Vegan Meatballs

You’ll be amazed at how much this savory grain-and-nut combination satisfies in a dish or on its own.

A submarine sandwich or your favorite pasta sauce will relish the addition of savory meatballs made with rice and walnuts.

Makes about 24 meatballs

What You Need:

2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, finely chopped
1-1/2 cups lightly toasted walnuts
1-1/2 cups cooked brown rice or millet
2 teaspoons chopped fresh parsley
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried sage
1/4 teaspoon chipotle powder
1/2 teaspoon salt
2 tablespoons chickpea flour

What You Do:

  1. Preheat oven to 375 degrees. Prepare a parchment-lined cookie sheet.
  2. In a large frying pan over medium heat, heat oil. Add onion and garlic and sauté until onions are golden, about 10 minutes. In a food processor, combine remaining ingredients and process until almost smooth. Add onion-garlic mixture and process until combined.
  3. Using a small ice cream scoop or tablespoon, scoop out mounds of mixture, roll into balls, and place on cookie sheet. Bake for 30 to 35 minutes until tops are browned. Serve immediately or store in refrigerator for up to 4 days.

More Recipes

Toasted Marshmallow-Pecan Milkshake

Love milkshakes as much as we do? This is the king of them all.
Read More »

Sweet Potato Soup with Ginger and Vanilla

Combine simple ingredients for an autumnal soup that’ll have everyone giving thanks.
Read More »

Seitan Wellington with Creamy Spinach Sauce

Celebrate Thanksgiving with this veganized version of a traditional holiday meal.
Read More »

Raw Vegan Pumpkin Pie Cheesecake

Combining these two delicious treats is a match made in dessert heaven.
Read More »

Spiced Thanksgiving Pumpkin Pie

It’s fall, which means it’s time for pumpkin pie. Check out this version made with the VeganEgg!
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »