Vegan Pesto Meatballs

Posted by in Cooking, Lunch/Dinner, Pasta, Valentine's Day | 0 comments














Hello & Happy Wednesday!


Truth, I’ve never been a spaghetti and meatballs person, nor even a pasta person unless it’s homemade. However, I love exploring different methods to creating my own faux meats. I prefer to make everything myself and at the end of the day it’s less products in my diet. 


Since I love homemade red sauce as I find that tomatoes really give my skin a natural glow, I decided to venture out and try a vegan meatball concept.


The trick with creating a meatball is that you want the consistency to be comparable to that of a real meatball and not break apart once cooked.









What I enjoy about this recipe is that its entirely plant based, packs lots of protein, veggies, looks aesthetically like a meatball and can even be paired with zucchini noodles to maximize the nutritional value and cut carbs!




If you enjoy this classic dish, you will love my vegan version of Sphagetti and meatballs!











Why this recipe rocks:




Minimal ingredients
Great for entertaining
Can be modify the spice!
Can modify the sauce!
Can be served with zucchini noodles
Looks exactly like meatballs!




















DSC_0040 (1)














Yields 10 meatballs

Vegan Pesto Meatballs

40 minPrep Time

15 minCook Time

55 minTotal Time

Save RecipeSave Recipe


    Spinach Pesto
  • 2 cups spinach
  • 1/2 cup nuts (walnuts, pine nuts or any nuts except peanuts lol)
  • 1/4-1/2 cup olive oil
  • 2 cloves garlic
  • 1 tsp sea salt
  • 1/2 cup vegan Follow Your Heart parmesan cheese
  • 1-2 cups fresh basil leaves or more (I love basil)
  • 1 tsp lemon
  • 1/3 cup nutritional yeast
  • Meatballs
  • 1 box spaghetti
  • 2 tbsp olive oil (cooking meatballs &garlic/onion/mushrooms)
  • 1 can of white beans (drained/rinsed)
  • 1/2 cup nuts (would use the same kind used in pesto)
  • 1 cup slice mushrooms (optional)
  • 1 medium onion, chopped (finely) - the smaller the pieces the better they will cook
  • 2-3 cloves garlic (minced)
  • 2 tbsp fresh parsley
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 2 teaspoon sea salt
  • 1/2 teaspoon freshly group black pepper
  • 2 egg vegan Follow Your Heart eggs mixed with water (or make a flax egg)
  • 3/4 cup vegan panko
  • Red Sauce
  • 4 vine ripe tomatoes (sliced)
  • 3 cloves of garlic
  • 1 tsp sea salt
  • 2 tbsp olive oil
  • 1/4 tsp red pepper flakes


  1. Red sauce: Preheat the oven to 350 degrees. Slice the tomatoes top with olive oil, sea salt, and red pepper. Cut ends off garlic, coat with olive oil, and sea salt and wrap in aluminum foil. Place everything in the oven and roast for 30-40 mins. Tomatoes should have crispy burn pieces as it adds more flavor. Slice thick so that the tomatoes done shrivel and stick to the pan. Place in a food professor, blend, and set aside.
  2. Spinach pesto: Throw everything in a food processor and bend. If you need a lighter consistency simply add more olive oil.In a large, deep skillet, sauté onion, garlic, and mushrooms in 1/2 Tbsp olive oil over medium heat until soft and translucent - about 3 minutes. Set aside.
  3. Meatballs: Make the vegan eggs, set aside. Throw nuts in a food processor, process til small bits remain. Add the beans, pulse until smooth, then add in the pesto and blend again until smooth. You may have to do it in batches depending on the size of your food processor. Place in a large bowl and add the other ingredients (cooked garlic/onion, organ, parsley, Panko, red pepper, s/p). Mix with your hands to combine. Now add in the vegan egg. Mix again and form balls.
  4. In a large skillet heat the olive oil to med/high heat and cook the balls making sure to cook the entire ball 5-7 mins. The more balls on the pan the longer it takes to cook! Serve over spaghetti or zucchini noodles and top with homemade red sauce!








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