📝 About This Recipe
Experience the future of plant-based dining with these incredibly hearty and satisfying meatballs crafted from high-quality pea protein. These meatballs boast a robust umami profile thanks to nutritional yeast and smoked paprika, mimicking the savory depth of traditional beef while remaining entirely vegan. Seared to perfection for a golden-brown crust and simmered in a rich tomato sauce, they offer a tender, juicy texture that will impress even the most discerning carnivore.
🥗 Ingredients
The Meatball Base
- 2 cups Textured Pea Protein Crumbles (dry crumbles)
- 1 1/2 cups Vegetable Broth (hot, for rehydration)
- 2 tablespoons Ground Flaxseed (mixed with 4 tbsp water to make a 'flax egg')
- 1/2 cup Panko Breadcrumbs (gluten-free if desired)
Aromatics and Flavor
- 1/2 cup Yellow Onion (very finely minced)
- 3 cloves Garlic (pressed or minced)
- 3 tablespoons Nutritional Yeast (for cheesy, umami depth)
- 1 tablespoon Soy Sauce or Tamari (for color and salt)
- 1 teaspoon Smoked Paprika
- 1 teaspoon Dried Oregano
- 1/4 cup Fresh Parsley (finely chopped)
Cooking and Sauce
- 3 tablespoons Extra Virgin Olive Oil (divided for sautéing)
- 24 ounces Marinara Sauce (high-quality store-bought or homemade)
- to taste Sea Salt and Black Pepper
👨🍳 Instructions
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1
In a heat-proof bowl, combine the dry pea protein crumbles with the hot vegetable broth. Cover and let sit for 10-12 minutes until all liquid is absorbed and the protein is tender.
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2
In a small ramekin, whisk together the ground flaxseed and 4 tablespoons of water. Set aside for 5 minutes to thicken into a gel-like consistency.
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3
Heat 1 tablespoon of olive oil in a small skillet over medium heat. Sauté the minced onion for 4-5 minutes until translucent, then add the garlic and cook for another 60 seconds until fragrant.
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4
In a large mixing bowl, combine the rehydrated pea protein, the flax egg, sautéed onion and garlic, panko breadcrumbs, nutritional yeast, soy sauce, and all spices.
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5
Use your hands or a sturdy spatula to mix the ingredients thoroughly. Mash some of the pea protein against the side of the bowl to create a stickier texture that holds together.
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6
Taste the mixture and adjust seasoning with salt and pepper. Place the bowl in the refrigerator for 15-20 minutes; this allows the binders to set and makes shaping easier.
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7
Once chilled, scoop about 2 tablespoons of the mixture and roll between your palms to form a ball roughly the size of a golf ball. Repeat until all mixture is used (should make 20-24 balls).
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8
Heat the remaining 2 tablespoons of olive oil in a large non-stick or cast-iron skillet over medium-high heat.
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9
Add the meatballs to the skillet in batches, ensuring not to overcrowd the pan. Sear for 2-3 minutes per side, turning carefully with tongs, until a deep golden crust forms on all sides.
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10
Reduce the heat to medium-low and pour the marinara sauce over the meatballs directly in the skillet.
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11
Cover the skillet with a lid and simmer gently for 10 minutes. This allows the meatballs to absorb the flavors of the sauce while ensuring they are heated through to the center.
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12
Garnish with fresh parsley and a drizzle of olive oil before serving warm.
💡 Chef's Tips
Ensure the onion and garlic are minced very finely so the meatballs don't fall apart during searing. If the mixture feels too wet to hold a shape, add an extra tablespoon of breadcrumbs at a time until it firms up. Don't skip the refrigeration step; it is the secret to preventing plant-based meatballs from crumbling in the pan. Use a cast-iron skillet if possible to achieve the best 'Maillard reaction' crust on the exterior of the protein. For a gluten-free version, substitute the panko with almond flour or certified gluten-free breadcrumbs.
🍽️ Serving Suggestions
Serve over a bed of al dente spaghetti or linguine for a classic Italian experience. Tuck three or four meatballs into a toasted baguette with melted vegan mozzarella for a hearty meatball sub. Pair with a crisp Caesar salad featuring a lemon-tahini dressing to cut through the richness. Serve as an appetizer with cocktail picks and a side of spicy arrabbiata sauce for dipping. Accompanied by a glass of medium-bodied red wine like a Chianti or Sangiovese.