Low Fat Savory Veggie Meatballs

Satisfy your savory cravings guilt-free with these Low Fat Savory Veggie Meatballs, a wholesome and flavorful plant-based alternative that's perfect for any meal. Packed with protein-rich chickpeas and quinoa, vibrant grated carrots, and nutrient-dense spinach, these meatballs are as nutritious as they are delicious. A hint of lemon juice, nutritional yeast, and aromatic spices like oregano and paprika elevate the flavor, while oat flour and a vegan flaxseed "egg" ensure the perfect texture without the need for oil or breadcrumbs. Quick and simple to prepare, these veggie meatballs bake to golden perfection in just 25 minutes. Serve them over pasta, tucked into a crusty sub roll, or as a crowd-pleasing appetizer with your favorite dipping sauce. They're a must-try for anyone seeking a hearty, low-fat, and entirely plant-based recipe!

Nutriscore Rating: 87/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Chickpeas, canned and rinsed
• 1 cup Quinoa, cooked
• 1 cup Carrot, grated
• 1 cup Spinach, chopped
• 0.5 cup Oat flour
• 2 tablespoons Nutritional yeast
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Dried oregano
• 0.5 teaspoon Paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Lemon juice
• 1 tablespoon Flaxseed meal
• 2.5 tablespoons Water

Directions

Step 1

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

Step 2

In a small bowl, combine the flaxseed meal and water to make a flax egg. Let it sit for 5 minutes until it gels.

Step 3

In a large mixing bowl, mash the chickpeas using a potato masher or fork until mostly smooth but with a few chunks remaining for texture.

Step 4

Add the cooked quinoa, grated carrot, chopped spinach, oat flour, nutritional yeast, garlic powder, onion powder, dried oregano, paprika, salt, black pepper, and lemon juice to the bowl with the mashed chickpeas.

Step 5

Add the prepared flax egg to the mixture and combine all ingredients thoroughly. You should have a sticky but workable mixture.

Step 6

Using your hands or a small ice cream scoop, form the mixture into 18 meatballs, approximately 1 inch in diameter, and place them onto the prepared baking sheet.

Step 7

Bake for 20-25 minutes or until the meatballs are firm to the touch and golden brown, flipping them halfway through the baking time for even cooking.

Step 8

Remove from the oven and let them cool for a few minutes before serving.

Step 9

Serve the veggie meatballs with your choice of sauce over pasta, in a sub, or as a snack with dipping sauce.

Nutrition Facts

Serving size	(854.5g)

Amount per serving	% Daily Value*
Calories	913.3

Total Fat 16.8g	0%
Saturated Fat 1.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1862.0mg	0%
Total Carbohydrate 156.2g	0%
Dietary Fiber 34.9g	0%
Total Sugars 22.6g
Protein 41.6g	0%

Vitamin D 0IU	0%
Calcium 357.7mg	0%
Iron 12.5mg	0%
Potassium 2637.5mg	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: 16.0%

Protein: 17.7%

Carbs: 66.3%