Juicy Vegan Meatballs (Air Fryer or Oven)
There’s something incredibly satisfying about biting into a juicy, savory meatball—especially when it’s completely plant-based. If it’s your first time trying vegan meatballs, this is the perfect place to start. These Beyond Meatballs are tender on the inside, crisp on the outside, and loaded with delicious flavor that even the most skeptical meat eaters will love. Whether you’re using an air fryer or baking them in the oven, this easy recipe will become a go-to for everything from meatball subs to spaghetti night.
Made with Beyond Meat plant-based ground, garlic and onion powders, and a simple flax egg, these meatless meatballs are packed with plant-based protein and seasoned to perfection. They’re ideal for weeknight dinners, potlucks, or meal prepping for the next day.
Why I Love These Easy Vegan Shortcut Meatballs
I’ll be honest—these vegan meatballs have become one of my favorite go-to recipes when I need something hearty, satisfying, and quick. With over 13 years of experience in creating vegetarian and vegan recipes, I’ve tried my fair share of homemade plant-based meatballs, and while I love a good scratch-made version, sometimes you just need a shortcut that still delivers on delicious flavor.
That’s where these Beyond Meat meatballs come in. They’re packed with plant-based protein, perfectly seasoned with pantry staples like garlic powder and onion powder, and they crisp up beautifully in the air fryer—ready in under 20 minutes with minimal mess. Whether I’m prepping a weeknight dinner or planning a cozy comfort food meal, these are my first choice when I want something that’s easy but still tastes like I spent all day in the kitchen.
Some of my favorite vegan ways to use these Beyond Meatballs? Toss them in tomato sauce and serve over spaghetti squash or pasta, stuff them into a crusty bread bowl for a saucy meatball sub, or simmer them in marinara sauce with a sprinkle of nutritional yeast or vegan parmesan cheese for a cozy twist on Italian meatballs. They’re even perfect for meal prep — I’ll store leftovers in an airtight container and reheat them in the air fryer the next day for quick lunches.
Whether you’re a lifelong vegan, just getting into plant-based food, or even cooking for meat eaters, this is one Beyond Meatballs recipe you’ll come back to again and again.
Why You’ll Love These Beyond Meatballs
- Super crispy using the air fryer (or bake for a softer bite)
- Quick to prepare with minimal mess
- Great for meal prep—just store in an airtight container
- Naturally vegan and loaded with plant-based protein
- Perfect texture for pasta, sandwiches, and more
Ingredients You’ll Need
These easy vegan meatballs come together in one large bowl with simple ingredients available at most grocery stores:
- 1 package Beyond Meat plant-based ground (or impossible burger/beyond beef)
- ½ cup bread crumbs
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp nutritional yeast
- 1 tbsp soy sauce
- 1 tsp Italian seasoning
- 1 flax egg (1 tbsp ground flaxseed + 2.5 tbsp water)
- 1 tbsp olive oil (optional for extra richness)
- Salt & pepper to taste
- Optional: A cube of vegan feta for a fun cheesy center!
How to Make Vegan Meatballs
1. Prep the Flax Egg
In a small bowl, mix 1 tbsp ground flaxseed with 2.5 tbsp water. Let sit for 5 minutes to gel. This acts as a perfect egg substitute for binding.
2. Make the Meatball Mixture
In a large bowl, combine the Beyond ground, bread crumbs, garlic powder, onion powder, soy sauce, nutritional yeast, Italian seasoning, and the prepared flax egg. Use a wooden spoon to stir until the meatball mixture is well combined.
If the mixture is too wet, simply combine bread crumbs into the rest of the mixture. Too dry? Add a splash of tomato sauce or water.
3. Form Meatballs
Use a cookie scoop or tablespoon to form meatballs, rolling them between your hands. Place on a prepared baking sheet lined with parchment paper. You should get 12–15 meatless meatballs, depending on size.
How to Cook Vegan Meatballs
Air Fryer Method (Best Texture!)
- Preheat your air fryer to 375°F.
- Line the basket with parchment paper or spray lightly with oil.
- Add meatballs in a single layer, avoid overcrowding.
- Cook for 15–20 minutes, shaking once at the halfway point.
- The air fryer delivers a perfectly crisp exterior with minimal oil and quick cooking time. It’s one of my favorite cooking methods for vegan meatballs!
Oven Method
- Preheat oven to 400°F.
- Place the meatballs on a prepared baking sheet with parchment paper.
- Bake for 15–20 minutes, flipping halfway for even browning.
- Broil on medium-high heat for 1–2 minutes for a crisp finish.
- Use a paper towel to blot off any excess oil if desired.
Serving Suggestions
These vegan meatballs are incredibly versatile. Try them with:
- Spaghetti and tomato sauce or marinara sauce
- In hoagies or rolls as meatball subs
- Alongside mashed potatoes and gravy like Swedish meatballs
- Tossed with teriyaki or soy sauce for an Asian-inspired twist
- Over roasted spaghetti squash for a low-carb option
- Top with vegan parmesan cheese and extra herbs for that classic Italian meatballs feel.
