Oil-Free Vegan Meatballs are a tasty, high-fiber, plant-based alternative to traditional meatballs. These gluten-free meatballs are made from mushrooms and walnuts for a savory, umami bite that you'll devour in no time.
Okay, so, obviously there is not any meat in these meatballs. What there is, is flavor!
I took black beans, which are often used in veggie burgers (and are packed with protein and fiber) and I jazzed them up with mushrooms, walnuts, onions, and spices. You get a nice umami, meaty flavor from the mushrooms. And walnuts add some texture and nuttiness. The spices create a deeper flavor, and help these "meatballs" taste like traditional meatballs.
So, no. There's no meat in these oil-free vegan meatballs. But you'll love the flavor - especially when you eat them spaghetti & meatballs style with your favorite marinara sauce!
Mushroom walnut meatballs for the win!
Jump to:
Why I love these Oil-Free Vegan Meatballs
- Dietary needs - these black bean meatballs are vegan/plant-based, gluten-free, dairy-free, oil-free, and sugar-free.
- Easy weeknight dinner - vegan meatballs are actually really easy! Just throw all the ingredients into a food processor to combine. Then shape into balls and bake
- Real foods - no fake meat here! You get a healthy serving of veggies like mushrooms and protein/fiber from the walnuts and black beans
- Umami flavor - mushrooms are known for that savory, umami flavor. And the meat-like flavor really comes through in these mushroom walnut meatballs
- Vegan Meatballs that are Gluten-Free - many meatball recipes call for breadcrumbs, but this recipe uses quick oats, which are naturally gluten free
Ingredient Notes & Substitutions
- Black Beans: canned black beans are perfect here. And, black beans help give these meatballs a more meat-like color
- Mushrooms: I recommend cremini mushrooms (also known as baby bellas) for this recipe because they have a deeper, more umami flavor than regular white button mushrooms. They are also cheaper than some other fancy mushrooms like shiitakes. That said, white button mushrooms will work in this recipe.
- Raw Walnuts: walnuts add some texture (so these black bean meatballs aren't just a ball of mush). You could sub raw cashews if you can't find walnuts.
- Yellow Onion: many meatball recipes have onion. I like using a yellow onion for this recipe, but a red or white onion would work fine too.
- Quick Oats: quick oats act like breadcrumbs or flour - they help absorb any moisture and get these mushroom walnut meatballs to stick together. Oats are naturally gluten-free, but if you need to be 100% GF, be sure to buy certified GF oats
- Garlic: even though we're blending all the ingredients together, I call for minced garlic to ensure you don't end up with a giant chunk of garlic in one meatball
- Herbs & Spices: parsley, oregano, salt & pepper
- Baking Powder: a bit of baking powder helps give the meatballs some rise
- Liquid Smoke: this is my secret ingredient in many meat recipes that I turn vegan. Liquid smoke adds a smoky flavor and helps deepen the overall flavor of the dish. Find liquid smoke in the grocery store near the condiments
How to make Mushroom Walnut Meatballs
Step 1. Preheat the oven to 375°. Line a baking sheet with parchment paper.
Step 2. Add all the ingredients to a food processor. Pulse until just combined. If your food processor is small, you may need to split the ingredients into two batches and then transfer to a bowl to stir together.
Step 3. Shape into 1.5" balls. Arrange on the prepared baking sheet and bake for 15-20 minutes or until the meatballs are browned and firm.
Step 4. Serve with spaghetti and marinara sauce.
Expert Tips & FAQ
I used a #20 cookie scoop to portion out my meatballs. A cookie scoop can help you get evenly sized meatballs, ensuring that all the balls bake evenly. If you want smaller meatballs you can use a smaller (larger #) cookie scoop.
If you make smaller meatballs, they will bake faster. So check for doneness after 10 minutes.
These meatballs are perfect for making a double batch. Freeze half and save them for a future meal. When you're ready to eat, defrost the meatballs for a few minutes in the oven, until warm.
Recipe Prayer
Thank you God for plant-based versions of our favorite foods. Thank you for giving us nourishing foods that feed our bodies. Amen.
More Vegan "Meat"
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📖 Recipe
Oil-Free Vegan Meatballs
Equipment
Ingredients
- 1 15 Ounce Can Black Beans drained
- 8 Ounces Sliced Mushrooms I used cremini mushrooms
- 1 Cup Raw Walnuts
- 1 Small Yellow Onion finely diced
- 2 Cups Quick Oats
- 2 Cloves Garlic minced
- 2 Teaspoons Kosher Salt
- 1 Teaspoon Dried Parsley
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Baking Powder
- ½ Teaspoon Black Pepper
- ½ Teaspoon Liquid Smoke
Instructions
- Preheat the oven to 375°. Line a baking sheet with parchment paper.
- Add all the ingredients to a food processor. Pulse until just combined. If your food processor is small, you may need to split the ingredients into two batches and then transfer to a bowl to stir together.
- Shape into 1.5" (3 tablespoon) sized balls. Arrange on the prepared baking sheet and bake for 15-20 minutes or until the meatballs are browned and firm.
- Serve with spaghetti and marinara sauce.
Nutrition
Nutrition information is an estimate.
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