20 Delicious Vegetarian Meatballs Recipes Amazing

Who says you need meat to enjoy the hearty, comforting goodness of meatballs? Whether you’re a seasoned vegetarian or just looking to mix up your meal routine, our roundup of 20 Delicious Vegetarian Meatballs Recipes is here to inspire your next kitchen adventure. From quick weeknight dinners to cozy comfort food, these plant-based delights promise to satisfy every craving. Ready to dig in? Let’s get rolling!

Spicy Lentil Vegetarian Meatballs

Ready to spice up your meatless Monday? These Spicy Lentil Vegetarian Meatballs are a game-changer, packed with flavor and just the right amount of heat to keep things interesting.

Ingredients

• 1 cup cooked lentils (I love using green lentils for their firm texture)
• 1/2 cup breadcrumbs (gluten-free works great here too)
• 1/4 cup grated Parmesan (skip for vegan, but it adds a nice depth)
• 1 egg (room temp blends smoother)
• 2 tbsp extra virgin olive oil (my go-to for richness)
• 1 tsp crushed red pepper flakes (adjust to your heat preference)
• 1/2 tsp garlic powder (because fresh is great, but this is easier)
• Salt to taste (I start with 1/4 tsp and adjust)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mash the cooked lentils until mostly smooth but some chunks remain for texture.
3. Add breadcrumbs, Parmesan, egg, olive oil, red pepper flakes, garlic powder, and salt to the lentils. Mix until well combined.
4. Roll the mixture into 1-inch balls and place them on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking.
5. Bake for 20-25 minutes, flipping halfway, until golden and firm to the touch.
6. Let them cool for 5 minutes on the sheet before serving. Tip: They firm up as they cool, so patience pays off.

Serve these spicy gems over spaghetti with marinara or tuck them into a sub for a hearty sandwich. The texture is surprisingly meaty, and the flavor? Bold and satisfying with a kick that lingers just right.

Mushroom and Walnut Vegetarian Meatballs

Mushroom and walnut vegetarian meatballs are the perfect blend of earthy flavors and satisfying texture. You’ll love how these little guys hold their own, whether tossed in pasta or piled high on a sub.

Ingredients

• 2 cups finely chopped mushrooms (cremini work great for their meaty texture)
• 1 cup walnuts, toasted and finely ground (toasting brings out their nutty depth)
• 1/2 cup breadcrumbs (I like panko for extra crunch)
• 1/4 cup grated Parmesan (the real deal makes a difference)
• 2 eggs, room temperature (they bind better when not cold)
• 2 cloves garlic, minced (because garlic is life)
• 1 tbsp extra virgin olive oil (my go-to for flavor and health)
• 1 tsp dried oregano (rubbed between your fingers to wake it up)
• 1/2 tsp salt (fine sea salt distributes evenly)
• 1/4 tsp black pepper (freshly ground, please)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the mushrooms, walnuts, breadcrumbs, Parmesan, eggs, garlic, olive oil, oregano, salt, and pepper until well combined. Tip: Let the mixture sit for 5 minutes to let the breadcrumbs absorb moisture.
3. Roll the mixture into 1-inch balls and place them on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking.
4. Bake for 20-25 minutes, until golden brown and firm to the touch. Tip: Rotate the tray halfway through for even browning.

Vibrant and versatile, these meatballs boast a hearty texture and a rich, umami-packed flavor. Try them smothered in marinara over spaghetti or as a protein-packed salad topper.

Quinoa and Black Bean Vegetarian Meatballs

Wondering how to spice up your vegetarian meals? These quinoa and black bean vegetarian meatballs are a game-changer, packed with protein and flavor that even meat-lovers will adore.

