If you are looking for truly meaty meatballs that you can’t tell are vegan, try these Impossible Meatballs. And for even more ideas, check out these Grape Jelly Meatballs and Swedish Meatballs! These chickpea meatballs are flavorful, satisfying and just plain amazing on top of some spaghetti noodles with marinara sauce. The best part is how simple they are to make. Now, they aren’t going to fool a meat eater into thinking they’re eating meat. But they definitely satisfy the spaghetti and meatballs craving! You might also love this Best Ever Vegan Spaghetti with lentil-meat sauce. And don’t forget to serve spaghetti with Vegan Garlic Bread!
Why I love these vegan meatballs
The ingredient list is short, you probably have everything you need right now. No need for store bought vegan meats. When the meatballs are baked, they firm up and become quite sturdy, so they are perfect for warming in marinara sauce. The balls are quite flavorful themselves, but when you add them to your favorite marinara sauce, they are even more full of flavor.
How to make vegan meatballs
Finally, add the cooked chickpea meatballs to a pan of warmed marinara sauce. Stir gently to coat. Serve over spaghetti with optional vegan parmesan, if desired.
Gluten-free option
To make this meal gluten free, swap gluten free breadcrumbs for the regular breadcrumbs, or even rolled oats (certified gluten free). And serve over gluten free pasta.
How to store leftovers
The balls will keep in a covered container, either in marinara or not, for 3-4 days. To freeze: Instead of adding the cooked meatballs to marinara, cool completely, then freeze in a ziplock freezer bag or container. You can reheat the balls in the oven, or simple throw them in marinara sauce on the stove until warm.
Want more amazing vegan pasta recipes?
The Best Vegan Alfredo Vegan Mac and Cheese Vegan Stuffed Jumbo Shells Vegan Baked Ziti The BEST Vegan Lasagna
*This post was originally published May 2018, and has been reposted with better instructions and more step by step photos.
