Low Fat Hearty Vegetarian Meatballs
Savor the rich and satisfying flavors of these Low Fat Hearty Vegetarian Meatballs, a guilt-free alternative that's packed with protein and wholesome ingredients. Made with chickpeas, rolled oats, mushrooms, and Parmesan cheese, these meatballs strike the perfect balance between hearty and healthy. A hint of soy sauce and fresh parsley adds umami and brightness, while garlic and onion lend irresistible depth to every bite. Baked to golden perfection for a light, crispy exterior, these vegetarian meatballs are ideal for serving over pasta, stuffed in a sandwich, or enjoyed as a crowd-pleasing appetizer. Ready in under an hour, they’re a deliciously easy way to incorporate more plant-based goodness into your meals. Keywords: vegetarian meatballs, low-fat meatballs, healthy vegetarian recipes, baked meatballs.
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Recipe Information
Ingredients
- 1 15-ounce can chickpeas
- 1 cup rolled oats
- 8 ounces mushrooms
- 0.5 cup grated Parmesan cheese
- 3 cloves garlic cloves
- 1 small onion
- 1 egg
- 0.25 cup fresh parsley
- 1 tablespoon soy sauce
- 1 teaspoon olive oil
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Drain and rinse the chickpeas. Place them in a food processor along with the rolled oats. Pulse until the mixture resembles a coarse meal.
In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
Add chopped mushrooms to the skillet and cook until they are soft and most of the moisture has evaporated, around 5-7 minutes.
Add the cooked mushroom mixture to the food processor along with the chickpea and oat mixture.
Add grated Parmesan, egg, parsley, soy sauce, salt, and black pepper. Pulse until the mixture is well combined, but not completely smooth. You should still see some texture.
Using your hands, shape the mixture into golf ball-sized meatballs and place them onto the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes, or until they are firm and golden brown, flipping halfway through to ensure even baking.
Serve these meatballs with your favorite pasta, in a sandwich, or with a dipping sauce as an appetizer. Enjoy!
Nutrition Facts
Calories |
1625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 2914 mg | 127% | |
| Total Carbohydrate | 198.8 g | 72% | |
| Dietary Fiber | 46.4 g | 166% | |
| Total Sugars | 31.5 g | ||
| Protein | 85.2 g | 170% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 798 mg | 61% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 3079 mg | 66% | |
*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.
