This post may contain affiliate links. Please read our disclosure policy.
Looking for a hearty meatless dinner? These vegetarian meatballs are packed with chickpeas, mushrooms, and sun-dried tomatoes for bold flavor and a satisfying bite. Served with marinara sauce, they’re the perfect healthy comfort food for pasta night, subs, or meal prep!
These vegetarian meatballs are a family favorite because they’re healthy, easy to make, and taste amazing. Made with simple plant-based ingredients like chickpeas and mushrooms, they’re full of protein and fiber but still have that rich, savory flavor you’d expect from traditional meatballs. I like to pair them with marinara and spaghetti for a cozy dinner everyone will love!
If you’re looking for other vegetarian dinner ideas, also try my Vegetarian Eggplant Lasagna and my Vegetarian Stuffed Peppers!
Recipe Overview
Before you get started
- Don’t over-purée the mixture: I recommend that you pulse the ingredients in the food processor instead of blending until it gets too smooth. You want some texture so the meatballs don’t turn mushy.
- Chill before shaping: Let the mixture rest in the fridge for 20–30 minutes. This helps it firm up and makes things easier to handle.
- Use the right binder: Egg is my number one choice here, and is ok for a vegetarian option. Otherwise, Flax egg or breadcrumbs are also good and important to use. Without a good binder, they’ll fall apart while cooking.
- Keep the meatballs the same size: Use a cookie scoop or tablespoon to get the same size of meatballs to make sure they cook evenly.
- Do not overcrowd the pan: Whether baking or pan-searing, leave space between each ball so they crisp up instead of steaming.
- Bake instead of fry (for stability): Baking helps them hold shape better and makes them less greasy. A lot of times, I bake these meatballs instead. You can pan-sear afterward for extra flavor, though.
- Look for consistency: Mushrooms and sun-dried tomatoes can add flavor, but can also release some liquid when cooked. If the mixture feels too wet while blending, add in more breadcrumbs or oats. Start with 1/4 cup at a time.
- Let them rest after cooking: Allow meatballs to cool for 5 minutes before adding it to the sauce so they firm up and don’t break apart.
Ingredients for vegetarian meatballs
Here is a list of the ingredients I used and what you can use instead to make it your own. Full measurements are listed further down in the recipe card.
- Oil: You can either use Avocado Oil or olive oil if pan-frying these meatballs. If baking instead, you only need oil spray.
- Veggies – Onion, mushrooms, sun-dried tomatoes.
- Garlic Cloves: I like using fresh garlic cloves here and not garlic powder.
- Chickpeas: Canned chickpeas work just fine. Drain and rinse.
- Seasoning – Salt, pepper, and Italian seasoning blend.
- Vegetarian Worcestershire Sauce: There are some gluten-free options too
- Panko breadcrumbs or normal bread crumbs
- Eggs: This is used as a binder. For a vegan option, you can use an egg substitute.
- Basil: Used at the end to garnish, so if you don’t have any, don’t worry about it.
- Parmesan Cheese (optional)
How to make vegetarian meatballs
Here’s the step-by-step process on how I made these “meatless” Meatballs.
1️⃣ Sauté the base veggies
In a skillet over medium heat, cook the onions and garlic until fragrant. Then add the sliced mushrooms and let them sear for 5-7 minutes.
✏️ Once the mushroom and onion are done cooking, set them on the side and move on to making the base of the meatballs.
2️⃣ Make your meatball mixture
In a food processor, add in sautéed mushrooms, seasonings, panko, chickpeas, sun-dried tomatoes, and Worcestershire sauce. Process until the mixture is like ground meat. Then add in whisked eggs and pulse again. Transfer the mixture to a bowl and put it in the fridge for 10-15 minutes.
✏️ Do not overblend the mixture. You do not want it to be mushy.
3️⃣ Cook the meatballs
After resting the mixture in the fridge for 15 minutes, scoop out even amounts of meatball mix using a cookie scooper and add to a skillet with oil. Let the meatballs sear for 2-3 mins per side. Transfer the meatballs to a plate and set aside to cook the sauce.
✏️ Try not to overcrowd the pan and cook in batches. Instead of pan-searing the meatballs, consider baking them as well in a sheet pan lined with parchment paper.
4️⃣ Add Sauce
Add the sauce to the same pan, stirring occasionally until it bubbles. You just want to heat it. This should take about 2-3 minutes. Carefully return the meatballs to the pan. Simmer for another 8 minutes. Garnish with fresh basil, serve, and enjoy!
✏️ You can serve these meatballs with rice or pasta.
Substitutions & Variations
Things you can do to make this recipe your own.
- Swap the chickpeas: If you don’t have chickpeas on hand, try white beans, lentils, or black beans instead. The flavor profile and texture will change slightly, but still works well for holding the meatballs together.
- Make it gluten-free: Use gluten-free breadcrumbs instead of regular breadcrumbs.
- Switch up the veggies: I liked using mushrooms for one of the bases. Mushrooms add a “meaty” texture to the meatballs, but you can also use finely chopped zucchini, eggplant, or bell peppers for a different flavor profile.
