This vegetarian meatball recipe is ultimately savory, made with a base of mushrooms, chickpeas, and umami-packed sun-dried tomatoes. It’s easy to make, and even meat-eaters will love the texture and flavor! Serve as an appetizer or for dinner – so many possibilities!
Ok, ok, ok, hold the phone. These meatballs aren’t…well…really meatballs at all. They’re loaded-with-veggie-goodness-balls. Savory bites of perfection that are delicious paired with your favorite vegetarian dinner recipes like marinara and spaghetti, in a sub-sandwich, or used in a stroganoff.
Or, keep them as is, stick a toothpick in them, and add them to your meatless appetizer repertoire. Really, the possibilities are endless.
You’ll not only love the flavor and texture but how easy they are to make. I mean, really.
I’ve converted one of my meat-loving coworkers to the love of vegetarian meatballs. Mindset shift to accepting that vegetarian food can be super flavorful, delicious, and filling. This coworker even suggested I call them “holy-sh*t-I-didn’t-know-there-wasn’t-meat-in-these-meatballs” meatballs.
So it’s safe to say, even the meat-eaters in your life will love these for the rich, savory flavor, and perfect meatball-like texture. Let’s get to cooking them then, shall we?
What do you need to make vegetarian meatballs?
Are you sitting here wondering well, ok, but what is even in vegetarian meatballs if there’s no meat?
There are many varieties out there, and depending on your preferences, you may lean for one version over another. My goal with this recipe was to use completely approachable ingredients that can be found in any good ol’ grocery store, and that don’t require any extra prep.
That being said, here’s what you’ll need for this version:
- Mushrooms – a huge part of the umami and meat-like flavor and texture comes from mushrooms in this recipe. They sauté with onions and garlic aromatics to infuse the flavors and are oh-so-yummy.
- Chickpeas – an excellent source of protein and they add to the texture of the meatballs.
- Sun-Dried Tomatoes – a little sweet, totally savory, umami-packed flavor. And again, they add to the texture! I recommend using the ones that are not packed in oil, to ensure the meatballs don’t become too wet.
- Italian herbs – use a blend or mix and match your own, the herbs add a lovely flavor punch to the meatballs.
- Worcestershire Sauce – use a vegetarian version of this sauce (the traditional version is made with anchovies). It adds another hint of umami flavor to the meatballs. You could also sub in soy sauce, but then they won’t be soy-free.
- The Binders – egg and panko bind together the meatballs.
How to Make Veggie Meatballs
You’ll need a food processor to make these meatballs, and then they’ll come together in a snap!
First, saute the mushroom, onion, and garlic until the water has evaporated out of the mushrooms. This is important to ensure that your meatballs have the right texture and don’t end up soggy. No one wants soggy… meatballs.
Let that mixture cool while you combine the chickpeas, sun-dried tomatoes, and spices in the food processor (photos 1-2). Add the mushrooms and pulse again several times until combined, but still somewhat coarse. Alternatively, you can combine these steps if your mushrooms are completely cooled (photos 3-4).
Once that coarse mixture is formed, add in the panko and pulse until combined, keeping it a semi-course mixture for the texture of the meatballs (photos 7-8).
Taste test the mixture at this point (before you add the egg!) to make sure that the salt levels are appropriate for your tastes and adjust as needed.
Stir in the whisked egg – opposed to food processing it in because you don’t want the mixture to get mushy! I like to transfer it to a mixing bowl at this point to make stirring it easier (photos 7-8).
If the mixture seems warm (from the mushrooms) or a little too sticky, place it in the fridge for about 15 minutes.
Proceed to form approximately 1 to 1 1/2-inch balls. You’ll end up with 20-24 depending on the size (as one reader recommends – make them smaller for more crispy edges when cooking if you prefer. Great idea!).
Heat an oil-coated skillet and pan-fry the balls on each side until golden brown and crispy, on each side (photos 9-10). I like using my cast iron skillet because it gives the exterior of the meatballs a perfectly crisp and golden brown coating.
You can bake them if preferred, they just won’t get as crispy of an exterior as if you pan fry them.
Once they’re golden brown, they’re ready to enjoy!
How to Serve these Meatballs in Sauce
I don’t recommend cooking vegetarian meatballs in sauce, as they will likely break down from overcooking. Instead, serve them one of two ways in the sauce:
- As pictured above, place the meatballs onto a spread of sauce. You can then either turn the meatballs in the sauce to coat or pour more sauce on top. Scoop, and serve.
- Plate the meatballs on a serving tray or individual bowls and pour sauce on top of the meatballs.
Of course, I highly recommend garnishing with some parmesan cheese, too (just check that you’re getting a vegetarian version, if needed!)