Ingredients

• 1 cup cooked quinoa (I like to cook mine in vegetable broth for extra flavor)
• 1 can (15 oz) black beans, drained and rinsed (mash them slightly for better texture)
• 1/2 cup breadcrumbs (gluten-free works great here too)
• 1/4 cup grated Parmesan cheese (skip for a vegan version, or use nutritional yeast)
• 1 large egg (room temp binds everything together nicely)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• 1 tsp garlic powder (because garlic makes everything better)
• 1/2 tsp salt (I prefer sea salt for its subtle flavor)
• 1/4 tsp black pepper (freshly ground gives the best taste)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the quinoa, black beans, breadcrumbs, Parmesan, egg, garlic powder, salt, and pepper. Mix until well combined.
3. Shape the mixture into 1-inch balls. If the mixture is too sticky, wet your hands slightly.
4. Heat olive oil in a skillet over medium heat. Add the meatballs and cook until golden brown, about 2-3 minutes per side.
5. Transfer the meatballs to the prepared baking sheet and bake for 15 minutes, until firm and cooked through.
6. Let them cool for a few minutes before serving. They’ll firm up a bit more as they cool.

These meatballs are wonderfully crispy on the outside and tender inside, with a savory flavor that’s hard to resist. Try them over spaghetti with marinara or tucked into a sub roll for a hearty sandwich.

Chickpea and Spinach Vegetarian Meatballs

Kickstart your meatless Monday with these hearty chickpea and spinach vegetarian meatballs. They’re packed with flavor, easy to make, and perfect for sneaking some greens into your meal.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed (I like to give them a quick pat dry to avoid soggy meatballs)
• 2 cups fresh spinach, finely chopped (packed tight for maximum green goodness)
• 1/2 cup breadcrumbs (I opt for panko for that extra crunch)
• 1/4 cup grated Parmesan cheese (the real deal, please)
• 1 large egg, room temperature (it binds everything together beautifully)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1 tbsp extra virgin olive oil (my go-to for frying)
• 1/2 tsp salt (just enough to enhance all the flavors)
• 1/4 tsp black pepper (freshly ground if you’ve got it)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth but with some chunks for texture.
3. Add the chopped spinach, breadcrumbs, Parmesan, egg, garlic, salt, and pepper to the bowl. Mix until everything is well combined. Tip: If the mixture feels too wet, add a bit more breadcrumbs.
4. Roll the mixture into 1-inch balls (about the size of a walnut) and place them on the prepared baking sheet. Tip: Wetting your hands slightly can prevent the mixture from sticking.
5. Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan, and cook until golden brown on all sides, about 2-3 minutes per side. Tip: Don’t rush the browning—it adds tons of flavor.
6. Transfer the browned meatballs back to the baking sheet and bake in the preheated oven for 10 minutes to ensure they’re cooked through.

These vegetarian meatballs come out wonderfully tender on the inside with a slightly crispy exterior. Serve them over spaghetti with marinara sauce or tuck them into a sub roll for a hearty sandwich. Either way, they’re sure to impress.

Sweet Potato and Kale Vegetarian Meatballs

Mmm, you’re going to love these Sweet Potato and Kale Vegetarian Meatballs. They’re packed with flavor, easy to make, and perfect for a cozy dinner or meal prep.

Ingredients

• 1 cup mashed sweet potato (I like to bake mine the night before for extra sweetness)
• 2 cups finely chopped kale (stems removed, because nobody likes those)
• 1 cup cooked quinoa (for that perfect bite)
• 1/2 cup grated Parmesan (the real deal, please)
• 1 large egg (room temp eggs blend better, trust me)
• 2 tbsp extra virgin olive oil (my go-to for everything)
• 1 tsp garlic powder (because garlic makes everything better)
• 1/2 tsp salt (just enough to bring out all the flavors)
• 1/4 tsp black pepper (freshly ground, if you can)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the mashed sweet potato, kale, quinoa, Parmesan, egg, olive oil, garlic powder, salt, and pepper until well combined.
3. Roll the mixture into 1-inch balls and place them on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking.
4. Bake for 25 minutes, or until the meatballs are firm and golden brown. Tip: Don’t overcrowd the pan for even cooking.
5. Let them cool for 5 minutes before serving. Tip: They firm up as they cool, so patience is key.

Unbelievably, these meatballs are crispy on the outside, tender on the inside, and bursting with flavor. Try them over spaghetti or as a protein-packed snack straight from the fridge.

