These Quick No Boil Seitan Meatballs are an easy, protein-packed vegan dinner option. Great with pasta, on sub sandwiches, or in soups!
After making several versions of seitan-bean burgers that I LOVE, I knew I needed a meatball version.
These meatballs are full of flavor from Italian seasoning, mushrooms, onions, and black beans. They are rich, meaty, and herby.
Perfect protein-packed balls for pasta sauce, or whatever your favorite meatball recipe is!
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Why You'll Love This Quick No Boil Seitan Meatballs
- Dietary needs - these meatballs are vegan/plant-based, dairy-free, oil-free, and sugar-free
- Real foods - no fake meat here! These burgers are made from entirely whole foods!
- LOADED with protein - black beans are a moderate vegan protein source, but what really adds protein to these meatballs is vital wheat gluten, which has a very high percentage of protein! So these meatballs have much more protein than a standard veggie meatball
- Versatile - I've made several variations of these burgers, with other types of beans and different herbs; they always turn out delicious!
Ingredient Notes & Substitutions
- Black Beans: black beans are the best in terms of getting a meatball color, but feel free to use kidney beans or pinto beans to switch it up
- Vital Wheat Gluten: many vegan meatballs use flour to help bind the meatballs, so for extra protein I opted for vital wheat gluten, which is almost entirely protein. This makes these burgers a nutritional powerhouse. If you are gluten-free, you can use a gf flour of your choice, like oat flour.
- Yellow Onion: you could also use a red onion
- Mushrooms: I used cremini mushrooms, for extra earthy flavor, but white button mushrooms work too
- Flax Egg: a mixture of ground flaxseed and water, a flax egg helps bind the meatballs, just like a regular egg. You can also use ground chia seeds.
- Garlic: I like the flavor of fresh garlic, but feel free to use a few teaspoons of garlic powder instead
- Dijon Mustard: in my years of trying variations of bean burgers and meatballs, I've found mustard to be an essential ingredient in creating a moist but firm patty and adding flavor!
- Italian Seasoning: for the classic meatball flavor
- Salt & Pepper
- Liquid Smoke: for smoky, meaty flavor
- Baking Powder & Baking Soda: it may seem weird to add these baking ingredients, but they help create a nice light texture
- Kidney beans: of all the bean variations I've tried, kidney beans are by far my favorite. That's why they're the star of this recipe!
Step-By-Step Instructions
Step 1. Preheat the oven to 375°F. Line a baking sheet with parchment paper. (See post for pan-frying instructions.)
Step 2. Use a potato masher or fork to mash the black beans in a large bowl until they're mostly mashed (still with some chunks).
Step 3. Add the remaining ingredients to the bowl and mix well.
Step 4. Use a cookie scoop (I used a size 40) or tablespoon measure to shape the mixture into 20 balls, around 2 tablespoons in size. Arrange on the prepared baking sheet.
Step 5. Bake for 30 minutes (until internal temperature reaches 195°F).
Step 6. Serve with pasta and marinara or in your meatball-focused recipe of choice!
Pan Frying Instructions
I prefer baking because the meatballs hold together better and it's easier to ensure they are cooked through. But you can pan-fry these meatballs too!
To pan cook, heat a non-stick pan over medium heat. Cook the meatballs for 5-7 minutes per side, until golden. Check for an internal temperature of 195°F.
Air Fryer Instructions
These meatballs cook up wonderfully in the air fryer too! Follow the instructions as written, then air fry at 375°F for 9-12 minutes.
FAQ & Expert Tips
These meatballs can easily be made in the food processor and cut down on chopping time.
Quarter the onion and pulse in the food processor to shred. Then add the mushrooms and pulse again. Finally, add the beans beans, spices, and vital wheat gluten and pulse again. Do not over mix. If necessary, use your hands to mix completely.
Store these meatballs in an air-tight container in the fridge. They will last up to a week.
To reheat, warm in the oven or air fryer at 350°F and heat for 5-6 minutes until warmed through. Or re-heat in the pan over medium heat for 2 minutes per side until warm.
Recipe Prayer
Thank you God for these protein rich meatballs that give our muscles the nutrients they need. Thank you for this healthy meal to fuel our bodies. Amen.
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📖 Recipe
Quick No Boil Seitan Meatballs
Ingredients
- 1 15 Ounce Can Black Beans drained and rinsed
- ½ Cup Vital Wheat Gluten
- ½ Small Yellow Onion small diced
- 4 Ounces Cremini Mushrooms small diced
- 1 Tablespoon Ground Flaxseed + 2 Tablespoons Water
- 2 Cloves Garlic minced
- 1 Tablespoon Dijon Mustard
- 2 Teaspoons Italian Seasoning
- 1 Teaspoon Salt
- ½ Teaspoon Liquid Smoke
- ¼ Teaspoon Baking Powder
- ¼ Teaspoon Baking Soda
- ⅛ Teaspoon Pepper
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper. (See post for pan-frying instructions.)
- Use a potato masher or fork to mash the black beans in a large bowl until they're mostly mashed (still with some chunks).
- Add the remaining ingredients to the bowl and mix well.
- Use a cookie scoop (I used a size 40) or tablespoon measure to shape the mixture into 20 balls, around 2 tablespoons in size. Arrange on the prepared baking sheet.
- Bake for 30 minutes (until internal temperature reaches 195°F).
- Serve with pasta and marinara or in your meatball-focused recipe of choice!
Nutrition
Nutrition information is an estimate.
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