Homemade Vegan Bean-Based Meatballs

The homemade vegan bean-based meatballs are surprisingly tender, flavorful and require few ingredients. Fresh herbs, tomato paste, and spices ensure big flavor. These perfect meatless meatballs will make your pasta, sandwich as so much more a true delight.

This bean-based vegan meatballs recipe requires very little equipment:

• Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups (affiliate link)
• Food processor such as KitchenAid KFP0718CU 7-Cup Food Processor (affiliate link)
• Ice cream spoon such as Ice Cream Scoops
• My favorite food container Prep Naturals Glass Meal Prep Containers (affiliate link) or
• Freezer-friendly bags such as Glad Food Storage and Freezer 2 in 1 Zipper Bags (affiliate link)

Depending on where you live, you might not find the following ingredients readily available at your local store. I recommend Amazon for the following ingredients:

• Vegan Parmesan Cheese (affiliate link)

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking! 

Print Recipe

Homemade Vegan Bean-Based Meatballs

The homemade vegan bean-based meatballs are surprisingly tender, flavorful and require few ingredients. Fresh herbs, tomato paste, and spices ensure big flavor. These perfect meatless meatballs will make your pasta, sandwich as so much more a true delight.

Prep Time30 mins

Cook Time45 mins

Total Time1 hr 15 mins

Course: Appetizer, Main Course, Side Dish

Cuisine: gluten-free, Italian, nut-free, Vegan

Keyword: 30 minutes or less, dairy-free, dinner, egg-free, entree, fall, gluten-free, nut-free, oil-free, recipes, refined sugar-free, savory, spring, summer, winter

Servings: 12 meatballs

Ingredients

• 1 cup pearl barley sub: millot or quinoa/ cooked and completly cooled
• 1 15-ounce can pinto beans rinsed, drained and oven or sun dried
• 3 cloves garlic minced
• 2 tbsp water sub: olive or avocado oil
• 1/2 cup onion diced
• 1/4 tsp fine sea salt
• 2 tsp dried oregano
• 1/2 tsp red pepper flake reduce for less heat
• 1/2 tsp fennel seed
• 1/2 cup vegan parmesan cheese plus more for serving
• 2 1/2 tbsp tomato paste
• 3 tbsp cilantro or parsley or mixed
• 2 tbsp soy sauce

Instructions

• Prepare your pearl barley according to package instructions.
• Preheat oven to 350 degrees F (180 C). Add rinsed, dried pinto beans to a parchment-lined baking sheet. Bake for 15 minutes or until beans appear cracked and feel dry to the touch. In summer you might be abke Remove beans from the oven and then increase oven heat to 375 degrees F (190C).
• Heat a large (oven-safe) skillet over medium heat. Once hot, add water (or oil), garlic, and onion. Sauté for 2-3 minutes, or until slightly softened, stirring frequently. Remove from heat (and keep pan for later use).
• Add pinto beans to a food processor along with garlic, onion, sea salt, oregano, red pepper flake, and fennel and pulse into a loose meal being careful not to overprocess. Then add cooked and completely cooled pearl barley, vegan parmesan cheese, tomato paste, fresh cilantro, and Worcestershire. Pulse to combine until a textured dough forms (being of a semi-tacky texture).
• Taste and adjust flavor as needed.
• Scoop out heaping 1 1/2 Tbsp amounts (I love my ice cream spoon to do so but a tablespoon will also work) and gently form into small balls using your hands. Add to a plate and refrigerate for 15 minutes.
• If you want to prep these meatballs for later, here is the time to freeze them. They will keep in the freezer for up to 1 month.

  If you want to eat them straight away heat an oven-safe metal or cast-iron skillet over medium heat. Once hot, add the meatballs and sauté for a few minutes, gently turning the meatballs to get a slight crust on either side. Then transfer to the oven and bake for 20-30 minutes or until golden brown on the edges and slightly dry to the touch. 
• Leftover meatballs keep for 4-5 days.