**Jump to Recipe**
These paleo vegan meatballs are a delicious, flavorful, and completely plant-based option that’s budget-friendly to make. I’m confident you and your family will love this recipe!
This is actually a refreshed version of one I shared eight years ago! I considered removing the old post but decided to leave it up so you can see how much our food photography and styling have improved. Just a reminder that practice really pays off!
The ingredients for these meatballs are simple and wholesome, and you probably already have most of them in your kitchen. They’re paleo because they contain no grains or legumes, and vegan because there’s no meat involved. But rest assured, they’re still packed with flavor.
Why not surprise a meat-loving friend or family member with these and watch their amazement when they learn how healthy they are? I’d love to hear how it goes, so don’t forget to comment below!
Originally, these meatballs were a raw recipe, but I now recommend baking them. This helps lock in the flavor, makes them firmer, and warms them up for a comforting meal.
You’ll need a food processor for this recipe to achieve the right texture. A blender probably wouldn’t work as effectively, so stick with a food processor.
**This Recipe Is…**
Here’s my recipe for The Best Paleo Vegan Meatballs ever! You can eat them raw if you prefer, but they’re delightful when warmed up.
For serving, you have lots of options. If you’re using regular pasta, I recommend quinoa or chickpea pasta. Here’s a quick how-to video!
Wondering what to serve with these meatballs? Chickapea Pasta is a great choice—and it’s on my Best Carbs for Kids list. I personally enjoy spiralized zucchini for a lighter option, while my family often goes for chickpea pasta in dishes like our Tuscany Bolognese Bowl or Creamy Avocado Pasta Salad.
This dish also pairs beautifully with my Creamy & Dreamy Kale Salad or my Kale Salad with Creamy Cashew Dressing.
I’m excited to hear your thoughts on this recipe! If you’re interested in a more traditional meatball, check out my Turkey Meatballs in The Joyous Cookbook.
**FAQs:**
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Q: Are the carrot and cauliflower used raw in this recipe? Do the dates add sweetness?
A: Yes, the carrots and cauliflower start raw, and the dates do lend a touch of sweetness.
Q: We don’t like sweetness in our meatballs. What can we use instead of dates?
A: You could use an egg or two for binding, or amp up the garlic and spices for less sweetness. Alternatively, you could use fewer dates without compromising the texture too much.
Q: I’m allergic to walnuts. Can I use pistachios? Or, what’s a good nut-free option?
A: Yes, pistachios are a fine substitute. If you’re avoiding all nuts, try using pumpkin or sunflower seeds. You may need to adjust the dates for binding or add an egg if you’re not strictly plant-based.
Q: Can I use a silicone baking mat instead of parchment paper?
A: I haven’t tried using silicone myself, but it’s a sustainable option you might explore.
Q: Could I substitute broccoli for cauliflower in the recipe?
A: Absolutely, broccoli would work as a substitute.
Q: Are dates suitable for people with diabetes?
A: It depends on the overall meal and individual’s health. I recommend testing blood sugar levels after consumption to see how it affects you.
I hope you enjoy making and eating these meatballs! If you have any more questions, feel free to reach out. Enjoy cooking!
