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A plate of vegan meatballs served on marinara sauce and pasta.

Oil-Free Vegan Meatballs

Print Recipe
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.
Course Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 20 meatballs
Calories 92
Author Elizabeth

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

Calories: 92kcal | Carbohydrates: 11g | Protein: 4g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 337mg | Potassium: 179mg | Fiber: 3g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg