Go Back
+ servings

Copycat Ikea Veggie Balls

Rich, delicious, and flavorful vegetable balls that will taste like Ikea vegan meatballs. We added 8 different vegetables the same as in the original with a tasty mix of spices and herbs to get the flavors just right. 
Course Appetizer, Main Course
Cuisine Dairy-free, Egg-free, European, Gluten-free, Nut-free, Soy-free, Vegan, Vegetarian
Keyword ikea veggie balls, vegan veggie balls, vegetable balls
Prep Time 20 minutes
Cook Time 10 minutes
Baking 20 minutes
Total Time 50 minutes
Servings 50 veggie balls
Calories 19kcal


  • 1 can Chickpeas (canned) 400 g / 14 oz
  • 1 cup Frozen spinach
  • 3 Carrots (medium)
  • ½ Bell Pepper
  • ½ cup Sweet corn (canned)
  • 1 cup Green peas (fresh, frozen or canned)
  • 1 Onion (medium)
  • 3 cloves Garlic
  • 1 cup Oat flour start with ½ cup and adjust depending on the moisture content of the mix
  • 1 Tbsp Olive oil



Preparing the veggies

  • Peel the onion and cut them in quarters. Peel the garlic cloves. Wash, peel carrots and cut them into 2-3 parts. Wash and cut bell pepper into 2-3 parts.
  • Add all chopped vegetables to a food processor and pulse until they are finely chopped. No need to puree them entirely.
  • If you use fresh green peas, cook them in salted water or veggie broth until soft. If you use frozen ones, thaw them before using them.

Pre-cook the chopped vegetables

  • Take a frying pan and heat it to medium. Add a bit of olive oil (or water/veggie broth if you follow a WFPB diet) and spread the chopped veggies evenly.
  • Cook them for 10 minutes until they are tender and soft but not mushy.
  • Now add frozen, but thawed or fresh spinach, the dried sage and the dried parsley. Mix and cook for 1-2 minutes.

Making the veggie ball dough

  • Add the canned chickpeas (without the water) and the pre-cooked veggies (chilled, not too hot). Pulse until they are combined. The chickpeas should be cut up to small chunks (not puree).
  • Take a large bowl and add the veggie ball dough mix from the food processor, the cooked green peas, the canned sweet corn, and all the remaining seasoning (turmeric, cane sugar, nutritional yeast, salt, and pepper). Mix well with a spatula or spoon until combined.
  • Depending on the moisture you have from the veggies, you need to add oat flour. Start with ½ cup and add more if needed. The mixture should be soft if you press it, but firm enough that you can make balls easily.
  • To make IKEA-sized small veggie balls, I used the Tablespoon measure spoon. I scooped up a ball like ice cream and then finished forming it with my hands.


  • Take your frying pan, add a bit of oil and fry them on medium heat for a couple of minutes on each side. If it is a truly non-stick like, then you wouldn’t need to add any oil and the vegetable balls will still get a crispy crust.


  • Pre-heat oven to 390 Fahrenheit (200 degrees Celcius). Place the balls on a parchment paper or baking sheet. Bake them for 20 minutes until they have a crispy crust.


What can I use instead of oat flour?
If you don't need to eat gluten-free, then you can use all-purpose wheat flour. If gluten-free, you can use chickpea flour or buckwheat flour for sure. Rice flour may give you a grainer finish. 
How do you store them?
You can keep it in the fridge for 4-5 days tops without any problem. We recommend storing the meatballs by themselves and not dipped in any sauce. 
Can you freeze them?
Yes, you can. We recommend freezing after frying/baking, not as an uncooked mixture as they can moisten up when thawed. If you are ready to enjoy them, pop them back in the oven or warm them up in a frying pan to get the crispy crust back. 


Serving: 1ball | Calories: 19kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 55mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1041IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 1mg