Easy Vegan Meatballs

Where is spring?! Seriously. I've never talked this much about the weather in my life. But it's honestly consuming me. I can't get over the fact that Rhys and I had a picnic with our friend last Friday where I WORE SHORTS and it snowed the past two days. SNOW. It's mid April...not mid February! I'm accepting the fact that I am now *that* person who constantly stalks the weather channel, checks the weather app on my phone maybe more than Instagram, and starts every conversation with "can you believe this crazy weather lately?". 

What's happening to me?! 


But I always try to find the silver lining in things and the silver lining to this crazy long winter is veggie meatballs. Comfort foods have been sounding extra good lately and I couldn't shake spaghetti and meatballs off my mind. 

Spaghetti and meatballs have always been the ultimate comfort meal. The carby noodles, the Italian seasoned sauce that makes the whole house smell amazing, the Frank Sinatra music playing in the background (just me?)....ahhh what's not to love?! 


We make pasta often, but it's usually a pretty simple meal. Pasta noodles, some chopped veggies, and sauce. Done and done. While this classic combo always sounds good, I wanted something a little more. I wanted meatballs. Except without the meat. Vegballs! For a weeknight meal, I need something that comes together quickly. Veggie meatballs that I can essentially make in the food processor, form into balls, and bake in the oven. Done and done


These meatballs come together lickity split and provide the right amount of hearty "meatiness" that you want out of a spaghetti dinner. The base of these meatballs are made with chickpeas, walnuts, and oats, fresh onion and garlic to add a punch of flavor, and seasonings that you might find in a traditional recipe. It's a great way to add some good plant-based protein to your meal, too! I'm thinking for the next batch, I might serve them over polenta and top with sauce and vegan parm. YUM! 

I'm keeping my fingers crossed that the weather get's it's act together but until then, you can find me over here eating these easy vegan meatballs. Aaaand if it ever does warm up (for more than a day), you can still find me over here eating these easy vegan meatballs ;) 


Easy Vegan Meatballs

| Yields 16-22 depending on the size


  • 3 Tbsp ground flaxseed meal + 6 Tbsp water
  • 1 can chickpeas, rinsed and drained 

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 1/2 cup walnuts (toasted preferred)

  • 1/2 cup old fashioned oats

  • 1.5 tsp dried parsley

  • 1.5 tsp oregano  

  • 1 tsp dried basil

  • 2 tsp chili powder

  • 1 Tbsp liquid aminos OR soy sauce / Tamari

  • Salt/pepper to taste


  1. Preheat the oven to 450 degrees (F). 
  2. Mix together the ground flaxseed meal with water in a small bowl. Let sit for 5- 10 minutes until it has thickened and gelled. 
  3. In a food processor pulse together the chickpeas, onion, garlic, walnuts, and oats until it forms a coarse meal. Be careful not to over mix. You should still see a few small chunks. 
  4. Transfer the mixture to a large bowl and add in the flax "eggs", spices, liquid aminos, and salt & pepper. Mix together with a spoon until well combined. Taste the mixture (that's an advantage of making veg meatballs!) and add/adjust seasonings to your taste preference. 
  5. Form the mixture into meatballs with your hands and place onto a greased or parchment-lined baking dish. The mixture might seem a little soft when you are rolling them - that's ok! They will be a bit crispy on the outside and a little softer on the inside.  
  6. Bake the meatballs in the 450 degree oven for 20-25 minutes, turned over halfway through.  They will be golden and slightly crispy on the outside when they are done. 
  7. Enjoy!