Vegan Spinach Almond Meatballs (GF, Oil-Free)

Delicious and nutritious vegan spinach almond meatballs make for delicious dinners & lunches The meatballs are also gluten-free & oil-free.

With its unapologetic green color and earthy flavor, spinach is not a vegetable about which most people are indifferent.

Particularly in the frozen spinach category, too many fall into the “you’ve got to be kidding” category, most likely based on memories of grade school lunches past where the innocent green was boiled to brownish-grey oblivion.

If a single recipe can reverse aversion to frozen spinach, it is my vegan spinach almond meatballs. They are tender, delicious, and easy to make—all of my favorite dinner criteria. They work especially well for me and my husband because I can make them in advance, store them in the refrigerator or freezer, and reheat later. Plus, they are baked!

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Oil-free
• Gluten-free
• Grain-free
• Easy to prepare
• Fast to prepare

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Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• flaxseed meal
• frozen chopped spinach
• green onions
• Italian herb seasoning
• garlic powder
• nutritional yeast
• salt (more or less to taste)
• large pinch red pepper flakes
• almond flour (or almond meal)

How to Make Vegan Spinach Almond Meatballs

Note that the complete directions are also in the recipe card below.

• Preheat the oven to 350F (180C). Line a large rimmed baking sheet with parchment paper.
• In a small bowl or cup, combine the water and flaxseed meal. Let stand 5 minutes to thicken.
• In a large mixing bowl, combine the spinach, green onions, flax mixture, Italian seasoning, garlic powder, nutritional yeast, salt, red pepper flakes, and almond flour.
• Using your hands, mix all ingredients until well incorporated.
• Using a cookie scoop or 2 tablespoon measures, make 14 medium balls. Place balls on prepared baking sheet.
• Bake 12 to 15 minutes or until well-browned and cooked through.

FAQ

How Should I Store the Meatballs?

The unbaked balls can be made ahead and stored in an airtight container in the refrigerator for 2 days or the freezer for 6 months.

Can I Substitute the Flaxseed Meal with Something Else?

One tablespoon of chia seeds can be used in place of the flaxseed meal.

Can I Leave Out the Nutritional Yeast?

Yes. Use 3 to 4 tablespoons of additional almond flour in its place.

How Should I Serve Vegan Spinach Almond Meatballs?

You can enjoy the spinach balls in multiple ways, too. Try adding them to a simple soup (chicken broth, small pasta, more of the spinach and a few other vegetables—in the style of Italian wedding soup), make a spinach ball sandwich, pita or pizza, or go classic by simmering in marinara sauce and then spooning atop pasta.

A final option is to serve the meatballs (again, simmered in marinara) on a bed of rice (brown or regular), quinoa, millet, or vegetable spirals.

What is the Best Way to Evenly Portion the Meatballs?

For evenly portioned meatballs, I use a cookie scoop (specifically a 2-tablespoon size scoop for this recipe). You can also measure out two tablespoons of the meatball mixture at a time, and then roll into balls.

These are loaded with good nutrition and deliciousness–Happy cooking!

Related Recipes

• Lentil & Mushroom Meatballs {Vegan, High Protein, Grain-Free}
• Vegan Gluten-Free Quinoa Kale Meatballs (high protein)
• Spinach, Lentil & Roasted Sweet Potato Salad
• Baked Split Pea Meatballs {vegan, gluten-free, high protein}
• 2-Ingredient Spinach Tortillas {Vegan, Grain-Free}

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5 from 2 votes

Vegan Spinach Almond Meatballs (GF, Oil-Free)

By: Camilla

Delicious and nutritious vegan spinach almond meatballs make for delicious dinners & lunches The meatballs are also gluten-free & oil-free.

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 14 balls

Ingredients 

1x2x3x

• ▢ 1/3 cup 75 ml water
• ▢ 2 tablespoons flaxseed meal
• ▢ 1 16- ounce bag frozen chopped spinach, thawed and squeezed of all excess liquid
• ▢ 1/2 cup finely chopped green onions
• ▢ 2 teaspoons Italian herb seasoning
• ▢ 2 teaspoons garlic powder
• ▢ 1/4 cup nutritional yeast
• ▢ 1/2 teaspoon salt, more or less to taste
• ▢ large pinch red pepper flakes
• ▢ 2/3 cup 63 g almond flour (or almond meal)
• ▢ Optional: warm marinara sauce, purchased or homemade

Cook ModePrevent your screen from going dark

Instructions 

• Preheat the oven to 350F (180C). Line a large rimmed baking sheet with parchment paper.
• In a small bowl or cup, combine the water and flaxseed meal. Let stand 5 minutes to thicken.
• In a large mixing bowl, combine the spinach, green onions, flax mixture, Italian seasoning, garlic powder, nutritional yeast, salt, red pepper flakes, and almond flour.
• Using your hands, mix all ingredients until well incorporated.
• Using a cookie scoop, make 14 medium balls. Place balls on prepared baking sheet.
• Bake 12 to 15 minutes or until well-browned and cooked through.

Notes

Nutritional Yeast Sub: If you eat dairy, feel free to use 1/2 cup grated Parmesan cheese in place of the nutritional yeast.

Flaxmeal Sub: One tablespoon of chia seeds can be used in place of the flaxseed meal.

Storage: The unbaked balls can be made ahead and stored in an airtight container in the refrigerator for 2 days or the freezer for 6 months.

Nutrition

Serving: 1ball | Calories: 56kcal | Carbohydrates: 3.6g | Protein: 3.1g | Fat: 3.9g | Saturated Fat: 0.4g | Sodium: 172mg | Fiber: 2g | Sugar: 0.3g

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