Vegan Meatballs
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
18 meatballs
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Calories
102 kcal
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Course
Main Course
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Cuisine
American
Vegan Meatballs
Description
The Vegan Meatballs recipe features a blend of chickpeas, walnuts, rolled oats, and flaxseed mixed with Italian seasoning, onion, garlic, tomato paste, soy sauce, and breadcrumbs. The combination lends a dense, textured consistency that mimics traditional meatballs without animal products. Baking them on a parchment-lined sheet helps them hold their shape and develop a firm outer texture, turning halfway through for even cooking.
Once baked, the meatballs are warmed in marinara sauce to add moisture and flavor before serving. The recipe suggests pairing the meatballs with cooked spaghetti, making it a filling, plant-based entrée with familiar Italian flavors and a tender interior. The presence of walnuts adds a mild richness and pleasant texture contrast.
Notes included recommend storing leftovers in an airtight container for up to five days, and suggest possible substitutions such as onion and garlic powders instead of fresh, as well as gluten-free options like almond flour and tamari. These tips can help adapt the recipe without sacrificing its character.
Ingredients
- 2 tablespoons Flaxseed plus 5 tablespoons water
- 1 15- ounce chickpeas drained and rinsed, canned
- 1 cup walnuts
- ½ cup rolled oats
- ¾ cup breadcrumbs Italian style
- 1 tablespoon soy sauce
- 2 tablespoons tomato paste
- ½ onion small
- 1-2 garlic cloves
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- 25 ounces marinara sauce for serving
- 1 pound spaghetti for serving
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Place the flaxseed and water in a small bowl, mix and let stand for 5 minutes.
- Add all the ingredients to the food processor along with the flaxseed mixture, and blend until well combined. You can also place the ingredients in a large bowl and blend using an immersion blender, potato masher or fork.
- Form the meatballs with your hands, or by using a medium cookie scoop, which yields about 18-20 meatballs. Place them on the prepared baking sheet and bake in the oven for 30 minutes, turning the meatballs halfway through.
- Transfer the meatballs to a skillet with the heated marinara sauce and lightly stir together to combine. Serve over spaghetti, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator; they keep up to five days.
- Onion powder and garlic powder can substitute fresh onion and garlic if needed.
- To make gluten-free meatballs, use almond flour instead of breadcrumbs and tamari instead of soy sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18meatballs
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Calories | 102kcal | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 272mg | 11% |
| Potassium | 121mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 44IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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