Grandma’s Sunday Meatballs, Reinvented with a Vegan Punch

Every Sunday, the house used to smell like heaven — thanks to Grandma’s meatballs bubbling in tomato sauce.

Now, I’ve taken her classic and given it a plant-powered twist. No meat, no compromise. Just deep, savory comfort in every bite.

History

Italian-American grandmothers made Sundays sacred with slow-cooked meatballs and sauce. The recipe got passed down, usually with more pork, beef, and veal than you could ever need.

But food traditions can evolve. My version honors Grandma’s original while swapping the meat for a hearty combo of lentils, walnuts, and mushrooms. The flavor? Still rich, still Sunday-worthy.

Equipments

• Food processor
• Mixing bowl (I love this mixing bowl set)
• Baking sheet
• Parchment paper
• Frying pan (optional if you want to sear)
• Saucepan (this is the FATHER of all saucepans!) (for the tomato sauce)

Ingredients

For the Meatballs:

• 1 cup cooked green or brown lentils
• ½ cup walnuts
• 1 cup mushrooms (white or cremini), finely chopped
• ½ small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon tomato paste
• ½ teaspoon smoked paprika
• 1 tablespoon flaxseed meal + 2.5 tbsp water (flax egg)
• ½ cup breadcrumbs (use gluten-free if needed)
• Salt and pepper to taste
• Olive oil spray (optional, for baking)

For the Sauce:

• 2 tablespoons olive oil
• 2 cloves garlic, sliced
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon dried oregano
• ½ teaspoon chili flakes (optional)
• Salt to taste
• Fresh basil leaves

Instructions

1. Make the Flax Egg

In a small bowl, mix flaxseed meal and water. Let it sit for 5 minutes until it thickens.

2. Sauté the Veggies

In a skillet (I love this one from Lodge), sauté onions, mushrooms, and garlic with a splash of oil until soft and fragrant (about 5 minutes). Let it cool slightly.

3. Blend the Base

In a food processor, add lentils, walnuts, soy sauce, tomato paste, paprika, sautéed veggies, and flax egg. Pulse a few times until combined but still a little chunky. Don’t over-blend — you want texture.

4. Mix and Form

Transfer the mixture to a bowl. Add breadcrumbs, salt, and pepper. Mix well. If it’s too sticky, add more breadcrumbs.

Shape into 12 balls.

5. Bake the Balls

Preheat oven to 400°F (200°C). Place meatballs on a lined baking sheet. Spray lightly with olive oil.

Bake for 25–30 minutes until firm and slightly browned. You can also pan-sear them for a crispier edge.

6. Simmer the Sauce

In a saucepan, heat olive oil. Add sliced garlic and cook until just golden. Pour in crushed tomatoes, oregano, chili flakes, and salt. Let it simmer for 10–15 minutes. Stir in fresh basil at the end.

7. Combine and Serve

Gently add meatballs to the sauce. Simmer together for 5 minutes so they soak up the flavor.

Serve over spaghetti, in subs, or just with crusty bread.

Special Notes

• You can prep the meatballs ahead and freeze them. Just bake straight from the freezer when ready.
• Want more bite? Add a handful of chopped sun-dried tomatoes to the mix.
• Make it nut-free by using sunflower seeds instead of walnuts.

Nutrition (per serving, 3 meatballs + sauce)

• Calories: 310
• Protein: 12g
• Carbs: 28g
• Fat: 18g
• Fiber: 7g
• Sodium: 450mg