Meatless Meatballs
Satisfy your comfort food cravings with these hearty and delicious Meatless Meatballs—a plant-based twist on a classic favorite! Made with protein-packed chickpeas, nutty walnuts, and chewy rolled oats, these vegan "meatballs" are seasoned to perfection with garlic, onion, smoked paprika, and Italian herbs. The addition of nutritional yeast and soy sauce infuses them with a savory umami flavor, while a touch of tomato paste ties everything together. Baked to golden perfection, they're lightly crisp on the outside and tender on the inside. Perfect for pairing with marinara sauce and spaghetti or serving as a protein-packed appetizer, these meatless meatballs are easy to make in under an hour and ideal for meal prep. A wholesome, flavorful, and satisfying option for vegans, vegetarians, and anyone looking to add more plant-based meals to their routine!
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Recipe Information
Ingredients
- 1 15-ounce can canned chickpeas (drained and rinsed)
- 1 cup rolled oats
- 0.5 cup walnuts
- 1 medium onion (finely diced)
- 2 cloves garlic cloves (minced)
- 2 tablespoons nutritional yeast
- 2 tablespoons soy sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil (for sautéing and greasing)
- 2 tablespoons breadcrumbs (optional for texture adjustment)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly grease the paper with olive oil to prevent sticking.
Add the walnuts to a food processor and pulse until coarsely ground. Transfer to a large mixing bowl.
In the same food processor, add the chickpeas and pulse until broken down but not completely smooth. You want a slightly chunky texture. Add this to the mixing bowl with the walnuts.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the onion for 3-4 minutes, until softened, then add in the minced garlic and cook for another minute. Transfer the mixture to the bowl with the chickpeas and walnuts.
To the bowl, add the rolled oats, nutritional yeast, soy sauce, tomato paste, dried oregano, dried basil, smoked paprika, salt, and black pepper. Mix well until everything is evenly combined. If the mixture feels too wet, add breadcrumbs one tablespoon at a time until the consistency is firm enough to roll into balls.
Using your hands or a small scoop, form the mixture into balls approximately 1 inch in diameter. Place them on the prepared baking sheet, leaving a bit of space between each ball.
Lightly brush or spray the tops of the meatless meatballs with olive oil to help them brown in the oven.
Bake in the preheated oven for 20-25 minutes, or until the meatballs are golden and slightly crisp on the outside. Flip them halfway through baking for even cooking.
Allow the meatballs to cool for 5 minutes before serving. Pair them with marinara sauce, pasta, or enjoy them on their own!
Nutrition Facts
Calories |
409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 769 mg | 33% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 6.4 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 599 mg | 13% | |
*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.
