Vegan Meatballs (Easy, Protein-Packed & Perfectly Meaty)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hearty vegan meatballs made from textured vegetable protein, with fennel and basil for Italian seasoning and crispy edges from baking. Tender and meaty in texture. Served with pasta, in sandwiches, or as appetizers.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil ((plus more for brushing or spraying))
- 1 yellow onion (chopped)
- 4 cloves garlic (minced or pressed)
- 1 cup dry TVP granules ((also called textured vegetable protein))
- 1 cup vegan beefless broth, mushroom broth, or vegetable broth
- 2 tablespoons soy sauce
- 2 tablespoons nutritional yeast
- 1 tablespoon dried basil
- 1 teaspoon whole fennel seeds
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 453mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 841mg
- Calcium
- 84mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 453MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.