More Ways to Serve Vegetarian Meatballs
The world is your oyster…er, meatball, because there are no limits to ways you can use these meatballs.
There’s the obvious, spaghetti and meatballs. I love using my homemade tomato sauce, tossing it with perfectly al dente noodles, and placing the meatballs on top. A delicious, flavorful dinner!
You can also use these meatballs to make a meatball sub – the best with a high-quality baguette. Or turn them into meatball sliders.
Make a meatball flatbread pizza (and add burrata?! well, I won’t stop you!)
Mix and match and enjoy the heck outta them!
Frequently Asked Questions
Honestly, it’s hard to do so. Using a food processor is the easiest way to get the right texture and make sure the ingredients are mixed. You might be able to use a blender if you blend the ingredients in batches and mix it by hand, but I cannot guarantee those results.
If you can’t find a vegan or vegetarian version of Worcestershire sauce, just use soy sauce in its place.
Yes, you can! The exterior just won’t get quite as crispy as when fried. I’ve included baking instructions in the recipe card notes below.
I haven’t tried it myself so I can’t be certain, however, I would recommend using a flax egg or egg replacement to make these egg-free. Let us know if you give it a try!
More Classic-turned-Vegetarian Recipes to Love
- Healthier Vegetarian Shepherd’s Pie
- Spinach Ricotta Lasagna
- Individual Vegetarian Pot Pies
- Vegetarian Tater Tot Hot Dish
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Super Savory Vegetarian Meatballs
Ingredients
- 1 – 1 ½ Tablespoon extra-virgin olive oil
- ½ cup yellow onion, roughly diced
- 2 cups mushrooms, sliced
- 3 garlic cloves, roughly chopped
- 1 15- oz. can chickpeas, drained and rinsed
- ½ cup sun-dried tomatoes, julienned*
- 1 tsp fine sea salt
- ¼ tsp white pepper
- 1 Tablespoon Italian blend herbs
- 2 Tablespoon vegetarian Worcestershire sauce
- 1 cup panko
- 2 eggs, whisked
- Olive oil, or a flavorless oil, for frying
Instructions
- In a large skillet, heat olive oil over medium heat. Add onion and cook for 2 minutes. Add the sliced mushrooms, cook for an additional 5-7 minutes until brown and tender, and the water has evaporated from them. With 2-3 minutes remaining with the mushrooms, add the garlic. Remove from heat and set aside to cool.1 – 1 ½ Tablespoon extra-virgin olive oil, ½ cup yellow onion, 2 cups mushrooms, 3 garlic cloves
- In a food processor, add chickpeas, sun-dried tomatoes, sea salt, white pepper, Italian herb blend, and Worcestershire sauce. Pulse 2-3 times until a very coarse mixture forms.1 15- oz. can chickpeas, ½ cup sun-dried tomatoes, 1 tsp fine sea salt, ¼ tsp white pepper, 1 Tablespoon Italian blend herbs, 2 Tablespoon vegetarian Worcestershire sauce
- Add mushroom mixture and continue pulsing as a more uniform, yet still slightly coarse, mixture forms.
- Add the panko breadcrumbs and pulse until incorporated. Taste test and add additional salt as needed. Transfer the mixture to a bowl and stir in whisked eggs until fully incorporated.1 cup panko, 2 eggs
- Optional: you can place the mixture in the fridge for 15 minutes if it seems too warm, depending on how cooled your mushrooms were. Using your hands, form and roll 1 – 1 ½ inch meatballs; creating approximately 20-24 balls.
- To pan-fry, coat a heavy-duty skillet (I like to use cast iron) in approximately ¼ inch of flavorless oil or olive oil, and heat over medium heat. Add the meatballs to the heated oil, being sure to not crowd the pan. Cook 1-2 minutes on each side, until golden brown. You may need to gently turn the meatball from underneath so the outside layer doesn’t stick on the first side. Continue cooking in batches until all meatballs are cooked.Olive oil
- Serve with your favorite tomato sauce as desired, or in your preferred recipe.
Notes
Video
Nutrition
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
This post was originally published in February of 2018; the text and photos were updated in January of 2020 for clarity.
Liz
Girl I am with you on the busyness! There is always just SO much to do! I’ve loved seeing your Super Bowl peeks this week— it’s going to be a crazy weekend, that’s for sure!
Becca
Oh my goodness, yes! It’s so crazy!
Melissa Griffiths
Life has been crazy here, too – just moved into the house we’ve been building for 2 years and it’s not even done yet. I feel you, girl! These meatballs are gorgeous and perfect for meatless Monday!
Becca
Wow, yes, that definitely sounds busy! Good luck getting settled! And thank you! 🙂
Laura Martinez-Robinson
I made the vegetarian meatballs with chickpeas. They were lovely.
