Low Fat Vegan Meatballs
Satisfy your cravings guilt-free with these delicious Low Fat Vegan Meatballs, a wholesome twist on classic comfort food. Made with protein-packed lentils, heart-healthy walnuts, and fiber-rich rolled oats, these meatballs are both nutritious and incredibly flavorful. Enhanced with smoked paprika, garlic, and onion powder, every bite delivers a bold, savory taste, while a flaxseed "egg" keeps them tender and perfectly bound. Baked to golden perfection, this plant-based recipe is low in fat and free from dairy, making it ideal for vegans and health-conscious eaters alike. Ready in under an hour, these versatile meatballs shine alongside marinara, over pasta, or as a hearty appetizer for your next gathering.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups cooked lentils
- 0.75 cups rolled oats
- 0.25 cups walnuts
- 2 tablespoons ground flaxseed
- 3 tablespoons water
- 2 tablespoons nutritional yeast
- 2 tablespoons tomato paste
- 2 cloves minced garlic
- 1 teaspoons onion powder
- 1 teaspoons smoked paprika
- 1 teaspoons dried oregano
- 1 tablespoons low sodium soy sauce or tamari
- 0.25 teaspoons black pepper
- 0.25 teaspoons salt
- 1 as needed cooking spray
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly spray with cooking spray.
In a small bowl, mix the ground flaxseed and water together to make a flax egg. Let it sit for 5-10 minutes until it thickens.
Meanwhile, add the walnuts to a food processor and pulse until finely ground, resembling breadcrumbs.
Add the cooked lentils, rolled oats, nutritional yeast, tomato paste, garlic, onion powder, smoked paprika, dried oregano, soy sauce, salt, and black pepper to the food processor. Finally, add the flax egg.
Pulse the mixture in the food processor until well combined but still textured. Avoid over-processing; you don't want it to become a puree.
Scoop out approximately 1 ½ tablespoons of the mixture at a time and roll it into a ball with your hands. Place each meatball onto the prepared baking sheet.
Bake the vegan meatballs in the preheated oven for 20 minutes. Then, carefully flip them over and bake for an additional 10 minutes to ensure even cooking.
Remove the meatballs from the oven and let them cool slightly. Serve them as desired, such as with pasta, in a marinara sauce, or as a snack on their own!
Nutrition Facts
Calories |
957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1256 mg | 55% | |
| Total Carbohydrate | 125.1 g | 45% | |
| Dietary Fiber | 40.6 g | 145% | |
| Total Sugars | 10.4 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2344 mg | 50% | |
*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.
