Easy TVP Meatballs

15 min Cook
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This is the best vegan meatballs giving you a real meaty texture. It’s juicy, full of flavours and will not fall apart! These delicious TVP meatballs can be served alone or with a rich marinara sauce and spaghetti.

Want that meaty texture in the meatballs? TVP gives you that meaty texture. Combined with the spices these meatballs are not only easy to make but super delicious.

Breadcrumbs made the TVP very dry and we tried a lighter binding agent for the meatballs like rice flour or tapioca starch. It has a neutral taste and keep the focus on the seasoning.

For how long can I keep the meatballs?

The burgers can be kept in a air tight container for 3-4 days in the fridge. Store them in the freezer and thaw them if you need them and pop them back in the pan to get their crispy crust back.

Juicy TVP Meatballs

Juicy TVP Meatballs

You will love these tasty burgers and it will quickly become one of your stable meals for your family
prep time
25 min
cooking time
15 min
total time
40 min


  • Blender


  • 1½ cup textured vegetable protein (TVP)

  • 4 cup Veggie broth

  • 1 Onion (small)

  • 3-4 cloves Garlic

  • 2 teaspoons Vegan Worcestershire Sauce

  • 1 teaspoon Balsamic vinegar

  • 3 tablespoons Olive oil

  • 2 teaspoons sweet or smoked paprika powder

  • 1½ tsp dried Basil

  • 1½ tsp dried Oregano

  • 1 tsp Ground cumin seeds

  • 2 tsp Salt

  • 1/8 tsp Black pepper

  • ½ cup White rice flour

  • 4 tablespoons Tapioca starch


Boil water in a kettle and add veggie stock. Take a heat-resisting bowl or saucepan and soak TVP in the hot veggie broth for 10 minutes. When the time is up, squeeze the liquid out with your hands. You will now have minced meat.
While waiting for the TVP to get ready, peel and chop onion and garlic. Take a frying pan and pre-heat to medium heat. Add 1 tbsp olive oil and the finely chopped onion and garlic. Cook onion and garlic until tender, but opaque, yellow and not caramelized.
Add the sauteed onion and garlic, canned drained black beans, tomato paste, and all spices (smoked sweet paprika, Worcestershire sauce, dried oregano, dried basil, ground cumin, balsamic vinegar, olive oil, salt and black pepper) to a food processor and blend until chunky.
Empty the blender content into a mixing bowl and add the rice flour and tapioca starch and mix with a spatula.
Add the rice flour and the tapioca starch and mix well. It will not come together at this point, but don’t worry. The mixture supposed to be soft and on the crumblier side, so it is not too dry and dense after baking.
Take 2-3 tbsp of mixture and form small balls with your hands squeezing rather than rolled, they will come together and will stay together after baking.
You can bake the meatballs in a preheated oven or in a pan. To bake in a oven, preheat the oven at 200 degrees Celsius or 390 Fahrenheit for 15-20 minutes. To fry in a pan, heat pan on medium heat with a bit of coconut or olive oil. Fry the meatballs for a couple of minutes on each side to give them a nice brown colour.


Don’t recommend simmering the meatballs in a sauce – You can add these tvp meatballs to a sauce and they will NOT fall apart. However, we recommend baking them in advance before doing that. They need that crispy outer crust first.

Nutrition Serving: 1 ball | Calories: 69kcal | Carbohydrates: 8g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 455mg | Potassium: 28mg | Fiber: 2g | Sugar: 2g | Vitamin A: 211IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg