Vegan BBQ Meatball Sandwich
Smoky, saucy, and totally satisfying, these Vegan BBQ Meatball Sandwiches are the ultimate comfort food with a plant-based twist!
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There’s something magical about biting into a warm sandwich piled high with saucy, smoky meatballs and creamy slaw. These Vegan BBQ Meatball Sandwiches were born from a craving for something hearty, messy, and downright comforting, but still totally plant-based.
I first whipped these up on a lazy Sunday when we had leftover lentil meatballs in the fridge and a BBQ sauce experiment gone right. One bite, and it became an instant family favorite. With a sweet-tangy slaw, and those juicy meatballs, it’s no surprise this sandwich gets requested regularly around here.
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Vegan Meatballs: You can use homemade (like my chickpea meatballs) or store-bought versions like Gardein. Look for options in the frozen vegetarian section of most grocery stores.
- Vegan Butter: This adds richness when toasting the buns. Brands like Miyoko’s or Earth Balance melt beautifully.
- Hamburger Buns: Go for soft, bakery-style buns that toast well. Brioche-style vegan buns add a luxurious touch.
- Ketchup: The base of the BBQ sauce—choose one with minimal added sugars if you prefer a slightly less sweet sauce.
- Brown Sugar: Adds that sticky-sweet BBQ vibe. Coconut sugar can be a lower-glycemic substitute.
- Apple Cider Vinegar: Lends acidity and brightness to balance the sweet and savory notes.
- Dry Mustard Powder: Adds a zippy kick to the BBQ sauce.
- Ground Nutmeg: Just a pinch enhances the BBQ sauce’s complexity.
- Liquid Smoke: The secret to that smoky, slow-cooked flavor. Found near the condiments or BBQ sauces.
- Vegan Mayo: Forms the creamy base of the slaw. Try Vegenaise or make Homemade Vegan Mayo.
- Miso Paste: Adds savory depth. Look for white or mild miso in the refrigerated section near tofu.
- Maple Syrup: For a touch of sweetness in the slaw. Agave syrup also works.
- Sweet Pickle Juice: Adds tang and sweetness. Don’t have it? It’s optional, so you can leave it out.
- Celery Seeds (optional): A classic slaw flavor enhancer.
- Ground Turmeric: Adds color and a hint of earthiness.
- Ground Chia Seeds: Help thicken the slaw dressing naturally. Ground flaxseed can also be used.
- Coleslaw Mix: A pre-shredded bag saves time, but feel free to shred your own cabbage and carrots.
How to Make Vegan Meatball Sandwiches
These sandwiches are made in three simple steps. See the full recipe card below for all the details!
Step One: Bake the Meatballs
If you’re making your own meatballs, start with my lentil meatball recipe. I actually have several meatball recipes, including Impossible Meatballs. It really is easy to make these yourself and you can freeze some for easy meal prep. But if you prefer storebought, go for it!
Either way, bake the meatballs on a baking sheet for around 30 minutes. This way they’re heated all the way through and develop a crispy crust.
Step Two: Make the Toppings
While the meatballs are baking, you’ll make the BBQ sauce by stirring together the ingredients.
I like to save about ¼ cup for drizzling over the finished sandwiches to make them good and messy. You may want to provide bibs with these sandwiches!
Next, we’ll make the miso slaw by whisking together the sauce and seasonings. I like to add ground chia to keep the slaw thick. Add the coleslaw mix and stir until evenly coated. Cover this and transfer to the fridge for now.
Don’t like miso? Make this Easy Vegan Coleslaw instead!
Step Three: Assemble and Serve
Once the meatballs are done, let them cool slightly. Then, drizzle them with the BBQ sauce, giving them a gentle stir to coat.
Add four saucy meatballs to each bun, spoon over a little extra BBQ sauce, and add a generous scoop of the slaw mixture. Serve immediately. For an extra touch, offer more sauce on the side for dipping or drizzling.
Recipe Shortcuts
- Use store-bought vegan meatballs to save time.
- Pre-shredded coleslaw mix cuts down prep.
- Make the meatballs, BBQ sauce, and slaw the day before for easy assembly.
- Toast buns in a toaster oven if you don’t want to heat the broiler.
Storage Tips
Refrigerator: Store assembled sandwiches in an airtight container for up to 5 days.
Freezer: Wrap individually and freeze for up to 2 months. Reheat in the oven or air fryer until warmed through.
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Vegan BBQ Meatball Sandwich
Ingredients
- 32 vegan meatballs (use Lentil Meatballs, Impossible Meatballs, or storebought, like Gardein Vegan Meatballs)
For the BBQ Sauce:
- 1 cup ketchup
- ¼ cup brown sugar
- 2 tablespoons apple cider vinegar
- 2 teaspoons dry mustard powder
- ¼ teaspoon ground nutmeg
- 2 teaspoons liquid smoke
For the Miso Slaw:
- ½ cup vegan mayo
- 2 tablespoons mild miso paste
- 2 tablespoons maple syrup
- 2 tablespoons sweet pickle juice (substitute apple cider vinegar)
- ¼ teaspoon celery seeds optional
- ¼ teaspoon ground turmeric
- 2 tablespoons ground chia (for thickening)
- 3 cups coleslaw mix
For the Sandwiches:
- 4 tablespoons vegan butter
- 8 hamburger buns
Instructions
Prepare the Meatballs
- Meal Prep Tip: Make the meatballs ahead of time and store them in the fridge until ready to assemble.
- Preheat oven to 350°F/175°C. Line a 9×13-inch baking pan with parchment paper.
- Prepare the vegan meatball mixture of your choice and use a cookie scoop to form 1-inch meatballs, or use storebought.
- Place uncooked meatballs on a baking sheet, spaced slightly apart. Lightly spray with cooking oil.
- Bake for 30 minutes, turning halfway through.
Make the BBQ Sauce
- While the meatballs bake, whisk together all BBQ sauce ingredients in a small bowl until smooth. Reserve ¼ cup of sauce for serving.
- Once the meatballs are done, let them cool slightly. Gently toss with remaining BBQ sauce — be careful, as warm meatballs can be delicate.
Make the Slaw:
- In a large bowl, mix together vegan mayo, miso, maple syrup, pickle juice, celery seeds (if using), turmeric, and ground chia.
- Stir until smooth. The mixture may appear thin at first, but the chia will thicken it as it rests.
- Add the coleslaw mix and stir to coat evenly. Cover and refrigerate until ready to use.
Toast the Buns:
- Preheat your oven's broiler to high.
- Spread vegan butter on the cut sides of the buns and place them buttered-side up on a baking sheet.
- Broil for 2–3 minutes until golden and toasted — watch closely to prevent burning.
Assemble the Sandwiches
- Place 4 meatballs on each toasted bun. Drizzle with reserved BBQ sauce.
- Add a scoop of miso coleslaw on top or serve on the side.
- Store sandwiches in an airtight container in the fridge for up to 5 days. They can be frozen in freezer-safe containers or bags for up to 2 months.
Storage
- Refrigerator: Store assembled sandwiches in an airtight container for up to 5 days.
- Freezer: Wrap individually and freeze for up to 2 months. Reheat in the oven or air fryer until warmed through.
(The products above contain sponsored links to products we use and recommend)
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
More Vegan Sandwiches
If you love this recipe for BBQ Meatball Sandwiches, here are more vegan sandwich favorites to try:
Wait, there’s more! Here are some more Tasty Vegan Sandwich Recipes you’ll love.
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
2 Responses to Vegan BBQ Meatball Sandwich
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OMG this is so good
So glad you like it! I see more of this sandwich in your future. ❤️