Vegan Savory Veggie Meatballs
Elevate your plant-based meal game with these irresistibly flavorful Vegan Savory Veggie Meatballs! Made with hearty chickpeas, nutrient-packed quinoa, and a medley of fresh grated vegetables like carrot and zucchini, these meatballs are a delicious and wholesome addition to any plate. Infused with aromatic garlic, red onion, and a balanced blend of spices including cumin and paprika, every bite bursts with savory goodness. Gluten-free breadcrumbs ensure they’re accessible to a wide range of diets, while a flaxseed "egg" binds everything together beautifully. Baked to golden perfection, these meatballs deliver a satisfying texture without the need for frying. Serve them as a crowd-pleasing appetizer, atop a bed of pasta with marinara sauce, or alongside your favorite vegan dishes. Quick to prepare in under an hour, this versatile recipe will become a staple for anyone looking for healthy and hearty meatless options.
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Recipe Information
Ingredients
- 425 grams Chickpeas, cooked and drained
- 150 grams Quinoa, cooked
- 60 grams Breadcrumbs, gluten-free
- 1 medium Carrot, finely grated
- 1 medium Zucchini, finely grated
- 3 cloves Garlic, minced
- 0.5 medium Red onion, finely chopped
- 30 milliliters Soy sauce, low sodium
- 15 grams Nutritional yeast
- 15 grams Ground flaxseed
- 45 milliliters Water
- 30 milliliters Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 15 grams Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a small bowl, mix the ground flaxseed and water to create a flax egg. Let it sit for about 5 minutes until it thickens.
In a large mixing bowl, add the cooked chickpeas and mash them using a potato masher or a fork until most are broken down but leaving some chunks for texture.
Add the cooked quinoa, gluten-free breadcrumbs, grated carrot, grated zucchini, minced garlic, and chopped red onion to the mashed chickpeas.
Add the soy sauce, nutritional yeast, olive oil, cumin, paprika, salt, black pepper, and the prepared flax egg into the mixture.
Using clean hands or a spoon, mix everything well until all ingredients are well combined.
Shape the mixture into small balls, about 1.5 inches in diameter, and place them onto the prepared baking sheet.
Bake in the preheated oven for 25-30 minutes, turning halfway through, until they are golden brown and firm.
Remove the meatballs from the oven and allow them to cool slightly.
Garnish with freshly chopped parsley before serving as an appetizer or with your favorite pasta sauce.
Nutrition Facts
Calories |
1625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3885 mg | 169% | |
| Total Carbohydrate | 228.0 g | 83% | |
| Dietary Fiber | 52.0 g | 186% | |
| Total Sugars | 33.6 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 439 mg | 34% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 3201 mg | 68% | |
*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.
