Vegan Mini Meatballs
These Vegan Mini Meatballs are a plant-based twist on a classic comfort food, perfect for pasta nights, party appetizers, or snacks packed with protein and flavor. Made from wholesome ingredients like chickpeas, rolled oats, and flaxseed, these meatballs are infused with the savory goodness of garlic, onion, and Italian herbs. The combination of nutritional yeast, tamari, and tomato paste delivers rich umami flavors, while a quick bake in the oven ensures a crispy, golden-brown exterior with a tender interior. Ready in under 45 minutes, these versatile, dairy-free, and egg-free mini meatballs pair beautifully with marinara sauce or work as a flavorful topping for salads and grain bowls. Whether you're vegan, vegetarian, or simply looking for a delicious plant-based recipe, these easy-to-make meatballs will be a hit at any table!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 1 cup cooked chickpeas
- 0.5 cup rolled oats
- 2 tablespoons ground flaxseed
- 5 tablespoons water
- 0.5 cup onion, finely chopped
- 3 garlic cloves, minced
- 3 tablespoons nutritional yeast
- 2 tablespoons soy sauce or tamari
- 2 tablespoons tomato paste
- 1 teaspoon dried Italian herbs
- 0.5 teaspoon salt
- 0.25 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 small bowl, combine the ground flaxseed and water. Stir well and set aside for about 10 minutes to thicken.
In a food processor, combine the cooked chickpeas, rolled oats, and the flaxseed mixture. Pulse until the mixture is well combined, but still a bit coarse.
Transfer the mixture to a mixing bowl and add the chopped onion, minced garlic, nutritional yeast, soy sauce or tamari, tomato paste, dried Italian herbs, salt, and black pepper.
Mix everything together well until all ingredients are thoroughly incorporated.
Using your hands, scoop out small portions of the mixture and roll them into mini meatballs, about 1 inch in diameter. You should be able to make around 16 mini meatballs.
Place the formed meatballs onto the prepared baking sheet.
Brush the top of each meatball with a little olive oil to help them brown in the oven.
Bake in the preheated oven for 20-25 minutes, flipping them halfway through, until they are golden brown and firm to the touch.
Serve warm with your favorite vegan marinara sauce, over pasta, or as a tasty appetizer.
Nutrition Facts
Calories |
990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3010 mg | 131% | |
| Total Carbohydrate | 116.6 g | 42% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 19.1 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1749 mg | 37% | |
*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.
