Gluten-Free Savory Veggie Meatballs

Satisfy your craving for hearty, plant-based goodness with these Gluten-Free Savory Veggie Meatballs! Packed with wholesome ingredients like protein-rich chickpeas, fresh grated carrot and zucchini, and a touch of aromatic garlic and onion, these meatballs are a flavor bomb in every bite. Held together with a flax egg and gluten-free oats, they’re perfect for those avoiding gluten without sacrificing taste or texture. Baked to golden perfection, these veggie meatballs are crisp on the outside and tender on the inside, making them an irresistible addition to any meal. Serve them with your favorite gluten-free pasta, nestled in a fresh salad, or as a crowd-pleasing appetizer dipped in marinara. Ready in under an hour, this dish is a simple yet nutritious way to elevate plant-based eating!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Chickpeas (canned, drained and rinsed)
• 1 medium Carrot (grated)
• 1 medium Zucchini (grated)
• 0.5 cup Red bell pepper (finely chopped)
• 0.75 cup Gluten-free oats
• 0.5 cup Brown rice flour
• 2 cloves Garlic (minced)
• 0.5 cup Onion (finely chopped)
• 2 tablespoons Ground flaxseed
• 6 tablespoons Water
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 0.75 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil

Directions

Step 1

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

In a small bowl, mix ground flaxseed and water to make a flax egg. Set aside for 5-10 minutes until it thickens.

Step 3

In a food processor, add chickpeas, garlic, and olive oil. Pulse until the mixture is coarse but well combined.

Step 4

Transfer the chickpea mixture to a large bowl. Add grated carrot, grated zucchini, red bell pepper, onion, gluten-free oats, brown rice flour, oregano, basil, salt, and pepper.

Step 5

Pour the flax egg into the bowl and mix everything together until it forms a sticky yet workable dough. Adjust flour quantity if necessary.

Step 6

Using your hands, form small balls from the mixture (about 1.5 inches in diameter) and place them on the prepared baking sheet.

Step 7

Bake the veggie meatballs in the preheated oven for 25 minutes, turning them halfway through baking to ensure even cooking.

Step 8

Once the meatballs are golden brown and firm to touch, remove them from the oven and let them cool for a few minutes.

Step 9

Serve warm with your favorite gluten-free sauce or over pasta, salad, or sandwiches.

Nutrition Facts

Serving size	(932.2g)

Amount per serving	% Daily Value*
Calories	1191.7

Total Fat 46.5g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2302.7mg	0%
Total Carbohydrate 167.6g	0%
Dietary Fiber 33.8g	0%
Total Sugars 25.4g
Protein 34.2g	0%

Vitamin D 0IU	0%
Calcium 302.0mg	0%
Iron 10.0mg	0%
Potassium 2298.2mg	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: 34.1%

Protein: 11.2%

Carbs: 54.7%