Zucchini and Corn Vegetarian Meatballs

Alright, let’s dive into making these zucchini and corn vegetarian meatballs that are not only packed with flavor but also a breeze to whip up. Perfect for those days when you’re craving something hearty yet healthy.

Ingredients

• 2 cups grated zucchini (squeeze out the excess moisture for better texture)
• 1 cup corn kernels (fresh or frozen, but I love the sweetness of fresh corn in summer)
• 1 cup breadcrumbs (I use panko for that extra crunch)
• 2 large eggs (room temperature eggs blend more smoothly)
• 1/2 cup grated Parmesan cheese (because cheese makes everything better)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp garlic powder (for that kick of flavor)
• 1/2 tsp salt (just enough to enhance all the flavors)
• 1/4 tsp black pepper (freshly ground, if you can)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the grated zucchini, corn, breadcrumbs, eggs, Parmesan cheese, garlic powder, salt, and black pepper until well combined.
3. Let the mixture sit for 5 minutes to allow the breadcrumbs to absorb any excess moisture. Tip: This step ensures your meatballs hold together better.
4. Shape the mixture into 1-inch balls and place them on the prepared baking sheet. Tip: Wetting your hands slightly prevents the mixture from sticking.
5. Drizzle the meatballs with extra virgin olive oil for a golden finish.
6. Bake for 20-25 minutes, or until the meatballs are golden brown and firm to the touch. Tip: Rotate the baking sheet halfway through for even cooking.

Vibrant and flavorful, these zucchini and corn vegetarian meatballs are a delightful twist on the classic. Serve them over a bed of spaghetti with marinara sauce or as a tasty appetizer with a side of creamy yogurt dip. Either way, they’re sure to impress.

Eggplant and Parmesan Vegetarian Meatballs

Just when you thought meatballs couldn’t get any better, here comes a vegetarian twist that’s just as hearty and flavorful. These eggplant and Parmesan vegetarian meatballs are a game-changer for your dinner routine, offering a delicious way to enjoy your favorite comfort food without the meat.

Ingredients

• 1 large eggplant, peeled and diced (about 2 cups) – trust me, peeling it makes a smoother texture.
• 1/2 cup grated Parmesan cheese – the good stuff, freshly grated if you can.
• 1/2 cup breadcrumbs – I like panko for that extra crunch.
• 1 large egg, room temperature – it binds everything together better.
• 2 cloves garlic, minced – because garlic makes everything better.
• 1/4 cup fresh basil, chopped – adds a fresh, herby kick.
• 1/4 tsp salt – just enough to enhance all the flavors.
• 1/4 tsp black pepper – for a little bit of heat.
• 2 tbsp extra virgin olive oil – my go-to for frying, it adds a nice flavor.

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the diced eggplant, Parmesan, breadcrumbs, egg, garlic, basil, salt, and pepper. Mix until everything is well incorporated. Tip: Let the mixture sit for 5 minutes to allow the breadcrumbs to absorb moisture.
3. Shape the mixture into 1-inch balls. If the mixture is too sticky, wet your hands slightly to make shaping easier.
4. Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook for 2-3 minutes on each side, or until golden brown. Tip: Don’t flip them too early; they need to form a crust to hold together.
5. Transfer the browned meatballs to the prepared baking sheet and bake for 10 minutes to ensure they’re cooked through.
6. Serve hot over spaghetti, in a sub, or as an appetizer with marinara sauce for dipping. Tip: For an extra cheesy version, sprinkle some more Parmesan on top before serving.

Craving something comforting yet light? These meatballs have a tender inside with a slightly crispy exterior, packed with flavors that even meat-lovers will adore. Try serving them on a bed of zucchini noodles for a low-carb option that’s just as satisfying.

Beetroot and Feta Vegetarian Meatballs

Perfect for those nights when you’re craving something hearty but still want to keep it vegetarian, these beetroot and feta meatballs are a game-changer. They’re packed with flavor, easy to make, and sure to impress even the meat lovers in your life.

