20 Delicious Vegetarian Meatballs Recipes for Every Occasion

Who says meatballs need meat? Whether you’re craving a cozy weeknight dinner, a festive party appetizer, or a protein-packed meal, these 20 vegetarian meatball recipes are here to delight. Packed with flavor, texture, and creative twists, they prove plant-based eating is anything but boring. Get ready to roll into deliciousness—your next favorite dish is just a scroll away!

Classic Lentil Vegetarian Meatballs

These hearty lentil meatballs are packed with savory flavor and a satisfying texture—perfect for topping pasta or stuffing into a sub.

Ingredients:

• 1 cup cooked brown or green lentils, drained
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan)
• 1 large egg, lightly beaten (or 1 tbsp flaxseed meal + 2.5 tbsp water for vegan)
• 2 tbsp olive oil, divided
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add onion and cook for 3–4 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant. Remove from heat.
3. In a bowl, mash lentils lightly with a fork. Add breadcrumbs, Parmesan, egg, cooked onion mixture, oregano, salt, and black pepper. Mix until combined.
4. Shape into 1.5-inch balls (about 12–14) and place on the baking sheet. Brush with remaining 1 tbsp olive oil.
5. Bake for 20–25 minutes, flipping halfway, until firm and golden.

The secret? Mashing the lentils just enough to bind while keeping some texture—no mushy meatballs here!

Tip: For extra crispiness, broil for 1–2 minutes at the end (watch closely!).

Quinoa and Spinach Vegetarian Meatballs

These hearty, protein-packed meatballs are a crowd-pleaser—full of earthy quinoa, fresh spinach, and just the right amount of savory spices.

Ingredients

• 1 cup cooked quinoa (cooled)
• 1 cup finely chopped fresh spinach
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil (for frying)

Instructions

1. In a large bowl, combine cooked quinoa, spinach, Parmesan, breadcrumbs, egg, garlic, oregano, salt, and black pepper. Mix until fully incorporated.
2. Shape the mixture into 1.5-inch balls (about 18 total) and place on a parchment-lined tray.
3. Heat olive oil in a large skillet over medium heat. Working in batches, cook meatballs for 3–4 minutes per side, turning gently until golden and crisp.
4. Transfer to a paper towel-lined plate to drain excess oil.

The quinoa gives these veggie meatballs a satisfying chew, while the Parmesan adds a salty, umami kick—perfect for topping pasta or stuffing into a sub.

Tip: For extra crispiness, bake the meatballs at 400°F for 15 minutes after pan-frying.

Chickpea and Herb Vegetarian Meatballs

These hearty, flavor-packed meatballs are a vegetarian dream—loaded with fresh herbs and a satisfying texture that even meat lovers will adore.

Ingredients:

• 1 (15 oz) can chickpeas, drained and rinsed
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan)
• 1 large egg (or 1 flax egg for vegan)
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh basil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions:

1. In a food processor, pulse chickpeas until crumbly but not pureed. Transfer to a bowl.
2. Add panko, Parmesan, egg, parsley, basil, oregano, garlic powder, salt, and black pepper. Mix until fully combined.
3. Roll into 1-inch balls (about 18–20). Heat olive oil in a skillet over medium heat.
4. Cook meatballs for 3–4 minutes per side, turning gently, until golden and crisp.

The fresh herbs and crispy exterior give these meatballs a bright, restaurant-quality finish—perfect for tossing in marinara or serving over zucchini noodles.

Tip: For extra firmness, chill the mixture for 15 minutes before shaping.

Mushroom and Walnut Vegetarian Meatballs

These hearty, umami-packed meatballs prove you don’t need meat for deep flavor—just mushrooms, walnuts, and a few pantry staples.

Ingredients:

• 8 oz cremini mushrooms, finely chopped
• 1 cup walnuts, toasted and finely chopped
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan (omit for vegan)
• 1 large egg (or 1 flax egg for vegan)
• 2 tbsp olive oil, divided
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Sauté: Heat 1 tbsp olive oil in a skillet over medium. Add mushrooms and garlic; cook 5–6 minutes until mushrooms release moisture and soften. Cool slightly.
2. Mix: In a bowl, combine mushrooms, walnuts, panko, Parmesan, egg, oregano, smoked paprika, salt, and pepper. Mix until sticky but holds shape.
3. Form: Roll into 1.5″ balls (about 12–14). Chill 15 minutes to firm up.
4. Cook: Heat remaining 1 tbsp oil in the skillet. Brown meatballs in batches, 3–4 minutes per side, until crisp. Serve warm.

