Homemade Vegan Meatballs

These Homemade Vegan Meatballs are made with quinoa and mushrooms and are packed with savory Italian Herbs. They're ready in under an hour and easy to make gluten-free, too!

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Prep Time 10

Cook Time 34

Total Time 44

Course Appetizer, Main Course, Side Dish

Cuisine American, Italian

Servings servings

Calories 121 kcal

Equipment

Ingredients

1.5 cups cooked quinoa
8 oz baby bella mushrooms
½ cup breadrumbs (sub gluten-free if desired)
2 tbsp Italian Herb mix
2 tbsp soy sauce (sub tamari for gluten-free)
½ tsp salt
½ tsp pepper
¼ cup water

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Instructions

Preheat the oven to 350 degrees Fahrenheit.
If you aren't starting with leftover cooked quinoa, you'll want to cook the quinoa first.
Wash and chop your mushrooms then place them into the food processor.
Place the cooked quinoa into the food processor with the mushrooms and all remaining ingredients. Pulse until a thick paste has formed.
Use a cookie scoop or spoon to portion out the meatballs and roll into a sphere. Place them on a parchment-lined baking sheet.
Bake at 350F for 30-35 minutes or until the meatballs become a rich brown color and slightly crispy on the outside.
Serve and enjoy!

Notes

1. Not Vegan? Use this same process for meat-based meatballs or add an egg to this original recipe.
2. Gluten-Free? Sub gluten-free breadcrumbs and tamari instead of soy sauce to make these gluten-free.

Nutrition

Serving: 6meatballsCalories: 121kcalCarbohydrates: 21gProtein: 5.4gFat: 1.3gSugar: 0.1g

Keyword dairy-free, easy, egg-free, nut-free

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