15 Meatless Meatballs for Easy Dinners

"Thanks to a thorough browning, mushrooms provide more than enough savoriness," says recipe creator Chef John. "What really blew me away was how close the texture was to actual meatballs. They are officially approved for use on spaghetti!""

Made with a mixture of pecans, breadcrumbs, cheese, and eggs, these hearty meatballs are ready for tossing in a tangy sweet and sour sauce. Don't forget to serve over some rice!

Reviewer Meg says, "After I made these, they were sitting on my stove cooking off and my husband walked over ate half of them... after about four he realized they were meat-free. Needless to say they were a hit, will definitely make them again."

A whole eggplant goes into these chewy meatballs. "Once they're baked they look and feel like regular meatballs," says petej.

A classic potluck dish, the tangy sauce is made from a combination of grape jelly and chili sauce. This recipe's meatless meatballs will hold up to a quick toss in the sauce, thanks to a crispy coating from deep trying. 

Textured vegetable protein (TVP) is a soy product that lends this recipe a meaty texture. Since TVP is flavorless, the ingredients list includes some umami heavy hitters like soy sauce, onions, and garlic. 

Tempeh — tofu's heartier cousin — is the star of these protein-packed meatballs. "Great texture, awesome flavor," says reviewer candycane "My kids love them."

Apricot jam and ketchup are the secret ingredients to this sweet and sour sauce. Serve the coated meatballs over noodles, rice, or alone as an appetizer. 

You only need a handful of basic ingredients to whip up these eggplant meatballs. Reviewer NDOMMEL offers this advice, "A little messy to make into balls at first, but with my trusty ice cream scooper it got a whole lot easier!"

"Great tasting non-meatballs for spaghetti or served with a rich veggie gravy," says recipe creator Stephanie H. Jones. "If you don't have any egg substitute on hand, you can use 2 beaten eggs in its place."

In this recipe Beyond Meat's Beyond Beef product is dressed up with breadcrumbs and spices to create vegan meatballs. Simmered in a homemade sauce, they're perfect for serving over a pile of spaghetti. 

Grounds pecans, cheese, and cornflakes are the odd trio that create these zippy meatless meatballs. 

"This spaghetti recipe is perfect for those who've chosen to not eat meat," says recipe creator thedailygourmet. "The mixture can be made ahead and refrigerated for up to 24 hours, or frozen for up to a few months until ready to use."

Creamy and rich, these meatless Swedish meatballs are tossed in a decadent sauce. Don't skip the nutmeg; it's key to giving the dish its distinctive taste. 

Recipe creator Kim's Cooking Now says, "'Polpette di ricotta al sugo,' as these are known in Italian, are meatless balls made out of ricotta cheese and homemade bread crumbs. Think meatballs, but without the meat! The soft balls are then simmered in a simple homemade tomato sauce."