The walnuts add a satisfying crunch, while the mushrooms keep these irresistibly juicy—perfect for topping pasta or stuffing into a sub. Tip: For extra hold, bake at 375°F for 15 minutes after pan-frying.

Black Bean and Sweet Potato Vegetarian Meatballs

These hearty, flavor-packed meatballs are a crowd-pleaser—perfect for topping pasta, stuffing into sandwiches, or serving as a protein-rich appetizer.

Ingredients:

• 1 medium sweet potato (about 1 cup mashed)
• 1 (15 oz) can black beans, drained and rinsed
• 1/2 cup breadcrumbs
• 1 large egg
• 2 tbsp olive oil, divided
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Prep the sweet potato: Pierce the sweet potato with a fork, microwave for 5–6 minutes until tender, then scoop out the flesh. Mash until smooth and let cool slightly.
2. Mix the meatballs: In a bowl, mash the black beans, leaving some texture. Stir in the mashed sweet potato, breadcrumbs, egg, 1 tbsp olive oil, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
3. Shape and bake: Roll into 1.5″ balls (about 18–20) and place on a parchment-lined baking sheet. Brush with remaining 1 tbsp olive oil. Bake at 400°F for 20–25 minutes, flipping halfway, until crispy outside.

The smoky-sweet flavor and tender-yet-crispy texture make these meatballs a standout—even meat-lovers won’t miss the beef!

Tip: For extra binding, chill the mixture for 15 minutes before shaping.

Spicy Thai Peanut Vegetarian Meatballs

These flavor-packed meatballs are a vegetarian dream—crispy on the outside, tender inside, and smothered in a creamy-spicy peanut sauce that’ll have you licking the plate.

Ingredients:

• 1 (15-oz) can chickpeas, drained and rinsed
• 1 cup panko breadcrumbs
• 1 large egg
• 3 tbsp creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp sriracha
• 1 tsp garlic powder
• 1/2 tsp ground ginger
• 2 tbsp vegetable oil
• 1/4 cup chopped cilantro (for garnish)

Instructions:

1. Prep: Mash chickpeas in a bowl until mostly smooth (some texture is fine). Stir in panko, egg, 1 tbsp peanut butter, 1 tbsp soy sauce, 1/2 tbsp sriracha, garlic powder, and ginger until combined.
2. Shape: Roll mixture into 12 golf ball-sized meatballs (about 1.5 tbsp each).
3. Cook: Heat oil in a large skillet over medium. Add meatballs and cook 8–10 minutes, turning often, until golden and firm.
4. Sauce: Whisk remaining 2 tbsp peanut butter, 1 tbsp soy sauce, and 1/2 tbsp sriracha with 2 tbsp warm water until smooth. Drizzle over meatballs.

The magic here? The crispy chickpea exterior gives way to a soft center, while the peanut sauce balances heat and nutty sweetness perfectly.

Tip: For extra crunch, bake meatballs at 400°F for 20 minutes instead of pan-frying.

Mediterranean Falafel-Style Vegetarian Meatballs

These hearty, herb-packed meatballs deliver all the cozy flavors of falafel in a tender, bite-sized form—perfect for pita pockets, grain bowls, or snacking straight off the tray.

Ingredients:

• 1 (15-oz) can chickpeas, drained and rinsed
• 1/2 cup finely diced red onion
• 1/4 cup chopped fresh parsley
• 2 tbsp tahini
• 2 tbsp all-purpose flour
• 2 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp smoked paprika
• 2 tbsp olive oil (for frying)

Instructions:

1. In a food processor, pulse chickpeas until crumbly but not pureed. Transfer to a bowl and mix with red onion, parsley, tahini, flour, 2 tsp cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp smoked paprika until combined.
2. Roll mixture into 1-inch balls (about 18 total). Heat 2 tbsp olive oil in a skillet over medium. Cook meatballs in batches for 3–4 minutes per side, pressing lightly to flatten, until crisp and golden.
3. Transfer to a paper towel-lined plate to drain.

