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Hearty and filling Vegan Meatballs made with nourishing ingredients like chickpeas, mushrooms, and walnuts for the plant-based Italian dinner of your dreams! Gluten-free option and kid-friendly. These freeze beautifully, too! Serve with spaghetti and your favorite red sauce for the perfect weeknight dinner.

We’re makin’ meatballzzzz!
I adore my Vegan Lasagna and Baked Spaghetti but meatballs just hit different, ya know? So savory and nostalgic and all kinds of delish.
Considering my meat and potato loving husband eats like ten per sitting, I like to make a double batch so we can have plenty of leftovers and some to freeze for lunches.
Bean balls, vegetarian meatballs, plant based meatballs…whatever you call ’em, know that these gems will hit the dinner jackpot every time!
Ingredients
- Flax: we’re making a “flax egg” to bind the mixture together. You can also use a real egg if you’re not vegan.
- Walnuts: toasted for delicious nutty flavor and crunchy texture. No one wants a mushy meatball!
- Mushrooms: for that meaty texture and an additional flavor boost.
- Onion and garlic: essential for flavor town!
- Beans: you can use pinto beans or chickpeas here, which make up the base of this recipe.
- Italian seasoning: n easy blend to season the meatballs. You could also use a mixture of dried oregano and basil if you don’t have Italian seasoning on hand.
- Nutritional yeast: I love adding this for cheezy flavor, but you can leave it out if it’s not in your pantry.
- Breadcrumbs: these are essential to help the meatballs hold their shape and stick together. I like panko the best! Italian-style adds extra flavor but plain breadcrumbs work just fine.
- Marinara: go with a marinara you love for serving. My favorites are Rao’s, Vero Gusto or Kirkland. I look for high-quality ingredients like plenty of extra virgin olive oil and onions and no added sugar.
How to make

Bake mushrooms and walnuts at 350F for 10 minutes.

Pulse garlic and onion in food processor. Add beans, seasoning, nutritional yeast, mushrooms and walnuts.

Dump mixture into a bowl and stir in flax mixture and bread crumbs. Roll mixture into 20 balls.

Place on baking sheet and bake for 20 minutes. Flip and bake for another 20 minutes.
How to store
Store leftover meatballs separately from noodles and sauce in an air tight container for up to five days in the refrigerator.
I simply reheat them in the microwave with sauce and noodles when I’m ready to eat them.
How to freeze meatballs
These freeze really well. Line a baking sheet with parchment paper and place leftover meatballs on the sheet in an even layer.
Freeze and then transfer frozen balls to a baggie and freeze for up to three months.
To reheat, place them in the refrigerator overnight or reheat from frozen in the microwave.
Delish serving ideas

Dinner is calling!
I hope you’re as obsessed with these meatballs as I am!
I’d be super grateful if you’d take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you’ll crave!
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Healthy Vegan Meatballs with Chickpeas
-
Prep Time:
15 min -
Cook Time:
40 min -
Total Time:
55 minutes -
Yield:
20 meatballs 1x -
Category:
Main Meals -
Method:
Oven -
Cuisine:
Italian -
Diet:
Vegan
Description
Hearty and filling Vegan Meatballs made with nourishing ingredients like chickpeas, mushrooms, and walnuts for the plant-based Italian dinner of your dreams! Gluten-free option and kid-friendly. These freeze beautifully, too! Serve with spaghetti and your favorite red sauce for the perfect weeknight dinner.
Instructions
- Preheat oven to 350F. Place walnuts and mushrooms on lined/sprayed baking sheet and bake for 10 minutes. Once done, remove from oven and leave oven on.
- Combine flax and water in a small bowl, stir, and set aside.
- Place garlic and onion in food processor and pulse a few times until chopped. Add beans, Italian seasoning, nutritional yeast, salt, pepper, and cooked mushrooms and walnuts (they will be hot, that’s okay) and pulse until everything is chopped and mixture will hold together. There should be some texture– it shouldn’t look pureed.
- Dump mixture into a bowl and stir in flax mixture and bread crumbs.
- Roll mixture into 20 balls (a bit larger than a golf ball). Place on baking sheet and bake for 20 minutes. Flip and bake for another 20 minutes. Serve with pasta and marinara, if desired.
Notes
TO FREEZE: Line a baking sheet with parchment paper and place leftover meatballs on the sheet in an even layer. Freeze and then transfer frozen balls to a baggie and freeze for up to three months.
To reheat, place them in the refrigerator overnight or reheat from frozen in the microwave.
Keywords: vegan meatballs, bean balls, vegan spaghetti and meatballs
Recipe by Alexis Joseph of Hummusapien™. Photos by Eat Love Eats.