Ingredients

• 2 cups grated beetroot – I love using fresh beets for their vibrant color and earthy sweetness.
• 1 cup crumbled feta cheese – The saltiness of feta balances the sweetness of the beetroot perfectly.
• 1/2 cup breadcrumbs – These help bind everything together; I like using panko for extra crunch.
• 1 large egg, room temperature – It mixes in better when it’s not cold.
• 2 tbsp extra virgin olive oil – My go-to for frying; it adds a nice flavor.
• 1 tsp dried oregano – For a little herby kick.
• 1/2 tsp salt – Just enough to enhance all the flavors.

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the grated beetroot, crumbled feta, breadcrumbs, egg, oregano, and salt until well combined. Tip: The mixture should be moist but hold together when shaped.
3. Shape the mixture into small balls, about 1 inch in diameter, and place them on the prepared baking sheet. Tip: Wetting your hands slightly can prevent the mixture from sticking.
4. Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan, and cook until golden brown on all sides, about 3-4 minutes per side. Tip: Don’t rush the browning; it adds tons of flavor.
5. Transfer the browned meatballs to the oven and bake for 10 minutes to ensure they’re cooked through.

Serve these beauties warm, maybe over a bed of creamy polenta or tucked into a pita with some tzatziki. The texture is wonderfully tender with a slight crisp from the frying, and the flavor? A delicious balance of sweet, salty, and herby that’s downright addictive.

Cauliflower and Chickpea Vegetarian Meatballs

Oh, you’re going to love these cauliflower and chickpea vegetarian meatballs. They’re packed with flavor, easy to make, and perfect for anyone looking to add more plant-based meals to their week.

Ingredients

• 1 cup cooked chickpeas, mashed (I like to leave some chunks for texture)
• 2 cups cauliflower, finely chopped (steamed until just tender)
• 1/2 cup breadcrumbs (I use panko for extra crunch)
• 1/4 cup grated Parmesan cheese (skip for vegan, but it adds a nice depth)
• 1 large egg, beaten (room temp blends better)
• 2 tbsp extra virgin olive oil (my go-to for richness)
• 1 tsp garlic powder (because garlic makes everything better)
• 1/2 tsp salt (I prefer sea salt for its mild flavor)
• 1/4 tsp black pepper (freshly ground, if you can)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the mashed chickpeas, chopped cauliflower, breadcrumbs, Parmesan, egg, olive oil, garlic powder, salt, and pepper. Mix until everything sticks together.
3. Roll the mixture into 1-inch balls and place them on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking.
4. Bake for 25 minutes, flipping halfway through, until golden and firm. Tip: Don’t overcrowd the pan for even cooking.
5. Let them cool for 5 minutes before serving. Tip: They firm up as they cool, making them easier to handle.

Craving something hearty yet healthy? These meatballs are wonderfully tender inside with a satisfying crust. Try them over spaghetti with marinara or tucked into a sub roll for a meatless twist on a classic.

Carrot and Ginger Vegetarian Meatballs

Ever find yourself craving something hearty yet totally plant-based? These carrot and ginger vegetarian meatballs are your answer, packing a punch of flavor and a satisfying texture that’ll make you forget they’re meat-free.

Ingredients

• 2 cups grated carrots (I like to use the large holes on my box grater for a bit of texture)
• 1 tbsp freshly grated ginger (trust me, fresh makes all the difference here)
• 1 cup cooked quinoa (leftover quinoa works great, so don’t toss it!)
• 1/2 cup breadcrumbs (I opt for panko for that extra crunch)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• 1 tsp salt (sea salt is my preference for its clean taste)
• 1/2 tsp black pepper (freshly ground, if you can)
• 1 egg (I prefer room temp eggs here for easier mixing)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together the grated carrots, ginger, quinoa, breadcrumbs, salt, and pepper until well combined.
3. Add the egg to the mixture, stirring until everything sticks together nicely. Tip: If the mixture feels too wet, add a bit more breadcrumbs.
4. Form the mixture into 1-inch balls and place them on the prepared baking sheet. Tip: Wetting your hands slightly prevents sticking.
5. Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, browning them on all sides for about 2 minutes per batch. Tip: Don’t overcrowd the pan to ensure even browning.
6. Transfer the browned meatballs back to the baking sheet and bake for 15 minutes, or until firm and cooked through.

