Print

Vegan Meatballs Recipe (Gluten-Free, Allergy-Free)

high-protein vegan meatballs with sauce on white plate

5 from 6 reviews

This is the best high-protein Vegan Meatballs Recipe! Gluten-Free and allergy-free, these hearty meatless meatballs are packed with lentils, quinoa, and veggies! Baked eggless, made without breadcrumbs, and perfectly seasoned with Italian herbs, this easy and kid-friendly recipe is great for a spaghetti dinner, subs or sandwiches, and paired with any sauce!

Ingredients

Scale

Vegan Meatballs:

Homemade Sauce:

Instructions

  1. Mix together the flax and water in a small bowl and set aside to gel while you prep the rest of the meatball ingredients.
  2. Pat dry the cooked lentils and quinoa so there is no excess moisture. Chop the onions and mushrooms.
  3. Add all the meatball ingredients to a large food processor, add the flax eggs, then pulse the mixture until combined. There should be texture, but the mixture should stick together when you press it with your hands. Chill the dough for 30 minutes to an hour.
  4. Preheat the oven to 425°F and grease a large 9x13 inch baking pan or lined baking sheet.
  5. With the chilled meatball dough, roll about 14-16 meatballs using your hands. They should be about 2 tablespoons each. Space them out on the baking sheet with enough room between for air flow.
  6. Bake the meatballs in the preheated oven for 20 minutes. After 20 minutes, gently flip them, reshaped as needed, and bake them for another 20 minutes.
  7. Remove the meatballs and let them cool a bit. They firm up the longer they sit and cool.
  8. In the meantime you can heat the sauce ingredients on the stove, season to taste, and pour over the meatballs or serve to your choosing.

Nutrition

Keywords: lentils, quinoa, lentil meatballs, quinoa meatballs, Italian meatballs, vegan meatballs, gluten-free, vegan, vegetarian, grain-free, allergy-free, dairy-free, egg-free, soy-free, nut-free, peanut-free, corn-free, sesame-free, coconut-free, sugar-free, oil-free, kid-friendly