Soy-Free Hearty Vegetarian Meatballs
Discover the perfect plant-based comfort food with these **Soy-Free Hearty Vegetarian Meatballs**, a flavor-packed recipe that’s both wholesome and satisfying. Made from a nourishing blend of chickpeas, walnuts, and rolled oats, these meatballs boast a hearty texture without relying on soy or heavily processed ingredients. Infused with aromatic garlic, onion, and a medley of Italian herbs like oregano and basil, each bite is bursting with savory goodness. Grated Parmesan adds a touch of richness, while a golden bake in the oven delivers a crispy exterior that’s irresistibly delicious. Quick and easy to make in under 45 minutes, these vegetarian meatballs are perfect served over pasta, paired with your favorite marinara sauce, or enjoyed as a nutritious appetizer. Whether you’re vegetarian, soy-free, or just looking for a healthier alternative to traditional meatballs, this recipe is your new go-to!
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Recipe Information
Ingredients
- 15 oz Chickpeas, canned and drained
- 1 cup Rolled oats
- 1 cup Walnuts
- 0.5 cup Breadcrumbs, preferably whole wheat
- 0.5 cup Parmesan cheese, grated
- 1 large Egg
- 3 cloves Garlic, minced
- 1 small Onion, finely chopped
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.75 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a food processor, combine the walnuts and rolled oats. Pulse until you have a coarse meal texture.
Add the drained chickpeas to the food processor and blend until they form a dough-like consistency.
Transfer the chickpea mixture to a large mixing bowl.
To the mixing bowl, add the breadcrumbs, grated Parmesan cheese, finely chopped onion, minced garlic, oregano, basil, salt, and pepper.
Crack the egg into the bowl and mix everything thoroughly until well combined. The mixture should be sticky but hold its shape.
Using your hands, form the mixture into small balls, about 1 to 1.5 inches in diameter, and place them onto the prepared baking sheet.
Drizzle the meatballs with olive oil to help them brown while baking.
Bake in the preheated oven for 25 minutes, flipping halfway through to ensure even cooking.
Once cooked, remove from the oven and allow them to cool slightly before serving.
Serve the meatballs warm with your favorite marinara sauce over pasta or as an appetizer with a dipping sauce.
Nutrition Facts
Calories |
2422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.7 g | 186% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 61.2 g | ||
| Cholesterol | 260 mg | 86% | |
| Sodium | 3803 mg | 165% | |
| Total Carbohydrate | 212.4 g | 77% | |
| Dietary Fiber | 47.6 g | 170% | |
| Total Sugars | 25.9 g | ||
| Protein | 91.9 g | 184% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 931 mg | 72% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2450 mg | 52% | |
*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.
