Crockpot Vegan Meatballs in Marinara

ByBui Thao

This cozy recipe is perfect for when you want something hearty but easy.

These crockpot vegan meatballs are tender, packed with flavor, and slowly simmered in marinara sauce until everything just melts together.

They’re great over spaghetti, tucked into hoagie rolls, or even eaten straight from the bowl.

Why I Love This Recipe

This is one of those recipes I keep coming back to. The kind you throw together in the morning and come back to in the evening with the house smelling amazing. I started making this when I was trying to cut back on meat, and it quickly became one of my favorite comfort foods. It feels like a warm hug after a long day.

  • No frying or baking—just toss in the crockpot and go
  • Totally plant-based, but you’d never know
  • Freezer-friendly and meal prep-approved
  • The texture is soft but hearty, thanks to lentils and walnuts
  • Works great with store-bought or homemade marinara

Serves: 4
Cook Time: 4 hours on high or 6–8 hours on low
Prep Time: 20 minutes

What You’ll Need

  • 1 tablespoon olive oil
  • ½ onion, finely diced
  • 2 garlic cloves, minced
  • 1½ cups cooked green or brown lentils
  • ¾ cup rolled oats
  • ½ cup finely chopped walnuts
  • 2 tablespoons ground flaxseed
  • 3 tablespoons water
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 (25 oz) jar marinara sauce
  • Fresh parsley, chopped (optional for garnish)

Pro Tips

  • Pulse the meatball mix, don’t overblend—it should be chunky, not a paste
  • Use gloves or wet hands to form the meatballs easily
  • Sear meatballs in a skillet if you want a firmer crust (totally optional)
  • Double the batch and freeze half before cooking
  • Stir only once during cooking to keep meatballs from falling apart

Tools Required

  • Food processor
  • Mixing bowl
  • Measuring spoons and cups
  • Crockpot (black oval style)
  • Spatula or spoon

Substitutions and Variations

  • Lentils: Swap with black beans or chickpeas
  • Walnuts: Use sunflower seeds for nut-free option
  • Oats: Breadcrumbs work too
  • Flaxseed: Chia seeds can sub in the same amount
  • Marinara: Use your favorite tomato sauce or arrabbiata for heat

Make Ahead Tips

  • Form the meatballs ahead and refrigerate overnight
  • Freeze uncooked meatballs flat on a tray, then transfer to a bag for later use
  • You can also prep the entire dish and reheat it in the crockpot the next day

Full Recipe + Instructions

Step 1: Sauté Onion and Garlic

Ingredients used:
1 tablespoon olive oil
½ onion, finely diced
2 garlic cloves, minced

In a skillet, heat olive oil over medium heat. Add diced onion and sauté for 4–5 minutes until soft and translucent. Stir in the minced garlic and cook another 1–2 minutes until fragrant.

Step 2: Blend the Meatball Base

Ingredients used:
1½ cups cooked green lentils
¾ cup rolled oats
½ cup finely chopped walnuts
Cooked onion and garlic from Step 1
2 tablespoons tomato paste
1 tablespoon soy sauce
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper

In a food processor, add the cooked onion and garlic, lentils, oats, walnuts, tomato paste, soy sauce, oregano, salt, and pepper. Pulse until the mixture comes together but still has texture—about 8 to 10 pulses.

Step 3: Add Flax Egg

Ingredients used:
2 tablespoons ground flaxseed
3 tablespoons water

In a small bowl, stir together flaxseed and water. Let sit for 5 minutes to thicken, then mix into the blended meatball base.

Step 4: Form the Meatballs

Using clean or wet hands, form the mixture into small round meatballs (about 1½ inches in diameter). You should get around 16–18 meatballs.

Step 5: Add to Crockpot with Marinara

Ingredients used:
Formed meatballs from Step 4
1 (25 oz) jar marinara sauce

Pour half the marinara sauce into the bottom of the black oval crockpot. Gently place the meatballs inside, then pour the rest of the sauce on top.

Step 6: Slow Cook

Cover and cook on high for 4 hours or low for 6–8 hours. Don’t stir more than once or the meatballs may break apart.

Step 7: Garnish and Serve

Top with fresh chopped parsley and serve in a round bowl or over pasta, rice, or bread.

Leftovers and Storage

  • Store leftovers in an airtight container in the fridge for up to 4 days
  • Freeze in sauce for up to 3 months—just thaw overnight and reheat gently
  • Meatballs may soften slightly when reheated but still taste great

Macros (Per Serving, out of 4)

  • Calories: 360
  • Protein: 14g
  • Carbs: 38g
  • Fat: 18g
  • Fiber: 10g

Why This Recipe Works (Quick Science)

The oats and walnuts add just enough structure and fat to balance the softness of the lentils. Flaxseed acts as a binder, similar to an egg, holding everything together during the slow cooking process. The slow simmer in marinara allows the flavors to deepen without drying out the meatballs.

Common Mistakes

  • Over-blending the mix: You want some texture for bite—not a paste
  • Stirring too much in the crockpot: They’ll break apart
  • Not chilling before forming (if your mix feels soft): If needed, chill for 10–15 minutes before rolling

What to Serve With

  • Spaghetti or any pasta
  • Crusty garlic bread
  • Mashed potatoes
  • Steamed greens or a simple side salad

FAQ

Can I make these without a crockpot?
Yes! Bake them at 375°F for 25–30 minutes, then simmer in sauce on the stove.

Can I use canned lentils?
Totally. Just rinse and drain well first.

Are they gluten-free?
Use certified gluten-free oats and double-check your marinara and soy sauce.

Can I make them spicy?
Add red pepper flakes or use a spicy marinara.

Final Thoughts

These crockpot vegan meatballs are one of those recipes that feel like a win every time. They’re cozy, comforting, and simple enough to make any day of the week. If you try this recipe, let me know how it went in the comments—I love hearing your twists, tips, and favorite ways to serve them!

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