Name: Easy Vegan Meatballs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 20 meatballs
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 white onion; 8 ounces cremini mushrooms; 3 cloves garlic; 1.5 cups rice; 0.25 cup all-purpose flour; 0.5 cup bread crumbs; 1 tsp Italian seasoning; 1 tsp sea salt; 0.5 tsp black pepper; Oil

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Easy Vegan Meatballs

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Ingredients

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Instructions

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Instructions

Heat the olive oil in a large skillet over medium heat and saute the onion and mushrooms until soft, about 5 minutes. Add in the garlic and saute for an additional 2 minutes.

Add the onion mixture to a food processor along with the rice, flour, bread crumbs, italian seasoning, salt and pepper. Pulse until everything is combined and comes together.

Form the mixture into golf ball sized meatballs and set aside.

TO FRY: In the same skillet pour in enough oil to fully cover the bottom of the skillet (I end up using about 1 1/2- 2 tablespoons of oil). Set over medium heat. Once hot, add in the meatballs so that they’re not overcrowded. Cook until browned on all sides, about 4 minutes per side. Add more oil as needed so that skillet has a thin layer covering it.

TO BAKE: Place the uncooked meatballs on a large baking sheet lined with parchment paper. Bake at 400 degrees F. for 10 minutes, flip, and bake an additional 8-10 minutes.

Serve with spaghetti or however you enjoy your meatballs :D

Notes

*I used brown rice in the video and having tried both a few times, I think that I prefer these with brown rice. It’s also ideal that the rice be fresh so that it’s stickier and has more moisture.

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Tips & Tricks (5)

Pulse Mushrooms Finely 🍄
Use a food processor to pulse cremini mushrooms into fine pieces rather than mincing by hand—this releases moisture evenly and creates a better binding structure for your meatballs.
Toast Bread Crumbs First 🍞
Lightly toast your bread crumbs in a dry skillet for 2-3 minutes before adding to the mixture to enhance their nutty flavor and improve the meatballs' texture and browning.
Chill Mixture Before Shaping ❄️
Refrigerate your meatball mixture for at least 30 minutes before rolling—this prevents them from falling apart during cooking and ensures a more cohesive, firm texture.
Sear Then Finish 🔥
For pan-frying, sear meatballs on high heat for 2-3 minutes per side to develop a golden crust, then reduce heat and cook through gently to prevent burning while maintaining the exterior.
Freeze on Sheet Trays First 🧊
Flash-freeze unbaked meatballs on a baking sheet before transferring to freezer bags—this prevents them from sticking together and allows you to cook directly from frozen without thawing.