High Protein Hearty Vegetarian Meatballs
Transform your mealtime with these High Protein Hearty Vegetarian Meatballs, a flavorful and nutrient-packed option perfect for plant-based eaters and health-conscious foodies alike. Made with wholesome ingredients like lentils, chickpeas, and oats, these meatballs are rich in protein and fiber, making them a satisfying alternative to traditional meat-based recipes. Nutritional yeast adds a savory, cheesy undertone, while smoked paprika and cumin lend a delicious depth of flavor. Bound together with flaxseed, these easy-to-prepare meatballs are entirely egg-free and ideal for vegan and vegetarian diets. Bake to golden perfection and serve alongside marinara, pasta, or a crisp salad for a comforting yet hearty meal that’s sure to please. Perfect for meal prepping or family dinners, this recipe is a healthy twist on a classic favorite!
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Recipe Information
Ingredients
- 1 cup Green or Brown Lentils
- 2 cups Water
- 1 15-ounce can Chickpeas, canned (drained and rinsed)
- 1 cup Rolled Oats
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 3 tablespoons Ground Flaxseed
- 6 tablespoons Water
- 0.25 cup Nutritional Yeast
- 2 tablespoons Soy Sauce or Tamari
- 0.25 cup Fresh Parsley, chopped
- 1 teaspoon Cumin
- 1 teaspoon Smoked Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 2 tablespoons Olive Oil
Instructions
Rinse the lentils under cold water. In a saucepan, combine the lentils with 2 cups of water. Bring to a boil, then reduce heat to a simmer and cook for about 20 minutes until they are tender and the liquid is absorbed. Set aside to cool slightly.
In a small bowl, combine ground flaxseed with 6 tablespoons of water. Stir well and let sit for about 5 minutes to thicken. This mixture acts as a binding agent, replacing eggs.
In a large mixing bowl, mash the chickpeas with a fork or potato masher. They should be mostly smooth with a few chunks for texture.
Add cooked lentils, oats, chopped onion, minced garlic, the flaxseed mixture, nutritional yeast, soy sauce or tamari, chopped parsley, cumin, smoked paprika, salt, and pepper to the mashed chickpeas. Mix thoroughly until all ingredients are well combined.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Using your hands, form the mixture into 1.5-inch meatballs, placing them on the prepared baking sheet. You should get about 16-18 meatballs.
Drizzle the meatballs with olive oil. This helps them brown and crisp in the oven.
Bake the meatballs for 25-30 minutes, or until they're golden brown and firm to the touch. You may want to flip them halfway through for even cooking.
Allow to cool slightly before serving. These meatballs pair well with marinara sauce, spaghetti, or over a fresh salad.
Nutrition Facts
Calories |
1742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5164 mg | 225% | |
| Total Carbohydrate | 240.1 g | 87% | |
| Dietary Fiber | 68.6 g | 245% | |
| Total Sugars | 30.3 g | ||
| Protein | 84.2 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 586 mg | 45% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 3425 mg | 73% | |
*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.
