Vegan MeatBalls

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4.93 from 13 votes

Easy vegan meatballs that are simple to make and delicious.

Prep Time5

Cook Time20

Total Time25

Course: Dinner

Cuisine: British

Diet: Gluten Free, Vegan, Vegetarian

Servings: balls

Author: James Wythe

Cost: £2.05

Equipment

Chopping Board
sharp knife
frying pan
food processor
baking dish

Ingredients

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)

Instructions

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 the meat balls to a lined baking dish and place in the oven with a drizzle of olive oil for 20 minutes at 200C / 390F

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: In the fridge for up to 3 days. It is just as delicious the next day or a couple of days after that!

To Freeze: Allow to cool, store in an airtight container in the freezer for up to 2 months. To cook again, allow to defrost, and re-heat in the oven until piping hot.

Tip 1: You're aiming for a mix that starts to stick together when blended.

Tip 2: If you don't have ground almonds then swap for flour.

Tip 3: Allow it to cool for 5-10 minute before tucking in for best flavour.

Nutrition