Vegetarian meatball recipes are one of our favorite ways to make plant-based meal prep feel satisfying and fun. These chickpea and miso vegetarian meatballs check all the boxes: savory, cozy, freezer-friendly, and flexible enough to pair with almost anything in your fridge. The miso adds that deep, salty umami flavor that makes these meatballs feel hearty without being heavy.
They’re perfect for busy weeks when you want something comforting that still feels fresh. We love serving them with rice and simple veggies, but they’re just as good tucked into a bowl, tossed with noodles, or eaten straight from the container. If you’ve ever been intimidated by veggie meatballs, this recipe is a great place to start.
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How to Make Vegetarian “Meatballs”
Obviously, when we’re talking about veggie meatballs, we aren’t talking about meatballs with animal proteins. Veggie meatballs are entirely vegetarian! I’ve seen some people refer to them as “beanballs” too to avoid confusion.
Every successful vegetarian meatball needs:
- Moisture: a little olive oil goes a long way
- A base: chickpeas in this recipe
- A binder: egg or chia egg
- Flavor builders: miso, garlic, soy sauce
- Texture: breadcrumbs, panko, or grains
Generally, you can process your beans in a food processor or blender (or mash them) with the rest of your ingredients, or you can mix them all up in a bowl. Here’s our recommended food processor!
Related: Minimalist Kitchen Equipment
If your veggie meatballs include other vegetables like red bell peppers or broccoli, or ingredients like onions, you will have to cook them on the stove before making the vegetarian meatball mixture.
To keep your vegetarian meatballs moist, it’s best to add a little oil too (I use olive oil).
How to get the best results when cooking vegetarian meatballs
I’ve tested many techniques for cooking vegetarian meatballs. Sometimes, veggie balls fall apart, get crumbly or just don’t have an amazing texture.
My favorite way to cook vegetarian meatballs is partially on the stove and partially in the oven.
First, cook them on the stove to get a sear/some color on them. Then stick them in the oven to firm up. Always let them cool before assembling, as they will continue to firm up as they cool down.
What To Know About Miso Paste
The cool thing about miso, as an ingredient, is that it lasts forever in the fridge.
I’ve had some in my inventory since the summer when we did our miso sheet pan salmon (members only). If you were in the WWL Program back then (or you’re just a huge miso fan like me), chances are you still have some in your fridge too! And if not, this recipe is a great excuse to grab some miso and start using it.
Miso paste is a fermented seasoning made from soybeans. So if you’re allergic to soy, keep reading for alternatives.
In the store, you can find three varieties: white, red and mixed. White is more mild, while red has a more pronounced flavor. Mixed has the boldest flavor of the three.
You’ll usually find miso paste in the refrigerated section near tofu or eggs. There are three common types:
- White miso: mild and slightly sweet
- Red miso: stronger and saltier
- Mixed miso: bold and deeply savory
Any of these work in this recipe. White miso is a good place to start if you’re new to it.
Miso paste is EXTREMELY versatile, which is why I can’t wait for you to take it for a test run and have it on hand. It can be used as a salty addition to marinades, dressings, sauces and more.
What if you can’t find miso paste
Miso paste is vegan and the varieties I found in the store were certified gluten-free (make sure to read the label to check!). But if you’re allergic to soy or can’t find miso paste, you have options.
You can order chickpea miso paste from here. Even if you don’t plan on using it a lot, it’s worth it. This will last for over a year in your fridge!
If you CAN eat miso paste, but couldn’t find it in your store, you have many options on Amazon. Here’s the top-rated red miso paste (GF) on Amazon.
Unfortunately, because of it’s unique umami flavor, it’s hard to find a true substitute for miso paste. But I did come up with a little hack:
- 1 TBSP tahini
- 1 TBSP soy sauce/tamari/coconut aminos
- optional: 1 tsp umami seasoning from Trader Joes if you have it/can get it
Since the chicken meatballs have a lot of steps, we’re keeping the sides (rice and green beans) simple. I originally wanted to use baby bok choy, but my farmer’s market stand was out!
You can use whatever vegetable(s) and carbs you want for this meal.
Here are my suggestions:
- broccoli, cauliflower, bok choy, collard greens, onions, snap peas, asparagus, Chinese eggplant, roasted carrots, peas, corn, bell pepper
- noodles or pasta of any kind (mixed with the sauce or sesame oil), potatoes cooked however you like them, any grain you’re into/have on hand
Whatever you choose, just keep it simple!
Nailing the glaze
We’re using a technique to make the glaze that we use often! We’re mixing the main ingredients: mirin, miso, water/broth, honey and soy sauce in a small saucepan.
Then, when that mixture is boiling a little (not big bubbles, just small ones) we add a mixture of cornstarch and water which will immediately thicken the sauce once stirred in.
The longer the sauce is on the heat, the thicker it will get. Sauces CAN burn, so just make sure your heat isn’t too high after the cornstarch goes in.
Make sure you taste it before you can commit!
How to Customize This Recipe
These vegetarian meatballs are incredibly flexible:
- Serve with rice, noodles, or roasted potatoes
- Pair with broccoli, bok choy, green beans, or snap peas
- Toss leftovers into a grain bowl or wrap
- Use the meatballs without the glaze for salads or lunch boxes
Keep the sides simple so the meatballs shine.
