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A skillet from above with several baked brown meatballs in bright red sauce and chopped green herbs. A spoon is taking one ball from the middle.

Real Meaty Vegan Meatballs with TVP

Are you looking for easy and meaty vegan meatballs? I mean meaty in texture and in taste. These meatless meatballs recipe will deliver. They are juicy, full of flavors, not mushy at all, and will not fall apart! Make these delicious tvp meatballs today and serve them with a rich marinara sauce on spaghetti.
Course Appetizer, Main Course
Cuisine American, Dairy-free, Egg-free, Gluten-free, Nut-free, Soy-free, Vegan, Vegetarian
Keyword meatless meatballs, tvp meatballs, vegan meatballs
Prep Time 25 minutes
Baking time 15 minutes
Total Time 40 minutes
Servings 20 balls
Calories 85kcal


Turning TVP into minced meat

  • Boil water in a kettle and add veggie stock or bring veggie broth to boil. Take a heat-resisting bowl or saucepan and soak TVP in the hot veggie broth for 10 minutes.
  • When the time is up, squeeze the liquid out with your hands. As a result, you need to have moist, soft “minced meat”. 

Pre-cooking onion and garlic

  • While you wait for the TVP to get ready, peel and chop onion and garlic. Take a frying pan or skillet and pre-heat to medium heat. Add a dash of olive oil (1 Tbsp) and the finely chopped onion and garlic. Cook onion and garlic until tender, but opaque, yellow and not caramelized.

Mixing and forming meatballs

  • Take a large mixing bowl and add TVP (soaked and squeezed), pre-cooked onion and garlic, and the seasoning (smoked sweet paprika, Worcestershire sauce, dried oregano, dried basil, ground cumin, balsamic vinegar, olive oil (2 Tbsp), salt and black pepper). Mix everything well with a spatula or with your hands.
  • Taste it and adjust seasoning if needed. Then add the rice flour and the tapioca starch and mix well. It will not come together at this point, but don’t worry.
  • If you form small balls with your hands squeezing rather than rolled, they will come together and will stay together after baking. The mixture supposed to be soft and on the crumblier side, so it is not too dry and dense after baking. The high heat of the oven will activate the starch and the balls will be perfect.

Baking or frying

  • Bake the vegan meatballs in a pre-heated oven of 390 Fahrenheit (200 degrees Celsius) for 15-20 minutes.
  • If you prefer on stove top, take a frying pan and heat it on medium heat. Add a bit of coconut oil or olive oil if you don't have a non-stick pan. Fry them for a couple of minutes each side to give them a nice brown color. 
  • Serving suggestions above the recipe card!!!



Top tips to make perfect tvp meatballs

  • Why do you need veggie broth? – You can soak TVP in hot water as well, but veggie broth will provide additional flavors.
  • Chop finely – Chop onion and garlic finely so they will mix well with the soaked TVP.
  • Don’t recommend simmering the meatballs in a sauce – You can add these tvp meatballs to a sauce and they will NOT fall apart. However, we recommend baking them in advance before doing that. They need that crispy outer crust first.


Serving: 1ball | Calories: 85kcal | Carbohydrates: 10g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 456mg | Potassium: 28mg | Fiber: 3g | Sugar: 2g | Vitamin A: 211IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg