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Green plate with meatless meatballs

Meatless Meatballs with Soy Crumbles

Meatless meatballs made with store-bought veggie meat crumbles take less than 30 minutes to make. Perfect to serve with pasta or in a salad.
Author: Pavani
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American
Servings: 6 Servings


  • 2 cups Meatless crumbles*
  • 1 tablespoon Flaxseed meal
  • 3 tablespoons Water
  • 2 Bread Slices*
  • 3 tablespoons Non-dairy Milk
  • ¾ cup Ground Oats or Oat flour
  • 1 Small Onion
  • 2 Garlic cloves
  • ½ teaspoon Pepper
  • 1 teaspoon Dried Herbs
  • To taste Salt
  • 3 tablespoons Oil, for frying the meatballs


  • Prepare the meatless crumbles as noted in the Notes section and add to a large bowl.
  • In a small bowl, mix flaxseed meal with 3 tablespoons water and set aside until ready to use.
  • In another small bowl, break bread slices in pieces and soak them in milk for 1~2 minutes.
  • Squeeze out the excess milk from the bread and add to the bowl of crumbles along with ground oats. Mix with a spoon to combine the ingredients.
  • Grate the onion and garlic right into the bowl, so as to catch all the juices.
  • Next add the flaxseed mixture, dried herbs, salt and pepper. Gently mix to combine all the ingredients. The mixture should form a ball when you squeeze it in your hand. If it seems too wet, add a little bit more ground oats.
  • Take about a tablespoon of the mixture and roll into a small ball. Place all the meatballs on a plate.
  • Heat 1½ tablespoon of oil in a large skillet on medium heat. Add half of the meatballs to the pan in a single layer. Do not overcrowd the pan. Cook them undisturbed for 2~3 minutes or until golden brown on the bottom.
  • Gently flip and cook on the other side for another 2~3 minutes. Remove with a slotted spoon onto a plate. Repeat with the remaining meatballs. Use as desired.



  • Make sure to prepare the meatless veggie crumbles before starting the recipe.
    • dried TVP - soak in hot water for at least 10 minutes and then remove excess by squeezing.
    • frozen crumbles - thaw according to the package instructions. I prefer microwaving them as per suggested timing.
  • Any variety of bread can be used in this recipe, except for very sweet bread.
  • Ideas for flavoring and customizing these vegan meatballs:
    • Mexican meatballs - ground cumin, chili powder and dried oregano
    • Indian - garam masala, red chili powder, chopped fresh cilantro, ground coriander
    • Greek - dried dill, ground coriander, ground cumin, ground cinnamon, lemon zest
  • Air fry - preheat to 350. Lightly spray the meatless meatballs with cooking oil and bake for 8~10 minutes until golden.
  • Bake - preheat to 350. Lightly spray with cooking oil and bake for 15~18 minutes until golden.
  • To Freeze - Completely cool the cooked meatballs and then place them in a single layer in a freezer safe ziplock bag. Freeze for up to 2 months. To thaw, simply microwave them 4~6 at a time for 2~3 minutes until heated through.


Serving: 4Meatballs | Calories: 203kcal | Carbohydrates: 19g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Sodium: 173mg | Potassium: 161mg | Fiber: 3g | Sugar: 2g | Vitamin A: 29IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 3mg
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