a bit more than the recipe called for, and I had no problem. I wonder why you specified only dry sundried tomatoes. Just so you wouldn’t eat extra oil?

  58. Jasmyn says

    This recipe is absolutely AMAZING! I made this with your homemade tomato sauce as well and it came out so good. Could not even tell that those were “vegan balls” and not meatballs. Definitely a recipe I will come back to time and time again.

  59. Heidi says

    Absolutely loved this recipe! Yummmmmm.My meat eating fiancee helped me make it and loved it.Thanks for sharing this wonderful recipe.

  60. Amy says

    This dish looks stunning! I think I have everything at home already to make this :) #winning :P I love sun dried tomato anything really…

    also, I’m the girl who was having issues with the browser a few weeks back. I guess the probkem sorted itself out, everything is back to normal now! yay! Not sure what went on there haha

  61. Brigette says

    Hi there,

    When you say chickpeas – rinsed etc. and dried – do you mean dried in the oven until their sort of crispy, or just dried briefly with a tea towel?

    Looking forward to making these for dinner soon :)

    Thanks,
    Brigette

      • Jaime says

        Yes, that is what I used and how I prepared them, also I placed on a baking sheet in a 250 -300 degree oven and let bake until a little brown. then I turned off the oven and let sit for an hour. They processed to flour consistency just perfect!

  62. Rachael says

    I made this recipe last night- it came out so delicious! The meatballs had great texture, and the flavor was perfect! Even my carnivore boyfriend loved them!

  63. Jill says

    Hello,
    I love making veggie meatballs, do you think it would work if I used one of our chicken’s eggs and regular parm? Thank you so much!

    • kayla says

      Why not just make the recipe as is? It works with these ingredients so if you experiment with non-vegan ingredients, that’s up to you, just don’t see why you would feel the need to add animal products to these, they’re delicious and perfect as is! :) (parmesan isn’t even vegetarian, by the way)

  64. Milla says

    These were so incredibly delicious! This is definitely one of my favorite recipes ever and even my non-vegan husband couldn’t stop eating them. Thank you for this recipe :)

  65. Victoria says

    I’m obsessed. These are incredible! Just made my second batch. I actually stored mine in the freezer and they reheated just fine. Thank you for another tasty recipe!

  66. morgan says

    Just made these last night! Although my blender wasn’t able to handle mashing the mix so well so the meatballs were quite crumbly, so in response I said, what the heck, and kind of mashed them up into the pasta. What resulted was THE MOST INCREDIBLE VEGAN BOLOGNESE EVER. So so so happy!

  67. Molly says

    Thank you for this recipe!! I made this today and I didn’t sautee the gralic before, nor did I put the meatballs on the skillet. I baked them and they turned out DELICIOUS! A great way to spice up my typical use of chickpeas.

  68. Greta Blenkinsop says

    Made these for dinner tonight and everyone loves them! So far I have made 4 of your dishes in 3 days and have loved everyone of them! Thanks so much for posting, definitely making again :)

  69. Kayla says

    OH…MY…GAWD. these were INSANELY delicious! didn’t have high hopes, because i’ve had bad experience with sundried tomatoes in the past. but i gave it a chance anyway. safe to say, these will be a staple in our vegan household. my 3 year old also approves, and she’s such a picky eater! she ate 5 by herself! thank you so much!

  70. lydia says

    Hi Dana!!
    this looks soooo good!!!! Since fall in approaching, I’m finding myself wanting some good old fashion chili…..yes the kind with MEAT in it!!! Do you have a recipe/could you create a recipe for chili using vegan “meat”. It would mean the world to me…..ugh chili cravings at maximum. I saw you have a few different chili recipes but I just want some good old fashions plain “meaty” chili. I’m hoping to try this recipe soon. But for now I’m going to rate it 4 stars even though it will probably be a 5 star as always!!!
    Love you so much!! Never stop making yummy recipes!!!!
    Lydia

  71. Tobias says

    This looks tasty. As you use some olive oil, I’ll have to try it with a little less of that and use drained dried tomatoes in oil, though you don’t recommend it, because here in Dominican Republic I guess I can’t find the dry ones. But I’ll take the risk, I want to try this recipe one day, thanks.

  72. Katharine Coggeshall says

    Hi! I love your blog, it’s such a great resource for healthy recipes. In fact, I listed you as one of my favorite “healthy family” blogs in my latest post.

  73. Manz says

    I made these last night and they are incredible! I am new to your recipes, they came highly recommended, and I can see why! I could not stop licking the spatula. I have been stuck in a vegetarian rut and longing for these kinds of flavours. I made these alongside the roasted red pepper sauce and my boyfriend and I were both in heaven! Thank you! I will tag you in my instagram photo… mine is the one with black bean noodles. :)

  74. Harriet says

    this sounds positively AMAZING! I am so going to try this, and I think it will be perfect finger food for my 7.5month old daughter who refuses to eat conventional baby finger foods or puréed veg! Thank you!! H :)

    • Anne says

      My babe hates normal baby food things too! He loves these “meat” balls, and he also really likes falafel. Dana has a recipe for that on here too.

