I served these to my uncle Tony last Thanksgiving—a man who once told me that “real food has a face.” He ate seven of these “meatballs” before I casually mentioned they were made from mushrooms. The look on his face was priceless. He went silent for a solid ten seconds, looked down at his plate, then back at me, and said, “You’re lying.”
Plot twist: I wasn’t lying. These vegan mushroom meatballs are so meaty, so savory, and so satisfying that even the most devoted carnivores can’t tell the difference. The mushrooms give them that umami-rich, hearty flavor, while the walnuts add texture and healthy fats that make them taste remarkably close to the real thing.
Now Uncle Tony asks me to bring these to every family gathering. Sometimes the best recipes are the ones that prove people wrong. 🙂
Why You’ll Love This Recipe
They actually taste like meatballs. Not “pretty good for vegan.” Just straight-up delicious. The mushrooms and walnuts create this meaty, umami-packed flavor that satisfies those comfort food cravings without any actual meat.
Incredibly versatile. Spaghetti and meatballs? Classic. Meatball subs? Absolutely. Appetizers with marinara for dipping? Yes. Meal prep bowls? Perfect. These work for literally any occasion where you’d normally use traditional meatballs.
Healthier than the original. You’re getting tons of nutrients from the mushrooms, healthy fats from the walnuts, and way less saturated fat than traditional meatballs. Plus, they’re naturally high in fiber and protein without being heavy.
Easy to make and beginner-friendly. If you can use a food processor and roll things into balls, you can make these. No fancy techniques, no complicated steps—just straightforward cooking that works every time.
Meal prep champion. Make a big batch on Sunday and you’ve got protein for the entire week. They freeze beautifully and reheat like a dream, making your future self very happy.
Gluten-free adaptable. Just swap regular breadcrumbs for gluten-free ones and you’re good to go. Same great taste, no gluten.
Ingredients
For the Meatballs:
- 1 lb cremini or baby bella mushrooms, roughly chopped (don’t use button mushrooms—they’re too watery)
- 1 cup walnuts (raw or toasted—both work great)
- 1 small onion, roughly chopped
- 4 cloves garlic, minced
- ¾ cup breadcrumbs (use gluten-free if needed, or panko for extra texture)
- 3 tablespoons ground flaxseed mixed with 6 tablespoons water (let sit 5 minutes—this is your egg replacer)
- 2 tablespoons tomato paste (adds depth and helps bind everything)
- 2 tablespoons soy sauce or tamari (for that savory umami punch)
- 1 tablespoon balsamic vinegar (secret ingredient for depth)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon smoked paprika (optional but highly recommended)
- ½ teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 2 tablespoons olive oil (for brushing)
- Fresh parsley for garnish
For Serving:
- Marinara sauce (homemade or your favorite jarred sauce)
- Cooked spaghetti or pasta of choice
- Fresh basil and parmesan (use vegan parm if keeping it plant-based)
- Sub rolls for meatball subs
- Toothpicks if serving as appetizers
Key Notes:
Mushroom choice matters: Cremini or baby bella mushrooms have the best flavor and texture for this. They’re meatier and less watery than white button mushrooms. You can also use a mix with shiitake for extra umami.
Don’t skip the flax eggs: This is crucial for binding. Mix the ground flaxseed with water and let it sit for 5 minutes until it gets gel-like. This replaces eggs and holds everything together.
Food processor is essential: You need to pulse everything into a cohesive mixture. Chopping by hand won’t give you the right texture—the meatballs will fall apart.
Texture checkpoint: The mixture should be moist enough to hold together when squeezed but not so wet that it’s mushy. If it’s too wet, add more breadcrumbs. Too dry? Add a splash of water or extra tomato paste.
Nut-free option: Replace walnuts with sunflower seeds or extra mushrooms plus cooked lentils. The texture will be slightly different but still delicious.
Step-by-Step Instructions
Step 1: Prep Your Flax Eggs
Mix the ground flaxseed with water in a small bowl and set aside for 5 minutes. It’ll thicken up and become gel-like—this is your binder.
Step 2: Process the Mushrooms
Add your chopped mushrooms to a food processor and pulse until they’re finely chopped but not completely pureed. You want small pieces, not mushroom mush. Transfer to a large bowl.
Step 3: Process the Walnuts
Add walnuts, onion, and garlic to the food processor. Pulse until everything is finely chopped and well combined. The mixture should look crumbly.
Step 4: Combine Everything
Add the walnut mixture to the bowl with the mushrooms. Add your prepared flax eggs, breadcrumbs, tomato paste, soy sauce, balsamic vinegar, oregano, basil, smoked paprika, black pepper, and salt. Mix everything together with your hands or a spatula until it’s thoroughly combined. The mixture should hold together when you squeeze it.
Step 5: Let It Rest
Cover the bowl and let the mixture rest in the fridge for 10 minutes. This helps the breadcrumbs absorb moisture and makes it easier to form the meatballs. Don’t skip this—it makes a huge difference.
