Healthy Vegan Meatballs

I had my girlfriends over for dinner recently and was stressing about what to make them. They’re omnivores and major foodies, so I had to bring my A game to show just how flavourful vegan food is. Once I settled on pasta it came to me — vegan meatballs! Odd given I never ate them in my pre-vegan days, but I enjoy putting a plant based spin on anything and everything.


There are countless vegan meatball recipes available online, and most seem to include lentils or tempeh — both incredible options! However, I’m obsessed with beans, and since I had a can of cannellini beans in the pantry I decided to roll with the punches.


A lot of time and thought has gone into developing this recipe, and I hope you love it as much as my friends and I did! The combination of herbs worked beautifully with the beans (which absorbs flavour incredibly well). The tomato paste gives the meatballs a look not too dissimilar from regular meatballs, and adds a hint of sweetness.


There’s nothing nasty in these bad boys — just great plant based foods to truly nourish your body, mind, and soul. It helps of course, that they’re utterly delectable.


So get cooking and be sure to share a pic on Insta with the hashtag #thehungrypiggy so I can drool over your dinner!

Healthy Vegan Meatballs

  • Difficulty: medium
  • Print


  • 1 can of cannellini beans (drained)
  • 1 white onion (diced)
  • 4 garlic cloves (finely chopped)
  • 1 cup raw walnuts
  • 1/2 cup nutritional yeast flakes
  • 1/2 cup tomato paste
  • 1/4 cup fresh parsley
  • 1ts paprika
  • 1ts salt
  • 1ts ground black pepper
  • 1 cup breadcrumbs


  1. Preheat your oven to 175 degrees celsius.
  2. Heat up a frying pan then add 1 tablespoon of oil. Brown the onion and garlic on low heat and cook until softened. Leave to cool slightly before moving to the next step.
  3. In a food processor, add the onions, garlic, and the cannellini beans and combine. Add the remaining ingredients EXCEPT the breadcrumbs, and process.
  4. Add processed mix into a bowl with the breadcrumbs. Using a wooden spoon (or your hands), mix the ingredients together until the breadcrumbs are fully combined.
  5. Chill the mixture for 10 minutes in a fridge.
  6. Line a tray with baking paper. Remove mixture from fridge and roll into meatballs before adding to tray. Pro tip: I find it easier to mould the mixture into balls by really forming them in my hands. The more I press between my hands, the easier they come together.
  7. Bake for 20 minutes, making sure to turn the meatballs over halfway through for an even cook.
  8. Serve with my spicy marinara pasta sauce on a bed of fresh spinach or your favourite pasta (I like chickpea spaghetti for an extra protein hit).