Vegetarian Italian Meatballs in red sauce in a white bowl on a white background

Vegetarian Italian Meatballs

Covered in a bright red tomato sauce, these Vegetarian Italian Meatballs are so delicious and can be made vegan, too! Simply use dairy-free cheese and vegan Worcestershire sauce.

5 from 1 vote
Vegetarian Italian Meatballs in red sauce in a white bowl on a white background
Print Recipe

Vegetarian Italian Meatballs

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course
Cuisine: Italian
Servings: 30 Meatballs
Calories: 57kcal
Author: Gina Fontana


  • 5 ounces (142 g) baby portabella mushrooms
  • 1 (15-ounce/425-gram) can black beans, drained and rinsed
  • 1 (15-ounces/425-gram) can cooked lentils
  • ½ cup (58 g) diced red onion
  • 4 tablespoons (55 g) tomato paste
  • 2 tablespoons (30 mL) gluten-free Worcestershire sauce (regular or vegan)
  • ½ cup (50 g) Parmesan cheese or vegan Parmesan cheese
  • 1 tablespoon (7 g) dried Italian seasoning
  • ¼ cup (30 g) flaxseed meal
  • ¼ cup (24 g) almond flour
  • ¼ cup (35 g) cassava flour
  • 1 teaspoon (2 g) fennel seeds
  • ½ teaspoon (1.5 g) garlic powder
  • 1 teaspoon (6 g) kosher or fine sea salt
  • ½ teaspoon (1.2 g) freshly ground black pepper


  • Preheat the oven to 400°F.
  • Wash and de-stem the baby portabella mushrooms, then place them into a food processor/blender and pulse until they are diced (not blended). Empty them into a large bowl along with the drained and rinsed black beans and lentils. Add the diced red onion to the bowl. With your hands, mash the lentils and black beans until they are no longer whole, but not too mushy. Add the tomato paste, Worcestershire sauce, Parmesan cheese, Italian seasoning, flaxseed meal, almond flour, cassava flour, fennel seeds, garlic powder, salt, and pepper. Using a spoon, stir to combine.
  • Spoon a heaping tablespoon of the meatball mixture and gently roll between your hands to form a ball. Place onto a parchment-lined baking sheet and repeat. Bake for 30 minutes, flip them, and then bake an additional 10 minutes.


Nutrition Facts
Vegetarian Italian Meatballs
Amount Per Serving
Calories 57 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Trans Fat 1g
Cholesterol 1mg0%
Sodium 188mg8%
Potassium 165mg5%
Carbohydrates 8g3%
Fiber 3g12%
Sugar 1g1%
Protein 3g6%
Vitamin A 51IU1%
Vitamin C 1mg1%
Calcium 41mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Gina Fontana Italian Meatballs
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Sept-Oct Cover 2023



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