Vegan Meatballs – Fast & Easy

These vegan meatballs are so plump, firm, juicy, and full of flavor! Fast and super easy to make too! They really are worth the exclamation points. lol

I love them topped on spaghetti, but they also taste so amazing in a toasted sub roll with Follow Your Heart mozzarella. Yum!

Let’s get started, because I cannot wait for you try these meatballs.

The main step is choosing your vegan meat. I like mixing the ground and sausage together. (You’ll just need to adjust the seasoning.)

Here are some vegan ground “beef” choices:

Impossible Burger ground “beef” is great if you can find it. It has the most realistic taste and texture.

This vegan ground is usually easier to find in the stores- it’s called Beyond Beef, and tastes great too.

Homemade vegan ground “beef” is another option, and you can tailor it to your tastes.

Sausage options for delicious vegan meatballs:

I use this in my Chunky Espresso Chili too. They add a nice zesty flavor to your chili and meatballs.

This brand also has a realistic Impossible Sausage. (Their spicy one has a strong heat level. Choose savory if you like it milder.)

This sweet Italian sausage, by Beyond Meat, is delicious also.

Feel free to use your favorite brand though, or you can also make the sausage from scratch:

Homemade Sausage Crumbles, or these yummy looking homemade Vegan Sausage Links are awesome too.

After your meat choice, then it’s just fresh versus dried herbs, what type of pasta sauce, and spaghetti or meatball sub?

It really is that easy, and these vegan meatballs are also very fast to put together. Perfect for weekday meals, or busy weekends.

Another great thing is you can freeze them. Just pop some (or all) in pasta sauce, and leave them to heat in a slow cooker.

I haven’t done this yet, but I cannot wait to make meatball soup too. Enjoy!

Easy Vegan Meatballs

Print Recipe

Serves: 6-8 servings Cooking Time: 20 minutes including prep

Ingredients

1 (12 or 16 ounce) package vegan ground beef, thawed
-OR-
14 ounces vegan Italian sausage, thawed and mashed into ground
1/4 cup Panko or gluten free bread crumbs
1 teaspoon garlic powder, or to taste (or 2-3 garlic cloves minced)
1 teaspoon onion powder, or to taste (or 1/2 small onion minced cooked and cooled)
1/2 to 1 teaspoon dried Italian Seasoning, or to taste
-OR-
1 tablespoon fresh basil, minced (optional)
sprig of fresh thyme, minced (optional)
1/2 teaspoon fresh rosemary, minced (optional)
salt

Instructions

Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper; set aside.

In a large bowl, mix all the ingredients together with your hands or a spatula.

Using a small cookie scoop, mine is a 1 1/2 tablespoon size, scoop portion out and roll into a ball.

Place on prepared pan and bake for about 15 minutes, or until meatballs are firm when pressed.

Serve with your favorite pasta sauce and spaghetti, or make into meatball subs.

Notes

Freezing: Once the meatballs are cooked, cool the amount you want to freeze. Place them on parchment lined, rimmed cookie sheet. Place in freezer for 30 minutes to 1 hour.
Remove from sheet and place in a freezer safe container. Store in the freezer for 1 to 2 months.

Defrost Preheat oven to 350 degrees. Place frozen meatballs on parchment lined, rimmed cookie sheet. Bake for 17-20 minutes, or until hot.

OR Place frozen meatballs in pasta sauce, covered, and allow to heat up in the sauce.