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Mouth-Watering Meatless Meatballs

Meatless Meatballs

By Ashley Diana,

Makes 4 servings (about 16 meatballs) | Ready in 45 minutes | Stores 1 week in fridge


  • ½ onion, chopped
  • ½ cup celery, chopped (about 1 stalk)
  • 6 garlic cloves, minced
  • 1½ cups cooked kidney beans (15-oz can, drained and rinsed)
  • ½ cup rolled oats
  • 2 tablespoons tomato paste
  • 2 tablespoons nutritional yeast
  • 2 teaspoons Italian seasoning
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh Italian parsley, chopped
  • 2 tablespoons fresh basil leaves, chopped



  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. Place a small or medium pan over medium heat. Add onion, celery, and garlic. Cover and sauté for 5 minutes, or until the onions are translucent. Stir occasionally to prevent the veggies from sticking.
  3. In a food processor, combine the kidney beans, rolled oats, tomato paste, nutritional yeast, Italian seasoning, and black pepper. Pulse a couple of times.
  4. Add parsley, basil, and the cooked onion and celery. Pulse briefly a few times so the veggies are diced up with a fairly even consistency. There shouldn’t be any large pieces, but it shouldn’t be a paste either.
  5. Roll meatless mixture into 1-inch balls and place on the prepared baking sheet. Bake for 30 to 35 minutes. Serve over gluten-free pasta with a Basic Marinara or Hearty Tomato Sauce.

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