The tahini keeps these surprisingly moist inside while the smoky paprika gives them a crave-worthy crust—no dry, crumbly veggie balls here!

Tip: For extra tang, drizzle with lemon yogurt sauce (mix 1/2 cup Greek yogurt with 1 tbsp lemon juice and 1 minced garlic clove).

Zucchini and Parmesan Vegetarian Meatballs

These tender, savory meatballs pack a veggie punch—no one will miss the meat with the rich umami of Parmesan and garlic shining through.

Ingredients:

• 2 cups grated zucchini (about 1 medium), squeezed dry in a clean towel
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions:

1. In a large bowl, combine zucchini, panko, Parmesan, egg, garlic, oregano, salt, and black pepper. Mix until evenly incorporated.
2. Roll the mixture into 1.5-inch balls (about 18 total) and place on a parchment-lined tray. Chill for 15 minutes to firm up.
3. Heat olive oil in a large skillet over medium heat. Cook meatballs in batches for 3–4 minutes per side, turning gently, until golden brown and crisp.
4. Transfer to a paper towel-lined plate to drain briefly before serving.

The magic here? The zucchini keeps the centers moist while the Parmesan forms a crispy crust—perfect for topping pasta or stuffing into a sub roll.

Tip: For extra flavor, toss the cooked meatballs in warmed marinara sauce just before serving.

Vegan BBQ Jackfruit Vegetarian Meatballs

These smoky, tender jackfruit meatballs are packed with bold BBQ flavor—perfect for game day or a cozy weeknight dinner!

Ingredients

• 2 (14-oz) cans young green jackfruit in water, drained and shredded
• 1 cup panko breadcrumbs
• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
• 1/4 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 tbsp smoked paprika
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 cup BBQ sauce, divided
• 2 tbsp olive oil

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix shredded jackfruit, panko, flax egg, yellow onion, garlic, smoked paprika, onion powder, salt, and 1/4 cup BBQ sauce until fully combined.
3. Roll mixture into 12 balls (about 2 tbsp each) and place on the baking sheet. Brush with olive oil.
4. Bake for 25 minutes, flipping halfway, until crispy outside. Brush with remaining 1/4 cup BBQ sauce and bake 5 more minutes.

The jackfruit’s meaty texture soaks up the smoky-sweet sauce, while the panko keeps them satisfyingly crisp—no one will guess they’re plant-based!

Tip: For extra heat, stir 1/2 tsp chili powder into the BBQ sauce glaze.

Curried Cauliflower Vegetarian Meatballs

These golden, spiced meatballs are packed with flavor and just the right amount of kick—perfect for tossing in a wrap, piling onto rice, or serving as a party appetizer.

Ingredients:

• 1 small head cauliflower, cut into florets (about 3 cups)
• 1 (15-oz) can chickpeas, drained and rinsed
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped cilantro
• 1 large egg
• 2 tbsp olive oil, divided
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Pulse cauliflower in a food processor until finely chopped (like rice). Transfer to a large bowl.
3. Add chickpeas to the processor and pulse until crumbly. Add to the bowl with cauliflower.
4. Stir in breadcrumbs, cilantro, egg, 1 tbsp olive oil, curry powder, cumin, salt, and black pepper. Mix until fully combined.
5. Roll into 1.5-inch balls (about 18 total) and place on the baking sheet. Brush tops with remaining 1 tbsp olive oil.
6. Bake for 25 minutes, flipping halfway, until firm and golden brown.

The curry powder caramelizes slightly in the oven, giving these meatballs a subtly sweet depth that pairs perfectly with their tender, hearty texture.

Tip: For extra crispiness, broil for 1–2 minutes at the end—just keep an eye on them!

Sun-Dried Tomato and Basil Vegetarian Meatballs

These hearty, flavor-packed meatballs prove you don’t need meat to enjoy a cozy, Italian-inspired meal—sun-dried tomatoes and fresh basil bring a vibrant punch to every bite.

