These vegan meatballs with a spicy gravy will make your mouth water. This gluten-free comfort meal is hearty, satisfying, and easy to make. The meat-free balls are perfect for dinner and meal prep as well! Enjoy these meatless balls over mashed potatoes or spaghetti. They also taste delicious with rice!
Put all ingredients (except oil) to a food processor (or blender) and pulse a couple of times. Scrape down the sides and pulse again. Repeat for about one minute or until the mixture sticks together.
Roll the mixture with your hands into balls. I used 1 tbsp per ball (the recipe makes about 15 balls).
Heat 2-3 tbsp oil in a pan/skillet and fry balls for about 6-8 minutes over medium heat. Shake the pan from time to time to fry the balls evenly from all sides.
Transfer the balls to a baking sheet and bake in the oven for about 20 minutes.
To make the gravy, simply add the tomato paste to a pan (use the same pan which you used for the meatless balls), pour in the plant-based cream and stir with a whisk to smooth out the tomato paste. Then slowly add the vegetable broth while stirring.
Bring the sauce to a boil, add all other ingredients (except cornstarch and fresh parsley) and let simmer over medium heat for about 10-12 minutes (the longer you simmer the gravy, the more flavorful and thicker it will be).
In a small bowl mix cornstarch with a little bit of water and add it to the pan. The gravy will get a little bit thicker. Keep simmering for a further 2-3 minutes.
Pour the gravy over the meat-free balls and serve with either mashed potatoes, pasta or rice! Store leftovers of the gravy in a container in the fridge (can be kept in the fridge for about 3-4 days).
Feel free to use fewer spices for the gravy if you don't like it too spicy.
Recipe serves 3. Nutrition facts are for one serving (without the mashed potatoes).
Vegan meatballs with gravy
Amount Per Serving
Calories 320Calories from Fat 114
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.