Meatless High Protein Vegan Meatballs

Published on in Holidays Recipes, Kids Friendly Meals, Main Dishes, Sides
Meatless High Protein Vegan Meatballs
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Meatless High Protein Vegan Meatballs

Recipe by mrsslimonplantsCourse: Sides, Main
Servings

5-6

servings
Prep time

10

minutes
Cooking time

35

minutes
Total time

45

minutes

Craving IKEA-style vegan meatballs? 🍽️ These high-protein, macro-friendly vegan meatballs are delicious, easy to make, and perfect for meal prep. Packed with plant-based protein, they’re ideal for muscle-building, fat loss, and anyone who wants healthy vegan comfort food that actually satisfies!
Nutrition Information per 80g serving (about 4 meatballs):
Calories: 166, Protein:21.1g, Fat:4.9g, Carbs:10.9g

Ingredients

  • Dry Ingredients:

  • 100g vital wheat gluten flour

  • 15g (1 scoop) unflavored pea protein powder ( I used Sprout living – Save 20% using this link)

  • 10g (about 1 tbsp) oat flour

  • 10g (about 1 tbsp) white rice flour

  • 1/4 tsp all spice

  • 1/4 tsp cinnamon (optional)

  • 1 tsp (5g) Mushroom powder

  • 1 tsp (5g) onion powder

  • 1/4 tsp black pepper

  • 1/4 tsp -1/2 tsp salt (+/-) per taste

  • Wet Ingredients:

  • 130-140 ml water

  • 70g cooked/boiled white or yellow potatoes

  • 15g (1 tbsp) sundried tomatoes

  • 15g (1 tbsp) neutral oil ( I used Avocado oil)

Directions

  • Preheat the oven to 375°F (190°C). Line a baking tray with parchment paper.
  • In a medium bowl, whisk together all the dry ingredients and set aside.
  • In a high-speed blender, combine the wet ingredients and blend until completely smooth.
  • Pour the wet mixture into the dry ingredients. Fold gently with a spatula, then use clean hands to combine the dough until it just comes together. Do not over-knead — stop as soon as the dough is uniform.
  • Portion the dough into ~20 g servings. Roll each portion into a small meatball and place them on the prepared tray. This recipe should make about 18–19 meatballs.
  • Cover the tray with foil and bake at 375°F (190°C) for 20 minutes.
  • After 20 minutes, remove the foil, reduce the oven temperature to 350°F (175°C), and continue baking for another 15 minutes.
  • Remove the meatballs from the oven and let them cool completely on a wire rack.
  • To finish: heat a little oil in a skillet and quickly sear the meatballs for extra color and texture. Add your favorite marinara and warm through.
  • Serve over pasta or any dish you like. Refrigerate leftovers or freeze for later use. Tip: For a step-by-step visual, watch my linked YouTube video.

Recipe Video

Notes

  • *If you freeze these meatballs – make sure to thaw them out first and air fry for 4-5 minutes at 350F before adding them to your dishes!

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