High Protein Savory Veggie Meatballs
Packed with plant-based protein and bursting with savory flavor, these High Protein Savory Veggie Meatballs are a delicious and nutritious twist on the classic comfort food. Made with protein-rich chickpeas, quinoa, and flaxseed meal, and flavored with aromatic spices like oregano, basil, and garlic, these veggie meatballs deliver satisfying taste and texture without any meat. The addition of grated carrot and nutritional yeast adds a boost of vitamins and cheesy undertones, while a quick bake in the oven ensures they’re perfectly firm and golden brown. Ready in under an hour, this versatile recipe is ideal for serving over pasta, with tangy marinara, or atop a fresh salad. Whether you’re vegan, vegetarian, or just looking for a hearty, healthy meal, these meatballs are sure to become a household favorite.
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Recipe Information
Ingredients
- 15 ounces chickpeas, cooked
- 2 tablespoons nutritional yeast
- 1 cup quinoa, cooked
- 0.5 cup rolled oats
- 0.5 cup red onion
- 1 medium carrot, grated
- 3 cloves garlic, minced
- 2 tablespoons flaxseed meal
- 5 tablespoons water
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon sea 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 the flaxseed meal and water to make a flax egg. Let it sit for at least 5 minutes until it thickens.
Using a food processor, pulse the cooked chickpeas until they are crumbly but not pureed.
In a large mixing bowl, combine the pulsed chickpeas, nutritional yeast, cooked quinoa, rolled oats, chopped red onion, grated carrot, minced garlic, flax egg, soy sauce, oregano, basil, sea salt, and black pepper.
Mix the ingredients thoroughly until everything is well combined. You may need to use your hands to ensure even mixing.
Using a tablespoon or small scoop, form the mixture into 1 1/2-inch balls and place them on the prepared baking sheet.
Brush each meatball lightly with olive oil to help them brown.
Bake the meatballs in the preheated oven for 25 to 30 minutes, or until they are golden brown and firm to the touch.
Remove from the oven and let them cool slightly before serving.
Serve these savory, high-protein veggie meatballs with your favorite sauce, pasta, or salad. Enjoy!
Nutrition Facts
Calories |
1544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3278 mg | 143% | |
| Total Carbohydrate | 211.8 g | 77% | |
| Dietary Fiber | 51.9 g | 185% | |
| Total Sugars | 29.3 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 382 mg | 29% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 2656 mg | 57% | |
*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.
