Vegan Spinach Almond Meatballs (GF, Oil-Free)

Satisfying and nutritious vegan spinach almond meatballs make for satisfying 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, satisfying, and straightforward to make—all of my go-to 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
• Straightforward to prepare
• Fast to prepare

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(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 instructions 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 plain 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 Reliable 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!