Homemade Veggie Meatballs (Vegan)


Ladies and gentlemen, allow me to introduce to you my new spaghetti night BFF…

Homemade Veggie Meatballs!

6 main ingredients. 5 steps. 4 servings. 

It's not easy to come across a good veggie meatball. Especially one that isn't loaded with all kinds of processed non-sense. That's what is so fab about these babies, they are ALL NATURAL.

In the early steps of making this recipe, I was a little scared. The blend of ingredients in the food processor smells delish, but it looks a little… eh, alarming. Don't let it intimidate you! It all comes together and turns out looking perfect!

I am a bona fide pasta lover, so naturally I use these veggie meatballs in my pasta. They would also be great added to a soup or used to make a meatball sub sandwich!


These homemade veggie meatballs are great leftovers. So don't be afraid to make too many. Also, this entire recipe will probably cost you less than $5 bucks… SCORE!


Serving Size: 4-5 (Approximately 12-15 meatballs) 


  • 1 medium-large eggplant, cut into 1-inch pieces
  • 1/4 cup water
  • 1 tablespoon olive oil, divided
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 can white beans, drained and rinsed (I used kidney beans)
  • 1/4 cup parsley, chopped
  • 1 cup bread crumbs, (I suggest Trader Joe's brand, organic & vegan)
  • salt and pepper to taste
  • tomato sauce for serving


  1. Preheat oven to 375 degrees F. Oil a large baking sheet and set aside. 
  2. In a large skillet, add 1/2 tablespoon olive oil and heat over medium-high heat. Add eggplant and water. Season with salt and pepper. Cook for 10 minutes or until tender. Transfer to food processor. 
  3. In the same skillet add 1/2 tablespoon olive oil, onion, and garlic. Cook over medium-high heat for 3-5 minutes until onion is translucent. Add to food processor. 
  4. Add beans and parsley to the processor. Chop until the veggies are mixed well but DO NOT puree the mixture. Transfer to a large bowl. Stir in bread crumbs and mix well. Add salt and pepper to taste.
  5. Roll the mixture into little balls (about 2-3 inches in diameter) and place them evenly on the baking sheet. Bake for approximately 25-30 minutes, until firm and slightly browned. Serve immediately.

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