clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Meatballs in pan next to a plate of vegan meatballs and spaghetti

Vegan Meatballs

  • Author: Benjamen
  • Total Time: 12 minutes
  • Yield: 4 (delicious servings) 1x
  • Diet: Vegan


Ditch the animals and keep the flavor. These vegan meatballs might even convert the carnivore in your family.


  • 1 package (16 oz) Beyond Meat “ground beef”
  • 1/4 C (60 ml) diced, sautéed onions
  • 4 cloves of roasted garlic 
  • 1/4 tsp (1.25 ml) Italian seasoning
  • 1 TBS (15 ml) chopped, fresh basil
  • 1 TBS (15 ml) ground, golden flax seed


  1. Roast your garlic. It’ll take about 40-minutes, so start there. Complete garlicy instructions here.
  2. When your garlic has 10-minutes left, start prepping your onions. Start a sauté pan on medium heat and pour in a TBS (15 ml) of olive oil. Stir your onions until they are clear and start to soften.
  3. Combine ingredients (including sautéed onions and roasted garlic) in bowl. Smush with your fingers until the flavors have worked their way through.
  4. Make vegan meatballs with your hands. I prefer slightly smaller vegan meatballs (about 2 oz) because they go further and there are better chances for leftovers.
  5. Pour in another TBS of olive oil in the pan the onions just came out of and turn your stovetop on medium. Place meatballs in oil. Turn when they brown (it’ll take 1-2-minutes on each “side”). When the vegan meatballs are nicely browned, remove from pan. 
  6. Enjoy with your favorite pasta sauce, in a sub, or however you meatball.


  • Prep Time: 5 minutes
  • Cook Time: 7 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian

Keywords: the best vegan meatballs, vegan meatballs, easy vegan meatballs, beyond meat