Green Meatless Balls (Vegan & Gluten Free!)

Green meatless balls (vegan & gluten free!) packed up and ready to go!

Green Meatless Balls

Vegan & Gluten Free!

I needed a quick recipe that I could whip up to bring to a relative's house.  It had to be gluten free, because two people in attendance have gluten insensitivity.  I used oats as the binder, making them vegan in addition to being gluten free.  The base is cannellini bean, making them lighter in both color and flavor than the lentil balls I made a little while ago.  The other main difference between this recipe and the lentil balls, is that while those were mashed with a fork, these were put through the food processor to create a more consistent texture.  The main flavors come from the spinach and basil (which also give them a delightful green hue!)

We had these with some pesto and carrot noodles.  You could put them on zucchini noodles, spaghetti squash, or whole wheat pasta and top with any pasta sauce.


  •  1 can of cannellini beans
  • 1/4 cup quickoats
  • 1/4 cup densely packed baby spinach leaves
  • 2 TBSP basil chiffonade
  • 2 TBSP olive oil (+ a little extra f greasing the pan)
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • pinch salt
  • dash pepper


  1.  Preheat your oven to 350 degrees F.
  2. Place a  your ingredients in a food processor and puree until smooth. 
  3. Form into 12 balls and pace on a greased cookie sheet and bake for 12-15 minutes on each side.



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