Author: Are you ready to try the meatiest vegan meatballs you've ever come across? Juicy, tender, flavourful, perfect for enjoying as an appetizer with a dipping sauce and even better for topping pasta. These vegan Italian seitan meatballs have quickly become a go-to recipe in my house!
Not only are these super easy to prepare (just 10 minutes prep time), but once they are steamed they can be stored in the fridge for 5 days or they can even be frozen for another time. Perfect for making ahead of time or for meal prep.
The secret to getting the meatiest texture is to use vital wheat gluten. Vital wheat gluten is a flour made from the protein in wheat, and it's what gives bread its bouncy stretchy texture, and what makes pizza dough so awesome. Using it in combination with lentils, sun-dried tomatoes, walnuts, and various spices makes these seitan meatballs so meaty and flavourful it's pretty astounding.
For those of you who love counting macros, one serving (5 meatballs) contains a whopping 39 grams of protein!! Or 8 grams of protein per meatball.
Unfortunately, vital wheat gluten is a very special ingredient and there is no substitution for it. So if you are gluten-free this isn't the recipe for you. You could try my beanball recipe found in my cookbook Fuss-Free Vegan which has a gluten-free option.
To make vegan Italian Seitan Meatballs:
Add the sun-dried tomatoes and walnuts to a food processor and pulse until you reach a paste-like texture.
Add all the remaining ingredients to the food processor and pulse, stopping to scrape the sides as needed until combined into a crumbly dough.
Pinch off some of the dough and roll into a vegan meatball about the size of a golf ball and set aside on a plate or dish. Repeat until all the dough is used up and you have made about 20 meatballs.
Add several inches of water to a large pot with a steamer basket and bring to a boil. Once boiling, add the meatballs to the steamer basket, cover and steam for 25 minutes, gently turning the meatballs halfway through. The meatballs will expand a bit when they steam.
Once the steaming is done, you can either prepare them right away (see below), or allow them to cool completely and store in an air-tight container in the fridge for up to 5 days, or freeze for later.
Steaming the seitan is what gives it the perfect texture. Once they are steamed you can basically treat them as if they were raw meatballs and pan-fry them before serving.
To do this add 1 tablespoon of oil to a large skillet over medium-high heat. When hot, add the meatballs and fry a couple of minutes per side, turning as needed until they are golden all over and heated through.
Serve with dipping sauce, add to a tomato sauce, top on pasta, or enjoy them any way you please.
I love making pasta with tomato sauce from my cookbook Fuss-Free Vegan, adding the seitan meatballs on top, and garnishing with Parmegan. And I've also served them as a little appetizer with a few sauces for dipping. Let's just say that anyway I prepare these vegan Italian seitan meatballs, they have disappeared immediately.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Italian Seitan Meatballs
Servings: (makes about 20 meatballs)
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Ingredients
- ⅓ cup sun-dried tomatoes, (the kind in oil)
- ½ cup walnuts
- 1 ¼ cup vital wheat gluten, (there is no substitution for this)
- 1 cup cooked lentils, (I used canned)
- 6 tablespoons water
- 2 tablespoons soy sauce
- 2 tablespoons nutritional yeast
- 1 tablespoon dried basil
- 1 ½ teaspoons onion powder
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
Instructions
To prepare the vegan meatballs:
- Add the sun-dried tomatoes and walnuts to a food processor and pulse until you reach a paste-like texture. Add all the remaining ingredients to the food processor and pulse, stopping to scrape the sides as needed until combined into a crumbly dough.
- Pinch off some of the dough and roll into a vegan meatball about the size of a golf ball and set aside on a plate or dish. Repeat until all the dough is used up and you have made about 20 meatballs.
- Fill a large pot with several inches of water and place a steamer basket inside. Bring the water to a boil, then add the meatballs to the steamer basket. Cover and steam for 25 minutes, gently turning the meatballs halfway through, or until their internal temperature reaches at least 160°F (71°C) when tested with an instant-read thermometer. If the temperature goes higher, that's perfectly fine—you can't really oversteam seitan.The meatballs will expand a bit when they steam. Once the steaming is done, you can either prepare them right away (see below), or allow them to cool completely and store in an air-tight container in the fridge for up to 5 days, or freeze for later.
To serve:
- Steaming the seitan is what gives it the perfect texture. Once they are steamed you can basically treat them as if they were raw meatballs and pan-fry them before serving.To do this add 1 tablespoon of oil to a large skillet over medium-high heat. When hot, add the meatballs and fry a couple of minutes per side, turning as needed until they are golden all over and heated through. Serve with dipping sauce, add to a tomato sauce, or enjoy them any way you please. * Learn my secret tricks to making perfect seitan in my free masterclass. Click here to learn more and register.
