Vegan Meatball Recipe


  • 1 avocado, stoned and roughly chopped
  • 1 lime, zested and juiced
  • 1 red chilli, finely chopped
  • Freshly ground black pepper
  • Vegetable oil spray
  • 200g vegan meatballs
  • 2 small tortillas
  • 1 little gem lettuce, shredded
  • ┬╝ red onion, finely sliced
  • 8 cherry tomatoes, quartered
  • 1 tbsp roughly chopped coriander
  • 2 tbsp dairy free yoghurt
  • 2 tbsp roughly chopped jalapeno peppers


Calories columnFat columnSaturates columnSugars columnSalt column
290 per serving
15% %GDA
18g per serving
26% %GDA
5g per serving
25% %GDA
4g per serving
4% %GDA
1.60g per serving
27% %GDA


  1. Tip the avocado, lime zest and juice, chilli and black pepper into a bowl and mix together lightly.

  2. Heat a frying pan until medium hot. Spray the vegetable oil then add the meatballs and fry gently, turning occasionally for 7-10 minutes until hot through. (check individual packaging for correct timings)

  3. Remove and set aside then wipe out the pan. Add one tortilla and cook on each side for 30-40 seconds until hot through and just crispy.

  4. Place onto serving plates and top with the shredded lettuce, red onion and cherry tomatoes.

  5. Add the hot meatballs, avocado, dollop of yoghurt, coriander and jalapeno peppers and serve straightaway.