Sugar-Free Savory Veggie Meatballs
Delight in the wholesome flavors of these Sugar-Free Savory Veggie Meatballs, a nutritious and satisfying alternative to traditional meat-based options. Packed with plant-powered ingredients like hearty chickpeas, rolled oats, vibrant spinach, and sweet grated carrots, these meatballs are elevated by the umami aroma of nutritional yeast, soy sauce, and minced garlic. The use of flaxseed as a natural binding agent keeps them perfectly tender while remaining entirely free of added sugars. With a quick prep time of just 20 minutes and a bake time of 25 minutes, these veggie-packed bites are ideal for busy weeknights or meal prepping. Serve them warm with a sugar-free tomato sauce, or add them to pasta, grain bowls, or wraps for a versatile, healthy option that fits seamlessly into vegan and gluten-free diets. Keywords: sugar-free meatballs, veggie meatballs, healthy recipes, plant-based protein, easy vegan dinner.
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Recipe Information
Ingredients
- 400 grams Chickpeas, drained and rinsed
- 100 grams Rolled oats
- 100 grams Grated carrot
- 50 grams Finely chopped spinach
- 2 cloves Minced garlic
- 2 tablespoons Nutritional yeast
- 2 tablespoons Ground flaxseed
- 6 tablespoons Water
- 2 tablespoons Soy sauce (low sodium)
- 1 tablespoon Olive oil
- 1 teaspoon Dried oregano
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a small bowl, combine the ground flaxseed with water. Stir well and set aside to thicken for about 5 minutes. This will act as a binding agent.
In a food processor, add the drained and rinsed chickpeas. Pulse a few times until broken down but not completely smooth. You should have a slightly chunky texture.
Transfer the chickpeas to a large mixing bowl. Add the rolled oats, grated carrot, chopped spinach, minced garlic, nutritional yeast, soy sauce, olive oil, dried oregano, ground black pepper, and salt.
Once the flaxseed mixture has thickened, add it to the veggie mixture in the bowl.
Mix everything together thoroughly until well combined. The mixture should be sticky enough to hold together. If it's too dry, add a teaspoon more of water.
Using your hands, form the mixture into approximately 20 small meatballs and place them on the prepared baking sheet.
Bake in the preheated oven for 25 minutes, turning the meatballs halfway through for even baking.
Remove from the oven and allow them to cool slightly before serving.
Serve warm with a sugar-free tomato sauce or incorporate into your favorite dishes as desired.
Nutrition Facts
Calories |
1372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4174 mg | 181% | |
| Total Carbohydrate | 200.4 g | 73% | |
| Dietary Fiber | 51.7 g | 185% | |
| Total Sugars | 23.7 g | ||
| Protein | 65.5 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 2714 mg | 58% | |
*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.
