Vegan Classic Homemade Meatballs
These Vegan Classic Homemade Meatballs are a plant-based twist on a beloved comfort food, delivering all the savory satisfaction of traditional meatballs while being entirely meat-free! Made with hearty chickpeas, earthy mushrooms, and a touch of smoky paprika, these meatballs are packed with flavor and wholesome ingredients. A flaxseed "egg" keeps them perfectly bound, while rolled oats and breadcrumbs provide an irresistibly tender texture. Baked to golden perfection, they’re a healthier alternative to fried meatballs, and their versatility makes them perfect for pairing with pasta, piling onto sandwiches, or serving as a protein-packed appetizer. With just 50 minutes from prep to plate, this easy vegan recipe is a must-try for plant-based eaters and meatball enthusiasts alike! Keywords: vegan meatballs, plant-based recipe, homemade meatballs, chickpea meatballs, baked vegan meatballs.
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Recipe Information
Ingredients
- 1 15-ounce can canned chickpeas, drained and rinsed
- 2 tablespoons ground flaxseed
- 5 tablespoons water
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 8 ounces mushrooms, finely chopped
- 2 tablespoons soy sauce
- 1 cup rolled oats
- 1 tablespoon nutritional yeast
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup breadcrumbs
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a small bowl, mix the ground flaxseed with water and set aside for 5 minutes to thicken.
In a skillet over medium heat, add olive oil. Sauté the onions for 3-4 minutes until translucent. Add garlic and mushrooms, and cook for another 5-6 minutes until the mushrooms are tender and most of the moisture has evaporated.
In a food processor, pulse the chickpeas until broken down but not mushy. Transfer to a large mixing bowl.
Add the sautéed onion, garlic, and mushrooms to the chickpeas. Stir in the flax egg (flaxseed mix), soy sauce, rolled oats, nutritional yeast, smoked paprika, oregano, basil, salt, pepper, and breadcrumbs.
Mix everything until well combined. If the mixture feels too wet, add more breadcrumbs. Alternatively, if too dry, add a splash of water.
Form the mixture into golf ball-sized meatballs, approximately 1.5 inches in diameter, and place them on the prepared baking sheet.
Bake the meatballs in the preheated oven for 25-30 minutes, turning them halfway through, until they are firm and golden brown.
Remove from the oven and let cool slightly. Serve hot with your favorite pasta and sauce or in a sandwich.
Nutrition Facts
Calories |
1497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4476 mg | 195% | |
| Total Carbohydrate | 207.6 g | 75% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 25.8 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 329 mg | 25% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2456 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.