Now you’ve got a batch of golden, flavorful meatballs with a slight kick from the ginger and a lovely texture thanks to the quinoa and carrots. Serve them over a bed of zoodles for a low-carb option or toss them in your favorite marinara for a classic twist.

Broccoli and Cheese Vegetarian Meatballs

Craving something cozy yet healthy? These broccoli and cheese vegetarian meatballs are your answer. They’re packed with flavor, easy to make, and perfect for any meal.

Ingredients

• 2 cups finely chopped broccoli (steamed just until tender, trust me, it makes a difference)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice kick)
• 1 cup breadcrumbs (I like panko for extra crunch)
• 2 large eggs (room temp helps them mix better)
• 2 tbsp olive oil (extra virgin is my go-to for flavor)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp salt (adjust based on your cheese’s saltiness)

Instructions

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, mix the chopped broccoli, cheddar cheese, breadcrumbs, eggs, olive oil, garlic powder, and salt until well combined. Tip: Let the mixture sit for 5 minutes to let the breadcrumbs absorb moisture.
3. Shape the mixture into 1-inch balls and place them on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking.
4. Bake for 20-25 minutes, or until the meatballs are golden and firm to the touch. Tip: Flip them halfway through for even browning.

Mmm, these meatballs come out crispy on the outside, tender on the inside, with a cheesy, garlicky flavor that’s irresistible. Try serving them over spaghetti with marinara or as a protein-packed snack with your favorite dip.

Pumpkin and Sage Vegetarian Meatballs

Unbelievably, these pumpkin and sage vegetarian meatballs are about to become your new favorite fall dish. They’re packed with flavor, easy to make, and perfect for cozy dinners.

Ingredients

• 1 cup canned pumpkin puree (not pumpkin pie mix, trust me on this)
• 1/2 cup breadcrumbs (I like using panko for extra crunch)
• 1/4 cup grated Parmesan cheese (the real deal, please)
• 2 tbsp fresh sage, finely chopped (fresh makes all the difference)
• 1 large egg, room temperature (it blends better)
• 1 tbsp extra virgin olive oil (my go-to for frying)
• 1/2 tsp garlic powder (because garlic is life)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground, if you can)

Instructions

1. In a large bowl, mix the pumpkin puree, breadcrumbs, Parmesan, sage, egg, garlic powder, salt, and pepper until well combined. Tip: Let the mixture sit for 5 minutes to let the breadcrumbs absorb the moisture.
2. Heat the olive oil in a large skillet over medium heat. Tip: The oil is ready when a small piece of the mixture sizzles upon contact.
3. Form the mixture into 1-inch balls and place them gently in the skillet. Tip: Wet your hands slightly to prevent sticking.
4. Cook the meatballs for 4-5 minutes on each side, or until golden brown and firm to the touch.
5. Remove from the skillet and let them rest on a paper towel-lined plate for 2 minutes to absorb any excess oil.

Golden and crispy on the outside, tender and flavorful on the inside, these meatballs are a dream. Serve them over a bed of creamy polenta or tucked into a sub roll for a hearty sandwich.

Lentil and Mushroom Vegetarian Meatballs

Alright, you’re in for a treat with these Lentil and Mushroom Vegetarian Meatballs. They’re packed with flavor, super satisfying, and perfect for anyone looking to mix up their meatless Monday routine.

Ingredients

• 1 cup cooked lentils (I like green lentils for their firm texture)
• 1 cup finely chopped mushrooms (cremini are my go-to for their earthy flavor)
• 1/2 cup breadcrumbs (panko gives a nice crunch)
• 1/4 cup grated Parmesan cheese (vegetarian-friendly, if needed)
• 1 egg (room temp blends better)
• 2 tbsp extra virgin olive oil (for that rich, fruity note)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground, if you can)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mash the cooked lentils with a fork until they’re partially mashed but still have some texture.
3. Add the chopped mushrooms, breadcrumbs, Parmesan, egg, garlic powder, salt, and pepper to the bowl. Mix everything until well combined. Tip: If the mixture feels too wet, add a bit more breadcrumbs.
4. Roll the mixture into 1-inch balls and place them on the prepared baking sheet. Tip: Wetting your hands slightly prevents sticking.
5. Drizzle the meatballs with olive oil and bake for 25 minutes, or until they’re golden and firm to the touch. Tip: Halfway through, give the pan a shake for even browning.

