Curried Savory Veggie Neatballs
Packed with bold spices and wholesome plant-based goodness, Curried Savory Veggie Neatballs are a flavorful twist on classic comfort food. These vegetarian meatballs combine protein-rich chickpeas, hearty rolled oats, and vibrant veggies like grated carrot and onion, all seasoned to perfection with curry powder, cumin, and fresh cilantro. Baked to a golden finish, they’re a healthy, oven-roasted alternative to fried options. An optional creamy coconut curry sauce adds a luscious layer of indulgence that’s perfect for dipping or drizzling. Quick to prepare and entirely customizable (including a gluten-free option), these neatballs make a versatile main course—serve with rice, naan, or a crisp salad for a satisfying plant-based meal that’s as delicious as it is nourishing. Perfect for weeknights or meal prep, this recipe is a must-try for fans of global flavors and vegetarian dining!
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Recipe Information
Ingredients
- 1 cup Chickpeas, cooked (drained and rinsed if canned)
- 1 cup Rolled oats
- 1 piece Small carrot, grated
- 0.5 cup Onion, finely chopped
- 2 pieces Garlic cloves, minced
- 0.25 cup Fresh cilantro, chopped
- 1 tablespoon Curry powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons All-purpose flour (or gluten-free flour)
- 0.5 cup Coconut milk (for optional creamy dipping sauce or glaze)
- 1 teaspoon Curry paste (for optional creamy dipping sauce or glaze)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a food processor, combine the chickpeas, oats, grated carrot, onion, garlic, cilantro, curry powder, cumin, salt, and black pepper. Pulse the mixture until it forms a slightly coarse, sticky dough. Avoid over-processing; you want a bit of texture.
Transfer the mixture to a bowl and add the olive oil and flour. Mix well until the dough holds together when pressed.
Form the mixture into small balls (about 1.5 inches in diameter) and place them on the prepared baking sheet, spaced slightly apart.
Bake the neatballs in the preheated oven for 20-25 minutes, flipping them halfway through to ensure even browning. They should be golden and slightly firm to the touch.
While the neatballs bake, optionally prepare the creamy dipping sauce or glaze: In a small saucepan, whisk together the coconut milk and curry paste. Simmer over low heat for 5 minutes, until warmed through and slightly thickened.
Serve the warm curried neatballs with the optional sauce for dipping, or pair with rice, naan, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
1230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3728 mg | 162% | |
| Total Carbohydrate | 153.6 g | 56% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 22.3 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 277 mg | 21% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 1870 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
