Author: These easy vegan meatballs are hearty, flavorful, and packed with protein. Made with pantry-friendly TVP (textured vegetable protein), they bake up tender and meaty with lightly crisp edges. Perfect for spaghetti, meatball subs, bowls, or appetizers, and they freeze beautifully for meal prep.
I know "textured vegetable protein" doesn't exactly sound appetizing. But hear me out: this inexpensive pantry ingredient makes the BEST vegan meatballs. Unlike a lot of vegan meatball recipes made with beans or lentils (which can sometimes turn out mushy) or pricy store-bought vegan ground (which isn't always very healthy), TVP creates a chewy, hearty, meaty texture that gets crispy on the outside while staying tender in the middle. Plus, it's shelf-stable, high in protein, and made from just one ingredient: soy flour. I always keep a bag in my pantry for recipes like this and my reader-favorite Vegan Breakfast Sausage Patties. If you are new to TVP, don't be afraid to try it! It is so convenient and delicious.
Why These Vegan Meatballs Are the Best EVER
- Amazing meaty texture: TVP gives these meatballs a hearty, chewy texture without needing expensive store-bought vegan meat.
- Budget-friendly: These homemade vegan meatballs are cheaper than packaged vegan meatballs or plant-based ground.
- Protein-packed: TVP is naturally high in protein, making these meatballs hearty and satisfying.
- Made with pantry staples: No special vegan meats required. Just simple ingredients you can keep on hand.
- Perfect for meal prep: They freeze beautifully and reheat like a dream too.
Ingredients for Vegan Meatballs
- Olive oil: Or use broth or water for an oil-free version.
- Yellow onion and garlic: Chop the onion finely and mince or press the garlic so it blends seamlessly into the meatball mixture.
- TVP granules: You can find these in the health food section of your grocery store, in health food stores, or you can buy them online.
- Broth: Vegan beefless broth gives the richest flavor, but mushroom or vegetable broth also works well.
- Soy sauce: Use tamari for a gluten-free version.
- Nutritional yeast: For savory depth and a little cheesy flavor.
- Seasonings: Dried basil, whole fennel seeds, and black pepper.
- All-purpose flour: Helps bind everything together. Use an all-purpose gluten-free flour blend if needed.
How to Make Vegan Meatballs
- Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened and lightly golden.
- Hydrate the TVP: Stir in the TVP, broth, and soy sauce. Bring to a simmer, then cover and cook until the liquid is absorbed and the TVP softens.
- Season and Bind: Remove from heat and stir in the nutritional yeast, basil, fennel seeds, and black pepper. Add the flour and mix until a dough forms that holds together when pressed. If the mixture feels too wet, add another tablespoon of flour. If it feels dry, add a splash of broth or water.
- Shape the Meatballs: Let the mixture cool slightly, then roll into meatballs about 2 tablespoons each. A cookie scoop works well for evenly sized meatballs.
- Bake: Place the meatballs on a parchment-lined baking sheet and lightly brush or spray with oil. Bake at 400°F for 30 to 35 minutes, turning them a few times during baking, until browned and firm on the outside.
- Use: Add tp marinara sauce and serve over pasta, use them in a vegan meatball subs, enjoy them as an appetizer, or munch on them straight from the pan.
Tips and Variations
- Don't skip the resting time: Letting the mixture cool slightly before rolling makes it much easier to shape and helps the meatballs hold together better.
- The mixture should feel like cookie dough: If it's too wet, add another tablespoon of flour. If it's too dry or crumbly, add a splash of broth or water.
- Wet your hands: The mixture can be a little sticky while shaping, so lightly damp hands make rolling much easier.
- Bake before simmering in sauce: For the best texture, bake the meatballs first so they hold together nicely, then simmer them in marinara.
- Air fryer option: Air fry at 370°F for 18 to 24 minutes, shaking a few times during cooking, until browned and firm.
Ways to Serve Vegan Meatballs
These vegan meatballs are so versatile! Here are a few of my favorite ways to serve them:
- With spaghetti and marinara
- Stuffed into meatball subs with melty Vegan Mozzarella
- Served as an appetizer with dipping sauce (try my Vegan Grape Jelly Meatballs)
- Tossed into pasta bake
- Added to grain bowls
- Paired with Garlic Mashed Potatoes and Vegan Mushroom Gravy
Storage and Freezing
- Fridge: Store leftover vegan meatballs in an airtight container in the fridge for up to 4 days.
- Freezer: Let the meatballs cool completely, then freeze them in a single layer before transferring to a freezer-safe bag or container. Freeze for up to 3 months.
- Reheating: Bake from frozen at 375°F for 15 to 20 minutes until heated through, or simmer directly in sauce during the last few minutes of cooking.
If you try this vegan meatballs recipe, let us know by leaving a comment and rating it. I'd love to see what you made. Share your creation in the It Doesn't Taste Like Chicken Community (this is where we're all hanging out now!) or tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Meatballs (Easy, Protein-Packed & Perfectly Meaty)
These easy vegan meatballs are hearty, flavorful, and packed with protein. Made with pantry-friendly TVP (textured vegetable protein), they bake up tender and meaty with lightly crisp edges. Perfect for spaghetti, meatball subs, bowls, or appetizers, and they freeze beautifully for meal prep.