Fresh out of the oven, these meatballs are crispy on the outside, tender inside, with a deep umami flavor. Try them over spaghetti or tucked into a sub roll for a hearty sandwich.

Black Bean and Sweet Corn Vegetarian Meatballs

Did you know that making vegetarian meatballs can be just as satisfying as the traditional kind? These black bean and sweet corn versions are packed with flavor and have a delightful texture that’ll surprise you.

Ingredients

• 1 can (15 oz) black beans, drained and rinsed (I love how these keep their shape for a bit of bite)
• 1 cup sweet corn, fresh or frozen (thawed if frozen, for that sweet pop in every bite)
• 1/2 cup breadcrumbs (I use panko for extra crunch)
• 1 large egg, beaten (room temp eggs mix in better, just saying)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• 1 tsp cumin (because it adds that warm, earthy note)
• 1/2 tsp salt (to bring all those flavors together)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mash the black beans with a fork until mostly smooth but with some chunks left for texture.
3. Stir in the sweet corn, breadcrumbs, beaten egg, cumin, and salt until well combined. Tip: If the mixture feels too wet, add a bit more breadcrumbs.
4. Shape the mixture into 1-inch balls and place them on the prepared baking sheet. Tip: Wetting your hands slightly prevents sticking.
5. Heat the olive oil in a large skillet over medium heat. Fry the meatballs in batches until golden brown on all sides, about 2-3 minutes per side. Tip: Don’t overcrowd the pan to ensure even browning.
6. Transfer the meatballs to the oven and bake for 10 minutes to firm up.

Ready to serve? These meatballs are wonderfully crispy on the outside and tender inside, with a sweet and savory flavor that’s hard to resist. Try them over spaghetti or as a hearty appetizer with your favorite dipping sauce.

Spinach and Ricotta Vegetarian Meatballs

Alright, let’s dive into making these Spinach and Ricotta Vegetarian Meatballs that are not only packed with flavor but also a breeze to whip up. You’re going to love how these little guys come together with minimal fuss and maximum taste.

Ingredients

• 2 cups fresh spinach, finely chopped (I like to give it a rough chop for some texture)
• 1 cup ricotta cheese (full-fat for the win, it makes all the difference)
• 1/2 cup grated Parmesan cheese (the real deal, please)
• 1 large egg, room temperature (it blends smoother this way)
• 1/2 cup breadcrumbs (I use panko for that extra crunch)
• 2 cloves garlic, minced (because garlic is life)
• 1 tbsp extra virgin olive oil (my go-to for frying)
• 1/2 tsp salt (just enough to bring out the flavors)
• 1/4 tsp black pepper (freshly ground, if you can)

Instructions

1. In a large mixing bowl, combine the spinach, ricotta, Parmesan, egg, breadcrumbs, garlic, salt, and pepper. Mix until everything is well incorporated.
2. Heat the olive oil in a large skillet over medium heat (about 350°F). You’ll know it’s ready when a small piece of the mixture sizzles upon contact.
3. Using your hands, form the mixture into small balls, about 1 inch in diameter. Don’t pack them too tightly; a gentle touch keeps them tender.
4. Carefully place the meatballs in the skillet, making sure not to overcrowd them. Cook for about 3-4 minutes on each side, or until they’re golden brown and crispy.
5. Transfer the cooked meatballs to a paper towel-lined plate to drain any excess oil.

Now, these vegetarian meatballs are delightfully crispy on the outside and wonderfully soft inside, with a rich, cheesy flavor that’s hard to resist. Try serving them over a bed of spaghetti with your favorite marinara sauce, or as a tasty appetizer with a side of garlic aioli for dipping. Next time you’re in the mood for something meatless but hearty, you know what to make.

