Ultimate Vegan Meatballs

by Zarina
Ultimate Vegan Meatballs

These vegan meatballs are a fabulous meat-free alternative, so super easy to make and delicious.  Quinoa and black beans are the base for these beauties: flavours of onion, garlic, sweet paprika, oregano, tomato, vegan parmesan, chilli, and brown rice miso paste is what gives them so much umami.

My pic really doesn’t do them justice. They tasted just incredible. The kids relished them and didn’t even realize they were meat-free. It would be best if you gave these a try. They will not disappoint!! The method of baking the black beans to dry them out before blitzing in the food processor keeps the texture firm on the outside, retaining a good bite and prevents them from going mushy. Thank you, @minimalistbaker, for this inspo!

Ultimate Vegan Meatballs

Ultimate Vegan Meatballs

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 180g Quinoa cooked
  • 1 Tin Black beans, rinsed and dried
  • Olive oil
  • 6 Garlic cloves
  • 1 Onion minced
  • 1 tsp sweet paprika
  • 3 tbsps Oregano – fresh leaves
  • ½ tsp Chilli flakes
  • 2 tbsp Tomato paste
  • 3 tbsps parsley freshly chopped
  • 2 tbsps Brown Rice Miso Paste
  • 50g Vegan Parmesan Cheese grated
  • Salt
  • Pepper
  • 2 Tins of chopped Italian tomatoes
  • Extra Virgin Olive Oil
  • 1 Onion chopped fine
  • 1 tsp Sugar
  • 2 tbsp Italian mixed herbs
  • 1 tbsp Dried basil
  • 1 tbsp Garlic salt
  • 1 tsp Pepper
  • 1 tsp Chilli flakes
  • 1 tbsp Pomegranate molasses


  1. Blitz the tinned tomatoes in a food processor for a few seconds, set aside
  2. Heat 2 tablespoons of olive oil in a saucepan over medium-high heat and sauté the onion until soft
  3. Add purée tomatoes and all other tomato sauce ingredients, bring to a boil, then simmer for half an hour until all the flavours develop, set aside
  4. Pre-heat oven to 180°C
  5. Place the black beans on a baling tray lined with parchment paper and bake until the beans are dried out, 15 minutes.
  6. In a saucepan on medium heat, add a little oil and sauté the garlic and onion until soft. Set aside.
  7. Remove the beans into a food processor with the sautéed garlic, onions, paprika, oregano, and chilli flakes, and blitz for a few seconds.
  8. Add all remaining ingredients, including the cooked quinoa, to the food processor and blitz a further few seconds until you get a thick paste-like consistency.
  9. Taste and adjust seasoning as required
  10. Roll the mixture into desired size balls and refrigerate for 20 minutes
  11. Heat an oven-safe saucepan with a little olive oil on medium heat and sauté the meatballs for a few minutes until they slightly develop a crust, be gentle with them so they don’t break
  12. Transfer the saucepan to the oven and cook for a further 20-30 minutes depending on the size of your meatballs, until golden
  13. Serve meatballs with tomato sauce and pasta or in a pita pocket!
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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