One of the best comfort food meals for plant-based diners is vegan meatballs. You can boost the delicious, health potential of special meals with truly delicious vegan meatball recipes featuring key ingredients, like whole grains, beans, nuts, herbs, and seasonal vegetables. They are also perfect for holiday meals as an entrée. After all, some of the most delicious items on the celebration table—green bean casserole, sweet potatoes, and stuffing—area all about plants, so vegan meatballs should be no different!

This is one of the best vegan meatballs recipes, as they are savory little balls filled with the goodness of beans, grains, vegetables, and herbs.

These crispy Golden Beet Vegan Meatballs with Sage Almond Cranberry Cream are filled with the earthy, winter flavors of golden beets, cannellini beans, sage, and hazelnuts. Serve them with this plant-based, easy cranberry sauce, which features almond cream, cranberries and sage. These make the perfect party appetizer, holiday entrée, or comfort food meal. Just watch meat-eaters and plant-eaters alike gobble them up in no time.

Wondering how to make these tasty little morsels?

It’s easy! Watch me make this recipe on Instagram here, and check out my step-by-step guide below.

Step-by-Step Guide:

Here’s all the ingredients you’ll need to make this recipe. This recipe is filled with fresh golden beets—a heirloom variety of beets with a sunny yellow shade—which can be shredded quickly in a food processor. Chill the mixture to thicken it before shaping it into balls.

How long to bake meatballs? Bake meatballs in the oven at 375 for 40-45 minutes until crisp and golden.

Enjoy!

This easy Almond Sage Cranberry Cream is ideal as a dipping sauce for these Golden Beet Vegan Meatballs. Print

Golden Beet Vegan Meatballs with Almond Sage Cranberry Cream

(14 votes, average: 5.00 out of 5)
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5 from 14 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 45 minutes (plus 1 additional hour for soaking and chilling time)
• Yield: 8 servings
• Diet: Vegan

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Description

These vegan Golden Beet Vegan Meatballs are filled with the rich nutrition and flavors of golden beet roots, cannellini beans, mushrooms, hazelnuts and herbs—this recipe is excellent served as an entrée or appetizer with this Almond Sage Cranberry Cream.

Ingredients

Vegan Meatballs:

• 1 bunch fresh golden beets (about 5), trimmed, scrubbed
• 1/2 red onion, cut into chunks
• 2 cloves garlic, peeled
• 1 cup mushrooms
• ½ cup fresh parsley
• 1 tablespoon fresh sage (or 1 teaspoon dried ground sage)
• 2 teaspoons fresh tarragon (or 1 teaspoon dried tarragon)
• 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
• ½ cup hazelnuts
• 1 (15-ounce) can cannellini beans, rinsed, drained (about 1 ¾ cups)
• ¼ cup ground flax seeds
• ½ cup whole wheat breadcrumbs (may use gluten-free)
• ½ teaspoon smoked paprika
• ¼ teaspoon black pepper
• 1/4 teaspoon salt (optional)
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons tahini
• 1 lemon, juiced

Almond Sage Cranberry Cream:

• 1 cup peeled, slivered almonds
• 5–8 tablespoons plain, unsweetened plant milk (i.e. soy, almond)
• 1 lemon, juiced
• 1 clove garlic
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon ground sage
• 1 tablespoon nutritional yeast
• Sea salt (to taste, optional)
• 1 tablespoon fresh, chopped sage leaves
• ¼ cup dried cranberries

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Instructions

To make Vegan Meatballs:

1. Using a food processor with shredding plate attachment, shred the beets, onion, garlic, mushrooms, parsley, sage tarragon, thyme, and hazelnuts. If using dried sage, tarragon, and thyme, add these ingredients later on with the smoked paprika.

   If you don’t have a food processor, you can use a box grater for the beets, onion, garlic, and mushrooms, and chop the herbs and hazelnuts finely. Set aside.

2. Place beans in a large mixing bowl and mash slightly with a potato masher to achieve a thick mixture with some lumps.
3. Add the shredded vegetable mixture to the bowl, along with the flax seeds, breadcrumbs, smoked paprika, black pepper, and salt (optional). Mix together well.
4. Mix in soy sauce, tahini, and lemon juice—using hands to combine mixture well.
5. Cover and refrigerate for 1 hour (or overnight).
6. Preheat oven to 375 and spray a baking sheet with non-stick cooking spray.
7. Form 24 golf ball-sized balls out of the mixture and place evenly on baking sheet.
8. Bake vegan meatballs in top rack of oven for about 25-35 minutes, until golden brown.
9. Serve with Almond Sage Cranberry Cream.
10. Makes 8 servings (3 veggie balls each)

To Make Almond Sage Cranberry Cream:

1. Soak almonds in water for 1 hour (or overnight).
2. Drain water and place soaked almonds in the container of a small blender or food processor.
3. Add 4 tablespoons plant-based milk, lemon juice, garlic, black pepper, ground sage, and nutritional yeast, and process to make a thick, creamy dip. If too thick, may add additional plant-based milk as needed to create smooth creamy texture.
4. Transfer cream to a dish and stir in fresh sage, cranberries, and salt if desired.

   May garnish with additional freshly ground black pepper and fresh sage, if desired. Makes 8 servings (about 2 ½ tablespoons each).

Notes

To make this recipe gluten-free, use gluten-free breadcrumbs and soy sauce.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Entree
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 312
• Sugar: 8 g
• Sodium: 236 mg
• Fat: 16 g
• Saturated Fat: 2 g
• Carbohydrates: 35 g
• Fiber: 12 g
• Protein: 13 g

Keywords: vegan veggie balls, veggie balls, vegan entree

Did you make this recipe?

Tag @sharonpalmerrd on Instagram

For other plant-based meatballs recipes, check out some of my favorites:

Vegan Swedish Meatballs with Sauce
Greek Black Eyed Peas Vegan Meatballs
Mushroom Lentil Vegan Meatballs
White Bean Sage Vegan Meatballs

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