Servings: (about 12 meatballs)
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Ingredients
- 1 tablespoon olive oil, (plus more for brushing or spraying)
- 1 yellow onion, chopped
- 4 cloves garlic, minced or pressed
- 1 cup dry TVP granules, (also called textured vegetable protein)
- 1 cup vegan beefless broth, mushroom broth, or vegetable broth
- 2 tablespoons soy sauce
- 2 tablespoons nutritional yeast
- 1 tablespoon dried basil
- 1 teaspoon whole fennel seeds
- ½ teaspoon black pepper
- ½ cup all-purpose flour
Instructions
- Prep the oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
- Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook for about 4-5 minutes until softened and just beginning to brown.
- Hydrate the TVP: Stir in the TVP, broth, and soy sauce. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 5-10 minutes, stirring often, until the TVP is softened and all of the liquid is absorbed.
- Season and bind: Remove from heat. Stir in the nutritional yeast, basil, fennel seeds, and black pepper. Add the flour and mix very well until a dough forms that holds together when pressed. If the mixture feels too wet, add a little more flour 1 tablespoon at a time. If too dry, add a broth or water 1 tablespoon at a time.
- Shape the meatballs: Let the mixture cool slightly, then scoop about 2 tablespoons (30 g) and gently roll into meatballs. A cookie scoop works great for even sizing. If the mixture sticks, lightly wet your hands before rolling. Place on the prepared baking sheet and repeat with the remaining mixture to make about 12 meatballs.
- Bake: Lightly brush or spray the tops with oil. Bake for 30-35 minutes, turning the meatballs 2-3 times during baking, until browned, firm on the outside, and cooked through.
- Serve: Serve hot with pasta and marinara, in meatball subs, in bowls, or as an appetizer with your favorite dipping sauce.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Let the cooked meatballs cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe container or bag and freeze for up to 3 months.
Reheating from frozen: Bake from frozen at 375°F (190°C) for 15 to 20 minutes, or until heated through. You can also warm them directly in sauce during the last 10 minutes.
Simmering in sauce: For best texture, bake the meatballs first so they hold together well, then add them to sauce in the last 5 to 10 minutes.
Gluten-free option: Use tamari instead of soy sauce and swap in a good all-purpose gluten-free flour blend. The texture may be slightly softer depending on the blend used.
Oil-free option: Sauté the onion and garlic in a splash of water or broth instead of oil. Bake the meatballs on parchment or a silicone baking mat.
Air fryer method: Preheat your air fryer to 370°F (188°C). Place the meatballs in a single layer and lightly spray with oil. Air fry for 18 to 24 minutes, shaking 2 - 3 times, until browned and firm.
Nutrition
Serving: 1 serving (about 3 meatballs) | Calories: 205kcal | Carbohydrates: 26g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 743mg | Potassium: 201mg | Fiber: 6g | Sugar: 5g | Vitamin A: 135IU | Vitamin C: 3mg | Calcium: 120mg | Iron: 5mg
Sophia says
This was great and my fussy husband even liked it. I didn't have fennel so used half the amount of anise but will try more because we liked it.. Add another healthy alternative to our diet. THANKS SO MUCH.😉
Sam Turnbull @ It Doesn't Taste Like Chicken says
I'm so happy you both enjoyed them!! Thank you for the review Sophia 🙂
Heather A Miller says
I wanted to try this recipe with sunflower Hache instead of TVP. Have you ever used it? I wanted to stay away from ultra-processed products. Just wondering if it would be the same amount. Thank you for any help. Just bought your cookbook. I have loved everything I've made so far. Thank you for sharing your wisdom!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Heather, I have never heard of sunflower hache, but from the looks of it, it should work similarly. You may need to adjust the liquid and seasoning amounts. If you give it a try, let us know how it turns out! Oh also, TVP usually only has one ingredient, soy flour, so it is not usually considered a hyper processed food, but of course, cook with the ingredient you prefer 🙂
Judy M says
These look excellent! Much cheaper than what I see in the store.
Can we leave out the fennel? We don’t like it. Is there another spice we could add instead?
Also, I can’t eat wheat at all and the oat flour has a lot of carbs. Would almond flour work? Coconut flour? How about oat fiber?
Thank you very much.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Judy, yes you can leave out the fennel if you are not a fan. You could try caraway seeds, dried rosemary, or just omit it. Other flours will work in this recipe but just note that it will make the meatballs very tender and it may not hold together as well. Enjoy!
Judy M says
Hi Sam, I really appreciate your reply.
I’ve been thinking about this all week. What if I use flax eggs instead of wheat flour? What quantities do you think might work? You are so skilled that I thought I would ask.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Judy, to help the meatballs hold together, I recommend using almond flour for a low-carb, gluten-free option. You can also add 1 tablespoon of ground flaxseed to help bind them. Make sure the TVP absorbs enough liquid and the dough is sticky. Gently handle the meatballs to prevent them from falling apart. Hope that helps!
