Savory Veggie Meatballs
Elevate your plant-based dining with these irresistible Savory Veggie Meatballs, a wholesome and flavor-packed alternative to traditional meatballs. Made with hearty chickpeas, earthy mushrooms, and crunchy oats, these meatballs are a nutritious blend of protein and fiber, perfect for vegetarians or anyone looking to enjoy a meat-free dish. Infused with fragrant garlic, cumin, oregano, and fresh parsley, every bite is bursting with savory goodness. The mixture comes together effortlessly in a food processor and is baked to perfection for a golden, slightly crispy exterior. Whether served over pasta with marinara sauce, tucked into wraps, or paired with a tangy dipping sauce, these veggie meatballs are versatile, crowd-pleasing, and ready in under an hour. Ideal for meal prep or a flavorful weeknight dinner, this recipe is your new go-to for vegetarian comfort food!
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Recipe Information
Ingredients
- 400 grams chickpeas, canned and drained
- 80 grams oats
- 150 grams mushrooms, finely chopped
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 medium carrot, grated
- 2 tablespoons soy sauce
- 50 grams breadcrumbs
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons parsley, chopped
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a food processor, add the drained chickpeas and oats. Pulse until crumbly but not completely smooth.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion, garlic, and mushrooms. Sauté for 5-7 minutes, or until the vegetables are soft and have released their moisture.
Add the sautéed vegetables to the food processor along with the grated carrot, soy sauce, breadcrumbs, ground cumin, dried oregano, salt, black pepper, and chopped parsley. Pulse until the mixture is well combined but still has some texture.
Scoop out tablespoon-sized portions of the mixture and roll them into balls using your hands.
Place the formed meatballs on the prepared baking sheet and lightly brush or spray them with the remaining tablespoon of olive oil.
Bake in the preheated oven for 25-30 minutes, turning them halfway through, until they are golden brown and firm to the touch.
Remove from the oven and allow to cool slightly before serving.
Serve warm with your favorite pasta and sauce, or as an appetizer with a dipping sauce.
Nutrition Facts
Calories |
1418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4000 mg | 174% | |
| Total Carbohydrate | 208.4 g | 76% | |
| Dietary Fiber | 40.2 g | 144% | |
| Total Sugars | 30.5 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 394 mg | 30% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2607 mg | 55% | |
*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.
