These vegan meatballs are super-easy to make and are good for a hearty meal or post-workout snack.

vegan-meatballsYou can either smother these in your favorite pasta and marinara, or if you’re going low-carb, eat them individually without the pasta and dip them in marinara.

Carbs: 26 | Fat: 13 | Protein: 14 | Calories: 245

Yield: 10 meatballs (a serving is two meatballs)


  • 3 garlic cloves, minced
  • 1 flax egg
  • 8 ounces tempeh* (or substitute 1 heaping cup rinsed and drained chickpeas for similar result)
  • 1/2 cup vegan bread crumbs
  • 2 tsp. Italian seasoning
  • Flaky sea salt to taste (add pepper if desired)

*Coconut oil for sautéing


  1. Preheat oven to 375 degrees.
  2. Prepare flax egg (or other vegan egg substitute) in a small dish.
  3. In a large, deep skillet, sauté garlic in 1/2 tbsp. coconut oil over medium heat until soft (3 minutes). Set aside.
  4. Add tempeh to blender and pulse to break up. Then add sautéed garlic and remaining ingredients (except coconut oil) and mix. The goal is a moldable dough.
  5. Taste and adjust seasonings as needed. The tempeh will come across as a little bitter, but once coated, baked, and served with marinara, it’s not nearly as apparent.
  6. Scoop out 2 tbsp. amounts of dough and roll into balls (should make about 10 meatballs). Heat the skillet you used earlier to medium heat.
  7. Mix remaining bread crumbs and add tempeh balls one or two at a time and roll to coat.
  8. Add enough coconut oil to form a thin layer on the bottom of your hot skillet, then add your coated tempeh balls in two batches, so as to not crowd the pan. Brown for about 5 minutes total, shaking the pan to roll them around to brown all sides.
  9. Add browned meatballs to a baking sheet and bake for about 15 minutes, or longer if desired for a crispier result.
  10. At this time, prep any pasta you want to serve with your meatballs, as well as your favorite marinara sauce.
  11. Once meatballs are deep golden brown and fairly firm to the touch, remove from oven.