Meatless Meatballs

Meatless meatballs made with real food that is full of flavor, don’t fall apart, aren’t mushy, and are easy to make! Our plant-based take on meatballs most closely resembles the flavors of Italian-American meatballs, which are made with breadcrumbs and herbs. Cook this and eat all you want in a healthy way.


  • 1 cup vital wheat gluten
  • ¼ cup soy flour
  • ¼ cup nutritional yeast
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ – 1 teaspoon salt
  • 2 tsp Italian seasoning
  • dry or fresh herbs
  • 5 cups miso or vegetable broth
  • 1- 2 tbsp soy sauce or liquid aminos
  • 1 small onion chopped
  • 2-3 tbsp vegetable oil


  1. Bring veggie broth to a boil and pour over wheat gluten. Cover and allow to sit for 10 minutes until completely absorbed. (A beef-flavoured broth, such as the Better than Bouillon No Beef Base, will make these taste more convincing.)
  2. Add the remaining ingredients and combine them into a thick dough that holds them together. Depending on the type of flour you use, you may need to add extra.
  3. Add salt as needed, depending on whether the broth and Italian seasoning contain salt.
  4. Shape mixture into 1-2″ balls.
  5. To bake, cook in preheated 400°F for 20 minutes.
  6. To pan-fry, heat a few tablespoons of vegetable oil in a skillet over medium heat. Fry meatballs for 5-8 minutes, tilting the pan to roll them around and brown.
  7. Once done, transfer the meatballs into a wire rack to remove the excess oil and let it cool.

Meatless and harmless. Check out trending Avacraft cookware!