Whole30 Vegan Meatballs
Discover a hearty, plant-based twist on a classic favorite with these Whole30 Vegan Meatballs! Made with wholesome ingredients like lentils, walnuts, and a flaxseed "egg," this recipe offers a nutritious yet satisfying alternative that's packed with protein and fiber. Seasoned to perfection with smoked paprika, garlic, and fresh parsley, these meatballs boast bold, savory flavors while remaining 100% vegan, gluten-free, and Whole30-compliant. The oven-baked method ensures a firm, golden exterior without the need for frying, making it a healthy choice for weeknight dinners or meal prep. Pair them with your favorite tomato sauce, zucchini noodles, or serve as an appetizer—these versatile vegan meatballs are bound to be a crowd-pleaser! Perfect for anyone embracing clean eating or looking for a creative spin on meat-free comfort food.
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Recipe Information
Ingredients
- 1.5 cups cooked lentils
- 0.5 cups raw walnuts
- 2 tablespoons ground flaxseed
- 5 tablespoons water
- 2 tablespoons nutritional yeast
- 2 tablespoons fresh parsley
- 2 garlic cloves
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon 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 5 minutes to create a flaxseed 'egg.'
Add the raw walnuts to a food processor and pulse until they break down into a coarse, crumbly texture. Be careful not to over-process into a paste.
To the food processor, add the cooked lentils, flaxseed mixture, nutritional yeast, fresh parsley, garlic cloves, onion powder, smoked paprika, dried oregano, salt, and pepper.
Pulse the mixture a few times, scraping down the sides as needed, until it is well-combined but still retains some texture. Do not over-process; the mixture should hold together when pressed but not be overly smooth.
Using clean hands, scoop about 1 1/2 tablespoons of the mixture and roll it into a ball. Repeat with the remaining mixture and place the meatballs on the prepared baking sheet.
Brush or lightly drizzle the meatballs with olive oil to help them brown.
Bake in the preheated oven for 20-25 minutes, flipping the meatballs halfway through, until they are golden and firm on the outside.
Allow the meatballs to cool slightly before serving. Serve them warm with your favorite Whole30-compliant tomato sauce, zucchini noodles, or as desired.
Nutrition Facts
Calories |
1082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 79% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1000 mg | 43% | |
| Total Carbohydrate | 94.2 g | 34% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 6.7 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 209 mg | 16% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1980 mg | 42% | |
*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.
