Lemony Oregano Vegan Meatballs

Lemony Oregano Vegan Meatballs

These lemony oregano vegan meatballs are so flexible. Similarly terrific with pasta and marinara, on top of hummus with a drizzle of tahini sauce, or perhaps in a grain bowl setup. Easy to make and naturally gluten-free!

An overhead shot of cooked vegan meatballs, garnished with fresh oregano leaves.An overhead shot of prepped and measured ingredients on a baking sheet.An overhead shot of a hand sprinkling spices into a sauté pan filled with onions and herbs.

Among my readers sent out an e-mail, challenging me to come up with a vegan meatball dish that does not have mushrooms. If it’s a meatball obstacle, I’m gladly accepting! Naturally if you enjoy mushrooms in your plant-based version of this traditional home cooking, you truly require to click over to my Huge Vegan Mushroom Meatballs dish. I likewise have a dish for Eggplant Meatballs with Za’atar & Kale Pesto.

These lemony oregano vegan meatballs are extremely flavourful. They have an excellent mix of sliced fresh herbs, garlic, and chili as the primary flavour notes. I opted for a hearty base of white beans, rolled oats, and walnuts. I like to drain pipes and pat dry the white beans to prevent excessive wetness in the resulting meal. You might consume these a lot of various methods! Easy with marinara sauce and pasta. Nestled into a grain bowl with some roasted veggies along with. Or plated up with hummus, tahini sauce and a basic salad as I have actually done here.

The motivation for plating the meatballs like I have in the images visited method of Sami Tamimi and Tara Wigley’s Falastin cookbook. This is really among my preferred cookbooks. The hummus dish in the very first chapter of the book reveals 2 garnishes: meatballs and fried eggplant. I have actually made the variation with fried eggplant and it was extraordinary. The meatball variation is rooted in conventional kofta with meat as the base. So I will not be attempting the accurate variation from the book (since meat haha). However the motivation to recreate it in my own method seemed like simply the important things.

Some enjoyable, extra reading here if you like: This post from The Atlantic traces the meatball origin to kofta. “The most likely prospect for the initial meatball appears to be kofta … They likely took a trip from the Arab world along trade paths to Greece, North Africa, and Spain.” Great deals of fascinating bits of info on how meatballs are served worldwide in this piece. I likewise enjoy the author’s observation that meatballs represent house and household time.

If you’re trying to find a vegan variation of kofta, I would absolutely have a look at the dishes from One Arab Vegan and Hanady Kitchen Area. Both look fantastic! There’s likewise a lovely vegan kofta dish with chickpeas, quinoa and potatoes in The Middle Eastern Vegetarian Cookbook, another one that I definitely enjoy.

So, influenced by the plating in Falastin, I offer you this plate of goodness. A swoop of hummus, the lemony oregano meatballs, a drizzle of tahini sauce, and a basic salad on the side. As I discuss near the leading though, these meatballs are scrumptious in a range of methods. I hope that you get an opportunity to attempt them, which you’re having an excellent week so far.:-RRB-

An overhead shot of white beans that have been ground up in a food processor.An overhead, up close shot of a savoury mixture being rolled into balls, pre cooking.An overhead shot of vegan lemony oregano meatballs on a platter with hummus, tahini sauce, and a cucumber tomato salad.An overhead, up close shot of vegan meatballs, drizzled with tahini sauce and plated on top of hummus.

Vegan Lemony Oregano Meatballs

These vegan and gluten-free meatballs are incredibly flavourful with great deals of herbs, chili, and brightness from lemon. The base of walnuts, white beans, and oats makes them hearty and nourishing.


Course Main Dish, Side Meal Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 18 Meatballs

Author: Laura Wright


  • Food Mill

Active Ingredients

  • 1 tablespoon ground flax seeds
  • 3 tablespoons water
  • 1 tablespoon olive oil, plus additional
  • 1 little yellow onion, little dice ( about 3/4 cup diced onion)
  • 3 cloves garlic, minced
  • 1 tablespoon sliced fresh oregano
  • 2 tablespoons dietary yeast
  • 1/2 teaspoon ground chilies or crushed red pepper flakes
  • 1/2 teaspoon onion powder
  • sea salt and ground black pepper, to taste
  • 1 1/2 tablespoons lemon juice
  • 1 cup walnut halves
  • 3/4 cup rolled oats (licensed GF if essential)
  • 1 1/2 cups prepared white beans, drained pipes, washed, and toweled off ( 1 15oz can of white beans)
  • 2 teaspoons tamari
  • 1 1/2 teaspoons lemon enthusiasm
  • 1/4 cup sliced fresh parsley
  • 1/4 cup sliced fresh dill


