No-Meat Balls

gluten free, vegan, plant-based, dairy free, egg free, refined sugar free
5 from 3 votes
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Course: Dinner
Cuisine: British
Keyword: dairy free, Dinner, freefrom, gluten free, healthy dinner, homemade pasta sauce, Plant-based, vegan, vegan meatballs
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 16 balls


No-Meat Balls

  • 1 red onion roughly chopped
  • 2 large garlic cloves crushed
  • 1 400g can green lentils drained & rinsed
  • 1 400g can black beans drained & rinsed
  • 1 tbsp tamari (optional)
  • 1 heaped tsp ground coriander
  • 1 heaped tsp paprika
  • 2 tbsp tomato puree
  • 1 cup ground almonds (roughly 100g)

Tomato Sauce

  • 1 garlic clove crushed
  • 1 red onion finely diced
  • 200 g plum tomatoes sliced into quarters
  • 1 tsp miso paste (optional)
  • 500 g passata
  • 1/2 juice lemon
  • handful fresh parsley chopped
  • handful fresh basil chopped
  • 2 handfuls spinach


  • Firstly add the olive oil, garlic, red onion to cook down for a couple minutes
  • Then add the black beans, lentils, coriander, paprika, tamari and stir. Cook these together for 5 minutes
  • Now pour the cooked beans into a food processor along with the tomato puree and ground almonds. Blend until smooth (you may need to scrape down the edges of the food processor a couple times)
  • Now with your hands shape into balls, you should roughly get 16 or so
  • Add oil to a pan and fry until turning crispy or place in the oven with a drizzle of olive oil for 20 minutes at 200C
  • Meanwhile in a separate pan for the sauce add the garlic, onion, tomatoes and cook down until the tomatoes have softened. 
  • Now add the miso paste, passata, lemon juice, parsley, basil and spinach and simmer for 5-10 minutes. Place your pasta on boil whilst the sauce is simmering.
  • Finally add the balls to the sauce and simple serve on top of your pasta 


These N0-Meat Balls will last in the fridge for a couple days in a sealed container.