Keto Vegan Meatballs
Satisfy your cravings with these Keto Vegan Meatballs—an irresistible, low-carb, dairy-free, and gluten-free recipe that combines wholesome ingredients for a flavor-packed experience. Made from nutrient-rich zucchini, hearty walnuts, and a blend of flaxseed and chia seeds, these plant-based meatballs are seasoned with aromatic spices like garlic, onion, and Italian herbs to deliver bold, comforting flavors. Coconut flour provides the perfect binding, while a drizzle of avocado oil and soy sauce enhances the depth of taste. Baked to perfection for a crispy exterior and tender inside, these meatballs are ideal served with a keto-friendly marinara sauce or over zucchini noodles for a satisfying, guilt-free meal. Whether you're following a ketogenic diet or simply exploring vegan recipes, these meatballs are sure to become a new favorite!
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Recipe Information
Ingredients
- 1 medium Zucchini
- 1 cup Raw walnuts
- 2 tablespoons Ground flaxseed
- 1 tablespoon Chia seeds
- 2 tablespoons Nutritional yeast
- 2 tablespoons Coconut flour
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Avocado oil
- 1 tablespoon Soy sauce or coconut aminos
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Grate the zucchini using a box grater and place it in a clean kitchen towel or cheesecloth. Squeeze out as much water as possible to ensure the mixture stays firm.
In a food processor, pulse the raw walnuts until they form a coarse meal texture. Do not over-process; you want some small chunks for texture.
Transfer the ground walnuts to a mixing bowl. Add the grated zucchini, ground flaxseed, chia seeds, nutritional yeast, coconut flour, garlic powder, onion powder, dried oregano, dried basil, salt, and black pepper.
Drizzle the avocado oil and soy sauce (or coconut aminos) over the mixture. Mix everything well until it forms a cohesive, moldable mixture. If it's too dry, add a teaspoon of water at a time until the texture is workable.
Scoop out approximately 1 tablespoon of the mixture at a time and roll it into small balls using your hands. Place the meatballs on the prepared baking sheet.
Bake the meatballs in the preheated oven for 20–25 minutes, flipping them halfway through for even browning. They should be crispy on the outside and firm to the touch.
Remove from the oven and let the meatballs cool slightly. Serve with your favorite keto-friendly marinara sauce or over zucchini noodles for a complete meal.
Nutrition Facts
Calories |
1221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.1 g | 137% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1766 mg | 77% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 10.5 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 286 mg | 22% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1508 mg | 32% | |
*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.
