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close up of vegan meatball with spaghetti in a red sauce on a plate.
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Easy Vegan Meatballs

These meatballs come together easily with no fancy equipment required!
Prep Time10 mins
Cook Time24 mins
Course: Main Dish
Cuisine: Italian
Diet: Vegan
Servings: 4 people
Calories: 168kcal
Author: Laura Nunemaker



  • Add ingredients TVP through dry mustard to a medium bowl. Stir to combine.
  • In a separate bowl, combine water, ketchup, and Bragg Liquid Aminos and stir until mixed. Pour into the TVP mixture and stir until combined. Spoon the almond butter on top of the mixture and let the whole thing rest and cool for about 5 minutes. This helps soften the almond butter to make it easier to mix in since many people keep it in the refrigerator. After 5 minutes, stir to combine well.
  • Preheat oven to 375ºF. Line a baking sheet with parchment or a silicon baking sheet. Roll the mixture into balls about 1” in diameter and place on the baking sheet. Bake for 24 minutes flipping after 12 minutes.
  • Serve with spaghetti and marinara sauce.


These also make amazing meatball subs! Just pile 3 or 4 balls on your favorite roll, cover with marinara sauce, pan fried onions & peppers and cheese.


Calories: 168kcal | Carbohydrates: 20g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Sodium: 554mg | Potassium: 137mg | Fiber: 6g | Sugar: 5g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 3mg