  75. Tina fisher says

    Hi! These look delish! Any recommendations for a substitute for the flax? We have a severe allergy in our family. Thanks!

  76. Mary says

    My family loved these! Thank you! Oh and my husband accidentally grabbed smoked sun dried tomatoes. The flavor was amazing!

  77. Michelle R. says

    Made these for my vegan cousin and vegan husband. We were all in love. So delicious. These will be a norm in our home now. Plus, they were so easy!

  78. remi says

    pleaseeeee, can u help me out by letting me know ur baking ingredients in grams. I mean simplify, flour cups, butter, wheat, sugar etc…in grams. I don’t know ur cup measurements.

  79. Nicole @ Young, Broke and Hungry says

    Another winning recipe! I’m trying to cut back on meat, also my lack of dishwasher makes it gross to prep so I’m always excited to see delicious vegan meatballs like these.

  80. Melissa says

    We had these last night. My son, who is 8, recently decided to go vegan (after being vegetarian his whole life). So this was our first pasta dish without cheese. He loved it! Also loved your vegan parm mix recipe. Thanks for this kid-approved dish!

  81. cat says

    I made these tonight with parmesan cheese and they were delicious with a nice texture. Thanks so much for the yummy recipes – you always have great ideas!

  82. Diane Prince says

    Literally, amaze balls! My girls and I just made them for dinner, and I would recommend not changing one thing.

    We served over shell pasta. 2 of us used marinara sauce, and 2 of us just olive oil.

    Thanks, Dana, for making it easy to be a vegan-single-mom-of-three!

  83. Amber H. says

    I’ve been excited to try these ever since you posted a sneak-peak several days ago. I made them for dinner last night. Amazing. Absolutely delicious. I am not vegan but try to eat meat sparingly. These are fabulous. Thanks for another dynomite vegan recipe.

  84. Asa says

    These look gorgeous! Any way to skip the skillet part? I’d like to cut back on oil and also effort. Yes, I’m lazy :) Maybe just cook them in the oven for a longer time?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d say just cook them at a high heat (400) for 10 minutes, then reduce heat to 375 and bake for another 15-20. They won’t be “as” crispy, but should still work!

  85. Amitai says

    These are essentially baked falafel balls with sun-dried tomatoes and basil instead of the traditional flavors… :)

    • stephanie says

      I made these and will be freezing them to re-heat tomorrow night as an app for a New years party i’m going too! Will be serving them with toothpicks along side marinara sauce. I’ve already tasted the dough and they taste amazing! I used dried basil since I didn’t have any fresh on hand and I also used sundries tomatoes in oil, I patted them dry with paper towel. Turned out great!

    • Sara says

      Well,….kinda. My Lebanese family makes falafel with soaked but not cooked garbanzos and fava beans, no bread crumbs ever and baking powder and baking soda to leaven them. Having made these ‘meatballs’ the only ingredients they have in common with falafel are garbanzos and salt.

  86. Julie | Small Green Kitchen says

    I quit eating beef, pork and poultry a few months ago but I’ve been craving a hearty bowl of spaghetti and meatballs. You’ve just solved my cravings! I have seen other vegan meatball recipes but they contain a lot of ingredients and prep time that I usually don’t want to deal with. These seem simple, quick and delicious!

  87. Sami says

    Aw these look awesome! sundered tomatoes and basil are one of my mot loved combos. I’ll be making these tonight with some zucchini zoodles :)

  88. Erin says

    Looks delicious! We make a raw vegan taco meat with walnuts and sun dried tomatoes. Do you think I could sub walnuts in the food processor for the bread crumbs?

  89. Nadia says

    This recipe looks AWESOME!
    Just a note on vegan meatballs….I use your other meatball recipe all the time and I love it! Instead of chickpeas or tempeh, I freeze a pack of firm tofu for 8 hours, then thaw it. I then slice it, rinse it under warm water. and press it before crumbling it into the meatball mixture. It is absolutely amazing. It has a consistency very close to meat. Give it a try!

  90. athletic avocado says

    I never thought it was possible to make meatballs without meat! Tomatoes and basil are an amazing combo! Even I eat meat, I can totally see myself making these “meatballs” with some noodles are a delicious meatless monday dinner :)

  91. Linzy says

    These look delicious. Italian meals are always so satisfying.

    Just as a note, I think that you left out the “p” in the top photo for chickpeas. Though it does sound very cute, as in throw in some chickeas.