Low Carb Vegan Meatballs
Packed with wholesome, plant-based ingredients, these Low Carb Vegan Meatballs are a flavorful and nutritious twist on classic comfort food. Made from cauliflower, chickpeas, and walnuts, they deliver a hearty texture and rich taste while keeping the carb count low. Enhanced with aromatic spices like smoked paprika and Italian seasoning, these meatballs are baked to golden perfection, making them a healthier, oil-free alternative to traditional fried meatballs. Almond flour adds a subtle nuttiness, while a flaxseed-based egg tie everything together seamlessly. Easy to prepare in under an hour, they’re ideal for busy weeknights or meal prep. Serve them with a tangy marinara sauce, atop zucchini noodles, or alongside a crisp green salad for a satisfying, wholly vegan meal. Whether you’re keto, vegan, or simply looking for a wholesome dinner option, this recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 2 cups Raw cauliflower florets
- 1 cup Canned chickpeas, drained and rinsed
- 1 cup Chopped walnuts
- 2 tablespoons Ground flaxseed
- 6 tablespoons Water
- 3 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Almond flour
- 1 teaspoon Olive oil (for greasing the baking sheet)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with olive oil.
Prepare a flax egg by combining the ground flaxseed and water in a small bowl. Stir well and let it sit for 5-10 minutes until it thickens.
Add the cauliflower florets to a food processor and pulse until they achieve a rice-like consistency. Transfer to a large mixing bowl.
In the same food processor, pulse the chickpeas and chopped walnuts until they form a coarse but sticky mixture. Do not over-process. Add this mixture to the mixing bowl with the processed cauliflower.
To the mixing bowl, add the thickened flax egg, nutritional yeast, garlic powder, onion powder, smoked paprika, Italian seasoning, salt, black pepper, and almond flour. Mix thoroughly using a spatula or your hands until everything is well combined.
Scoop out roughly 1 1/2 tablespoons of the mixture at a time and roll it into balls. Place the meatballs on the prepared baking sheet, leaving some space between each one.
Bake the meatballs in the preheated oven for 20 minutes. Carefully flip them over and bake for an additional 10 minutes, or until lightly golden and firm to the touch.
Remove the meatballs from the oven and let them cool slightly. Serve warm with your favorite low-carb vegan sauce or as part of a dish like zucchini noodles or a salad.
Nutrition Facts
Calories |
1616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.5 g | 152% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2012 mg | 87% | |
| Total Carbohydrate | 104.9 g | 38% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 19.6 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 406 mg | 31% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2377 mg | 51% | |
*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.
