If you’ve been looking for a plant-based dinner that’s just as satisfying as the real thing, these Vegan Sweet Potato Meatballs are the answer. They’re golden on the outside, tender on the inside, and full of smoky, savory flavor. Serve them with pasta, over rice, or in a wrap no one will believe they’re vegan!
The first time I made these, I was experimenting on a Meatless Monday. I had some leftover roasted sweet potatoes and a can of chickpeas sitting in my pantry. I mashed them together, added breadcrumbs and spices, and popped them in the oven. What came out were crispy, flavorful “meatballs” that my whole family loved even the meat-eaters! Now, these sit right next to my Beef and Chickpea Skillet and Cabbage Detox Soup as one of our favorite weeknight meals.
Ingredients
Equipment
Method
- In a small bowl, mix ground flaxseed with water. Let sit for 5–10 minutes until thickened.
- In a large bowl, mash the chickpeas and sweet potato until mostly smooth but with some texture.
- Add flax egg, breadcrumbs, nutritional yeast, garlic powder, smoked paprika, cumin, salt, and pepper. Mix well. If too soft, add more breadcrumbs.
- Scoop about 2 tablespoons of mixture and roll into balls. Place on a parchment-lined baking sheet.
- Bake at 400°F (200°C) for 25–30 minutes, flipping halfway. Alternatively, pan-fry over medium heat until golden.
- Serve warm with marinara, BBQ, or tahini sauce. Garnish with fresh herbs.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love Vegan Sweet Potato Meatballs
These meatballs are:
- Plant-based and protein-packed
- Crispy outside, soft inside
- Easy to meal prep
- Full of flavor and freezer-friendly
If you enjoy healthy comfort dishes like my Creamy Carrot Lentil Soup or Cajun Potato Soup, you’ll love how satisfying these meatballs are — no meat required.
Ingredients You’ll Need
For the Meatballs:
- 1 large sweet potato (about 1 ½ cups mashed)
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup breadcrumbs (use gluten-free if needed)
- 2 tablespoons ground flaxseed
- 4 tablespoons water (to make flax egg)
- 2 tablespoons nutritional yeast (optional, for umami flavor)
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- Salt and pepper to taste
For Serving:
- Marinara sauce, BBQ sauce, or tahini drizzle
- Fresh herbs for garnish
If you love cozy, sauce-filled dishes, these meatballs go perfectly with my White Lasagna Soup for a full, balanced meal.
How to Make Vegan Sweet Potato Meatballs
Step 1: Prepare the Flax Egg
In a small bowl, mix ground flaxseed with water. Let sit for 5–10 minutes until thickened.
Step 2: Mash the Base
In a large bowl, mash the chickpeas and sweet potato until mostly smooth but still a little chunky for texture.
Step 3: Add Seasonings
Add flax egg, breadcrumbs, nutritional yeast, garlic powder, smoked paprika, cumin, salt, and pepper. Mix until combined. The mixture should be firm enough to roll; if too soft, add more breadcrumbs.
Step 4: Shape the Meatballs
Scoop about 2 tablespoons of mixture and roll into balls. Place on a parchment-lined baking sheet.
Step 5: Bake or Pan-Fry
- Bake: at 400°F (200°C) for 25–30 minutes, flipping halfway.
- Pan-Fry: cook in a lightly oiled skillet over medium heat until golden on all sides.
Step 6: Serve & Enjoy
Serve with marinara sauce over pasta, or toss in BBQ sauce for a fun appetizer.
If you love quick dinners that deliver comfort, these are as satisfying as my Loaded Cornbread Casserole.
Tips for Perfect Sweet Potato Meatballs
- Roast, don’t boil, the sweet potato: Roasting keeps the flavor rich and prevents sogginess.
- Let the mixture chill: Makes rolling easier and helps the meatballs hold their shape.
- Don’t skip the breadcrumbs: They help bind everything and add texture.
- Make ahead: They store and reheat beautifully.
These same simple tricks are what make my Old-Fashioned Cabbage Rolls so flavorful — small steps, big comfort.
How to Serve
- Over spaghetti with marinara sauce
- In wraps or grain bowls
- On skewers with dipping sauces
- With mashed potatoes and gravy for cozy comfort
Pair them with a side of Cranberry Apple Coleslaw for a bright and fresh contrast.
How to Store and Reheat
Refrigerate: Keep in an airtight container for up to 4 days.
Freeze: Freeze on a baking sheet, then transfer to a bag or container (up to 3 months).
Reheat: Bake at 350°F until warmed through, or microwave for 1–2 minutes.
Just like my Christmas Bread Recipe, these taste even better the next day — the flavors settle and deepen.
Flavor Variations
- Asian-Inspired: Toss with soy sauce, sesame oil, and scallions.
- Spicy Buffalo: Coat in buffalo sauce for a game-day favorite.
- Herb Lovers: Add fresh parsley, thyme, or basil.
- Mexican Style: Add chili powder and serve with avocado crema.
If you love bold, customizable flavors like this, try my Cajun Seafood Alfredo next time.
Frequently Asked Questions
1. Can I air fry these meatballs?
Yes! Air fry at 375°F for 15 minutes, shaking halfway through.
2. Can I use black beans instead of chickpeas?
Yes — black beans add a slightly deeper flavor and color.
3. Can I make them gluten-free?
Absolutely. Just use gluten-free breadcrumbs.
4. How do I keep them from falling apart?
Let them cool slightly after baking — they firm up as they rest.
The Final Bite
These Vegan Sweet Potato Meatballs are hearty, flavorful, and proof that plant-based food can be both healthy and crave-worthy. They’re easy enough for weeknights and impressive enough for guests comfort food, reimagined.
Serve them over pasta, with salad, or tucked in pita bread with hummus they’ll be a hit every time.