Ingredients:

• 1 (15-oz) can chickpeas, drained and rinsed
• 1/2 cup grated Parmesan cheese (or nutritional yeast for vegan)
• 1/3 cup chopped sun-dried tomatoes (oil-packed, drained)
• 1/4 cup fresh basil leaves, finely chopped
• 1/2 cup breadcrumbs
• 1 large egg (or 1 flax egg for vegan)
• 2 tbsp olive oil (plus extra for baking)
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking sheet with olive oil.
2. In a food processor, pulse chickpeas until crumbly (not pureed). Transfer to a bowl and mix with Parmesan, sun-dried tomatoes, basil, breadcrumbs, egg, 2 tbsp olive oil, garlic powder, salt, and black pepper until combined.
3. Roll into 1.5-inch balls (about 18 total) and place on the baking sheet. Lightly brush tops with olive oil.
4. Bake for 25 minutes, flipping halfway, until golden and firm.

The sun-dried tomatoes caramelize slightly in the oven, giving these meatballs a rich, umami depth that pairs perfectly with marinara or a grain bowl.

Tip: For crispier edges, broil for 1–2 minutes at the end—just keep an eye on them!

Asian-Inspired Tofu Vegetarian Meatballs

These savory, umami-packed tofu meatballs are a game-changer for plant-based meals—crispy on the outside, tender inside, and bursting with ginger-garlic goodness.

Ingredients:

• 14 oz firm tofu, pressed and crumbled
• 1/2 cup panko breadcrumbs
• 1/4 cup finely chopped scallions
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tsp sesame oil
• 1/4 tsp black pepper
• 2 tbsp vegetable oil (for frying)

Instructions:

1. In a bowl, combine crumbled tofu, panko, scallions, soy sauce, hoisin sauce, ginger, garlic, sesame oil, and black pepper. Mix until evenly sticky.
2. Roll into 1.5-inch balls (about 12–14) and place on a parchment-lined tray. Chill for 15 minutes to firm up.
3. Heat vegetable oil in a skillet over medium. Cook meatballs in batches for 3–4 minutes per side, turning gently until golden brown all over.

The secret? Pressing the tofu ensures a meaty texture, while hoisin adds a sweet-savory glaze that’s irresistible. Serve over rice or tucked into bao buns!

Tip: For extra crispiness, bake at 400°F for 10 minutes after pan-frying.

Roasted Red Pepper and Quinoa Vegetarian Meatballs

These hearty, flavor-packed meatballs get their richness from roasted red peppers and a satisfying bite from quinoa—perfect for topping pasta or stuffing into a sub.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 1 cup canned chickpeas, drained and rinsed
• 1/2 cup roasted red peppers (jarred), patted dry and chopped
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 large egg, lightly beaten
• 2 tbsp chopped fresh parsley
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil (for baking)

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper and drizzle with 1 tbsp olive oil.
2. In a food processor, pulse chickpeas until crumbly. Add roasted red peppers, quinoa, Parmesan, breadcrumbs, egg, parsley, garlic powder, smoked paprika, salt, and black pepper. Pulse until just combined (don’t overmix).
3. Scoop 1-tbsp portions of the mixture, roll into balls, and place on the prepared baking sheet. Drizzle with remaining 1 tbsp olive oil.
4. Bake for 25 minutes, flipping halfway, until golden and firm.

The smoky-sweet peppers and nutty quinoa create a surprisingly meaty texture—no one will miss the beef! Tip: For extra crispiness, broil for 1–2 minutes at the end.

Gluten-Free Almond Flour Vegetarian Meatballs

These gluten-free almond flour vegetarian meatballs are packed with savory flavor and a satisfying texture—no one will miss the meat (or gluten)!

• 1 1/2 cups almond flour
• 2 large eggs, lightly beaten
• 1/2 cup grated Parmesan cheese (or nutritional yeast for dairy-free)
• 1/4 cup finely chopped fresh parsley
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil (for frying)

1. In a large bowl, combine almond flour, eggs, Parmesan cheese, parsley, garlic, oregano, salt, and black pepper. Mix until a thick, cohesive dough forms.
2. Roll the mixture into 1-inch balls (about 18–20 total).
3. Heat olive oil in a large skillet over medium heat. Add meatballs in batches, cooking for 3–4 minutes per side until golden brown and firm.
4. Transfer to a paper towel-lined plate to drain excess oil.

The almond flour gives these meatballs a subtly nutty richness, while the Parmesan and herbs keep them irresistibly savory. Serve them over zucchini noodles or tucked into a gluten-free sub roll!

