← Back to Recipes Comfort Food

Vegan Meatballs

Creator Gaz Oakley
Cook Time 35 minutes
Difficulty Medium
Servings 20 meatballs
★ ★ ★ ★ ★
4.9 out of 5 (1,456 ratings)

What People Love About This Recipe

🥚
"Incredibly meaty texture"

Most mentioned in 700+ comments

🍝
"Perfect for spaghetti"

Classic combo done right

❄
"Freezer friendly"

Make ahead and freeze

👪
"Kid approved"

Whole family loves them

Recipe Overview

These vegan meatballs from Gaz Oakley have the perfect tender-yet-firm texture and are packed with Italian herbs and savory flavor. They hold together beautifully in sauce and are completely irresistible.

Key Ingredients

  • TVP (textured vegetable protein)
  • Vital wheat gluten
  • Chickpea flour
  • Italian herbs
  • Garlic
  • Onion
  • Soy sauce
  • Tomato paste

Pro Tips from the Comments

  • Rehydrate TVP properly: "Use hot vegetable broth instead of water for more flavor" - @tvpmaster
  • Don't skip the rest: "Let the mixture rest 10 min before rolling - they hold together better" - @meatballqueen
  • Bake then simmer: "Bake first for firmness, then simmer in sauce" - @italianvegan

Community Reviews & Tips

1,456 comments
A
Angela M. Top Contributor
★★★★★

These are legitimately the best vegan meatballs I've ever made. The texture is spot on and they soak up marinara sauce perfectly. I make a double batch every month and freeze them!

3 days ago
D
David L.
★★★★★

Made meatball subs with these and they were incredible. Even my skeptical dad said they tasted like real meatballs. Life changing recipe!

1 week ago