Go Back
+ servings

Easy Vegan Meatballs in Tomato Marinara Sauce

Flavorful vegan meatballs with spaghetti and tomato marinara with Italian flavors. These are super easy meatless meatballs are are budget-friendly. Gluten-free, nut-free, dairy-free, keto, paleo, Whole30, vegetarian, vegan.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 405kcal


Meatless "Meatballs"

  • 2 black beans 15 oz-can, rinsed and drained
  • 1 cup breadcrumbs use gluten-free bread, if needed
  • Tbsp Worcestershire sauce vegan and gluten-free options exist, can substitute low-sodium soya sauce if needed.
  • 2 Tsp tomato paste
  • ½ cup sunflower seeds
  • 1 tsp mustard
  • 2 tsp oregano
  • 1 onion
  • 2 small handful fresh basil
  • ½ tsp fine salt
  • ¼ tsp black pepper

Tomato Marinara Sauce

  • 2 Tbsp olive oil or extra virgin olive oil plus extra for drizzling
  • 2-4 garlic cloves chopped or finely sliced
  • 2 15 oz-can tomato sauce
  • 2 handful fresh basil
  • 2 Tsp oregano
  • salt and pepper to taste


Meatless "Meatballs"

  • Place black beans in food processor with onion, seeds, basil, Worcestershire sauce, tomato paste, mustard, oregano, salt and pepper. Pulse to combine until a textured dough forms (Don't overmix, you don't want a puree').
  • Transfer mix to a bowl, add breadcrumbs and mix all the ingredients with your hands.
  • Form small meatballs, about 18-20 pieces, and place on a baking sheet lined with parchment paper.
  • Bake them for 20 minutes at 360F.

Tomato Marinara Sauce

  • Simultaneously in a medium skillet/pan, heat the olive oil over medium heat. Sauté garlic cloves for 3 minutes, then stir in the tomato sauce and cook for 5 minutes. Season with oregano, salt, and pepper according to your taste.
  • Reduce the heat and cook the sauce for a further 10 minutes.
  • When the meatballs are baked and crispy, add them to the tomato sauce and stir gently to coat.


  • Simultaneously, cook spaghetti in a large pot of boiling water. Salt water, if you prefer.
  • Drain spaghetti and stir in the skillet along with tomato sauce, vegan meatballs and shredded basil leaves.
  • Place pasta, sauce, with meatballs on plate. Top with lightly drizzling of extra virgin olive oil and some fresh basil.


  1. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Calories: 405kcal | Carbohydrates: 49g | Protein: 15g | Fat: 18g | Saturated Fat: 2g | Sodium: 615mg | Potassium: 602mg | Fiber: 11g | Sugar: 5g | Vitamin A: 64IU | Vitamin C: 5mg | Calcium: 118mg | Iron: 5mg