Tip: For extra crispiness, bake the meatballs at 375°F for 15 minutes after pan-frying.

Smoky Chipotle Black Bean Vegetarian Meatballs

These smoky chipotle black bean vegetarian meatballs pack a punch of flavor and are perfect for topping pasta, stuffing sandwiches, or serving as a hearty appetizer.

• 2 (15 oz) cans black beans, drained and rinsed
• 1 cup panko breadcrumbs
• 1 large egg (or flax egg for vegan option)
• 2 cloves garlic, minced
• 1/4 cup finely diced red onion
• 1 tbsp chopped fresh cilantro
• 1 tbsp adobo sauce (from canned chipotles)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 tbsp olive oil (for baking sheet)

1. Preheat oven to 400°F. Lightly grease a baking sheet with 1 tbsp olive oil.
2. In a large bowl, mash black beans with a fork until mostly smooth but slightly chunky.
3. Add panko breadcrumbs, egg, minced garlic, red onion, cilantro, adobo sauce, cumin, smoked paprika, and salt. Mix until fully combined.
4. Roll mixture into 1.5-inch balls (about 18 total) and place on the prepared baking sheet.
5. Bake for 25 minutes, flipping halfway, until firm and lightly crispy.

The adobo sauce gives these meatballs a deep, smoky heat that pairs perfectly with their tender texture—no one will miss the meat!

Tip: For extra crispiness, broil for 1–2 minutes at the end (watch closely!).

Sweet and Sour Pineapple Vegetarian Meatballs

Sweet and Sour Pineapple Vegetarian Meatballs

These juicy veggie meatballs smothered in a tangy pineapple glaze are a crowd-pleaser—perfect for weeknights or potlucks!

Ingredients

• 1 (14 oz) package vegetarian meatballs (thawed if frozen)
• 1 cup pineapple chunks (fresh or canned, drained)
• 1/2 cup bell pepper, diced (any color)
• 1/3 cup rice vinegar
• 1/4 cup brown sugar
• 2 tbsp soy sauce
• 1 tbsp ketchup
• 1 tsp grated ginger
• 1 tbsp cornstarch + 2 tbsp water (slurry)
• 2 tbsp vegetable oil
• 2 green onions, sliced (for garnish)

Instructions

1. Heat vegetable oil in a large skillet over medium-high. Add vegetarian meatballs and cook for 5–6 minutes, turning occasionally, until browned. Remove and set aside.
2. In the same skillet, add bell pepper and sauté for 2 minutes. Stir in pineapple chunks, rice vinegar, brown sugar, soy sauce, ketchup, and ginger. Simmer for 3 minutes.
3. Whisk together cornstarch and water, then pour into the skillet. Stir until the sauce thickens, about 1 minute.
4. Return meatballs to the skillet, coating them in the sauce. Cook for 2 more minutes to heat through. Garnish with green onions.

The contrast of crispy meatballs and sticky-sweet pineapple glaze makes this dish irresistible—plus, it’s ready in under 20 minutes!

Tip: For extra zing, add a pinch of red pepper flakes to the sauce.

Garlic and Herb Breadcrumb Vegetarian Meatballs

These Garlic and Herb Breadcrumb Vegetarian Meatballs are packed with savory flavor and a satisfying crunch—perfect for topping pasta or serving as a hearty appetizer.

• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 large egg, lightly beaten
• 2 tbsp olive oil
• 1 (15-oz) can chickpeas, drained and rinsed

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, mash the chickpeas with a fork until mostly smooth (some texture is fine).
3. Add the panko breadcrumbs, Parmesan cheese, parsley, oregano, garlic powder, onion powder, salt, black pepper, and egg. Mix until fully combined.
4. Roll the mixture into 1-inch balls (about 18 total) and place them on the prepared baking sheet.
5. Brush the meatballs lightly with olive oil. Bake for 20–25 minutes, flipping halfway, until golden and crisp.

The crispy breadcrumb coating gives these meatballs a delightful crunch, while the garlic and herb blend keeps them irresistibly savory. Serve them over marinara or with a creamy dip!

Tip: For extra crispiness, broil for 1–2 minutes at the end—just keep an eye on them!

