Meatlessballs, are another crowd pleaser that you can proudly serve to anyone!

Especially to friends and family who are transitioning, or even those who don’t (yet!) eat a plant based diet.  My family is used to getting together and celebrating over an italian feast, and for my Dad, that always included meatballs.  He went fully plant based earlier this year though, and I wanted to make him a replacement to reinforce the fact that he really isn’t missing out on anything with his new diet and lifestyle.

I ended up modifying a recipe I had by Jennifer Schmoo for stuffed cabbage.  The cabbage filling was always very tasty and had a good texture too it, but it crumbled easily, and didnt’ stay together outside of the cabbage.  I still thought that would be a good base for the meatlessball recipe though, and after some experimenting I added some flax seed and other spices and flavors that are usually found in a traditional meatball.

I think they worked out pretty well, and my dad loves them!  I don’t normally try to emulate meat in my recipes and dishes, but there is definitely a place for that when you are helping someone transition to a plant-based diet, or need to make something for people who don’t (yet!) follow a plant based diet and lifestyle.

Plus, these meatlessballs totally stand on their own!  They are delicious, made with only wholesome ingredients, and add a little bulk to salads, zucchini noodles, bean pastas, and pita sandwiches loaded with a rich and delicious tomato sauce.

Give them a try, you will not be disappointed!

Veggie Meatballs
Recipe type: Dinner
Prep time:
Cook time:
Total time:
Serves: 4-6
  • 2 tbsp ground flax seed
  • 5 tbsp water
  • 1 cup walnuts
  • 1 cup cooked brown rice
  • 1 cup cooked or canned chick peas drained and rinsed
  • 1 cup oat flour
  • 2 tsp garlic powder
  • 1 tbsp Italian seasoning
  • 1 tsp red pepper flakes
  • 4 tbsp Braggs liquid aminos or low sodium soy sauce
  • 1 medium onion chopped
  1. Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.
  2. Combine the ground flax seed and water in a small bowl and set aside.
  3. Place the walnuts in a food processor and process into tiny bits. Pour the walnuts into a large bowl and set aside.
  4. Then, process the garbanzo beans and brown rice with the food processor until a course mash forms.
  5. Add the mash to the walnuts and then add the oat flour, garlic, Italian seasoning, red pepper flakes, liquid aminos, onion and the flax seed water mixture.
  6. Mash the mixture together with your hands until everything is mixed well and will stick together.
  7. Form the mixture into 12 meatballs and place on the pan.
  8. Bake for 30 minutes or until the meatballs are a slight golden brown.
  9. Remove from the oven and they are ready to eat!

Here’s a shot of all the ingredients before we mix it all up.

The meatballs on the pan straight out of the oven!


The one thing to be careful of, is to only add the tomato sauce when you serve them. Once they are smothered in sauce they become fragile, and will break apart easily.  To avoid ending up with a meatless ragu type sauce, we transport the meatlessballd dry, and let everyone ladle their own steaming hot tomato sauce over the top after they are on the plate.

We have even made them at home into meatlessball sandwiches, which are a total treat!  Put a couple in an ezekiel pita, with a thick tomato sauce and some basil.  Or try our favorite, over zucchini noodles with tomato sauce.  Very tasty!

I hope you enjoy them as much as we do!

Next to red lentil pasts over steamed broccoli, and topped with nutritional yeast.

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