Almond and Parsley Vegetarian Meatballs

Wow, you’re going to love these Almond and Parsley Vegetarian Meatballs. They’re packed with flavor, easy to make, and perfect for anyone looking to add more plant-based meals to their week.

Ingredients

• 1 cup almonds, finely ground (I like to pulse them in the food processor for a bit of texture)
• 1/2 cup fresh parsley, chopped (the more, the merrier for that fresh kick)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup breadcrumbs (I use panko for extra crunch)
• 1 large egg, room temperature (it binds everything together beautifully)
• 1/2 tsp salt (just enough to enhance all the flavors)
• 1/4 tsp black pepper (freshly ground, if you have it)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, mix the ground almonds, chopped parsley, olive oil, breadcrumbs, egg, salt, and pepper until well combined. Tip: If the mixture feels too wet, add a bit more breadcrumbs.
3. Roll the mixture into 1-inch balls and place them on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking.
4. Bake for 20-25 minutes, or until the meatballs are golden brown and firm to the touch. Tip: Rotate the baking sheet halfway through for even cooking.

Perfect for serving over spaghetti or as a hearty appetizer, these meatballs have a delightful crunch from the almonds and a bright freshness from the parsley. Try them with a drizzle of lemon tahini sauce for an extra flavor boost.

Sun-Dried Tomato and Basil Vegetarian Meatballs

Funny how something so simple can taste so gourmet, right? These sun-dried tomato and basil vegetarian meatballs are a game-changer for your weeknight dinners or party appetizers. They’re packed with flavor, easy to make, and totally meat-free.

Ingredients

• 1 cup cooked quinoa (cooled, it’s the perfect binder)
• 1/2 cup sun-dried tomatoes (packed in oil, drained and chopped—save that oil for cooking!)
• 1/4 cup fresh basil (chopped, because fresh is always better)
• 1/2 cup grated Parmesan (the real deal, please)
• 1 egg (room temp, it mixes in smoother)
• 1/2 cup breadcrumbs (I like panko for extra crunch)
• 2 cloves garlic (minced, measure with your heart)
• 1/2 tsp salt (just enough to bring out all the flavors)
• 1/4 tsp black pepper (freshly ground, if you can)
• 2 tbsp extra virgin olive oil (my go-to for frying)

Instructions

1. In a large bowl, mix the quinoa, sun-dried tomatoes, basil, Parmesan, egg, breadcrumbs, garlic, salt, and pepper until well combined.
2. Shape the mixture into 1-inch balls. Pro tip: Wet your hands to prevent sticking.
3. Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches to avoid crowding.
4. Cook for 3-4 minutes per side, or until golden brown and crispy. Another tip: Don’t move them around too much—let them get that perfect crust.
5. Transfer to a paper towel-lined plate to drain any excess oil. Final tip: They’ll firm up as they cool, so resist the urge to dig in right away.

Golden and crispy on the outside, tender and flavorful on the inside—these meatballs are a texture dream. Serve them over spaghetti, tucked into a sub, or just pop them straight from the skillet. No judgment here.

Pea and Mint Vegetarian Meatballs

Feeling like mixing up your meatball game with something fresh and veggie-packed? These pea and mint vegetarian meatballs are your answer, offering a light yet satisfying bite that’s perfect for any season.

Ingredients

• 2 cups frozen peas (thawed, because nobody likes a frozen surprise)
• 1/2 cup fresh mint leaves (packed, for that burst of freshness)
• 1 cup breadcrumbs (I go for panko for extra crunch)
• 2 eggs (room temp, they bind better)
• 1/2 cup grated Parmesan (the real deal, please)
• 2 cloves garlic (minced, because garlic is life)
• 1/4 cup extra virgin olive oil (my kitchen staple)
• Salt and pepper (to get the flavors just right)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. In a food processor, blend the peas and mint until finely chopped. You want a bit of texture, so don’t overdo it.
3. Transfer the mixture to a bowl and stir in the breadcrumbs, eggs, Parmesan, and garlic. Mix until everything is just combined. Tip: Overmixing can make the meatballs tough.
4. Shape the mixture into 1-inch balls and place them on the prepared baking sheet. A cookie scoop can make this step faster and less messy.
5. Drizzle the meatballs with olive oil and season with salt and pepper. This adds flavor and helps them brown beautifully.
6. Bake for 20-25 minutes, turning halfway, until golden and firm to the touch. Tip: Let them rest for a few minutes after baking; they’ll firm up even more.