Vegan Italian-Style Vegetarian Meatballs

These hearty, herb-packed meatballs are so satisfying, even carnivores won’t miss the meat—perfect for tossing with marinara or stuffing into a sub.

Ingredients:

• 1 (15-oz) can lentils, drained and rinsed
• 1 cup panko breadcrumbs
• ½ cup grated vegan Parmesan
• ¼ cup finely chopped fresh parsley
• 2 tbsp tomato paste
• 2 tbsp olive oil, divided
• 2 tsp Italian seasoning
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mash lentils with a fork until mostly smooth. Stir in panko, vegan Parmesan, parsley, tomato paste, 1 tbsp olive oil, Italian seasoning, garlic powder, salt, and black pepper until combined.
3. Roll mixture into 12 balls (about 2 tbsp each) and place on the baking sheet. Brush tops with remaining 1 tbsp olive oil.
4. Bake for 25 minutes, flipping halfway, until crispy and golden.

The secret? Smashing the lentils just enough keeps them tender inside while the panko creates a satisfying crunch. Serve these over spaghetti or as a party appetizer with warm marinara.

Tip: For extra richness, stir 1 tbsp nutritional yeast into the mixture before shaping.

Spiced Moroccan Carrot Vegetarian Meatballs

These Spiced Moroccan Carrot Vegetarian Meatballs are a vibrant, flavor-packed twist on classic meatballs—perfect for a cozy weeknight or a plant-based appetizer that wows.

• 2 cups grated carrots (packed)
• 1 cup cooked quinoa
• 1/2 cup breadcrumbs
• 1/4 cup chopped fresh cilantro
• 2 tbsp olive oil (divided)
• 1 tbsp honey
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1 large egg, beaten

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix grated carrots, quinoa, breadcrumbs, cilantro, 1 tbsp olive oil, honey, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp cinnamon, 1/2 tsp salt, and beaten egg until fully combined.
3. Roll mixture into 1.5-inch balls (about 18–20) and place on the baking sheet. Brush tops with remaining 1 tbsp olive oil.
4. Bake for 25 minutes, flipping halfway, until golden and crisp at the edges.

The warm spices and sweet carrots caramelize slightly in the oven, giving these meatballs a cozy depth you’ll love. Serve them with yogurt sauce or over couscous!

Tip: For extra crunch, pan-fry the baked meatballs in a little oil for 1–2 minutes per side.

Creamy Coconut Curry Vegetarian Meatballs

These tender veggie meatballs simmered in a fragrant coconut curry sauce are the ultimate comfort food—packed with flavor but surprisingly simple to make.

Ingredients

• 1 (15 oz) can chickpeas, drained and rinsed
• 1 cup cooked quinoa
• 1/2 cup breadcrumbs
• 1 large egg
• 2 tbsp soy sauce
• 1 tbsp curry powder, divided
• 1 tbsp olive oil
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 1 (14 oz) can coconut milk
• 1 tbsp brown sugar
• 1/2 tsp salt
• Fresh cilantro, for garnish

Instructions

1. Make the meatballs: In a food processor, pulse chickpeas until crumbly. Transfer to a bowl and mix with quinoa, breadcrumbs, egg, soy sauce, and 1/2 tbsp curry powder. Roll into 1-inch balls.
2. Heat olive oil in a large skillet over medium. Cook meatballs for 8–10 minutes, turning occasionally, until golden. Remove and set aside.
3. In the same skillet, sauté onion for 3 minutes until soft. Add garlic and remaining 1/2 tbsp curry powder; cook 1 minute until fragrant.
4. Pour in coconut milk, stirring to scrape up browned bits. Stir in brown sugar and salt. Simmer 5 minutes until slightly thickened.
5. Return meatballs to the skillet, coating in sauce. Simmer 5 more minutes. Garnish with cilantro.

The magic here? The chickpea-quinoa meatballs hold their shape beautifully while soaking up the creamy, lightly spiced sauce.

Tip: For extra richness, swirl in a spoonful of peanut butter with the coconut milk.

Conclusion

With 20 mouthwatering vegetarian meatball recipes, there’s something here for every taste and occasion! Whether you’re craving classic flavors or bold new twists, these dishes are sure to delight. Give them a try, and don’t forget to share your favorites in the comments—or pin this roundup to your Pinterest boards for easy inspiration. Happy cooking!