Step 6: Preheat and Prep
While the mixture rests, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly brush it with olive oil.
Step 7: Form the Meatballs
Using your hands, scoop about 2 tablespoons of mixture and roll it into a ball. Place on the prepared baking sheet. Repeat until you’ve used all the mixture—you should get about 20-24 meatballs. They’ll shrink slightly during baking, so don’t worry if they seem big.
Step 8: Brush and Bake
Lightly brush the tops of the meatballs with olive oil. This helps them get that golden, slightly crispy exterior. Bake for 25-30 minutes, flipping halfway through, until they’re golden brown and firm to the touch.
Step 9: Sauce It Up
While the meatballs are baking, heat your marinara sauce in a large skillet or pot. Once the meatballs are done, gently transfer them to the sauce and let them simmer for 5-10 minutes. This helps them absorb flavor and get even more delicious.
Step 10: Serve and Enjoy
Serve over pasta, pile them into sub rolls, or serve as appetizers with toothpicks. Garnish with fresh basil and vegan parmesan if desired.
Serving Suggestions
These vegan meatballs are crazy versatile. Here are my favorite ways to serve them:
Classic spaghetti and meatballs. Cook your favorite pasta, ladle on that marinara sauce, pile on the meatballs, and top with fresh basil and vegan parmesan. Comfort food at its finest.
Meatball subs. Toast some sub rolls, load them up with meatballs and marinara, add some vegan mozzarella, and broil for a minute to melt the cheese. Game changer.
As appetizers. Stick a toothpick in each one, arrange them on a platter with a bowl of warm marinara for dipping. Perfect for parties and always a hit.
Over zoodles or veggie noodles. Keep it low-carb by serving them over spiralized zucchini, sweet potato noodles, or spaghetti squash. Lighter but still satisfying.
In a grain bowl. Layer them over quinoa or brown rice with roasted veggies, a drizzle of tahini sauce, and some fresh greens. Meal prep heaven.
Swedish-style. Skip the marinara and serve them with a creamy vegan mushroom gravy and lingonberry jam. Trust me on this one—it’s incredible.
Storage Tips
Refrigerator: Store cooked meatballs in an airtight container for up to 5 days. Keep them separate from the sauce if possible—they’ll stay firmer that way. Add sauce when you’re ready to reheat and serve.
Reheating: Warm them in a skillet with marinara sauce over medium heat for 5-7 minutes. You can also microwave them for 1-2 minutes, though the texture is better when reheated on the stovetop or in the oven.
Freezing: These freeze beautifully! Let the meatballs cool completely, then freeze them on a baking sheet until solid. Transfer to a freezer bag or container and store for up to 3 months. No need to thaw—just reheat from frozen in sauce or in the oven at 350°F for 15-20 minutes.
Unbaked meatballs: You can also freeze the formed meatballs before baking. Place them on a parchment-lined baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 5-10 extra minutes to the cooking time.
Meal prep tip: Make a double batch and freeze half. Future you will be so grateful when dinner is just “thaw, heat, and eat.”
Final Thoughts
So there you have it—vegan mushroom meatballs that’ll make even your meat-loving relatives do a double-take. I love that these prove you don’t need meat to make something incredibly satisfying and delicious.
Uncle Tony still brings up these meatballs at every family gathering, and now he’s the one defending plant-based food to other skeptics. Who would’ve thought? The man who once said vegetables were “what food eats” is now lecturing people about umami and the versatility of mushrooms.
If these meatballs can convert Uncle Tony, they can convert anyone. Now go make them and watch the magic happen.
Happy cooking!
— Kip
Vegan Mushroom Meatballs (So Good You’ll Fool Any Meat-Eater!)
Description
Hearty vegan meatballs made with mushrooms, walnuts, and flavorful seasonings that fool even the biggest meat lovers. They're tender on the inside with a slightly crispy exterior, perfect for spaghetti, marinara sauce, subs, or as appetizers. Naturally gluten-free friendly!
Ingredients
For the Meatballs:
For Serving:
Instructions
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Mix ground flaxseed with water in small bowl and set aside for 5 minutes to thicken.
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Add mushrooms to food processor and pulse until finely chopped. Transfer to large bowl.
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Add walnuts, onion, and garlic to food processor. Pulse until finely chopped and crumbly.
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Add walnut mixture to mushrooms along with prepared flax eggs, breadcrumbs, tomato paste, soy sauce, balsamic vinegar, oregano, basil, smoked paprika, pepper, and salt. Mix thoroughly with hands until combined.
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Cover and refrigerate mixture for 10 minutes.
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Preheat oven to 375°F (190°C). Line baking sheet with parchment paper and brush with olive oil.
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Roll mixture into 20-24 balls (about 2 tablespoons each) and place on prepared baking sheet.
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Brush meatballs with olive oil. Bake 25-30 minutes, flipping halfway through, until golden brown and firm.
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Heat marinara sauce in large skillet. Add baked meatballs and simmer 5-10 minutes.
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Serve over pasta or as desired, garnished with fresh basil and vegan parmesan.
