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[/vc_column][vc_column width=”1/2″][vc_custom_heading text=”Vegan Meatballs” font_container=”tag:h2|font_size:46|text_align:left” use_theme_fonts=”yes”][vc_column_text]

Prep/Cook 2 min / 25
Total time 27 min
Original author feedingyourbeauty
Recipe type Vegan
Cuisine Lunch or Dinner
Serves 14 Meatballs


  • 1 cup cooked red lentils, drained well
  • ½ cup cooked quinoa
  • 3 tbsp chopped sun-dried tomatoes
  • 1 tbsp ground flax seed
  • 2 -3 tbsp hemp seeds
  • 1 tbsp oat flour
  • 1 tbsp nutritional yeast**
  • 1 tsp oregano, or to taste
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp sea salt, or to taste
  • Pinch black pepper, or to taste
  • 1- 2 cup gluten free bread crumbs or Panko bread crumbs



  • Combine all ingredients except bread crumbs in a food processor and pulse about 6 -8 times, until combined. Don’t over mix. Add the breadcrumbs to a shallow bowl. Use a tablespoon to scoop out the bean mixture and use your hand to mould into a ball. Then, coat the bean balls in the crumbs by gently pressing, rolling them into the crumbs.
  • Pan Fry Method: Add about 1 ½ tbsp of coconut oil to a pan and heat over medium heat until a crumb tossed in the oil sizzles immediately on contact. Add the bean balls and cook, turning over every 30 seconds until golden and heated through.
  • Baked: Pre-heat oven to 200C. Place meatballs on a lined baking tray and bake for about 15 minutes, or until lightly browned. Spritz lightly with cooking oil, if desired

Enjoy them on pasta, in a sandwich or salad or on their own.

Notes and Substitutions
**The nutritional yeast is for additional flavour, this can be left out.
Add a few pinches of red pepper flakes for a spicy meatball![/vc_column_text]