if you have never tried making meatless meatballs this is your sign to give it a go! made with soy-free tofu, breadcrumbs, and seasonings the are so delicious. simmer them in a sauce and they are going to be a hit in your house.
these vegan meatless meatballs are so easy to make. you just throw everything into a food processor, roll it into balls, and then you can pan fry them! you can also bake them but in my house growing up our meatballs were usually pan fried and then simmered in sauce. the base recipe of this without the sauce is delicious and then you can enjoy them with anything you like.
The Ingredients
- Soy-Free Tofu or Super Firm Tofu: there are two ways you can make this recipe! Keep it completely soy free by using a soy free tofu, I like Big Mountain Foods Fava Bean tofu or you can use super firm tofu. Both ways will come out delicious. I decided to use the fava bean tofu because it has more protein.
- Breadcrumbs: these help to work as a binder within the mixture. Use any type you like or need for dietary preferences. I personally like a regular fine breadcrumb.
- Egg Replacers: I like to use Bob’s Red Mill egg replacer but you can also use a flax egg here. The Bob’s Red Mill has a nice smooth texture which I personally prefer for this recipe.
- Vegan Parmesan: I used a little piece of the Violife parmesan but you can also use vegan grated parmesan. This adds some saltiness and flavor to the meatless meatballs.
- Seasonings: I keep it simple with onion powder, garlic powder, parsley, salt, and black pepper.
- Olive Oil: you need an oil to pan fry the meatless meatballs in. You can use any neutral oil you like. If you prefer to keep these oil-free then you can bake them or air fry them.
- Onion: sauté the onions in the oil before adding the meatballs in sauce in. This helps to add in extra flavor.
- Tomato sauce: don’t tell my mom and grandma that we are using jarred tomato sauce. To be fair we are going to use Rao’s which is one of the best out there. But of course if you want to make homemade tomato sauce you totally can.
How to Make Meatless Meatballs
The process for making these is so easy. You will just break the tofu into pieces. Place it into a food processor. Then you will add in the breadcrumbs, seasonings, and vegan parmesan. Pulse until it forms a mixture that can hold it’s shape. From there you can roll it out into meatballs. In a pan add some oil, sauté the onions for a few minutes. Add in the meatballs and cook until browned. Pour in your favorite tomato sauce and then let them simmer for 10 minutes. When they are done top with more vegan parmesan and you are all done!
What Can I Eat These With?
There are so many fun ways to enjoy these meatless meatballs. Of course you can enjoy them with pasta. I also love eat meatballs with a simple side salad (lots of red wine vinegar so yummy!) They are a great addition to any meal. It would also be fun to make meatball subs with them. There are so many great ways to use these. Another fun thing my mom always does with leftover meatballs is uses it in her lasagna!
More Flavor Variations
You can enjoy these meatless meatballs in so many ways. You can toss them in buffalo sauce or barbecue sauce. These would also be great as a replacement for Swedish meatballs. I also shared a recipe a few years ago for Peanut Ginger Meatballs that are so delicious. Feel free to get creative and enjoy them however you like.
More Meaty Recipes
Meatless Meatballs FAQ
- How long do these last in the fridge? Up to 4 days.
- How do I reheat these? In the microwave or in a pan.
- Can I freeze these? Yes, just freeze them after browning don’t put them in a sauce.
- Are these soy free? Yes, as long as you use the soy free tofu.
- Are these nut free? Yes, as long as your vegan cheese isn’t nut based.
- Are these gluten free? They can be as long as you use gluten free breadcrumbs.
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Vegan Meatless Meatballs
Equipment
Ingredients
- 1 package (12 ounces [340g]) soy free tofu
- 2 egg replacers
- 1 scant cup (70g) breadcrumbs
- ½ ounce (14g) vegan parmesan, plus more for grating on top
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley flakes
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ sweet onion (about 2 ounces/65g) thinly sliced
- 1 cup (250g) tomato sauce
Instructions
- Prepare the egg replacer by following directions on the package. Once it is thickened add it into a food processor along with the tofu (break it up into big pieces with your hands), breadcrumbs, seasonings, and vegan parmesan. Pulse until it forms a mixture that can be rolled into a meatball.
- Scoop about 1 heaping tablespoon of the filling into your hand and roll it into a ball. Repeat until all are made.
- Pour the oil into a large pan and sauté the thinly sliced onion for 3 to 5 minutes over medium heat until it becomes fragrant. Add in the meatballs and pan fry each side for about 5 minutes until they become browned. I like to do at least 2 sides of the meatball.
- Pour in the tomato sauce along with ¼ cup (60ml) of water. Let the meatballs cook in the sauce for another 10 minutes.
- Grate extra vegan parmesan on top if you like and enjoy.
Video
Notes
- Soy Free tofu is fava bean tofu from Big Mountain foods
- Egg replacers is Bob’s Red Mill
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