- Add more protein: Mix in some cooked quinoa or crumbled tofu to make the meatballs even more filling and protein-packed.
- Make it spicier: Add red pepper flakes, cayenne, or even a little harissa for a kick of heat to either the marinara sauce or the meatball mix.
Common Questions
Let the meatballs cool completely, then store them in an airtight container in the fridge for up to a week or in the freezer for 2 months.
These little balls of yumminess are super versatile! You can go for pasta, rice, quinoa, lentils – they’ll help grab all that sauce too. Or you can opt for roast potatoes for a Spanish tapas vibe. A great way to serve these up is in a sandwich! So good!
If you’re wanting to keep things light, keep some meatballs out of the sauce and save them for salad toppers.
If you do not want to use chickpeas, you can use white beans, black beans, lentils, tofu, or sweet potatoes.
If you want to bake the meatballs, you can. Preheat the oven to 375°F and line the sheet pan with parchment paper. Place the meatballs on the tray and bake for 20–25 minutes, flipping halfway through.
Healthy Vegetarian Meatballs
Ingredients
- 1 1/2 tablespoons avocado oil, or any other oil
- 1 small onion, diced
- 2-3 garlic cloves, minced
- 1 pound sliced button mushrooms, or crimini mushrooms
- 15 ounces chickpeas , one can, ( drained and rinsed)
- 1/2 cup sun-dried tomatoes, chopped
- 1 teaspoon kosher sea salt
- 1/4 teaspoon ground pepper
- 1 Tablespoon Italian seasoning, or Italian herb blend
- 2 Tablespoons vegetarian Worcestershire sauce
- 1 1/3 cup panko breadcrumbs, regular or gluten-free also fine
- 2 large eggs, whisked
- 14.5 ounces marinara sauce, one jar
OPTIONAL:
- Freshly chopped basil, to garnish
- Ground parmesan, to serve with
Instructions
- Dice the 1 small onion and 1/2 cup sun-dried tomatoes. Mince the 2-3 garlic cloves and slice the 1 pound sliced button mushrooms. Whisk the 2 large eggs and set aside.
- Heat 1 1/2 tablespoons avocado oil in a heavy skillet over medium-high heat. Add onion and garlic, sauté until onion is translucent and garlic is fragrant.
- Immediately add in the sliced mushrooms, cook, stirring occasionally until slightly golden brown, about 5-7 minutes.
- Once done, remove from the heat and let it cool at room temperature.
- Next, transfer the sautéed mushrooms to a food processor; add 15 ounces chickpeas and the sun-dried tomatoes.
- Add in 1 teaspoon kosher sea salt, 1/4 teaspoon ground pepper, 1 Tablespoon Italian seasoning, 2 Tablespoons vegetarian Worcestershire sauce, and 1 1/3 cup panko breadcrumbs. Pulse until all the ingredients come together, resembling ground meat. Transfer the mixture to a large mixing bowl.
- Add in the whisked eggs; using your clean hands or a wooden spoon, mix until all the ingredients are well combined.
- Refrigerate the mixture for at least 15 minutes. Now, heat a large heavy skillet drizzled with a tablespoon of oil.
- Using a cookie scoop, take spoonfuls of the mixture and add them to the hot pan. Make sure you leave some space in between the meatballs to ensure even browning. You should have about 16-18 meatballs, so cook them in 2-3 batches.
- Cook for about 2-3 minutes per side, without moving it at all, until nicely golden brown, then set aside to cook the next batch. Once all the meatballs are done, set them aside on a plate for a few minutes.
- Add 14.5 ounces marinara sauce to the empty pan and cook, stirring occasionally, until the sauce starts to bubble.
- Return the meatballs to the hot sauce, and continue to simmer for 8-10 minutes over low heat, until the sauce is thick.
- Remove from the pan, garnish with Freshly chopped basil and Ground parmesan.
Notes
- Should make 16-18 meatless meatballs. Serving size is 4 meatballs.
- Use a cookie scoop to take spoonfuls of the mixture and add it to the hot pan. This gives you even portions.
- Use a big skillet; you may have to cook the meatballs in batches.
- You want to pulse the mixture until it comes out like ground beef.
- You could omit the egg for a vegan option; however, the egg acts as a binder, so replace the egg with an egg substitute like ground flax or sweet potato flakes.
- Don’t overblend the mixture, or it will be too soft to roll.
- I highly recommend panko breadcrumbs over regular. Panko gives you such a crispy texture.
- If you want to spice these meatballs up, add a pinch of red chili flakes to the mixture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More vegetarian recipes
- Sweet & Sour Vegetable Stir Fry
- Easy Vegetarian Bean Chili
- Easy Vegan Mac and Cheese
- Homemade Tomato Rice Soup
- Vegetarian Tortilla Soup
- Vegetarian Burrito Bowl
You may also like
- Lemon Chicken Breast
- Cajun Shrimp Recipe
- Chicken Pollo Asada
- Tiramisu Chia Pudding
- Salmon Florentine
Absolutely delicious!!