Vegetarian Meatballs
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I fell for Vegetarian Meatballs after one bite of that tender bulgur wheat texture mixed with earthy shiitake mushrooms that bring depth. The edges get lightly browned and crispy while the insides stay soft and moist, and the Dijon gravy pulls everything together with tangy creaminess. You’ll find yourself making them again before the week is over.
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I make them for weeknight dinners when I’m craving comfort food, and they’re great for meal prep because they reheat so well. I bring them to potlucks and game days all the time, and they’re always gone first. They keep in the fridge for 3 to 4 days or freeze for up to 1 month.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegetarian Meatballs with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll love how simple these vegetarian meatballs come together, and the homemade Dijon gravy takes them from good to absolutely craveable.
Preheat the Oven and Prep the Bulgur
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to keep cleanup simple.
Make sure your bulgur wheat is cooked, cooled, and has all the excess water squeezed out so the mixture doesn’t get too wet.
Process the Mushrooms and Chickpeas
Add the shiitake mushrooms to your food processor and pulse until they’re finely chopped but not mushy. Transfer them to a large mixing bowl.
Pulse the drained and rinsed chickpeas separately until chopped into small pieces, then add them to the bowl as well with the mushrooms. Processing them separately lets you have better control over their texture.
Combine the Meatball Mixture
Add the cooled bulgur wheat, bread crumbs (you can use regular or panko breadcrumbs), sour cream, large egg, salt, pepper, onion powder, garlic powder, nutmeg, and chili flakes if you’re using them.
Mix everything together with your hands or a silicone spatula until well combined. The mixture should hold together when you squeeze it but still feel slightly sticky.
Shape and Bake the Meatballs
Shape the mixture into even ball shapes, about 1 to 1.5 inches in diameter, and place them on your prepared baking sheet. Use a cookie scoop to keep them uniform so they bake evenly at the same rate.
Bake for 20 minutes, gently turning them halfway through using kitchen tongs with silicone tips, until they’re golden brown or lightly browned and firm to the touch.
Make the Dijon Gravy Sauce
While the veggie meatballs bake, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes until it smells nutty and turns lightly golden.
Slowly pour in the vegetable broth while whisking continuously to avoid lumps, then let it simmer for 2 to 3 minutes until it thickens. Stir in the heavy cream, Dijon mustard, onion powder, salt, and pepper. Taste and adjust the seasoning as needed.
Coat the Meatballs with Gravy
Transfer mixture to a gravy boat, making sure to scrape up the pan to get every ounce of the gravy sauce. Once the meatballs come out of the oven, pour the warm gravy over them and gently toss to coat. Garnish with chopped parsley for added freshness if you like.
Serve them immediately while they’re hot and the gravy is still creamy. Enjoy!
Keep the meatballs and gravy separate if transporting them to prevent them from getting soggy. Pack the meatballs in an airtight container and the gravy in a leakproof one or a sealed jar to prevent any spills.
To keep them warm, wrap the containers in towels or use an insulated carrier to help hold heat for about an hour. They travel well to potlucks, picnics, and gatherings as long as you pack them right and securely.
Equipment
Ingredients
Vegetarian Meatballs:
- ½ cup dry bulgur wheat cooked, cooled, and excess water removed
- 2 cups shiitake mushrooms
- 1 cup canned chickpeas drained and rinsed
- ½ cup breadcrumbs
- ¼ cup sour cream
- 1 large egg
- Salt and pepper to taste
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground nutmeg
- ¼ teaspoon chili flakes optional
For the Gravy:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups vegetable broth
- 2 tablespoons heavy cream
- 1 teaspoon Dijon mustard
- ¼ teaspoon onion powder
- Salt and freshly ground black pepper to taste
Video
Instructions
Make the Meatballs:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a food processor, pulse the mushrooms until finely chopped. Transfer to a large bowl.2 cups shiitake mushrooms
- Pulse the chickpeas until chopped and add them to the bowl.1 cup canned chickpeas
- Add the bulgur wheat, breadcrumbs, sour cream, egg, seasonings, and spices. Mix until well combined.½ cup dry bulgur wheat, ½ cup breadcrumbs, ¼ cup sour cream, 1 large egg, Salt and pepper, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon ground nutmeg, ¼ teaspoon chili flakes
- Shape the mixture into evenly sized meatballs and place them on the baking sheet.
- Bake for 20 minutes, turning halfway through, until lightly browned and firm.
Make the Gravy:
- Melt the butter in a saucepan over medium heat.2 tablespoons butter
- Whisk in the flour and cook for 1 to 2 minutes until lightly golden.2 tablespoons all-purpose flour
- Slowly whisk in the vegetable broth until smooth. Simmer for 2 to 3 minutes until thickened.1 ½ cups vegetable broth
- Stir in the heavy cream, Dijon mustard, onion powder, salt, and pepper. Adjust seasoning as needed.2 tablespoons heavy cream, 1 teaspoon Dijon mustard, ¼ teaspoon onion powder, Salt and freshly ground black pepper
- Pour the gravy over the baked meatballs and gently coat them.
Notes
Nutrition
How to Store Leftovers
Let the meatballs cool completely before placing them in an airtight container in the refrigerator for 3 to 4 days. Store the gravy separately so the meatballs don’t get mushy.
For freezer storage, place the cooled meatballs on a freezer-safe baking tray and flash-freeze them for about an hour until firm, then transfer them to a freezer bag or container for up to 1 month. Freeze the gravy separately in ice cube trays or silicone soup trays for easy portioning.
Thaw both overnight in the fridge, then reheat the meatballs in the oven, and warm the gravy in the microwave or on the stovetop, whisking until smooth.
What to Serve With Vegetarian Meatballs
Serve them over warm rice, pasta, egg noodles, mashed potatoes, or creamy polenta where the gravy can soak in. You can even serve them over spaghetti if you love that cozy, comforting pasta-and-gravy combo.
They’re also delicious with roasted vegetables like Brussels sprouts or air-fried green beans, or alongside a simple arugula salad or a bowl of lentils for extra protein.
You can also tuck them into sub rolls with melted cheese for a vegetarian meatball sandwich, or serve them with crusty bread for dipping into that Dijon gravy. They’re hearty enough to be the main dish but also work well as an appetizer for gatherings.
More Easy Recipes for You to Try at Home
If you love these, try these other vegetarian recipes next.
