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vegan meatballs in a bowl on top of zucchini noodles with tomato sauce

Butternut Squash Vegan Meatballs

  • Author: Amy
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 people 1x
  • Diet: Vegan


Amazing vegan meatballs with butternut squash, carrots and the most delicous combo of spices. Very easy to make in only a few steps, and a meatless meatball recipe you have to try! Vegan + Gluten-Free!


  • 2 cups cooked, mashed butternut squash
  • 3/4 cup oat flour (or gluten-free all-purpose flour)
  • 1/2 cup grated carrots
  • 1/4 cup grated onion
  • 2 tablespoons chopped parsley
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 teaspoon ground cumin
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper


  1. Preheat oven to 300 degrees F and line a baking sheet with parchment paper.
  2. Place all ingredients into a mixing bowl and mix to combine. Add more flour if the batter is too sticky.
  3. Using a small ice cream scoop or spoon, form the batter into 12 even-size balls and place them onto the  parchment- lined baking sheet and brush each of the vegan meatballs with a little olive oil
  4. Cook in the preheated oven at F 300 degrees for 35 minutes. Increase the oven temperature to 350F degrees and place the baking sheet with the balls on the top rack of your oven. Cook for 12 more minutes, until brown on all sides.
  5. Remove from the oven, let cool and serve.  You can also warm up some tomato sauce in a skillet and roll the meatball in it and server over your favorite pasta or veggie noodles. 


  1. I like to make these with leftover squash but you can easily make some mashed squash by simply making roasted butternut squash and then blend it up with a splash or dairy-free milk, garlic and salt & pepper. You can even do this step ahead of time and store it in the fridge for a few days before making these meatballs.
  2. You can keep these gluten-free and use oat flour or gluten-free all purpose flour or regular flour if you don’t need them to be gluten-free.
  3. If the dough is too wet, then add in one tablespoon of flour. Make sure to use wet hands when rolling these meatballs.
  4. These veggie balls can be stored in the fridge in an airtight container for up to 3 days.
  5. You can serve these over spaghetti squash, regular pasta, or even zucchini noodles. My kids also just like to dip them in tomato sauce mixed with ketchup.
  • Category: Healthy Dinner Ideas
  • Method: Baked
  • Cuisine: American