Name: Basil Quinoa Meatballs
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16
Cuisine: Gluten Free
Ingredients: 1 tablespoon olive oil or vegetable broth; 1 yellow onion, peeled and minced; 3 cloves garlic, peeled and minced; 8 ounces cremini mushrooms, cleaned and finely minced; 2 tablespoons tomato paste; 1 cup cooked quinoa, divided; 1 (15 ounce) can cannellini beans, drained; large handful fresh basil (1/4 cup); 1/3 cup nutritional yeast; 1 teaspoon ground fennel; 1 teaspoon dried oregano; 1 teaspoon fresh cracked black pepper; 1/2 teaspoon sea salt

Basil quinoa meatballs have incredible flavor everyone loves. This is an easy vegan meatballs recipe with a soft texture and a crispy exterior.

recipe originally published December 10, 2012

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Why you'll love this recipe

Basil quinoa meatballs are our favorite plant based meatball. We love adding them to a simple plate of spaghetti marinara. the first time we made this recipe, it was as a traditional meatball sandwich, with a crusty bun, melted cheese, and marinara.

These vegan meatballs are light and soft with a crunch on the baked exterior, and they hold together well. The garlic, fennel, and basil flavors are bold in both taste and scent - your kitchen will smell wonderful with these in the oven.

Protein rich, packed with fiber, and made with whole food ingredients, these vegan meatballs are as versatile as they are delicious!

Tips for the best vegan meatballs

Mince the onion and mushrooms: small uniform ingredients help vegan meatballs stay together and cook thoroughly.
Season your meatballs! Flavor is important even if you plan to serve your meatballs with a flavorful sauce. Fresh garlic and onion bring good flavor, and herbs like fennel and oregano add familiar layers of flavor.
Form the meatballs in uniform shape: use a spoon or cookie scoop if needed; meatballs of the same size cook evenly.
Moisture: vegan meatballs need moisture so they don't dry out or become crumbly. This recipe uses tomato paste and ingredients like mushrooms and onions.
Bake vegan meatballs for a crispy exterior. Bake on parchment for a no oil cooking option.
If you don't have cooked quinoa already prepped, cook quinoa first and let it cool before using. See how to cook quinoa for ratios and the perfect result of fluffy quinoa that tastes good.

How to serve this recipe

Instead of the traditional Italian flavors, serve basil quinoa meatballs over rice with this sesame teriyaki sauce and a garnish of sliced green onions and sesame seeds.

Pair these meatballs with mashed potatoes or mashed cauliflower and shiitake rosemary gravy for a total comfort food dinner. Meatballs and mac and cheese is another tasty comfort food option.

One of our favorite ways to enjoy these basil quinoa meatballs is over a spaghetti marinara, or as a meatball sandwich with melty cheese and marinara. Always garnish with more fresh basil.

Finally, add these meatballs to a Big Night inspired timpano recipe for a super fun and impressive dinner!

How long do vegan meatballs last?

My rule for maximum flavor and freshness is to enjoy these meatballs within three to four days.

Refrigerate any leftovers. Wait until it is cooled completely, and refrigerate in a glass container with a tightly fitting lid.

Reheating methods

Oven: Arrange basil quinoa meatballs on a parchment lined baking sheet and bake at 375° F until warmed through, turning after 5-7 minutes.
Stovetop: Reheat meatballs on the stovetop in a skillet over medium heat.
Air Fryer: Air fry vegan meatballs at 350 °F and check after 5 minutes. Shake basket and continue heating for another couple minutes as needed.

Did you make these vegan meatballs?

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Yield: 16 meat balls (1 to 1 ½ inches each)