These are the BEST Vegan Italian Meatballs! They're full of flavor, don't fall apart and made of whole foods. Perfect for the air fryer (or the oven!), low waste, oil free & gluten free too!
Here's a recipe that I'm super excited to share. It's reminiscent of my childhood, but VEGAN!! These meatless meatballs will be a hit for you and your family!
Homemade meatballs were a staple in my home growing up. I remember family dinners at my grandparents' as a kid and I think every time it was pasta and "gravy" plus meatballs of course.
I had to recreate my own plant based version and I'm OBSESSED.
Jump to:
These meatless meatballs are easy to make, crisp on the outside and tender on the inside with a texture that mimics a classic meatball!
Enjoy them sauce-less over a salad, tossed in your favorite sauce over pasta or in a yummy vegan Meatball Sub!
Enjoy them sauce-less over a salad, tossed in your favorite sauce over pasta or in a yummy vegan Meatball Sub!
Why I love them (& you will too!)
- Loaded with the flavors of a classic Italian meatball
- Made of wholesome ingredients - vegan, oil free & gluten free too!
- Perfect for the air fryer (but could be baked too!)
- Won't crumble and will hold up to your favorite sauce
- Made using the crumbly little leftover bits of soy curls that are left at the bottom of the bag
What are Soy Curls?
Soy Curls are a minimally processed whole food.
They are made with whole soy beans that are processed and dehydrated. Soy curls are very high in protein and low in fat.
One of the best things about them is that they take on the flavors of whatever you marinate or cook them in, similar to tofu.
The worst thing about them is when you get towards the end of the bag there's a TON of little crumbly pieces.
But WAIT, DON'T THROW THEM OUT. When you finish making your next batch of Air Fryer Fajitas, toss those leftover soy curl crumbs into an air tight jar or container and store them in your pantry!
They're an awesome swap for meals you'd typically find ground meat, like this One Pot Taco Mac, chili, tacos or vegan MEATBALLS!
Where Can I find Soy Curls?
Butler Soy Curls are king. I currently choose to buy them in bulk online, as they are super shelf stable and will last a long time in your pantry. I can not find them in stores near me.
Air Fry or Bake
If you have an air fryer, I highly recommend you use it for this recipe.
The air fryer allows the balls to cook and keep a nice round shape, plus they cook in half the time!
Realistically baking them will give you results that are just as tasty, but aesthetically and time-wise, the air fryer is the way to go if one is available to you.
How to make Vegan Meatballs
See the recipe card for full detailed instructions. This is meant to be a summary with helpful tips.
Step One: Rehydrate the Soy Curl Crumbles
Add the crumbled soy curl bits and vegetable broth to a medium bowl, mix and let it sit while you prep other ingredients.
Pro Tip: If you have a food scale, measure your soy curls for the most accurate measurement. Results will vary if you use a measuring cup since the crumble sizes can vary greatly.
Step Two: Prep & Sauté the veg
Dice the onion, celery and garlic and water sauté in a small pan until soft. (You could also chose to sauté in a tablespoon of olive oil.)
Toss in Italian seasonings, fennel seeds and red pepper flakes and toast for 30 seconds more and then remove from heat.
Step Three: Food Process
Add rolled oats to a food processor and pulse until finely chopped. Add the soaked soy curls and any remaining broth, sautéed vegetables and remaining ingredients to oats.
Blend it up until fully combined.
Step Four: Form Balls & Cook
The mixture will be sticky to the touch. To make forming balls easier, I suggest lightly wetting your hands and using a spoon or cookie scoop if you have one!
The easiest way to form the meatless meatballs: Use the cookie scoop to place the mixture in your hand and gently toss back and forth between your hands to form into a ball. Place the balls directly into your air fryer or prepared baking sheet.
Air fry or bake according to the recipe card below!
FAQ
Textured Vegetable Protein (TVP) will also work in place of soy curls for this recipe. Simply swap 1:1, though, I would suggest using the weight to measure for accuracy's sake if you have a food scale available.
Yes! Prep these vegan meatballs ahead of time and store leftovers in a sealed container in the fridge for up to 5 days.
