Low Sodium Vegan Meatballs
Elevate your plant-based meals with these Low Sodium Vegan Meatballs, a hearty and nourishing twist on traditional favorites. Packed with protein-rich lentils, crunchy walnuts, and rolled oats, this recipe combines wholesome ingredients for irresistible texture and flavor while keeping sodium to a minimum. Flavored with smoked paprika, cumin, nutritional yeast, and fresh parsley, these meatballs deliver a savory punch without compromise. Made entirely gluten-free and using a flaxseed egg for binding, they’re perfect for anyone seeking allergy-friendly options. Quick to prepare, they bake to golden perfection in under 25 minutes and pair beautifully with marinara sauce, pasta, or even as a fun appetizer. Whether you’re hosting a dinner party or meal-prepping for the week, these vegan meatballs are a satisfying, low-sodium solution!
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Recipe Information
Ingredients
- 1 cup Cooked lentils (green or brown, well-drained)
- 1 cup Walnuts (finely chopped or ground)
- 1 cup Rolled oats (certified gluten-free if necessary)
- 2 tablespoons Chickpea flour
- 1 tablespoon Flaxseed meal
- 2 tablespoons Water
- 2 cloves Garlic (minced)
- 0.5 cup Onion (finely diced)
- 2 tablespoons Fresh parsley (chopped)
- 2 tablespoons Nutritional yeast
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil (for sautéing, optional)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a small bowl, mix the flaxseed meal with water and set aside. This will serve as your flax egg replacement.
In a skillet over medium heat, add the olive oil (if using) and sauté the diced onion until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute. Remove from heat and let cool slightly.
In a food processor, combine the cooked lentils, walnuts, rolled oats, chickpea flour, nutritional yeast, smoked paprika, ground cumin, black pepper, and the sautéed onion and garlic mixture. Pulse until the mixture comes together but still has some texture. Do not overprocess.
Transfer the mixture to a large bowl and stir in the chopped parsley and the flax egg mixture. Mix until well combined. The mixture should hold its shape when pressed. If it's too crumbly, add a small amount of water, one teaspoon at a time.
Using your hands or a small scoop, form the mixture into 1-inch balls and place them on the prepared baking sheet.
Bake the meatballs in the preheated oven for 20-25 minutes, turning them halfway through, until they are golden brown and firm to the touch.
Remove from the oven and let the meatballs cool slightly before serving.
Serve with your favorite low-sodium marinara sauce, over pasta, or as a party appetizer with toothpicks.
Nutrition Facts
Calories |
1591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.7 g | 128% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 48 mg | 2% | |
| Total Carbohydrate | 136.9 g | 50% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 12.7 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2201 mg | 47% | |
*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.
