I’ve been vegan a couple of years now and one of my favourite meals before I went vegan was meatballs with spaghetti. I loved how the herbs in the meatballs melded with the sauce and pasta. Three parts imperfect by themselves but together sheer bliss! So I set out to recreate what I loved in these Vegan Italian Meatballs.
My first attempts weren’t bitey enough, I over processed the ingredients. They also needed a bit more texture and things to enhance the Italian flavours. Walnuts, pine nuts and olives helped a lot.
The result is a herby meatball which taste just like the meatballs I used to enjoy, the texture is different, because it’s made from beans, but the nuts provide a bit of bite and the rice makes them firm. I’m sure you’re going to love them!
This recipe has a lot of flexibility, amp up the herbs to suit your taste, process to your preferred texture, really make them your own!
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Try this delicious shepherd’s pie is another of my favourite comfort food treats.
Recipe – Vegan Italian Meatballs
Prep time: 5 minutes
Cooking time: 40 minutes
(Makes 18 – 20 meatballs)
1 drained 400 g (14 oz) can Aduki Beans
100 g cooked shortgrain brown rice
20 g (0.7 oz) oats
20 g (0.7 oz) crushed walnuts
15 g tomato paste / puree
10 g pine nuts
1 red onion finely chopped
2 cloves finely minced garlic
3 tbsp chickpea flour + 3 tbsp water
10 pitted black olives
Handful chopped fresh parsley
1 tbsp brown miso
1/4 tsp fresh rosemary
1/2 tsp dried thyme
1 tsp dried oregano
2 tsp dried basil
1 tsp garlic powder
1 tsp smoked paprika
1 tsp onion powder
- Preheat oven 170°c fan / 190°c conventional / 375°f
- Water fry onion and garlic until caramelised
- Add all ingredients to a food processor and pulse to the required consistency
- Roll into balls and place on a tray lined with parchment
- Bake in a preheated oven for 35 – 30 minutes
- Serve with Italian tomato sauce and spaghetti – recipe for super simple tomato sauce
Watch me make it: