I Can’t Believe they’re Vegan Meatballs

You don’t have to be Vegan to love these meatballs. Everyone goes crazy for them. Call them “no meatballs”, with a taste so much like meat, you won’t miss it. They’re Paleo, Vegan, free of eggs, beans, soy, flour, grains, and breadcrumbs. They’ve got that “Mamma Mia” Italian flavor, without any cheese. What’s in them, you may ask? Aha! I’ll tell you. They’re made with high-protein nuts, chia seeds, protein powder, vegetables, and other magical hunt-and-gather ingredients. Serve with the tomato sauce below. Or if you’re intolerant to Nightshades, try serving them with Zucchini Spaghetti and No-Tomato Sauce.  Zoodles are easy to make with a vegetable spiralizer or a mandoline slicer. Yield: 24 meatballs and sauce to cover. Serves 4 persons.

PS – Here’s another great meatball article from Olivia Rose at MyKingCook.comQuick & Easy Ways to Make Meatballs, and 15 Best Meatballs Recipes)

Vegan Meatballs



    Sauté for the Balls:
  • 2 tablespoons coconut oil
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped or crushed
  • 1/2 pound mushrooms, coarsely chopped
  • 1/2 cup diced celery
  • 1/4 sweet potato, or 1 carrot, grated
  • Vegan Meatball Mix:
  • 1/2 cup nuts (almonds, walnuts, sunflower seeds, or pecans) soaked and dried, if possible
  • 3 tablespoons melted) coconut butter
  • 1 tablespoon lemon juice
  • 2 1/2 tablespoons nutritional yeast
  • 1 tablespoon onion flakes
  • 2 teaspoons apple cider vinegar
  • 1 1/2 tablespoons dry seaweed flakes (Hiziki or Wakame)
  • 2 tablespoons your favorite protein powder
  • 2 tablespoons liquid coconut aminos
  • 1/2 teaspoon unprocessed salt to taste
  • 1/4 cup diced parsley
  • 1 teaspoon ground mustard
  • ¾ teaspoon fennel seed, ground in a mortar & pestle
  • ½ teaspoon crushed rosemary
  • ½ teaspoon ground sage
  • Pinch cayenne
  • 2 tablespoons coconut flour
  • 2 tablespoons chia seeds
  • Tomato Sauce:
  • 2 tablespoons olive oil
  • 1/2 medium onion, chopped, about 1 cup
  • 2 garlic cloves, minced
  • 1 28-ounce can organic crushed tomatoes, in a BPA-free can or glass
  • 2 tablespoons fresh chopped basil, or 1 teaspoon dry
  • 1 teaspoon dry oregano
  • 1 tablespoon nutritional yeast
  • 1 teaspoon coconut aminos
  • 1/4 cup sweet potato, grated
  • Unprocessed salt and pepper to taste


    Sauté for the Balls:
  1. Preheat oven to 350°F. Cover 2 large baking sheets with parchment paper.
  2. In a large non-stick skillet, melt oil over medium heat. Add onions and garlic. Sauté 2-3 minutes until they begin to soften. Add mushrooms and sauté 4-5 minutes, stirring occasionally. Cook all the veggies uncovered so they release their liquid. Add celery, and sauté a few more minutes. Add grated sweet potato and sauté. Remove from heat and set aside.
  3. Vegan Meatball Mix:
  4. Meanwhile in a large mixing bowl or food processor, add all remaining ingredients. Mix well. The trick to a perfect texture is to have everything mixed evenly. But you also want some interesting texture similar to meat. It's easy to over mix, especially with a food processor.
  5. Add the sautéed veggies last and mix briefly. Mix until you LIKE the texture. Now set the mixture aside and allow to set for 5-10 minutes. The chia and coconut flour will absorb moisture, and you’ll be able to form balls.
  6. Using your hands, form 1-inch balls and place them on the baking sheet.
  7. Bake for 30 minutes until crispy on the outside and soft in the middle.
  8. Tomato Sauce:
  9. In a large non-stick skillet over medium heat, add olive oil. Saute the onion and garlic 4-5 minutes until they soften. Add grated sweet potato and sauté until it begins to soften. Add all the remaining ingredients: tomatoes, basil, oregano, nutritional yeast, coconut aminos, salt, and pepper to taste.
  10. To Serve:
  11. Pour 2/3 of the sauce onto a serving platter. Place the meatballs in the sauce.Top with the remaining sauce, Garnish with parsley. Serve these meatballs plain or with your favorite noodles, such as Zoodles!

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