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Protein-Packed Meatless Meatballs

  • Prep Time:
  • 10 minutes
  • Cook Time:
  • 45 minutes
  • Creates:
  • 10-12 Meatballs

Pasta without meatballs is just sad. That’s why we came up with the amazing recipe for meatless meatballs using Longeve Plant-based Crumbles. Now you can have your meatballs and eat them, too!  


Plain Crumbles

Plant-based protein crumbles

  • 1 ½ Tbsp Olive Oil
  • ¼ cup Diced Onion
  • 1 clove Garlic, minced
  • 1 cup Longève Protein Crumbles
  • ½ cup Warm Water
  • 1 tsp Vegetable bouillon base
  • ¼ cup Shredded cheese or vegan cheese
  • 1 Tbsp Chopped Parsley
  • ¼ cup Almond meal/ flour
  • 2 Tbsp Cornstarch
  • 1 Egg
  • 1 cup Olive Oil
  • 1 cup Longève Breadless Crumbs
  • Pepper to Taste


  1. In a skillet, heat olive oil over low heat. Add onion and garlic and sauté until onion is caramelized. Set aside.
  2. In a medium mixing bowl, stir together Protein Crumbles, water and vegan base and allow to hydrate for about 3 minutes.
  3. Add caramelized onion, cheese or vegan cheese, parsley, almond meal, cornstarch, egg, and pepper to Crumble mixture. Wipe skillet with a paper towel.
  4. Return skillet to stove over medium heat and add the cup of olive oil. Roll meatballs into golf-ball-sized balls, then coat with Breadless Crumbs. Fry in oil, turning frequently, until golden brown.
  5. Serve with your favorite marinara sauce.

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