What you’ll love about these meatballs is their vibrant green color and the way the mint brightens up the peas. Serve them over a creamy risotto or tucked into a pita with some tzatziki for a meal that’s anything but ordinary.

Tofu and Scallion Vegetarian Meatballs

Ready to shake up your meatless Monday routine? These tofu and scallion vegetarian meatballs are a game-changer, packed with flavor and so easy to make. You’ll love how they crisp up on the outside while staying tender inside.

Ingredients

• 14 oz firm tofu, pressed (trust me, pressing makes all the difference for texture)
• 1 cup breadcrumbs (I like panko for extra crunch)
• 2 large eggs (room temp helps them bind better)
• 1/2 cup finely chopped scallions (the green parts add a nice pop of color)
• 2 tbsp soy sauce (low sodium works if you’re watching salt)
• 1 tbsp extra virgin olive oil (my go-to for frying)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp black pepper (freshly ground if you’ve got it)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, crumble the pressed tofu until it resembles coarse crumbs.
3. Add the breadcrumbs, eggs, scallions, soy sauce, garlic powder, and black pepper to the bowl. Mix until everything is well combined. Tip: Let the mixture sit for 5 minutes to allow the breadcrumbs to absorb moisture.
4. Shape the mixture into 1-inch balls and place them on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking.
5. Brush the meatballs lightly with olive oil. This helps them brown nicely in the oven.
6. Bake for 25-30 minutes, turning halfway through, until golden and firm. Tip: Don’t overcrowd the baking sheet to ensure even cooking.

Serve these savory bites over spaghetti with marinara, or tuck them into a sub for a hearty sandwich. The scallions add a fresh, sharp contrast to the rich, umami-packed tofu. So good, you won’t miss the meat!

Brown Rice and Lentil Vegetarian Meatballs

Now, imagine biting into a meatball that’s packed with flavor, yet completely vegetarian. These brown rice and lentil meatballs are a game-changer for your meal prep, offering a hearty and healthy twist on the classic.

Ingredients

• 1 cup cooked brown rice (I like to use leftover rice for this—it’s perfect!)
• 1 cup cooked lentils (green or brown lentils hold their shape best)
• 1/4 cup grated Parmesan cheese (for that umami kick)
• 1 large egg (room temp eggs blend better, trust me)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp garlic powder (because fresh is great, but this is easier)
• 1/2 tsp salt (I find this amount just right, but adjust if you’re sensitive)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 1/4 cup breadcrumbs (for that perfect bind)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mash the cooked lentils with a fork until they’re partially mashed but still have some texture.
3. Add the cooked brown rice, Parmesan cheese, egg, olive oil, garlic powder, salt, and black pepper to the bowl. Mix well to combine.
4. Stir in the breadcrumbs until the mixture holds together when pressed. If it’s too wet, add a tablespoon more breadcrumbs.
5. Shape the mixture into 1.5-inch balls and place them on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking.
6. Bake for 20-25 minutes, turning halfway through, until the meatballs are golden and firm to the touch.
7. Let them cool for 5 minutes on the baking sheet before serving. Tip: They firm up as they cool, so patience is key!

Craving something different? These meatballs are incredibly versatile—toss them in your favorite marinara for a classic approach, or serve them over a salad for a lighter take. The texture is satisfyingly firm outside with a tender, flavorful center that’ll make you forget they’re meat-free.

Conclusion

We hope this roundup of 20 delicious vegetarian meatball recipes inspires your next meal! Whether you’re a seasoned vegetarian or just looking to mix things up, there’s something here for everyone. Don’t forget to try out your favorites, leave a comment sharing which ones you loved, and pin this article to your Pinterest board for easy access. Happy cooking!