How to Store and Reheat
Store the full meal in the fridge for up to 4 days. The cooked meatballs freeze very well, making them great for future weeks. We recommend freezing the meatballs separately from the glaze if possible.
Reheat gently in the microwave or on the stove. For best texture, let them thaw in the fridge overnight before reheating.
Equipment used in this recipe:
- Food Processor
- Mixing Bowls
- Baking Sheet
- Cuisinart 12-Inch Skillet with Glass Cover
- Meal Prep Containers
FAQs
Yes. Use a chia or flax egg instead of a regular egg. Make sure your breadcrumbs and miso are vegan-friendly.
They hold together well when cooked properly. Searing first and letting them cool before serving helps them firm up.
Absolutely. Freeze the cooked meatballs for up to three months. Reheat in the oven or skillet.
They’re great with rice, noodles, roasted vegetables, or tucked into bowls and wraps.
Yes. They reheat well and keep their texture, making them ideal for weekday lunches.
Happy prepping!
Check out these other recipes where you can use miso paste!
- Vegetarian Ramen With Tofu and Marinated Eggs
- Roasted Root Vegetables With a Miso Glaze
- Miso Salmon
- 15-Minute Miso Soup With Greens and Tofu
- Miso Butter Chicken With Garlic Pan Sauce
And check out these delicious WWL recipes!
- Chickpea, Spinach, Onion and Red Pepper Pita Wraps with Tahini Yogurt Sauce
- Easy, Crispy Baked Buffalo Cauliflower Wings
- Our Favorite Mac and Cheese
- Individual Chicken Pot Pies
Miso Chickpea Balls, Green Beans & Rice
Ingredients
For the veggie balls, green beans and rice
- 15 oz can of chickpeas rinsed and drained
- 2 tsp miso paste
- 1 TBSP soy sauce
- 1/2 cup bread crumbs panko preferred
- 1 carrot chopped small
- 2 celery sticks chopped small
- 1/2 yellow onion chopped small
- 2 clove garlic minced
- 1 inch ginger minced
- 1 egg **omit if vegan
- 3 scallions ends chopped
- 2 TBSP olive oil divided
- 12 oz green beans ends chopped
- salt and pepper to taste
- 3/4 cup rice uncooked
- 1-1/2 cup water sub broth
For the sauce
- 1/2 cup mirin sub 1 TBSP rice vinegar, 1/3 cup water and 1 TBSP agave
- 1/2 cup water
- 1 clove garlic minced
- 1 inch ginger minced
- 2 TBSP miso paste
- 1 TBSP agave, maple syrup or honey plus more to taste
- 1 tsp sriracha optional
- 2 tsp cornstarch
Instructions
- Preheat your oven to 375 F
- Add oil to a pan over medium heat, followed by the chopped carrot, celery, ginger, garlic, onion and the white ends of the green onions. Add a pinch of salt and cook over medium heat for five minutes, stirring often. We just want the veggies to soften slightly and become fragrant.
- Mash the chickpeas in a medium or large bowl with a fork or masher. Add the cooked carrot celery mixture, egg if using, panko, soy sauce and miso paste. Use a spoon to mix and combine well. The mixture should be sticky and hold together. If it’s dry, add more soy sauce 1-2 TBSP at a time. If it’s too wet, add more panko 1-2 TBSP at a time.
- Prepare a baking sheet with cooking spray. Using a 1/4 cup measuring cup or a large ice cream scoop to measure the mixture, form meatballs with your hands. You should get 12 small chickpea meatballs total (four per meal). If you want less, note that you can freeze cooked or uncooked meatballs for the future! Bake for 20 minutes, until the meatballs are firm – no flipping necessary. Set aside.
- While the veg meatballs cook, make the rice: Rinse the grains in a mesh strainer, then add them to a pot with the water and a generous pinch of salt. Bring the pot to a boil, then cover and reduce to the lowest heat possible. Cook for 10 minutes (15-20 if doubling) then turn off the heat and let the rice steam for an additional 10 minutes. Then fluff with a fork and set aside.
- Roast the green beans: In a bowl, toss the green beans with oil, garlic, salt and pepper. Pour the mixture onto a baking sheet and bake on the top rack for 17-20 minutes.
- Make the glaze: In a measuring glass, mix the water/broth, mirin or rice vinegar substitute, miso paste, ginger and garlic. Pour the mixture into a skillet over medium high heat and whisk with a fork so the mirin dissolves. While the mixture comes to a low boil, mix the cornstarch with water (1 TBSP or 2 if doubling). Pour the cornstarch slurry into the miso mixture, bring up the heat so it’s bubbling a little, and stir constantly until thickened – 3-5 mins. When it’s thickened, turn off the heat add the honey and sriracha if using. Taste before you commit! Add more honey if you want it to be sweeter.
- Transfer the cooked veg meatballs to the sauce and toss to coat them in it. I kept the heat on so that my sauce would thicken even more during this step!
- Assemble: Divide the rice between 3 meal prep containers, then add the green beans and chicken meatballs. Garnish with chopped green onion (the green part).
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