Storage Tips
- Store cooked meatballs in an airtight container in the fridge for up to 4 days.
- Freeze cooled beyond meat meatballs in a single layer, then transfer to an airtight container or freezer-safe bag.
- Reheat in the air fryer (at medium heat for 3–4 minutes) or oven at 350°F until heated through.
- They taste just as good the next day!
What I’ve been making Lately
- German Stollen Recipe: Authentic Christmas Bread
- Crockpot & Instant Pot Eggplant Casserole (Easy Curry)
- Vegan Marzipan Recipe (Easy & Eggless — 15 Minutes)
- Crockpot Hashbrown Casserole Without Sour Cream (Easy + Cheesy)
- Traditional Colombian Natilla Recipe – Creamy Holiday Custard
Frequently Asked Vegan Meatball questions (FAQ)
More nuggets and vegan patties and meatballs you might enjoy
- Easy pea protein nuggets
- Delicious vegan chickpea nuggets
- Black bean burgers
- The best vegan meatless meatballs
- Vegan beetroot burgers
- Easy Vegan tofu nuggets
Beyond Meatballs Recipe (Oven and air fryer)
Ingredients
Vegan beyond meatballs ingredients:
- 1 package beyond meat ground beef
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 teaspoons paprika
- 1/2 teaspoon basil
- 1/2 teaspoon parsley
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Super quick vegan meatball sauce ingredients:
- 2 cups/500ml tomato passata – or puree OR 1 can (16oz) tomato sauce
- 3/4 cup/185ml water
- 1 tsp cumin
- 2 tsp onion poder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp sugar or maple syrup
- 1/4 tsp cayenne pepper (adjust heat to taste)
- 1 1/2 tsp dried oregano
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1 bunch fresh basil for serving
Instructions
How to make vegan meatballs
- Prepare the Meatballs: In a large bowl, combine the Beyond Meat ground beef with garlic powder, onion powder, paprika, basil, parsley, thyme, oregano, salt, and black pepper. Mix well until all the ingredients are evenly distributed.
- Shape the mixture into meatballs, each about 1½ tablespoons in size.
How to Fry Beyond Meatballs step-by-step instructions:
- Heat the Oil: Add 2-3 tablespoons of oil (such as olive oil or vegetable oil) to a large skillet. Heat over medium heat until the oil is shimmering.
- Cook the Meatballs: Add the meatballs to the hot skillet. Cook them for about 5-7 minutes, turning occasionally, until they are browned on all sides and heated through.
- Check Doneness: Ensure the meatballs are fully cooked and have a crispy exterior.
- Drain and Serve: Remove the meatballs from the skillet and place them on a paper towel-lined plate to absorb any excess oil. Serve hot.
Oven baked plant based meatballs
- Preheat your oven to 425°F (220°C).
- Arrange the meatballs on a non-stick baking sheet. If your baking sheet isn’t non-stick, line it with parchment paper to prevent sticking.
- Bake the meatballs in the preheated oven for 10 minutes, or until they are cooked through and slightly crispy on the outside.
Beyond meatballs air fryer instructions
- Preheat the Air Fryer: Set the air fryer to 400°F (200°C) and let it preheat for 3-5 minutes.
- Prepare the Meatballs: Follow the recipe to mix and shape your Beyond Meatballs.
- Arrange Meatballs: Place the meatballs in the air fryer basket in a single layer. Avoid overcrowding to ensure they cook evenly.
- Cook the Meatballs: Air fry at 400°F (200°C) for 10-12 minutes, shaking the basket halfway through to ensure even cooking.
- Check for Doneness: The meatballs should be crispy on the outside and hot in the center. If necessary, cook for an additional 2-3 minutes.
- Serve: Remove the meatballs from the air fryer and let them cool slightly before serving.
How to make vegan sauce for meatballs:
- Combine Ingredients: In a saucepan, mix together 2 cups (500ml) tomato passata or puree (or one 16-ounce can of tomato sauce), 3/4 cup (185ml) water, 1 teaspoon cumin, 2 teaspoons onion powder, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon sugar or maple syrup, 1/4 teaspoon cayenne pepper (adjust for desired heat), 1 1/2 teaspoons dried oregano, 1/4 teaspoon black pepper, and 1/2 teaspoon salt.
- Simmer: Heat the mixture over medium-low heat, stirring occasionally. Let it simmer for about 10 minutes.
- Serve or Store: Pour the sauce over your meatballs and garnish with fresh basil. Alternatively, let the sauce cool and then store it in the refrigerator for up to 5 days, or freeze for later use.
- Tips: this vegan meatball recipe is great served with a pasta sauce on spaghetti nights.
Notes
About the Author
Simone is a professional chef with over 13 years of experience creating approachable, crave-worthy vegetarian and vegan recipes. Her passion is helping people embrace plant-based food that’s both comforting and easy to make—without sacrificing taste. From everyday meals to holiday favorites, she’s here to make your kitchen feel like the most delicious place to be.
