Dairy-Free Savory Veggie Meatballs

Whip up a batch of these irresistible Dairy-Free Savory Veggie Meatballs, a wholesome plant-based twist on a classic comfort food! Packed with nutrient-rich ingredients like zucchini, carrots, mushrooms, spinach, and protein-loaded quinoa, these meatballs deliver a hearty texture and robust flavor in every bite. A flaxseed "egg" binds the mixture, while chickpea flour and nutritional yeast add earthy depth and cheesy undertones—without any dairy! Perfectly seasoned with Italian herbs, these meatballs bake to golden perfection in just 30 minutes, making them a satisfying addition to pasta dishes, grain bowls, or as a standalone appetizer. Healthy, flavorful, and completely vegan, these meatballs are proof that plant-based dining never has to compromise on taste.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 cloves Garlic cloves, minced
• 1 medium Zucchini, grated
• 1 medium Carrot, grated
• 1 cup Mushrooms, finely chopped
• 1 cup Spinach, chopped
• 1 cup Cooked quinoa
• 3 tablespoons Ground flaxseed
• 9 tablespoons Water
• 2 tablespoons Nutritional yeast
• 0.5 cup Chickpea flour
• 2 teaspoons Italian seasoning
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

In a small bowl, combine the ground flaxseed with water to make a flax egg. Stir well and let it sit for about 10 minutes to thicken.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 5 minutes until translucent.

Step 4

Add the minced garlic to the skillet and sauté for another minute until fragrant.

Step 5

Stir in the grated zucchini, carrot, chopped mushrooms, and spinach to the skillet. Sauté the vegetables for 5-7 minutes until they are softened and any excess moisture has evaporated.

Step 6

Transfer the sautéed vegetable mixture to a large bowl. Add the cooked quinoa, thickened flaxseed mixture, nutritional yeast, chickpea flour, Italian seasoning, salt, and black pepper. Mix well until all the ingredients are thoroughly combined.

Step 7

Using your hands, form the mixture into 1.5-inch meatballs and place them on the prepared baking sheet.

Step 8

Brush the meatballs with the remaining tablespoon of olive oil for extra browning and crispness.

Step 9

Bake in the preheated oven for 20-25 minutes until the meatballs are firm and golden brown.

Step 10

Remove from the oven and let them cool slightly before serving. Enjoy these dairy-free savory veggie meatballs with your favorite pasta, sauce, or as an appetizer!

Nutrition Facts

Serving size	(1098.5g)

Amount per serving	% Daily Value*
Calories	1054.0

Total Fat 46.6g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2568.9mg	0%
Total Carbohydrate 123.3g	0%
Dietary Fiber 30.2g	0%
Total Sugars 24.7g
Protein 45.2g	0%

Vitamin D 14IU	0%
Calcium 322.7mg	0%
Iron 13.6mg	0%
Potassium 3149.8mg	0%

*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.

Source of Calories

Fat: 38.4%

Protein: 16.5%

Carbs: 45.1%