Vegan BBQ Meatballs
Smoky, savory, and satisfyingly hearty, these Vegan BBQ Meatballs deliver robust flavors in every bite! Made with wholesome ingredients like chickpeas, rolled oats, and nutritional yeast, these plant-based meatballs are packed with protein and deliciously seasoned with smoked paprika, cumin, and tangy soy sauce. A flax "egg" binds the mixture, while the finishing touch of caramelized vegan BBQ sauce adds a mouthwatering sweetness. Baked—not fried—for a healthier twist, this recipe is perfect as an appetizer, paired with your favorite side dishes, or served over rice or pasta for a filling main course. Quick to prepare and loved by vegans and non-vegans alike, these smoky BBQ meatballs are ideal for weeknight dinners, cookouts, or party snacks.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 15 oz canned chickpeas (drained and rinsed)
- 1 cup rolled oats
- 3 tablespoons nutritional yeast
- 2 tablespoons flaxseeds (ground)
- 6 tablespoons water
- 1 medium onion (finely chopped)
- 3 garlic cloves (minced)
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 1 cup BBQ sauce (vegan)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a small bowl, combine the ground flaxseeds and water. Stir and let it sit for 10 minutes to thicken, creating a flax 'egg'.
In a large mixing bowl, add the drained chickpeas and mash them with a fork or potato masher until a coarse paste forms.
Stir in the flax 'egg', rolled oats, chopped onion, minced garlic, soy sauce (or tamari), nutritional yeast, smoked paprika, cumin, black pepper, and salt. Mix well until all ingredients are fully combined.
Using your hands, form the mixture into small, round meatballs, about 1 1/2 inches in diameter, and place them on the prepared baking sheet.
Brush the meatballs lightly with olive oil to help them brown evenly.
Bake in the preheated oven for 20 minutes, turning halfway through to ensure all sides are cooked and browned.
Meanwhile, gently heat the BBQ sauce in a saucepan on the stove.
Once the meatballs are baked, brush them generously with the warm BBQ sauce.
Return them to the oven for an additional 10 minutes, allowing the sauce to caramelize slightly.
Serve warm, garnished with extra BBQ sauce if desired, and enjoy your vegan BBQ meatballs as a delicious appetizer or main dish.
Nutrition Facts
Calories |
414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1488 mg | 65% | |
| Total Carbohydrate | 72.3 g | 26% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 31.0 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 681 mg | 14% | |
*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.
