Walnut Meatballs Vegan
Elevate your plant-based meals with these savory and satisfying Walnut Meatballs! Made with a hearty blend of raw walnuts, protein-packed lentils, and the perfect balance of Italian seasoning and smoked paprika, this recipe is bursting with rich, umami flavor. Vegan and gluten-free-friendly, these meatballs hold together beautifully thanks to a clever flax egg and bake to golden perfection in just 20 minutes. Serve them with marinara sauce over pasta, stuff them into a sub sandwich, or enjoy them as a flavorful appetizer. Quick to prepare and packed with nutrients, these walnut meatballs are the ultimate crowd-pleaser for any occasion!
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Recipe Information
Ingredients
- 1.5 cups Raw walnuts
- 1 cup Cooked lentils
- 0.5 cup Breadcrumbs (or gluten-free breadcrumbs)
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 2 units Garlic cloves, minced
- 0.5 cup Onion, finely diced
- 3 tablespoons Nutritional yeast
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 tablespoon Olive oil (or cooking spray)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
In a small bowl, combine the ground flaxseed with the water to create a flax egg. Let the mixture sit for 5-10 minutes until it forms a gel-like consistency.
Add the raw walnuts to a food processor and pulse a few times until they are finely chopped, but not fully ground. Transfer the chopped walnuts to a large mixing bowl.
Place the cooked lentils in the same food processor and pulse until they form a slightly chunky paste. Add the lentil mixture to the mixing bowl with the walnuts.
To the same bowl, add the breadcrumbs, minced garlic, finely diced onion, nutritional yeast, soy sauce, Italian seasoning, smoked paprika, salt, and pepper. Mix well until all ingredients are well incorporated.
Add the flax egg to the mixture and stir until the mixture holds together when pressed. If it's too dry, add a small splash of water or soy sauce; if it's too wet, add a bit more breadcrumbs.
Scoop out about 1 ½ tablespoons of the mixture and roll it into a ball using your hands. Repeat with the rest of the mixture to form roughly 16-18 meatballs.
Place the walnut meatballs onto the prepared baking sheet, making sure they are evenly spaced.
Brush the tops of the meatballs lightly with olive oil or spray with cooking spray to promote browning.
Bake the meatballs for 20 minutes, flipping them halfway through to ensure even cooking and a golden exterior.
Remove the walnut meatballs from the oven and let them cool for a few minutes before serving.
Serve the walnut meatballs with your favorite marinara sauce and pasta, in a sub sandwich, or as an appetizer with dipping sauces.
Nutrition Facts
Calories |
1938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.0 g | 183% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3617 mg | 157% | |
| Total Carbohydrate | 127.4 g | 46% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 13.4 g | ||
| Protein | 68.7 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2373 mg | 50% | |
*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.
