Something about a piping hot bowl of pasta, meatballs, and marinara screams comfort food. Feeling tired of the standard vegetarian meatball options, I decided to create them with seitan. And unlike tradtional plant-based meatballs that often get the texture wrong or fall apart easily, these are so juicy with a very meaty texture. These meatballs take the same amount of work as classic meatballs. You use a few extra ingredients and simmer them in broth before browning them in a skillet. Let’s meatball!
grab these ingredients
These seitan meatballs are made by creating a gluten-based dough and simmering it in a flavorful vegetable broth. Here’s what you’ll need. Jump to the recipe card for exact measurements—this is just an overview!
Dough
Vital Wheat Gluten and Water: We start with vital wheat gluten, the main component of seitan. We mix this with water to form a dough. Chickpea Flour: Chickpea flour improves the texture of meatballs. You can buy it in most grocery stores in the baked goods aisle now. Nutritional Yeast: This adds a savory flavor to help replicate the flavor of meat. Italian Seasoning and Salt: Italian seasoning brings that classic meatball flavor, and salt elevates the other flavors. Feel free to throw in any other spices you might be in the mood for!
Broth
Vegetable Broth: We’ll cook the meatballs in a vegetable broth to infuse them with even more flavor. Feeling adventurous? Make your own vegetable broth (it’s super easy!). Apple Cider Vinegar: This adds a bit of a bite without overpowering the other ingredients. I like using apple cider vinegar for “pork” seitan, but you could also use white vinegar here. Liquid Smoke: Liquid smoke is the final touch that makes these meatballs taste like the real deal.
How to make seitan meatballs
Seitan meatballs are a four-step recipe that starts with creating and simmering the dough. The whole process only takes about an hour to make 25 hearty meatballs! (Jump to the recipe for the full printable recipe.) Step 1: Create the DoughIn a large bowl, stir together all the dough ingredients until a ball forms. Transfer the dough to a clean surface and knead for about 5 minutes, or until it is elastic and cohesive. Step 2: Shape the MeatballsPortion the dough into about 25 pieces, and then roll the pieces into individual small balls. They will expand while cooking, so make them smaller than you think you’ll want them. Let the meatballs rest while you prepare the broth. Step 3: Simmer the Seitan MeatballsAdd all broth ingredients to a large pot and bring it to a simmer. Gently lower the seitan meatballs into the broth, ensuring that the broth covers the dough (if not, transfer to a smaller pot). Partially cover and simmer for 30 minutes. Step 4: Sauté and ServeRemove the meatballs from the pot and let them cool enough to touch. Heat the oil in a large sauté pan over medium heat, and add the meatballs. Cook, jostling the pan often, until the meatballs are golden brown on all sides. Serve with marinara sauce and your favorite pasta!
serving suggestions
Whether you’re serving these vegan meatballs, eggplant meatballs, or chickpea meatballs, they can be enjoyed any way classic meatballs are.
Vegan Garlic Bread: This is ideal for soaking up any sauce lingering on the plate. Any Type of Pasta: Of course, meatballs and pasta is a staple! For a quick dinner, try microwave pasta. Vegetarian Caesar Salad: Another common menu item at Italian resturaunts – a Caaesar salad!
