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spoon in vegetarian meatballs

Easy Vegetarian Meatballs

Vegetarian Meatballs or so delicious and so easy to make. These yummy balls of goodness are hearty, super satisfying and healthy!
Course Main Course
Cuisine American, Italian
Diet Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Refrigerate 15 minutes
Total Time 30 minutes
Servings 4 -6 servings
Calories 437kcal
Author Rena


  • 1 1/2 tbsp avocado oil or any other oil
  • 1 small onion diced
  • 2-3 garlic cloves minced
  • 1 lb. sliced button or crimini mushrooms
  • 15 oz chickpeas ( drained and rinsed) one can
  • 1/2 cup sun-dried tomatoes chopped
  • 1 teaspoon kosher sea salt
  • 1/4 tsp ground pepper
  • 1 Tablespoon Italian blend herbs
  • 2 Tablespoons vegetarian Worcestershire sauce
  • 1 1/3 cup panko
  • 2 large eggs whisked
  • 14.5 oz marinara sauce one jar
  • Freshly chopped basil to garnish
  • OPTIONAL: Ground parmesan to serve with


  • Dice the onion and tomatoes. Mince the garlic and slice the mushrooms. Whisk the eggs and set aside.
  • Heat 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 chickpeas, tomatoes,
  • salt, pepper, Italian blend herbs, Worcestershire sauce, and panko bread crumbs. 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 it to the hot pan. Make sure you leave some space in between the meatballs to ensure evenly 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, add marinara sauce to the empty pan and cook stirring occasionally until the sauce starts to bubble.
  • Return the meatballs into the hot sauce, and continue to simmer for 8-10 minutes over low heat, until sauce, is thick.
  • Remove from the pan, garnish with freshly chopped basil and ground parmesan.


  • Using 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.
  • Garnish with fresh, chopped basil.
  • You want to pulse the mix until it comes out like ground beef.
  • You could omit the egg for a vegan option, however the egg acts as a binder so the meatballs will crumble apart more easily (still delicious).
  • Don't over blend 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 mixtures.


Calories: 437kcal | Carbohydrates: 64g | Protein: 22g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 93mg | Sodium: 1433mg | Potassium: 1649mg | Fiber: 14g | Sugar: 20g | Vitamin A: 755IU | Vitamin C: 19mg | Calcium: 150mg | Iron: 8mg