Follow the full recipe, then let the meatballs cool completely. Place the cooled meatballs on a lined baking sheet and freeze for 1-2 hours. Then place in a freezer bag and store for up to 3 months!
To reheat simply pop them directly in the oven or the air fryer and cook at the listed temperatures until they are hot throughout. (About 12-15 minutes in the air fryer or 35-45 minutes in the oven.)
Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
Recipe
Vegan Italian Meatballs
Equipment
- Food Processor or Blender
- small non-stick skillet
- Air fryer
Ingredients
- 90 g crumbs or crushed soy curls* about 1½ cups but will vary based on size of crumbs
- 1 cup vegetable broth
- 1 small yellow onion
- 4 cloves garlic
- 1 rib celery
- 2 tablespoon italian seasoning
- 2 tsp fennel seeds
- ¼-1/2 teaspoon red pepper flakes optional
- 1 cup rolled oats gluten free optional
- 1 tablespoon ground flax seeds
- 2 tablespoon nutritional yeast
- 1 tablespoon balsamic vinegar
- salt & pepper to taste
Instructions
- Add crushed soy curls and vegetable broth to a medium bowl, mix and set aside while you prep the other ingredients. (If baking preheat oven to 375°F now.)
- Roughly dice the onion, celery and garlic. Add them to a small non-stick skillet over medium heat with a light sprinkle of salt for about 10 minutes until soft. Stir occasionally and add small splashes of water or broth to prevent sticking as needed.
- Add in Italian seasonings, fennel seeds and red pepper flakes, if using. Cook for 30 seconds more and then remove from heat.
- In food processor, add the rolled oats and pulse until finely chopped. Add soaked soy curls (and any remaining broth), sautéed vegetables and remaining ingredients to the oats.
- Blend on high in the food processor until fully combined (about 2 minutes), stopping to press down sides as needed. Note: The mix will be sticky and will still have texture to it when finished. It should not be perfectly smooth.
- The mixture will be sticky, use damp hands to gently form into balls, about 2 inches in size, place directly on baking sheet or into air fryer. (Using a cookie scoop is a nice short cut that will speed up this process if you have one!)
Air Fryer Directions
- Air fry at 390°F for 12-14 minutes, until golden brown and crisp on the outside. (Place in a single layer, you may need to cook in two batches depending on your air fryer.)
Oven Directions
- Place balls on parchment or silpat lined baking sheet. Bake for 30-35 mins flipping halfway through. Balls should be nicely browned when done.
Notes
Air Fry or Bake
If you have an air fryer, I highly recommend you use it for this recipe. The air fryer allows the balls to cook and keep a nice round shape, plus they cook in half the time! Realistically baking them will give you results that are just as tasty, but aesthetically and time-wise, the air fryer is the way to go if one is available to you.(There may be affiliate links in this post. I may earn a commission for qualified purchases with no added cost to you. Thank you for your support!)
Rachel says
Hi there! Looking forward to trying this to use up some of my soy curl crumbs! Do you know how much 90g is in cups? Also, after soaking the soy curls, do you keep any remaining broth or drain it?
Thanks!
Sam says
Hi Rachel! 90g will most likely be around 1 1/2 cups, but will vary a bit based on the size of your crumbs. No need to drain the soy curls! Most of the broth will be soaked up by the time you're ready to use them, so just dump it all in! 🙂 Hope you love it!
Shellie says
Delicious recipe, Sam. They came out of the air fryer perfect. We'll be having these often.
Sam says
I'm so glad you tried these out and even happier that you liked them!! Thanks so much Shellie!
Eileen says
These are delicious - the taste and texture are perfect!
Sam says
Thank you SO much Eileen! I'm glad you enjoyed them!
JJ says
Many decades ago, when I made meatballs with meat, I would saute' them in oil to get them browned before baking them or cooking them in spaghetti sauce. Can this be done with these or will they fall to pieces? I will try, but for future readers not willing to try it do you know? Thank you!
Sam says
Hi JJ! You can definitely sauté these up in a fry pan to get them nice and browned, they should not fall to pieces! My only recommendation would be to add them to your sauce just before serving. If they sit in the sauce for an extended amount of time, they may crumble. Enjoy!!