Notes
Nutrition
⭐ Did You Make This Recipe?
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More Vegan Recipes You Might Enjoy:
Tanya says
These meatballs are really great) They are so tasty and pulpy, that my boyfriend ate the six ones at the dinner) I am from Russia and there we discovered seitan only several years ago. I found a lot of recipes with gluten, but all of them were not perfect. And all of them had a specific taste of gluten. But your recipe is amazing, sun-dried tomatoes make meatballs very juicy and savory. And lentils and nuts make an ideal texture. Thanx a lot for this awesome recipe, you are cool, I Love your site))
Sam Turnbull says
Aww thanks so much, Tanya! Thrilled they are a hit 🙂
Tova says
SAM!!! The hits just keep on coming! I’ve never left so many comments in all my LIFE as I have on so many of your recipes. Now you KNOW I think you’re a genius...but these, these are NEXT LEVEL! I’ve been looking for a meatball that tastes aaamazing holds up well in sauce & by the kitchen gods, you DELIVERED! I followed the recipe exactly ‘cept for adding a li’l vegan beef stock powder in lieu of salt & for beefy authenticity. BOOOM - sooooo freaking GOOOOOD! Hubby said “if I didn’t know they weren’t meat, I wouldn’t know from tasting them”. I can’t wait to try these in a meatball sub, with Thai flavours in a laksa type soup...dammit, on everything really! And they took nearly no time to prep for steaming. You’re one in a million Sam! Tagging you on insta shortly. 😀
Sam Turnbull says
Hahaha!! THank you so much, Tova!!! I'm thrilled you love them so much 🙂
Emilie says
This is the best vegan meatballs recipe. I was trying to find a recipe that is working and I found it. I made meatball subs with it yesterday and we loved it here. I will use them in pasta and many other meals. Thanx
Sam Turnbull says
Yay!! SO happy you love it, Emilie 🙂
Zuzana says
I freaking love all your seitan recipes sooo much! My non-vegan husband says if all vegan food tasted this good he could live on it! 😉 Your meatballs recipe is the best one I have tried! YUM YUM YUM
Sam Turnbull says
Oh ya!!!! Thank you so much, Zuana! I better keep making more vegan food to help your husband go vegan! 😉
Cindee says
I’m excited to make these, but before I do, I was wondering if it’s necessary to use nuts at all? I read where you give suggestions for substituting walnuts, however I’d prefer not to use any if at all possible.
Sam Turnbull says
The nuts add richness and depth of flavour. I suppose you could skip them if you want, but I wouldn't!
Natasha says
These are GREAT and so much better than a lot of the frozen options at the grocery store, not to mention cheaper. Super easy to make.
All the recipes from you that I’ve tried so far are delicious. Keep ‘me coming!
Sam Turnbull says
Yay!! Thrilled to hear that, Natasha 🙂
Carly says
Easy to make with pantry staples and an excellent texture and taste - what’s not to love?!
Sam Turnbull says
Aww yay!! THanks, Carly 🙂
Carly Smith says
Hi Sam, I've just gone to make these today but there's no 'Metric' conversion button like there usually is! Please, please add it in - I hate trying to work out the conversions and love your site for having it built in.
Carly
Sam Turnbull says
Added!
Carly says
Thank you!
Sonya says
You are a blessed lady. Your recipes never stop to amaze me. I love seitan and these will be wonderful. But I've got to come up with a way to make a steamer as I do not own one. Anyone have any suggestions?
Thsnks in advance.
Sam Turnbull says
Hi Sonya, thank you so much! Yes, I have DIY steamer methods linked in the notes of the recipe already 🙂 Enjoy!
Sonya says
Wow thank you, I feel kind of dumb I seen your method before lol@me.
Lauren B says
Hi, I just made these today. Pretty much vebatum except for using fresh garlic and Onion. (I don’t stock powdered).
They were delicious, but I wanted to say that I used an Instant Pot to do the steaming. And they came out perfect. I used low pressure for 22 minutes and a 10 min natural release. Just put an inch of water below a steam rack - put the balls on the rack seal the Instant Pot and set the parameters.
Thanks for a great recipe. They taste so “meaty” 🙂
Sam Turnbull says
That's a great tip, thank you, Lauren! Thrilled you loved them so much too 🙂
Marie says
All I know is Sam is a special person to work so hard to come up with vegan recipes to help
people. I do not have time to do what she does and so appreciate all she does. As every person is unique, not every person will like the same thing and need to be kind to one another and treat a person the way you would want to be treated.
