Best Ever Vegan Meatballs
Prep time
Cook time
Total time
Best ever vegan meatballs just like your Grandma used to make! Serve them up as party appetizers or on a bed of pasta and red sauce. You won't believe they're plant-based!
Recipe type: Appetizer, Main Course
Cuisine: Vegan, Italian Inspired, Holiday
Serves: 24 meatballs
  • 2 sleeves Ritz crackers
  • 16 oz plant-based ground 'beef'
  • 1 shallot
  • 3 cloves garlic
  • 2 tbsp Italian seasoning
  • ⅛ tsp red pepper flakes
  • ¼ cup plant-based parmesan or mozzarella (optional)
  • For serving
  • toothpicks
  • 1½ cups chunky bolognese
  • ¼ cup basil
  • 1 cup plant-based mozzarella (optional)
  1. Preheat the oven to 425 F. Process ½ sleeve of Ritz crackers in a food processor to a crumb consistency. Very finely dice the shallot and mince the garlic.
  2. In a large mixing bowl, combine the crumbs, shallot, garlic, plant-based beef & mozzarella, seasoning, and red pepper flakes. Mix well.
  3. Use a melon scooper or spoon to roll the meatballs into balls a little larger than an inch. Heat a large fry pan between medium and medium high heat. Cook the meatballs until a crust forms on all sides, turning often, about 5 minutes. Transfer the meatballs to a baking sheet and bake for 5 minutes.
  4. To serve the vegan meatballs as appetizers, place a dollop of warmed sauce on a Ritz cracker. Top with a small scoop of plant-based mozzarella. Place a meatball on top and secure with a toothpick. Garnish the serving plate with chopped basil. Best served immediately.
Recipe by Carrots and Flowers at