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Vegan Spinach Meatballs - Dump and Go Dinner

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Vegan Spinach Meatballs - Dump and Go Dinner

Kristi
The Cook
4 Servings
11 Ingredients
12 Comments

Not only are these Spinach Meatballs a unique meatless option, but with all the vitamins and minerals from the spinach, pumpkin, and black beans, they're also super healthy. This is also a great option for anyone to add a little variety to their Lent Friday or Meatless Monday meals.

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4 Servings
11 Ingredients
12 Comments

Ingredients

  • 16 ounces drain Spinach, Frozen
  • 4 cups drain and rinse Black Beans, Canned
  • 1 ¼ cups dice Onion
  • 1 ½ teaspoons mince Garlic, Cloves
  • ¼ cups Pumpkin, Canned
  • ¼ cups Vegetable Broth/Stock
  • ½ cups Flour, All-Purpose
  • ½ cups Parmesan Cheese Substitute, Grated
  • 1 cup dice Sandwich Bread, White
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper

Containers

Supplies

  • Baking Sheets
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large mixing bowl, knead all of the ingredients until well combined.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large mixing bowl, knead all of the ingredients until well combined.
  2. Form into balls about the size of a golf ball.
  3. Place the meatballs on a greased baking sheet.
  4. Bake the meatballs at 400 degrees for 20-25 minutes.

Categories

vegetarian, vegan, dairy-free, spring, summer, winter, fall, egg-free, fish-free, shellfish-free, plant-based

Categories

vegetarian, vegan, dairy-free, spring, summer, winter, fall, egg-free, fish-free, shellfish-free, plant-based

12 Comments

Join the discussion

    1. At this time, we do not have a gluten free version. However, you could substitute almond flour for the wheat flour if you like.

      Reply

    1. We don’t have a Slow Cooker or Instant Pot version of this recipe, Judy. But, if you’re an experienced Instant Pot user and want to give it a try, we would love to hear how you go about it and how it works out for you!

      Reply

    1. Hi Erica, you can omit the parmesan cheese. In this particular recipe there really isn’t a good substitute.

      Reply

  5. Thanks for adding one vegan dish to my list. Vegan dishes are my choices when I am on a diet. Can I substitute the sandwich bread with my homemade gluten free loaves?

    Reply

  6. Have you tried baking first, then freezing? (To be thawed and reheated later.) I’m wondering if they hold together, have good texture, etc. if they are baked, then frozen, then reheated…

    Reply