I made the mistake by putting the meatballs in my tomato sauce and they fell apart.
Tip! Just pour the sauce over them when you are about to serve them
Becca
I’m glad you enjoyed them – thanks for the tip!
Marissa
Hi! I made these and the flavor was amazing! I did the frying option for a nice crisp outside.
The middle was still a little soft/mushy. Is there something I can do to fix that or is that just how they are?
Either way they’re great and I will make them again!
Becca
Hi Marissa! I’m glad to hear you enjoyed the flavor! The middle is on the softer side. A few things that might make it more so: were your sun-dried tomatoes in oil? What size were your eggs? You could add a bit more panko next time (or a couple tablespoons of flour) to make them more firm, just be careful to not add too much as they could do the opposite and dry out.
Elizabeth Kennedy
These were so tasty! The kids loved them. I fried them, and made them a bit smaller to max on the crunchy surface area after the first batch. Great flavour and texture! I am going to saute the leftovers in bbq sauce for lunch today and i might eat lunch at 9 am because i cant stop thinking about it.
Becca
Haha that made my day – thanks, Elizabeth! I’m so glad to hear you enjoyed them! 🙂
Sara Beck
These are so tasty! I love having a vegetarian meatball recipe that doesn’t rely upon Beyond “meat”. I ended up adding an extra egg, because my balls were a bit too crumbly, my eggs must be a little small!
Becca Mills
Thank you so much, Sara! Agree, I’d rather just stick with the veggies 🙂
jacynthadiva
hello, is there any substitue for the chickpeas??, your recipe looks so good but there is no chickpeas in my country 🙁 its not common.
Becca Mills
Hi! You could try substituting canned or dried and cooked black beans or cannellini beans. You might be able to use cooked lentils, too, however, I haven’t tested any of these substitutions myself. Let me know if you give it a try!
Mari
Hi there,
Thinking about serving these for Christmas for my vegetarian son and as a side for everyone else. Would you recommend making them ahead of time and refrigerating or freezing? I’m also thinking of serving with a Swedish meatball sauce.
Becca Mills
Hi Mari! Yep, you can make them ahead of time. If freezing, I recommend letting them cool completely, then freezing them on a baking sheet first. Then, once they’re frozen, transfer them to a container (similar to cookie dough, this helps keep them separate and not freeze together). Thaw them in the fridge overnight and reheat in the oven. The fridge will work, too, I would also reheat them in the oven as to not over-fry them. Let me know how they turn out – Swedish meatball sauce sounds delicious!
Kari Klingsporn Hitterdal
I made these recently and LOVED them! I want to ale them for an upcoming event, but my friend is vegan. Do you think they will work if I omit the egg?
Thanks!
Becca Mills
Hi Kari – so glad to hear you loved them! I’m not sure it would work omitting the eggs completely because they do help bind them together. I’d recommend trying it with a flax eggs or Bob’s Red Mill’s egg replacer instead to make them vegan. I haven’t tried either in this recipe though, so I can’t say for certain. Please let us know if you give it a try!
Sam
Absolutely LOVEEEEE this recipe and it’s so so tasty!! The only thing I do differently is throw the meatballs in the oven for an additional 20 min at 400 degrees. I find only pan frying the inside is too soft for my liking, but I love the extra heartiness the oven provides. We make this meal weekly, it’s packed with great ingredients!
Becca Mills
Yay! I’m so glad to hear! Thanks, Sam, and I love the tip about the extra baking time!
Alex
Can I replace all or half of the mushrooms for zucchini or something else?
Becca Mills
Hi Alex! I haven’t tried replacing them before so I don’t know. I don’t recommend replacing all of the mushrooms or you’ll lose a lot of the umami flavor and they’ll be quite bland (this could be the same for even just half). To use less, you could try adding more chickpeas/sun-dried tomatoes in place of mushrooms to keep some savoriness in place. If using another veggie, keep it low-moisture or the mix will be too wet (zucchini probably won’t work because of this). Again, I can’t say for certain because I haven’t tested any of these methods. Let us know if you try, good luck!
Marie
This was absolutely delicious and SO filling. I accidentally used smoked sun dried tomatoes but it actually added a delightful flavor to the meatballs. I will be making again.
Becca Mills
Oh yum, I’ll have to seek out some smoked sun-dried tomatoes next time, I bet that had great flavor. Thanks for the tip, Marie, and for leaving your review!
Dennis
Wow! These are absolutely amazing!!
Becca Mills
I’m so glad to hear you loved them! Thanks, Dennis!
Kim
These are really delicious! I love them with good tomato sauce, and they are also good leftover and heated up on top of a salad.
Becca Mills
Love it! Thanks so much for sharing, Kim!