These crockpot vegan meatballs are one of those easy, cozy meals that fills the house with the smell of good things happening.
Made with lentils or chickpeas, they’ve got great texture, flavor, and soak up the rich, slow-simmered marinara like a dream.
No frying, no mess — just toss everything in, let it go, and dinner’s ready.
This is one of my go-to recipes when I want something hearty but still healthy and plant-based.
What You’ll Need
- 1 ½ cups cooked green or brown lentils (or 1 can chickpeas, drained and rinsed)
- ½ cup rolled oats
- ¼ cup breadcrumbs
- 2 tablespoons ground flaxseed + 5 tablespoons water
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 teaspoons Italian seasoning
- 1 tablespoon soy sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (24 oz) jar marinara sauce
- 1 tablespoon olive oil (for sautéing)
Ingredient
Why I Love This Recipe
This one takes me back to Sunday nights at home when I wanted something hearty and comforting without much work. It’s cozy but light. Filling but plant-based. The slow-cooking does all the heavy lifting.
- It’s made with simple pantry staples
- Hands-off after the prep — the crockpot does the rest
- High in plant protein and fiber
- Easy to freeze and reheat
- Feels like comfort food without being heavy
Makes: 4 servings
Cook Time: 3–4 hours on low or 2 hours on high
Macros per Serving (based on lentils, without toppings):
- Calories: 310
- Protein: 15g
- Carbs: 40g
- Fat: 9g
- Fiber: 11g
Why This Recipe Works (Quick Science)
The oats and breadcrumbs help bind the meatballs while soaking up moisture, keeping the texture soft but not mushy. Flaxseed works like egg to hold everything together. Slow cooking lets the flavors deepen and helps the sauce infuse into every bite of the meatballs.
Common Mistakes
- Skipping the flaxseed mixture: This is your binder — don’t leave it out or the meatballs might fall apart.
- Over-blending: You want a chunky texture, not a paste.
- Using too much liquid: If you add more than a jar of sauce, the meatballs may become soggy.
- Not pre-cooking the onion and garlic: Raw onion can overpower the flavor.
What to Serve With
- Over spaghetti or zucchini noodles
- With crusty garlic bread
- On a toasted hoagie roll for a meatball sub
- With a simple green salad
- Over creamy polenta
FAQ
Can I freeze them?
Yes! Freeze cooked meatballs (with or without sauce) for up to 3 months.
Can I use canned lentils?
Totally — just drain and rinse well.
Do I need a food processor?
It helps for texture, but you can mash by hand with a fork or potato masher.
What if I don’t have a crockpot?
You can simmer the sauce and meatballs gently on the stovetop for about 30 minutes, covered.
Tools Required
- Food processor or potato masher
- Mixing bowl
- Small pan for sautéing
- Crockpot
- Spatula
- Measuring cups and spoons
Substitutions and Variations
- Chickpeas instead of lentils for a firmer texture
- Gluten-free oats and breadcrumbs to make it gluten-free
- Add chopped mushrooms or walnuts for more depth
- Use different sauces — spicy arrabbiata or roasted red pepper
Make Ahead Tips
You can shape the meatballs ahead of time and refrigerate them for up to 24 hours before cooking. Or freeze uncooked balls and add straight to the slow cooker from frozen (just add 30 more minutes to the cook time).
Instructions
Step 1: Sauté the onions and garlic
Heat 1 tablespoon olive oil in a small pan over medium heat. Add 1 small diced yellow onion and 2 minced garlic cloves. Cook until soft and fragrant, about 5 minutes.
Step 2: Make the flaxseed mixture
In a small bowl, stir together 2 tablespoons ground flaxseed and 5 tablespoons water. Let it sit for 5–10 minutes to gel.
Step 3: Combine the meatball ingredients
In a food processor, add 1½ cups cooked lentils (or 1 can chickpeas, drained and rinsed), sautéed onions and garlic, flaxseed mixture, ½ cup rolled oats, ¼ cup breadcrumbs, 1 tablespoon tomato paste, 2 teaspoons Italian seasoning, 1 tablespoon soy sauce, ½ teaspoon salt, and ¼ teaspoon black pepper. Pulse until mostly blended but still a little chunky.
Step 4: Form the meatballs
Scoop about 2 tablespoons of mixture at a time and roll into balls. You should get around 16 meatballs.
Step 5: Add sauce and meatballs to crockpot
Pour 1 (24 oz) jar of marinara sauce into the crockpot. Nestle the meatballs gently into the sauce so they’re mostly covered.
Step 6: Slow cook
Cover and cook on low for 3–4 hours or high for 2 hours. Don’t stir during cooking. When done, meatballs will be firm and hold together well.
Leftovers & Storage
Let everything cool first. Store in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stove. These freeze great too — just thaw overnight in the fridge and warm up when ready.
Conclusion
This is one of those “stick it in the crockpot and forget it” meals that delivers every time. Cozy, flavorful, and packed with plant goodness. If you give it a try, leave a comment and let me know how it turned out — and what you served it with!