"The Best Italian Vegan Meatballs Ever are here! They’re made with caramelized onions, rice, oats, mushrooms, and walnuts, plus an incredible combination of spices that bring the Italian flavor to life. Eat them over your favorite pasta with a delicious marinara for a classic weeknight meal!"
Italian Vegan Meatballs
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- Recipe Card
Prep time: 20mins
Cook time: 25mins
Serves or Makes: 20
Recipe Card
ingredients
- 1 cup cooked brown rice
- 1 caramelized onion
- 1 tablespoon extra virgin olive oil
- 10 ounces shiitake mushrooms, chopped
- 1/2 teaspoon fine salt
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons Italian seasoning
- 1 tablespoon tomato paste
- 1 cup raw walnuts
- 3/4 cup oats
Method
Step 1
Prepare brown rice ahead of time. I like to use frozen brown rice that microwaves in two minutes to keep this recipe quick and easy. Stovetop or instant pot brown rice also works.
Step 2
Prepare the caramelized onion in advance since this takes an hour to fully caramelize.
Step 3
Add oil, mushrooms, and seasonings to a non-stick, non-toxic skillet and cook over medium heat for 20-25 minutes until the mushrooms have released their juices and softened. I like to give them time to sear a bit and allow their umami flavors to fully develop. Set cooked mushrooms aside.
Step 4
To a 7-cup food processor add walnuts and oats and process for 20 seconds until crumbly. Add cooked brown rice, caramelized onion and cooked mushrooms. Add the tomato paste. Pulse until everything is well combined and no large chunks of anything remain. Do not over-process the mixture – you don’t want it to turn into mush. A little texture is good.
Step 5
Use a 1.5 tablespoon retractable cookie scoop and form the mixture into small balls with your hands. You should have about 20 balls. Preheat a large non-stick, non-toxic skillet over medium heat and coat the bottom of the pan in olive oil. Once the oil is hot, place the balls in the skillet. The balls should not be touching. Depending on the size of your skillet, you may need to do this in two batches to avoid overcrowding the pan. Cook the balls about 5 minutes per side until ALL sides are seared, crispy and golden brown.
Step 6
Serve “meatballs” overtop spaghetti with marinara sauce, fresh basil or parsley and a sprinkle of vegan parmesan cheese if desired! Store leftover meatballs in an airtight container in the refrigerator for up to five days.