The Best Vegan Meatballs

The Best Vegan Meatballs

Serves 6 15 minute prep time

Making a good meatball, without meat, is not the easiest task. Luckily these vegan meatballs are the finalist in our ball game. Serve them as a side while watching the game, and save the leftovers for a meatball sub tomorrow.

No fake meat at your grocery store? Try making these mushroom meatballs with spaghetti squash and fulfill your plant-based dreams!


  • 1 tsp oil
  • ¼ cup diced onion
  • 2 slices sandwich bread, 100% whole grain or gluten-free
  • ¼-½ cup Silk® unsweetened Almondmilk
  • 1 package (12 oz) faux (vegan) ground beef
  • 1 cup cooked yam, sweet potato or black beans, pureed
  • 2 tsp garlic powder
  • 1 tsp dried basil
  • 1 jar (around 2 cups) tomato sauce
  • Salt and pepper, to taste


  • In a pan, sauté onion with oil until translucent.

  • In a mixing bowl, soak bread in just enough milk for the bread to soften. Break apart with hand until pureed.

  • Mix in remaining ingredients except tomato sauce. Mix well.

  • Roll meatball mixture into small balls about 2 tablespoons large. Roll tightly. Place on a lined cookie sheet.

  • Broil meatballs until they are golden and firm. About 20-25 minutes on bottom rack, flipping meatballs after 10 minutes.

  • Place meatballs in slow cooker. Top with tomato sauce.

  • Cook on low for 45 minutes– 1 hour.

  • Keep warm in slow cooker until ready to serve.

  • Dive in!