Catherine Gibson says
I used gluten free flour and added a generous spoonful of flaxseed meal which helps stick them together. Yum!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Perfect! So happy you enjoyed them and thank you for sharing your substitution tips 🙂
Serena says
I'm Italian and we don't actually have this dish in Italy but I tried it anyway and it didn't disappoint 😀
My parents also loved it!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh good to know! So happy you enjoyed it!
Barbara says
Absolutely gorgeous. We all loved this recipe. Thank you so much Sam, you are a genius and an inspiration.
Christina Parker says
Super easy to make. I only added one tablespoon of soy sauce and it still tasted great. Highly recommend .
Jess @ IDTLC Support says
Wonderful!
Sydney says
This recipe is so delicious!! I’m so happy to have come across it.
Jess @ IDTLC Support says
Yay! We are happy you did too!
Carolyn says
Wow these are so easy and so tasty! Thank you! I ended up adding more liquid as I simmered off too much, I'll know for next time. I'm buying your cookbooks as this recipe was such a wonderful success. Thank you again!
Jess @ IDTLC Support says
Awww thanks for your support, Carolyn! We're very happy to hear it.
Chynna L Dehoyos says
I just finished making these, and they smell so good. I'm just waiting for my noodles to cook, but I've already eaten a couple of meatballs.
Sam Turnbull says
Amazing!! So happy you love them 🙂
Martin says
Cheap, easy, and tasty 10/10! I subbed the flour for vital wheat gluten and made them a lil smaller since I ended up with 18. I think they taste great and just like the gardein ones I used to purchase. Some liquid smoke definitely won't hurt though, if you've got it, and don't skip turning them multiple times since it seems to be the key to holding them together.
Sam Turnbull says
So happy you enjoyed them Martin!!
Tanya K says
the meatballs were able to keep their shape, but unfortunately my kids didn't like the texture and also I think I would half the amount of fennel
Abi says
Perfection! I love TVP as it's so economical (AND yummy of course!) and these meatballs are the absolute best - so easy to make (perfect consistency - hardly any onion escaped LOL) and baking is brilliant as I am oil free atm and it's soooo easy compared to frying! Thank you so much, AGAIN!!!!
Jess @ IDTLC Support says
We're so thrilled you like it!
Lena says
taste is wonderful. mine did not hold together well. did i leave too much water when the tvp was cooking? any suggestions?
Betsy says
Thanks! I think you are right. I had used vital wheat gluten as another reader mentioned as it has a lower glycemic index that all-purpose flour. Just read that the more protein or gluten in flour, the more moisture it absorbs. I will use more water or broth next time. Thanks again!
Jess @ IDTLC Support says
Good luck on your next attempt!
Betsy says
This tasted delicious, but I could not get it to form into meatballs. I have no idea what I did wrong. Ended up just cooking it in a skillet and using it as a sandwich filling.
Jess @ IDTLC Support says
Sounds like it wasn't quite sticky enough, but perhaps a little more broth would have done the trick.
Molly N says
I love your Italian seitan meatball recipe - many successful batches - so I decided to try your tvp recipe. I must have not cooked them enough, but they turned out gummy and not too appealing. I'm wondering if I could simmer them in marinara sauce after baking in the oven to improve taste and texture?
Christiane says
I made them today and I love them. Thanks for a new TVP recipe (cheap and easy to use). I have also made your Vegan Italian Seitan Meatballs several times, they are so good. I wonder if you have a preference between those two kinds of meatballs or if you use them for different applications?
Jess @ IDTLC Support says
So glad you liked the TVP meatballs! Both recipes were created to showcase amazing vegan meatball options. Some readers were requesting one without gluten and the TVP recipe can be made gluten free!
Rach says
These were very easy and my 3 flexitarians, including the 2year old finished the lot. I used semolina instead of flour (Nigella Lawson tip) and they worked perfectly. Thanks Sam for helping our family out at dinner time. Again xx
Jess @ IDTLC Support says
Fantastic! We're so glad to hear they were a hit!
Rochelle says
I just made these and subbed out the flour for 50grams of vital wheat gluten flour as I am diabetic. Lower carb higher protein, they were amazing!!
Jess @ IDTLC Support says
We're happy to hear you adjusted and enjoyed!
Sonya says
Hello. I like the idea of vital wheat replacement but how did you cook these? Vital wheat needs to be steamed or boiled. Thank you in advance.
Rochelle says
Hi Sonya, I only used 50 grams of vital wheat gluten flour as my mixture was very wet.. I subbed the onion for zucchini.. So its more of a binding agent than a dough like seitan. I just cooked them as per recipe they were perfect.
Susan says
I’m so excited!!! Another TVP recipe! Thank you so much, Sam. I will be trying it. Yay!
Sam Turnbull says
Yay! I hope you love it 🙂