Easy Vegan Meatballs

Vegan Meatballs Recipe– this easy to make vegan recipe is SO GOOD and perfect for weeknight dinners. They can also be made ahead of time and frozen for later! The recipe provides options for frying OR baking these, so they’re super versatile and delicious!

Author: Food with Feeling

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 20 meatballs

Calories: 85 kcal per serving

Ingredients

2 tablespoons - olive oil
1 - white onion
8 ounces - cremini mushrooms
3 cloves - garlic
1 ½ cups - rice
¼ cup - all-purpose flour
½ cup - bread crumbs
1 tsp - Italian seasoning
1 tsp - sea salt
½ tsp - black pepper
Oil

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
*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.

Nutrition