Nut-Free Savory Veggie Meatballs
Satisfy your craving for hearty, plant-based goodness with these Nut-Free Savory Veggie Meatballs! This wholesome recipe combines protein-packed chickpeas, vibrant carrots, and umami-rich button mushrooms, while rolled oats and ground flaxseeds create the perfect texture—no nuts required! The meatballs are seasoned with fragrant oregano, basil, and paprika for a burst of savory flavor, and they're oven-baked to golden perfection, making them a healthy and delicious alternative to traditional meatballs. Quick to prepare and full of nutrients, these veggie meatballs are ideal for serving with pasta, in wraps, or alongside your favorite dipping sauce. Perfect for anyone searching for an allergen-friendly, plant-based meal that's sure to impress!
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Recipe Information
Ingredients
- 400 grams canned chickpeas
- 2 tablespoons olive oil
- 1 medium onion
- 3 cloves garlic
- 1 medium carrot
- 200 grams button mushrooms
- 75 grams rolled oats
- 2 tablespoons ground flaxseeds
- 6 tablespoons water
- 2 tablespoons soy sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Drain and rinse the canned chickpeas thoroughly, then pat them dry with a clean kitchen towel.
In a small bowl, mix the ground flaxseeds with 6 tablespoons of water and set aside to thicken for about 5 minutes.
Finely chop the onion, garlic, carrot, and mushrooms.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 3 minutes.
Add the chopped carrot and mushrooms to the skillet and cook until the vegetables are soft and most of the moisture from the mushrooms has evaporated, about 5-6 minutes. Remove from heat and let cool slightly.
In a food processor, combine the chickpeas, vegetable mixture from the skillet, rolled oats, soaked flaxseeds, soy sauce, oregano, basil, paprika, salt, and pepper.
Pulse the mixture until it is well combined but still has some texture. Avoid over-processing into a paste.
Using your hands, form the mixture into small balls, about 1 1/2 inches in diameter, and place them onto the prepared baking sheet.
Lightly brush the meatballs with the remaining olive oil to help them brown.
Bake in the preheated oven for 25-30 minutes, or until the meatballs are golden brown and firm to the touch.
Serve the veggie meatballs warm with a choice of dipping sauce or as an accompaniment to pasta dishes.
Nutrition Facts
Calories |
1140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3565 mg | 155% | |
| Total Carbohydrate | 145.5 g | 53% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 23.9 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2351 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.
