Gluten-Free Hearty Vegetarian Meatballs
Satisfy your comfort food cravings with these Gluten-Free Hearty Vegetarian Meatballs—a nourishing and flavorful twist on a classic favorite. Perfectly seasoned with garlic, cumin, and oregano, these plant-based meatballs are crafted from protein-packed chickpeas, earthy quinoa, and hearty oats. A flaxseed "egg" binds the ingredients together, making this recipe both gluten-free and vegan-friendly. Baked to golden perfection, these meatballs offer a firm texture with a hint of crispiness, making them an excellent addition to pasta dishes, grain bowls, or as a protein-rich snack. Ready in under an hour, this wholesome recipe is perfect for busy weeknights or meal-prep sessions. Serve with your favorite marinara sauce, drizzle with olive oil, or pair with a fresh salad for a satisfying and nutritious meal! Keywords: gluten-free vegetarian meatballs, vegan chickpea meatballs, healthy plant-based recipes, baked meatballs recipe, meal-prep friendly vegetarian recipes.
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Recipe Information
Ingredients
- 400 grams chickpeas, canned or cooked
- 1 cup quinoa, cooked
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons ground flaxseed
- 5 tablespoons water
- 1 cup gluten-free oats
- 2 tablespoons parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a small bowl, combine ground flaxseed and water to make a flax egg. Stir well and let it sit for 5-10 minutes until it thickens.
In a food processor, add the chickpeas, cooked quinoa, chopped onion, minced garlic, and the flax egg. Pulse a few times until the mixture is well combined but still has some texture.
Transfer the mixture to a large bowl and add gluten-free oats, chopped parsley, dried oregano, cumin, salt, and black pepper. Mix everything together until evenly combined.
Using your hands or a small ice cream scoop, form the mixture into approximately 16-18 small balls and place them on the prepared baking sheet.
Brush the meatballs lightly with olive oil or spray them with olive oil cooking spray.
Bake in the preheated oven for 18-20 minutes, or until they are golden brown and firm to the touch.
Remove them from the oven and let them cool for a few minutes. Serve warm with your favorite sauce or as an accompaniment to pasta or salads.
Nutrition Facts
Calories |
1575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1806 mg | 79% | |
| Total Carbohydrate | 222.7 g | 81% | |
| Dietary Fiber | 50.5 g | 180% | |
| Total Sugars | 27.8 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 399 mg | 31% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 2214 mg | 47% | |
*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.
