Low Fat Savory Veggie Meatballs
Elevate your plant-based cooking game with these irresistible Low Fat Savory Veggie Meatballs, a nutrient-packed twist on traditional meatballs. Crafted from wholesome ingredients like chickpeas, quinoa, grated carrot, and spinach, these meatballs deliver incredible flavor and texture without added fat. A synergistic blend of nutritional yeast, garlic powder, and oregano provides bold, savory notes, while a touch of lemon juice brightens each bite. Held together with a flax egg and oat flour, these meatballs are baked to golden perfection—no frying required! Ideal for meal prep or weeknight dinners, they pair beautifully with your favorite pasta, marinara sauce, or as a satisfying snack with a dipping sauce. Quick to prepare and easy to love, this healthy, vegetarian recipe is a must-try for anyone craving a guilt-free comfort food option.
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Recipe Information
Ingredients
- 1 cup Chickpeas, canned and rinsed
- 1 cup Quinoa, cooked
- 1 cup Carrot, grated
- 1 cup Spinach, chopped
- 0.5 cup Oat flour
- 2 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 1 tablespoon Flaxseed meal
- 2.5 tablespoons Water
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 5 minutes until it gels.
In a large mixing bowl, mash the chickpeas using a potato masher or fork until mostly smooth but with a few chunks remaining for texture.
Add the cooked quinoa, grated carrot, chopped spinach, oat flour, nutritional yeast, garlic powder, onion powder, dried oregano, paprika, salt, black pepper, and lemon juice to the bowl with the mashed chickpeas.
Add the prepared flax egg to the mixture and combine all ingredients thoroughly. You should have a sticky but workable mixture.
Using your hands or a small ice cream scoop, form the mixture into 18 meatballs, approximately 1 inch in diameter, and place them onto the prepared baking sheet.
Bake for 20-25 minutes or until the meatballs are firm to the touch and golden brown, flipping them halfway through the baking time for even cooking.
Remove from the oven and let them cool for a few minutes before serving.
Serve the veggie meatballs with your choice of sauce over pasta, in a sub, or as a snack with dipping sauce.
Nutrition Facts
Calories |
913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1862 mg | 81% | |
| Total Carbohydrate | 156.2 g | 57% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 22.6 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2638 mg | 56% | |
*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.
