Low Sodium Savory Veggie Meatballs

Satisfy your cravings without the salt overload with these Low Sodium Savory Veggie Meatballs, a flavor-packed plant-based alternative that's perfect for a heart-healthy lifestyle. Made with nutrient-rich chickpeas, earthy cremini mushrooms, and nutty rolled oats, these meatballs are seasoned with aromatic cumin, fresh parsley, and nutritional yeast for a savory depth of flavor. The addition of a "flaxseed egg" ensures they stay moist yet firm, while baking in the oven creates a golden, satisfying exterior without excess oil. Quick to prepare and versatile, these meatballs are perfect served over whole-grain pasta, tucked into a sub sandwich, or enjoyed as a standalone appetizer. Ideal for meal prepping or impressing at dinner parties, this recipe is a must-try for anyone seeking delicious low-sodium, plant-based cuisine.

Nutriscore Rating: 86/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 15 ounces chickpeas, canned, drained and rinsed
• 8 ounces cremini mushrooms, finely chopped
• 1 cup rolled oats
• 0.5 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons ground flaxseeds
• 6 tablespoons water
• 0.25 cup fresh parsley, finely chopped
• 2 tablespoons nutritional yeast
• 1 teaspoon ground cumin
• 0.5 teaspoon ground 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, combine ground flaxseeds and water. Stir to mix and set aside to thicken for about 5 minutes to create a flaxseed egg.

Step 3

In a large mixing bowl, use a fork or potato masher to mash the chickpeas until mostly smooth with a few chunks remaining.

Step 4

Add the chopped mushrooms, oats, onion, minced garlic, parsley, nutritional yeast, cumin, and black pepper to the mashed chickpeas.

Step 5

Pour in the thickened flaxseed mixture and olive oil over the chickpea mixture.

Step 6

Mix everything together until well combined, using your hands if necessary, to form a dough-like consistency.

Step 7

Using your hands, shape the mixture into 18-20 balls, about 1.5 inches in diameter.

Step 8

Place the meatballs onto the prepared baking sheet and bake in the preheated oven for 20-25 minutes, until they are firm and lightly browned.

Step 9

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

Step 10

Serve warm as an appetizer, over pasta, or in a sub sandwich. Enjoy your savory low-sodium veggie meatballs!

Nutrition Facts

Serving size	(1001.2g)

Amount per serving	% Daily Value*
Calories	1499.6

Total Fat 52.3g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 797.8mg	0%
Total Carbohydrate 199.6g	0%
Dietary Fiber 52.7g	0%
Total Sugars 28.6g
Protein 70.7g	0%

Vitamin D 15.9IU	0%
Calcium 492.7mg	0%
Iron 18.8mg	0%
Potassium 3438.9mg	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: 30.3%

Protein: 18.2%

Carbs: 51.4%