Recently I have been trying my hand at creating different recipes for vegan and gluten-free meatballs. I have made all different kinds, Italian meatballs, oat meatballs, and tofu meatballs, all of which were really yummy. I recently found a new vegan and gluten-free meat that resembles ground beef and thought it would be a great opportunity to try making meatballs out of this new product by, Meatless Farm Co.

Wanting to stay with the theme of the Vegan Pioneer Project, I looked up a recipe, here, that I could try to remake from The Pioneer Woman. She made them BBQ style and I was wanting to avoid all the sugar that comes with the sauce, so I kept with a simple marinara sauce. These meatballs were a big hit and perfect for a meatball sub kind of day.

I do want to share that if you are on a low- fodmap diet, eat these with caution. I could have 1 with no problem, but had a slight reaction to 2 meatballs. If you are unable to eat the new meat product by Meatless Farm, choose another meat substitute that you are more familiar with and easier on your gut.

Let’s Eat!

Comfort Veggie Meatballs

Great to make for a pasta comfort meal or a meatball sub sandwich. Hey, they are great even by themselves.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dinner, Main Course, Side Dish
Cuisine: Gluten Free, Vegan
Keyword: comfort meatballs, comfort veggie meatballs, gluten free meatballs, meatball, meatball subs, spaghetti and meatballs, vegan meatballs, veggie meatball
Servings: 6 people


  • 1 pkg Beyond Beef plantbased ground
  • 1 cup quick oats
  • 1/2 cup non-dairy milk
  • 4 spring onions- green tops only
  • 1 tsp salt add more to fit your liking.
  • black pepper to taste
  • 4 Tbs melted refined coconut oil
  • 1/2 cup Gluten free all-purpose flour
  • 1 jar Rao's Sensitive Marinara


  • In a bowl, combine the plant-based ground and oats.
  • Pour in the milk, add more if the mixture is too dry or, add more oats if too much milk was added. You should be able to form meatballs without them crumbling or being too sticky.
  • Add spring onion tops, salt and pepper to your liking.
  • Preheat oven to 350 degrees
  • Heat coconut oil in a large pan over medium heat. Carefully place meatballs in pan giving them a light stir to coat them in the oil.
  • Once meatballs are lightly browned on the outside.
  • In a casserole dish, place half the jar of Rao's sauce on the bottom of the dish and transfer the meatballs from the pan to the casserole dish.
  • Cover meatballs with the remaining sauce and top with your favorite vegan cheese.
  • Put dish into the oven for 30 minutes. It should be bubbly and hot.
  • Serve with spaghetti, on the side, as a meatball sub or eat them as is.


This recipe is not considered LOW FODMAP. However, I was able to eat 1 meatball with no problem and 2 meatballs at a time were pushing the limits. If you follow a low fodmap diet plan, be sure to eat these with caution. 

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