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High Protein Vegan Meatballs (Gluten-Free)
5 from 12 votes

High Protein Vegan Meatballs (Gluten-Free)

These high protein vegan meatballs blend black beans, quinoa, oats, chickpea flour, mushrooms, and olives, seasoned with Italian herbs and soy sauce, to create a sticky batter formed into meatballs and baked until golden. A homemade marinara sauce with tomatoes, garlic, and Italian seasoning complements the meatballs. This gluten-free recipe is suitable for plant-based diets seeking hearty, flavorful meat alternatives.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 40 meatballs
Calories: 46 kcal
Course: Lunch, Dinner
Cuisine: Vegan

Ingredients

  • 1 ½ cups black beans drained and rinsed
  • 1 cup quick oats add another ½ cup if batter is too wet
  • 1 cup quinoa cooked
  • ½ cup chickpea flour
  • ½ cup white mushrooms sliced
  • ½ cup black olives pitted, about 15
  • ½ onion
  • 2 garlic cloves
  • 1 tablespoon olive oil extra virgin
  • 1 tablespoon soy sauce gluten free
  • 1 tablespoon Italian seasoning
  • ½ teaspoon salt
Marinara sauce (skip if using store bought)
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 tablespoon olive oil extra virgin
  • 2 tablespoon Italian seasoning
  • 1 ½ tbs coconut sugar
  • ¼ tsp salt
  • 4 Roma tomato diced
  • 1 ½ cups tomato puree 1 can

Instructions

Making the quinoa meatballs
    Cup of Yum
  1. Preheat your oven to 400 degrees. Meanwhile cook the quinoa (if you haven't already) as per package directions. Then to a saucepan add the mushrooms and soy sauce and sautee for about 5 minutes.
  2. To a food processor add in all the ingredients for the meatballs, including the cooked quinoa and sauteed mushrooms. Process until a batter forms. It should be wet but sticky enough that you can form meatballs. If the batter is to wet add in more chickpea flour.
  3. Roll with your hands into meatballs and place onto a baking tray. Bake for 15 minutes then increase the heat to 425 and shake the pan to move the meatballs around. Bake for another 10-15 minutes until golden.
Making the marinara sauce
  1. In a large saucepan over medium heat sautee the onions in the olive oil until soft. Then add in the garlic and spices. Cook for another few minutes then add in the tomatoes and tomato puree.
  2. Reduce the heat and simmer for another 15-20 minutes. If you like a sweeter sauce you can simmer the sauce for another 30 minutes but I find that after 15-20 minutes the sauce is perfect.
  3. Add in the meatballs, stir and turn off the heat. Let it sit for 5 minutes to allow the meatballs to absorb some of the sauce. Then serve over pasta, rice or with a side salad.NOTES

Notes

  • Store cooked meatballs in an airtight container in the refrigerator for up to 4-5 days.
  • Reheat meatballs in the microwave or oven with sauce until warmed through.
  • Freeze cooked meatballs in freezer-safe containers for 2-3 months, or freeze uncooked meatballs individually before storing.
  • Reheat frozen cooked meatballs directly in sauce or bake uncooked frozen meatballs in the oven, adding extra cooking time.

Nutrition Information

Serving 1meatball Calories 46kcal (2%) Carbohydrates 7g (2%) Protein 2g (4%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 126mg (5%) Potassium 126mg (3%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 115IU (2%) Vitamin C 2mg (2%) Calcium 15mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 40 meatballs

Amount Per Serving

Calories 46

% Daily Value*

Serving 1meatball
Calories 46kcal 2%
Carbohydrates 7g 2%
Protein 2g 4%
Fat 1g 2%
Saturated Fat 1g 5%
Sodium 126mg 5%
Potassium 126mg 3%
Fiber 2g 8%
Sugar 1g 2%
Vitamin A 115IU 2%
Vitamin C 2mg 2%
Calcium 15mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.