Vegan meatballs


Spaghetti and meatballs are a regular in my house. My husband and both my kids love it. I used to make ton of meat-based meatballs when we were trying out paleo lifestyle and we loved every minute of it.

We are however now at a different place in our lives and trying plant-based recipes and really enjoying creating recipes that more plant based, colorful, tastes great and still the same things that our family like to eat but without animal products. Getting my kids to eat more vegetables is a huge plus with this recipe because I can hide that gross green perfectly inside the meatballs.

I know it takes bit of effort with all this chopping vegetables thin, but believe me they are so worth the effort.  Mine yielded 50 meatballs but you can make them small or big. It is up to personal preference.

So, without further ado here it is

To make the meatballs you will need

  • Boiled Soybeans 2 cups
  • Red beans 1 cup or a can of red kidney beans drained and rinsed
  • Green bell pepper
  • Red bell pepper
  • Cup of baby spinach finely chopped
  • Yellow bell pepper
  • Roasted sweet potatoes  

For the Tempering you will need

  • One red Onion or few shallots thinly sliced
  • One or two jalapeno peppers (if you like your meatballs to be spicy)
  • Thinly sliced one birds eye chili for added extra heat
  • One-inch piece of ginger sliced
  • Two cloves of garlic chopped and sliced
  • One sprig of curry leaves
  • Half a teaspoon of mustard seeds
  • Half a teaspoon of cumin seeds
  • Little piece of Ceylon cinnamon

To flavor it up

  • 1 teaspoon of cumin powder
  • 2 teaspoons of coriander powder
  • 1 teaspoon of turmeric powder
  • 1 teaspoon of Jaffna curry powder (Sri Lankan spice blend)
  • 1 tablespoon of dried coconut
  • Pinch of Sri Lankan black curry powder
  • Black pepper powder half a teaspoon
  • Salt to taste

Now for the preparation

Mix the beans and mash them together. Heat a big flat skillet or a wok in high heat and add two tablespoons grape seed oil. (I am kidding any neutral flavored oil will work).  When the oil is smoking hot, add mustard seeds cumin seeds and cinnamon. When you hear the mustard seed crackling (at this heat it going to be as soon as you drop them), add sliced onion. When the onion is translucent add rest of the tempering supplies and peppers cook them until they change the color and loose some of the moisture. Keep stirring to prevent burning since you are on high or medium-high heat. You do not want the mixture soggy but dry while cooking. Once the peppers are soft, mix well after adding spinach and sweet potatoes and all the spices listed above.  Give it a toss to coat everything and add the beans. Mix well and turn the heat off but leave the mixture in the hot wok.

once everything is cool enough to handle add a cup of vital wheat gluten to the mixture and make it into balls. If the mixture is too wet to make balls add more wheat gluten or some breadcrumbs.

Arrange on a cookie sheet and coat with cooking spray and bake them at 375 Fahrenheit for 40 minutes or until they look dry and brown on the sides and bottom.

Let it cool down completely. Your meatballs are done.

You can enjoy them as it is, bread them and fry for a quick cutlet, add into your spaghetti sauce, marinara or soup for a delicious dinner. I hope you like them as much as my family did! I was hoping to freeze some for weeknight dinners, but they were gone in a snap. Maybe snack idea was the best.  Enjoy! happy Sunday.

Below are amazing products and spices I used while making this delicious recipe.

Chef King 10 Gauge Steel Griddle, 12 Inch x 20 Inch

Sri Lankan black Roasted powder

Sri Lankan curry powder

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