Low Fat Vegan Meatballs

Satisfy your comfort food cravings with these delicious Low Fat Vegan Meatballs, a wholesome and guilt-free alternative perfect for any plant-based meal. Packed with protein-rich lentils, hearty rolled oats, and the nutty crunch of walnuts, these meatballs are elevated with bold seasonings like smoked paprika, dried oregano, and nutritional yeast for a savory depth of flavor. The recipe is entirely oil-free, relying on a clever flax egg as a binder to keep the meatballs tender yet sturdy. Baked in the oven until lightly crisped on the outside and perfectly moist inside, these vegan meatballs are low in fat while remaining high in flavor and nutrition. Whether served over your favorite pasta with marinara, nestled in a sub sandwich, or enjoyed as a high-protein snack, these easy-to-make meatballs are sure to become a family favorite. Ideal for meal prep and naturally free of gluten when made with tamari, this recipe is a versatile staple for any vegan kitchen.

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 18

Ingredients

• 1.5 cups cooked lentils
• 0.75 cups rolled oats
• 0.25 cups walnuts
• 2 tablespoons ground flaxseed
• 3 tablespoons water
• 2 tablespoons nutritional yeast
• 2 tablespoons tomato paste
• 2 cloves minced garlic
• 1 teaspoons onion powder
• 1 teaspoons smoked paprika
• 1 teaspoons dried oregano
• 1 tablespoons low sodium soy sauce or tamari
• 0.25 teaspoons black pepper
• 0.25 teaspoons salt
• 1 as needed cooking spray

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly spray with cooking spray.

Step 2

In a small bowl, mix the ground flaxseed and water together to make a flax egg. Let it sit for 5-10 minutes until it thickens.

Step 3

Meanwhile, add the walnuts to a food processor and pulse until finely ground, resembling breadcrumbs.

Step 4

Add the cooked lentils, rolled oats, nutritional yeast, tomato paste, garlic, onion powder, smoked paprika, dried oregano, soy sauce, salt, and black pepper to the food processor. Finally, add the flax egg.

Step 5

Pulse the mixture in the food processor until well combined but still textured. Avoid over-processing; you don't want it to become a puree.

Step 6

Scoop out approximately 1 ½ tablespoons of the mixture at a time and roll it into a ball with your hands. Place each meatball onto the prepared baking sheet.

Step 7

Bake the vegan meatballs in the preheated oven for 20 minutes. Then, carefully flip them over and bake for an additional 10 minutes to ensure even cooking.

Step 8

Remove the meatballs from the oven and let them cool slightly. Serve them as desired, such as with pasta, in a marinara sauce, or as a snack on their own!

Nutrition Facts

Serving size	(517.7g)

Amount per serving	% Daily Value*
Calories	957.4

Total Fat 31.7g	0%
Saturated Fat 3.4g	0%
Polyunsaturated Fat 14.2g
Cholesterol 0mg	0%
Sodium 1256.2mg	0%
Total Carbohydrate 125.1g	0%
Dietary Fiber 40.6g	0%
Total Sugars 10.4g
Protein 53.3g	0%

Vitamin D 0IU	0%
Calcium 197.0mg	0%
Iron 17.4mg	0%
Potassium 2343.7mg	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: 28.6%

Protein: 21.3%

Carbs: 50.1%