This recipe looks great and right on time. Looking forward to this one, Sam! Hugs!
Sam Turnbull says
Aww thanks so much, Marie! So happy you love my recipes 🙂
Kristen says
I've made other vegan meatballs, but my husband said these were the best! Great texture and flavor.
Sam Turnbull says
Yay!! Thrilled they were such a hit 🙂
Shanti says
These look amazing, can't wait to try! Are the sun-dried tomatoes really important for texture or more for flavour? I'd love to do a seitan "meat"ball with more Asian flavours, just wondering whether I'd need to substitute with something similarly textured or if a mix of e.g. ginger garlic and green onion might work...
Sam Turnbull says
I like them both for texture and flavour. You're welcome to experiment tho. Enjoy!
Delores Rue-Jones says
Hey Sam,
Thanks for the recipe! They look delicious, and like everything else you make, I'm sure they are!
I hope I didn't overlook this in your tips. I am on a keto lifestyle, can I substitute mushroom powder for the lentils, to lower the final carb count? Or do you have another low carb suggestion?
Sam Turnbull says
Hi Delores, so happy you love my recipes! A keto diet, even a vegan keto diet, is actually very harmful to your health, so I would never recommend that for anyone. Legumes on the other hand, have been proven to be extremely healthful and slimming too! The lentils in this recipe add not only flavour, but also texture. Another type of legume might but not likely mushroom powder. Hope that helps!
Delores Rue-Jones says
Thanks Sam.
Delores Rue-Jones says
Hello again Sam,
I quickly researched the website information that you provided and I am adjusting my style of eating to include some good carbs, and of course, much less fat, as indicated. I will also pass this information on to others that I know who are trying to adapt to this UNHEALTHY eating style.
Wow, great recipes, and great health advice.
Thanks again.
Sam Turnbull says
You're most welcome, Delores! So glad I could help and lead you in a healthier direction. I highly recommend the book How Not to Die if you're looking for the best health advice 🙂 ENjoy!
Austin says
Hi Sam, my shero, can you suggest what type of lentils are best (or the ones you used)?
Sam Turnbull says
I just used canned lentils and it doesn't actually say what kind on the can! My guess is that they are brown. But any type of lentil, as long as it's cooked until soft should work just fine 🙂
Erin says
Thank you, this post is perfectly timed! I just tried making a batch of delicious "meatballs" last night and after baking them nice and crunchy, they completely disintegrated in the sauce. My kids were really excited to have spaghetti and meatballs and I've been trying to find a homemade version instead of relying on Yves packaged ones. I know if it's your recipe it will be excellent. Thanks for alm you do Sam!
Sam Turnbull says
Aww thanks so much! I hope you love them 🙂
Charlena says
What color Lentils do you suggest using? Thanks!
Sam Turnbull says
It really doesn't matter as long as they are cooked until soft. I used canned and I believe they are brown lentils, although it doesn't even say!
Michael Parker says
How important is it to use the oil packed sundried tomatoes? Can you use rehyrdrated sundried tomatoes or at least packed in water for an oil free version?
Michael Parker says
Never mind...I just read the footie notes 😉
"To make vegan meatballs oil-free: sub the sun-dried tomatoes in oil, for the air-packed sun-dried tomatoes. Note that the walnut/ sun-dried tomato mixture will be more like a fine crumble in texture instead of a paste. Then simply fry them without oil in a non-stick pan, adding a little water or broth if needed. Note: I tried baking the vegan meatballs but this just made them dry and hard so I do not recommend this."
Sam Turnbull says
Yes, I leave lots of helpful tips in the notes so you can always check there for info 🙂
Judy says
Do you think chestnuts could be sub for walnuts?
Mike says
Would it be ok to substitute sunflower seeds, or maybe roasted soybeans, for the walnut? Deadly tree-nut allergy here.
Made your chicken tenders the other night, BTW. My carnivore wife said "you could fool me with these". I sauted strips in BBQ sauce and made a bbq sandwich from it. Delish.
John says
Dude....did you read the recipe?! She answers the question!
Mike says
“Dude” I went straight to the recipe. I was trying to read it during my short lunch break and didn’t look at the recipe notes.
Sam Turnbull says
Yes I have recommendations for walnut substitutions in the recipe notes 🙂 And that's amazing! Glad they were a hit 🙂
Allie says
Best to cover the balls while steaming or leave them uncovered? Thanks!
Sam Turnbull says
Cover them! Sorry about that, I have added that to the recipe 🙂