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vegan meatballs without eggs

How To Make Meatballs Without Eggs

Keri Bevan
These meatballs are made without eggs or any other dairy products. They're low in fat and so tasty! Pair them up with my tangy harissa sauce for the ultimate midweek meal.
5 from 7 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course dinner, Main Course
Cuisine American, Mediterranean
Servings 15 meatballs


For The Meatballs Without Eggs

  • 400 gram can ( 15 oz can) chickpeas drained and rinsed
  • 1 piece bread
  • 1 teaspoon cinnamon
  • 2 teaspoon ground cumin
  • ½ teaspoon oregano dried
  • handful fresh coriander
  • 1 tablespoon pumpkin seeds
  • 1 teaspoon olive oil

For The Sauce

  • 700 grams (3¼ cups) tomato sauce
  • 1 tablespoon harissa paste
  • ½ teaspoon salt
  • 2 teaspoon lemon juice


  • Preheat oven to 175 C (350 F). Line a baking tray with parchment paper.
  • Puree the chickpeas, bread, cinnamon, cumin, cilantro and pumpkin seeds in a food processor. Scrape down the sides several times and puree until the meatball dough starts to hold together. If needed add water 1 teaspoon at a time until the mixture comes together.
  • Roll one tablespoon of the mixture into a ball. Repeat until all the mixture is used. You should end up with 15 vegan meatballs.
  • Transfer the vegan meatballs to baking tray and brush lightly with olive oil.
  • Bake for 20 minutes.
  • Start the sauce while the meatballs are cooking. Combine the tomato sauce with the harissa paste ,lemon juice and salt. Simmer over low heat until the meatballs are done cooking.
  • Serve the vegan meatballs in bowls topped with the harissa tomato sauce. Garnish with chopped cilantro.
Keyword vegan comfort food
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