Gluten-Free Savory Veggie Meatballs
Packed with wholesome ingredients and bursting with flavor, these Gluten-Free Savory Veggie Meatballs are a delicious and nutritious plant-based alternative. Made with protein-rich chickpeas, vibrant veggies like zucchini and carrots, and hearty gluten-free oats, this recipe is perfect for anyone following gluten-free or vegan diets. A flaxseed "egg" binds the mixture together, while fragrant oregano and basil add a touch of Mediterranean flair. Oven-baked to golden perfection, these meatballs are tender on the inside and irresistibly satisfying. Pair them with gluten-free pasta, a fresh salad, or tuck them into a sandwich for a versatile dish that’s as healthy as it is tasty. With minimal prep time and simple ingredients, this family-friendly recipe is ideal for busy weeknights!
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Recipe Information
Ingredients
- 1 cup Chickpeas (canned, drained and rinsed)
- 1 medium Carrot (grated)
- 1 medium Zucchini (grated)
- 0.5 cup Red bell pepper (finely chopped)
- 0.75 cup Gluten-free oats
- 0.5 cup Brown rice flour
- 2 cloves Garlic (minced)
- 0.5 cup Onion (finely chopped)
- 2 tablespoons Ground flaxseed
- 6 tablespoons Water
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.75 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a small bowl, mix ground flaxseed and water to make a flax egg. Set aside for 5-10 minutes until it thickens.
In a food processor, add chickpeas, garlic, and olive oil. Pulse until the mixture is coarse but well combined.
Transfer the chickpea mixture to a large bowl. Add grated carrot, grated zucchini, red bell pepper, onion, gluten-free oats, brown rice flour, oregano, basil, salt, and pepper.
Pour the flax egg into the bowl and mix everything together until it forms a sticky yet workable dough. Adjust flour quantity if necessary.
Using your hands, form small balls from the mixture (about 1.5 inches in diameter) and place them on the prepared baking sheet.
Bake the veggie meatballs in the preheated oven for 25 minutes, turning them halfway through baking to ensure even cooking.
Once the meatballs are golden brown and firm to touch, remove them from the oven and let them cool for a few minutes.
Serve warm with your favorite gluten-free sauce or over pasta, salad, or sandwiches.
Nutrition Facts
Calories |
1192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2303 mg | 100% | |
| Total Carbohydrate | 167.6 g | 61% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 25.4 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2298 mg | 49% | |
*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.