  • Preheat oven to 400 ° F. Line a baking sheet with parchment paper and reserved.
  • In a little bowl, integrate the ground flax and water. Provide it a stir and let it sit for a minimum of 5 minutes to “gel.”
  • Set a medium sauté pan over medium heat. Include the olive oil and swirl it around. Include the diced onions to the pan and stir. Sauté the onions up until somewhat soft and clear, about 5 minutes. Include the garlic and oregano to the pan and sauté for another minute. Lastly, include the dietary yeast, chili, onion powder, salt, and pepper to the pan and stir for about 30 seconds. Gather their lemon juice and scrape up any browned bits on the bottom of the pan. Take the sauté pan off the heat and reserved to cool.
  • In the bowl of a food mill fitted with the “S” blade, put the walnut halves and the oats. Pulse the walnuts and oats up until you have a coarse meal. Transfer the meal to a big bowl.
  • Location the bowl of the food mill back on the motor base. Include the white beans to the food mill and pulse up until they are ground up with a bit of chunky bean bits still in the mix. Transfer the ground white beans to the big bowl with the ground walnuts and oats.
  • To the big bowl, include the flax gel mix, sautéed onion and garlic mix, tamari, lemon enthusiasm, parsley, dill, and huge pinches of salt and pepper. Utilizing a spatula or your hands, mix up until completely integrated. Pinch off a little bit of the mix and offer it a taste. Change the spices if essential.
  • Step out 2 tablespoons of the white bean and walnut mix per meatball and roll it into a ball. When you have actually presented all of the mix, put the meatballs on the lined baking sheet. Gently brush all of the meatballs with olive oil and after that move the baking sheet into the oven.
  • Bake the meatballs for 25 minutes, or up until the tops have actually dried a bit, the meatballs are firm, and the bottoms are browned. Serve the meatballs with pasta, on a plate with hummus and tahini sauce, or perhaps in a grain bowl setup!


  • Ensure that your white beans are great and dry prior to you pulse them up in the food mill. This assists keep a great, non-soggy last texture with the meatball.
  • My plating and serving here was influenced by the meatball-topped hummus dish in Falastin by Sami Tamimi and Tara Wigley.

An overhead shot of meatballs on a platter with hummus, tahini sauce, and a cucumber tomato salad. Program Conceal 17 remarks

  • Lauren

    These look so great! Any concepts for replacementing for the walnuts? Serious allergic reactions here. Reply

    • Laura

      Hello Lauren! Pecan halves or pumpkin seeds would likewise work here.
      – L Reply

  • Chris Hartmann

    Thanks for this dish, will attempt it today Reply

  • Bob Hibberd

    Hello Lauren. After soaking the flax seed there is no reference in the dish regarding when to contribute to the mix. I presume it is contributed to all the components in the big bowl as some sort of binding representative? Reply

    • Laura

      Hello Bob,
      Yes, the fax gel is a binder included the big blending bowl action (action 6).

      – L Reply

  • Stacey Noonan

    Can I replace another nut for the walnuts? Reply

    • Laura

      Hello Stacey,
      Pecans will work terrific in location of the walnuts.
      – L Reply

  • Pia

    Hi Laura! The number of portions does this make? Truly eagerly anticipating attempting this today Reply

    • Laura

      Hello Pia,
      This makes 18 meatballs amount to. I would approximate a serving would be 3-4 meatballs, depending upon what else you’re serving.
      – L Reply

  • Bernard

    Hi! I just have a Vitamix and not a food mill. Do you believe I’ll be ok? Thanks:-RRB- Reply

    • Laura

      Hello Bernard,
      Vitamix needs to be great! Simply take care to not overmix;-RRB-
      – L Reply

  • Yasmin

    5 stars
    I liked all your dishes and with your dish guide I have actually begun a food blog site, Yasmin Cooks!!!
    Thank you for your dishes!!!! Reply

  • Valerie

    5 stars
    Another fantastic dish! I made a bowl with these delicious vegan meatballs, utilizing greens, hummus, a knockoff dish of Annie’s Goddess dressing, avocado and green onions. Likewise worked well as a wrap in a wheat tortilla. Reply

  • Josephine

    Ideas on making these ahead? Would you roll them up and chill on a covered baking sheet? Or bake ahead and reheat? Thank you! Reply

    • Laura

      Hello Josephine,
      You might truthfully do either! Bake the entire batch and reheat if you desire optimal ease, however you might likewise simply roll the raw mix and keep them in a sealed container in the refrigerator for 3 days. If you’re preparing to freeze, I would bake initially.
      – L Reply

  • Noknok

    Really delicious, however my own ended up a little dry. I was thinking about attempting to include mushrooms next time. What do you believe? Reply

    • Laura

      Hi there,
      I have a mushroom meatball dish right here: https://thefirstmess.com/2019/01/16/giant-vegan-mushroom-meatballs-recipe-garlic-bread/
      – L Reply

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